Mini Vanilla Cupcakes With Jammy Strawberry Filling

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These Mini Vanilla Cupcakes With Jammy Strawberry Fillings may soon become your new favorite. The soft buttery cupcake is moist and tender and filled with strawberries that have been cooked down to a jammy consistency, then they are topped with a smooth and silky vanilla buttercream to finish them off. The perfect combination of flavors all rolled up in a bite sized treat.

Cupcakes are such a fun way to celebrate a special occasion, especially a mini cupcake. It’s like the perfect bite. Making a whole cake can be quite time consuming but a mini cupcake cooks and cools so quickly, making this a great dessert when you don’t have a ton of time. The best part is, when you are having a crowd you can make several different flavors to accommodate your guests individual taste, not like when you make a cake, you kinda have to use one flavor.

This cupcake had two main flavors. First the Vanilla Cupcake. Now, I have made many vanilla cupcakes in my day. Not all of which have been good. Some too dense, some too dry and then there where those that where just lacking that great vanilla flavor. Just like with any recipe, there was a lot of trial and error. Well, I think it all paid off. I think I finally came up with a recipe that was just perfect. They are super moist and tender and have just the right amount of vanilla flavor. So this cupcake has now become my go to Vanilla Cupcake. The second flavor comes from those Jammy Strawberries, which is easily accomplished by cooking them down with some sugar and lemon juice until they are completely broken down and bubbly. Together they were the perfect combination of flavors.

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Why You Will Love These Mini Cupcakes

  • Presentation: Ok, I’m going to say it. These cupcakes are so dang cute. It starts with those adorable Mini Tulip Cupcake Liners that I found on Amazon. Then those jammy strawberries that are peeking through the frosting on top make these cupcakes so appealing.
  • Flavor: With flavors like vanilla and strawberry, how could you go wrong? These are two flavors that go great together
  • Texture: These cupcakes are super soft and tender and those jammy strawberries add a ton of moisture, giving these cupcakes the perfect bite.

Tips For Making Mini Cupcakes

  • Liners: I always line my cupcake pans with paper liners. It helps them not stick and also makes clean up easier.
  • Room Temperature Ingredients: Room temperature ingredients will just blend together better.
  • Strawberries: You can use fresh or frozen. It is important that they are ripe and that they cool completely before filling your cupcakes.

Ingredients Needed To Make These Cupcake

  • Flour: This recipe will take a combination of All Purpose Flour and Cake Flour. Mixing these two flours together will create a lighter and fluffier texture.
  • Sugar: Granulated Sugar is the way to go. It not only adds sweetness but will also add texture to your baked goods.
  • Baking Powder: This will give rise to your cupcakes.
  • Salt: A pinch of salt will enhance the flavor in a recipe.
  • Butter: I always opt for unsalted, this way you can control the salt in a recipe.
  • Eggs: It is best to bring your eggs to room temperature before using.
  • Milk: Whole milk or 2% works best.
  • Confectioners Sugar: Or Powdered Sugar creates a smooth consistency for the frosting.
  • Vanilla Extract: I always opt for pure Vanilla Extract rather than Imitation extract due to its intense vanilla flavor.
  • Strawberries: Fresh or frozen will do.
  • Sprinkle’s: Add White Sprinkle’s for a little extra pizazz.

Tools Needed For This Recipe

  • Mixer: I can’t live without my KitchenAid Stand Mixer. I use it every time I bake. It is an investment but I have had mine for over 20 years and it still works great. If you don’t have a stand mixer, then a Hand Mixer will work just fine.
  • Cupcake Trays: For this recipe I used Mini Cupcake Baking Trays.
  • Cupcake Liners: I love the Mini Tulip Cupcake Liners that I found on Amazon for these cupcakes. They make for a perfect presentation.
  • Ice Cream Scoop: The easiest way to fill your cupcake tins is with a Small Ice Cream Scoop. It allows you to fill each cupcake liner without spilling the batter all over the tray.
  • Cupcake Corer: A Cupcake Corer makes the job of coring cupcakes much easier.
  • Decorating Tip: I used a 1M Open Star Piping Tip and a Large Piping Bag to decorate these cupcakes.
Mini Vanilla Cupcakes With Jammy Strawberry Filling
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Mini Vanilla Cupcakes With Jammy Strawberry Filling

Recipe by BrendaCourse: DessertDifficulty: Easy

These Mini Vanilla Cupcakes With Jammy Strawberry Fillings may soon become your new favorite. The cupcake is super moist and tender and that jammy strawberry filling adds the perfect amount of sweetness, then topped with the silky smooth swirl of buttercream just makes it the perfect bite.

Ingredients

  • For The Cupcakes:

  • 1 1/4 Cups All Purpose Flour

  • 1 3/4 Cup Cake Flour

  • 1 3/4 Cup Granulated Sugar

  • 2 1/2 Teaspoons Baking Powder

  • 1 Cup unsalted butter at room temperature

  • 4 Eggs, at room temperature

  • 1 Cup milk

  • 2 Teaspoons pure Vanilla Extract

  • 1/4 Teaspoon salt

  • For The Jammy Strawberries:

  • 2 Cups diced strawberries

  • 1/4 Cup granulated sugar

  • Juice of 1/2 a lemon

  • For The Vanilla Frosting:

  • 1 Cup unsalted butter, room temperature

  • 4 Cups Powdered Sugar

  • 1 Teaspoon pure vanilla extract

  • 1 – 2 Tablespoons milk

  • White Sprinkle’s

Directions

  • Start by making your jammy strawberries. Place the diced strawberries in a medium saucepan along with the sugar and lemon juice and stir to combine. Place over medium heat and cook until strawberries have broken down and have come to a jam like consistency, about 10 minutes. Remove from heat and allow to cool completely. In fact you can even make this a day ahead of time and allow it to cool in the refrigerator overnight.
  • While the strawberries are cooling, you can start the cupcakes. Preheat the oven to 350º. Line the cupcake tins with cupcake liners and set to the side. Whisk together the all purpose flour, cake flour, baking powder and salt in a large mixing bowl and set to the side.
  • In a bowl of a stand mixer fitted with the paddle attachment place the softened butter and the granulated sugar and beat until smooth. Add in the eggs one at a time, mixing after each addition. Add the vanilla extract and continue mixing until combined.
  • Pour the flour mixture into the butter mixture, alternating with the milk, starting and ending with the flour and blend until just combined.
  • Fill prepared cupcake tray with the batter up to 3/4 the way full and place in the preheated oven and bake for 15 to 18 minutes or until toothpick inserted in the center of one of the cupcakes comes out clean or with few crumbs. Remove from oven and allow to cool completely. Once the cupcakes are cooled, remove the centers with a cupcake corer and set to the side.
  • Once everything has cooled you can prepare your frosting. To the bowl of a stand mixer fitted with a paddle attachment, add the softened butter and the powdered sugar and blend on low speed until combined. Add the vanilla extract and continue beating on medium speed until incorporated. Add one tablespoon of milk and blend until smooth. If more milk is needed add the second tablespoon and once again blend until smooth. Place frosting in a large icing bag fitted with a star tip.
  • Pipe a ring around the edge of each cupcake, making sure not to cover the center. Fill the center of each cupcake with the cooled strawberries until overflowing slightly. Pipe another ring of frosting around the edge of the cupcake to partially cover the strawberries. Sprinkle the top of each cupcake with white sprinkle’s and serve.
  • Enjoy.

Notes

  • If there are cupcakes left over, store them in an air tight container for up to 5 days in the refrigerator.