These Strawberry Jam Filled Cupcakes have it going on, on so many levels! From the sweet jam filling to the white chocolate ganache dipped top and fresh strawberry cream cheese frosting! Cupcakes don’t get any more delicious than this!
The strawberry filling in these Strawberry Jam Filled Cupcakes is definitely delicious but there is much more to these cupcakes that put them over the top! The deliciousness starts with a moist, tender vanilla cupcake. The center is scooped out and filled with a dollop of strawberry jam. Then the top of the cupcake is dipped in sweet and creamy white chocolate ganache. The finishing touch is a strawberry cream cheese frosting made with a fresh strawberry puree. One bite and your in love!
I made these last weekend along with my Moist Chocolate Cupcakes with Ganache Filling for our annual family Christmas party and they were a big hit! I wanted to make sure I had something for the chocolate lovers, vanilla lovers and strawberry lovers. These guys definitely did the trick!
An added bonus for me was that there were a few extra that didn’t fit on my cupcake tray. They had to patiently wait at home to be devoured the next day!
A moist and tender vanilla cupcake filled with strawberry jam then dipped in white chocolate ganache and topped strawberry cream cheese frosting. One bite and you'll be in love!
- 1 1/4 Cups Canola oil
- 1 3/4 Cups Sugar
- 4 Large eggs
- 1 Tablespoon Vanilla Extract
- 3 Cups Cake Flour
- 1 Tablespoon Baking powder
- 1 teaspoon Salt
- 1 1/2 Cups Sour cream
- 6 ounces White chocolate chips
- 1/4 Cup Heavy cream
- 1 8 ounce package Cream cheese softened
- 2 Sticks Unsalted butter softened
- 1 Pound bag Confectioner sugar
- 1 Cup Fresh Strawberries stems removed and pureed
- 2 teaspoons Vanilla extract
- 1 8 ounce jar Seedless strawberry jam
Preheat oven to 350 Degrees F. Line 24 + standard cupcake tins with cupcake liners. (Makes a little more than 24 cupcakes)
In the bowl of a stand mixer using the paddle attachment cream together oil and sugar for 3 minutes until fluffy. Add eggs on at a time mixing well between each addition and scraping the sides of the bowl. Add the vanilla and mix well.
In a separate bowl sift together the cake flour, baking powder and salt.
Gradually add the dry ingredients to the wet. Scrape sides of the bowl and mix on low for about 1 minute.
Add the sour cream and mix just enough to incorporate, about 30 seconds.
Fill each cupcake liner with about 1/4 cup of batter and bake for 18-20 minutes.
Cool completely before filling and frosting.
Heat heavy cream in a small sauce pan until you see steam begin to rise from the surface. Just before it begins to boil remove from heat and add white chocolate chips. Let sit for one minute. Stir with a whisk until chocolate and cream are well combined and no more lumps are present. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment whip cream cheese and butter on medium high speed for 3 minutes.
Turn the mixer off and add the confectioner sugar. Cover your bowl with a clean dish towel and turn mixer on low speed for about 1 minute. Turn on medium high speed and mix well scraping down sides.
Add vanilla extract and 3 Tablespoons of the cooled strawberry puree. (You may have left over puree) Mix well to combine.
Scoop a small portion out of the center of each cupcake.
Holding onto the base of your cupcake flip upside down and dip the top in your white chocolate ganache rotating as you do so. Lift cupcake up and let excess drip off. Turn cupcake upright and place on tray.
Fill each cupcake with a dollop of strawberry jam.
Top each cupcake with your strawberry cream cheese frosting.
Decorate with a sliced fresh strawberry and drizzle with leftover ganache is desired
Get your jam on with these Strawberry Jam Filled Cupcakes!
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