The Perfect Springs Treat: Cream Cheese Strawberry Jam CupcakesWith KBStyled
Photography By Madi Flournoy Henderson
Hi friends! Brooke Webb here, the gal behind KBStyled, a style and lifestyle brand dedicated to the modern, everyday woman. Now that spring has sprung, and Easter is upon us, you will find me in the kitchen whipping up some delicious and festive Cream Cheese Strawberry Jam Cupcakes! They are delicious and so fun to make… I hope you’ll give them a try. Wishing you and yours a Happy Easter and a wonderful start to the spring season!
Strawberry Jam Cupcakes
1 box of white cake mix
¼ cup of full fat sour cream
½ cup of milk (whole or 2%)
½ cup of vegetable oil
2 tsp. of pure vanilla extract
STRAWBERRY JAM FILLING
1 pint of strawberries (washed, hulled and diced)
¼ cup of fine-granulated sugar
1 Tbsp. cornstarch
1 Tbsp. lemon juice
Pinch of salt
½ cup of water, divided
8 Tbsp. of unsalted butter, room temperature
8 oz. of full fat cream cheese, room temperature
4 cups of powdered sugar
1 tsp. pure vanilla extract
Edible grass or coconut flakes
Whoppers Robin Eggs (or any other candy you’d like)
Easter cupcake topper or any topper that fits your theme.
Preheat your oven to 350 degrees. Combine white cake mix, eggs, sour cream, milk, vegetable oil and vanilla extract together until well blended.
Line your cupcake pan with paper cupcake liners, and fill each cup with a heaping spoonful of batter – about three-fourths full. Bake your cupcakes for seventeen to twenty minutes. I like my cupcakes to be nice and moist, so I bake mine for seventeen minutes.
While the cupcakes are baking, prepare the strawberry jam filling. Place the strawberries, sugar, one-fourth cup of water, and lemon juice into a saucepan and cook over medium heat, mashing the strawberries as you go. In a small cup, add the remaining one-fourth of water and the cornstarch. Stir until well blended and then pour over top of the strawberry mixture as it continues to sauté on the stove. Continue cooking over medium heat until the mixture thickens and appears glossy. You don’t want this mixture to be runny. Once you have achieved the right consistency, remove the strawberry jam from the stove and let cool.
Once the cupcakes are out of the oven, transfer them to cooling racks and let them cool for at least fifteen minutes. Once cool, use a cupcake corer or sharp knife to remove some of the cake from the center of each cupcake. I used a knife, and it worked just fine.
While the cupcakes are cooling, make the cream cheese frosting. In a large bowl or stand mixer, combine the cream cheese and the butter until well blended. Slowly add each cup of powdered sugar until well blended with the cream cheese and butter mixture. Finally, add the vanilla extract and blend gently until the frosting is nice and fluffy.
Fill each cupcake with some homemade strawberry jam and then spread or pipe on a nice layer of homemade cream cheese frosting. Top with some Whoppers Robin Eggs and a cute Easter cupcake topper…enjoy!
Be sure to check out more Easter recipes and posts at kbstyled.com!