Description
Soft and fluffy vanilla bean cupcakes filled with homemade honey-strawberry jam and topped with strawberry cream cheese frosting.
Ingredients
For Vanilla Bean Cupcakes
- 2 cups cake flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 cup sugar
- 1/2 cup egg whites, at room temperature
- 1 cup buttermilk, at room temperature
- 1 1/2 teaspoons vanilla bean paste
For Honey-Strawberry Jam
- 12 oz strawberries
- 1/2 cup honey
- 2 tablespoons lemon juice
- Pinch salt
- 1 teaspoon vanilla bean paste
For Strawberry Cream Cheese Frosting
- 8 oz cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 1 teaspoon vanilla bean paste
- 1 teaspoon strawberry extract, optional
- Pinch salt
- 0.8 oz freeze-dried strawberries
- 4 cups powdered sugar, sifted
Instructions
1. Preheat oven to 325°F. Grease two muffin pans or line with paper liners.
2. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer, beat butter and sugar until light and fluffy, at least 3 minutes.
4. Add egg whites one at a time, mixing well after each addition. Add vanilla bean paste and mix to combine.
5. With mixer on low, alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients.
6. Divide batter between 15 muffin cups, filling each about 3/4 full.
7. Bake for about 20 minutes, rotating the pan after 10 minutes, until a toothpick inserted in the center comes out clean.
8. Cool cupcakes completely on a wire rack.
9. For the jam, combine strawberries, honey, lemon juice, and salt in a medium saucepan.
10. Cook over medium-high heat, stirring often, until the mixture boils. Reduce to a simmer and cook until thickened, about 20 minutes.
11. Remove from heat and stir in vanilla bean paste. Let cool completely.
12. For the frosting, pulse freeze-dried strawberries in a food processor until finely powdered.
13. Beat cream cheese and butter until smooth and creamy.
14. Add vanilla bean paste, strawberry extract if using, and salt, then mix to combine.
15. Gradually add sifted powdered sugar and mix until incorporated.
16. Add strawberry powder and mix until smooth. Thin with milk or cream if needed, or add more powdered sugar if too thin.
17. Using a small knife, cut a core from the center of each cupcake and fill with cooled jam.
18. Trim the bottom from each core and place the top piece back over the jam.
19. Frost each filled cupcake and top with fresh strawberries, if desired.
Notes
Cake flour gives the cupcakes the fluffiest, most tender texture.
All-purpose flour can be substituted, but the cupcakes may be less tender.
To make a buttermilk substitute, add 1 teaspoon vinegar or lemon juice to a measuring cup, then add milk to reach 1 cup. Let sit for 5 minutes.
Vanilla extract can be used in place of vanilla bean paste in equal amounts.
Fresh or frozen strawberries can be used for the jam, though frozen berries may take longer to thicken.
Strawberry extract is optional for extra strawberry flavor.
Use freeze-dried strawberries, not regular dried strawberries, so they can be processed into powder.
Nutrition
- Serving Size: 1 cupcake
- Calories: 519
- Sugar: 58g
- Sodium: 193mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 72g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 66mg