Strawberry Jam Cupcakes are delicious. Cupcakes are soft, fluffy, airy and with vanilla flavour. Add a teaspoon of thick strawberry jelly on top and bake for a few minutes. You get these beautiful thick cupcakes with vanilla frosting.

Ingredients:

• 125 g mascarpone cheese
• 50 g melted butter
• 200 g regular granulated sugar
• 50 ml oil
• 30 g vanilla sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 egg white
• 290 g cake flour
• 12 g baking powder
• ½ tsp salt
• 2 tbsps strawberry jam
• strawberry jam on top

Vanilla Frosting

• 140 g butter room temp
• 250 g icing sugar
• ½ tsp vanilla extract

Strawberry jam cupcakes are stunning. They’re lovely in colour and have a soft sponge base, thick frosting and absolutely DELICIOUS strawberry jam top. I must say my first vision was quite different. My desire was to reach these fluffy, tall, pinkish muffins with strawberry chips. Later on, I found out that I wouldn’t get it anyway – as I wasn’t using dried strawberries. Dried strawberries are great for keeping that crispiness of the strawberries in the batter and keeping the colour. We all know how strawberries change colours after baking. However, they’re great.

HOW TO MAKE THE BEST CUPCAKES

Baking at 210°C, then 180°C – I like baking muffins at a higher temperature for a few minutes first, then lowering the temperature for the rest of the baking. The muffins will rise quickly and have a nice shape of a mushroom. Lowering the temperature will help them to bake on the inside so they don’t burn.

Do not over-mix – over-mixing the batter ruined so many of my desserts. It just takes time to see when it’s time to put down the hand mixer and believe in your skills and knowledge. This time you just need to mix until the ingredients are fully combined. Which means mixing until the flour disappears.

Using every second “muffin hole” – I don’t know if we can call them holes, but let’s call them holes. Using every second hole in the muffin tin helps to bring up the heat and make the muffins taller and nicer. More heat – taller muffin tops.

Use paper cups – I think it’s the best way how to bake and move pumpkin spice muffins around. It is not messy and it’s also more hygienic.

HOW TO MAKE Strawberry Jam Cupcakes

Preheat the oven to 210℃. Prepare a cupcake tin.

In a bowl whisk flour, sugar, baking powder, and salt.

In another bowl whip the mascarpone with oil, butter, and vanilla extract. Until they’re well combined. Pour the mixture into the flour mix.

Add the rest of the ingredients and whisk with an egg whisker until the flour disappears. Let the batter rest for 15-30 minutes.

Scoop batter into the muffin tin until it’s full. Add a teaspoon of strawberry jam on top and move around using a toothpick.

Bake for 5 minutes, then decrease the temperature to 180℃ and bake for another 8-12 minutes – until the toothpick comes out clean.

Take the muffin tin out of the oven and let rest for another 8 minutes. Take the muffins out and let cool completely.

Vanilla frosting

Whip the butter with icing sugar and vanilla extract until creamy. If the consistency is too thick for you, add a splash of milk.

tips for this STRAWBERRY JAM CUPCAKES recipe:

• use thick strawberry jam
• use from the temperature ingredients
• use room-temperature eggs! they bake better and make the batter fluffier
• you can use just an egg whisker but also an electric mixer
• mix until the flour disappears

TRY MORE OF MY DESSERTS AND MAIN COURSES!

If you decide to make Strawberry Jam Cupcakes, tag me on Instagram or Pinterest. I love seeing your desserts so feel free to send me a picture of the baked goods.