Strawberry Jam Filled Cupcakes

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!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings cupcakes

Calories 335kcal

Author Nicole Crocker

Ingredients

For the vanilla cupcakes

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

For the white chocolate ganache

6 ounces White chocolate chips
1/4 Cup Heavy cream

For the Strawberry cream cheese frosting

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

For the filling

1 8 ounce jar Seedless strawberry jam

Instructions

For the vanilla cupcakes

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.

For the white chocolate ganache

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.

Place fresh strawberry puree in a small sauce pan and bring to a boil over medium high heat. Cook for one minute then remove from heat and let cool completely. (Can be placed into the fridge or freezer briefly to speed up cooling process)

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.

Put your cupcakes together

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

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