These strawberries and cream cupcakes have a light, vanilla bean cupcake base filled with homemade strawberry jam and topped with strawberry whipped cream frosting!
I recommend making the jam the night before you want to make the cupcakes so that it has time to fully cool. You can also substitute your favorite store-bought strawberry jam.
Add all of the jam ingredients to a large saucepan over medium-low heat. Allow the jam to simmer for 10-15 minutes, stirring frequently until thickened.
Transfer the jam to a glass jar and allow to cool to room temperature. Store in the fridge for up to two weeks.
Cupcakes
Preheat the oven to 350°F and line a 12 cup pan with cupcake liners.
Whisk together the flour, baking powder, and salt in a large bowl.
In a separate bowl, whisk the melted butter, sugar, eggs, and vanilla bean paste together until combined.
Stir in about half of the flour mixture. Then stir in the milk and the rest of the flour mixture and mix until fully combined. The batter will be thin.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack.
Let cupcakes cool completely before frosting.
Strawberry Whipped Cream
Add the freeze dried strawberries to food processor and grind until a find powder forms.
Add the water to a microwave safe bowl and sprinkle the unflavored gelatin on top. Allow to sit for a few minutes.
Transfer the gelatin mixture to the microwave and microwave for 5-10 seconds, until the gelatin is fully dissolved. Stir the mixture, then set aside to cool slightly.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand mixer, combine the heavy whipping cream, powdered sugar, and freeze dried strawberries (or strawberry puree). Whip the mixture until it starts to thicken and soft peaks form, then turn the mixer to low speed. Slowly pour in the gelatin mixture and strawberry puree and mix on low until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form.
Note: if the gelatin mixture thickens up too much before you add it to the whipped cream, just pop it back in the microwave for 3-5 seconds. It should be a pour-able consistency.
Assembly
Once the cupcakes are fully cooled, use a cupcake corer to remove the center of each cupcake.
Spoon about 1 teaspoon of cooled strawberry filling into each cupcake.
Transfer the strawberry whipped cream into a piping bag fitted with a large round tip and pipe swirls on each cupcake.
Top with a sliced strawberry and enjoy!
These cupcakes will last in the fridge for up to 3 days. However, they taste best when served at room temperature! I like to let them sit at room temperature for about an hour before serving. Wait to top with strawberries until right before serving.
Notes
Strawberry Whipped Cream Two Ways!
Freeze dried strawberries - Add about ½ cup of freeze dried strawberries to a food processor and grind until you have a fine powder. Add in 1-2 tablespoons to your whipped cream. This option will give you a pink frosting with little strawberry specs in it (pictured) and will have stronger strawberry flavor.
Fresh strawberries - Puree 8-10 strawberries using a blender or food processor. Then pass the puree through a fine mesh strainer and set aside. Add in 1-2 tablespoons of strawberry puree to your whipped cream. This option will give you a smooth, pink frosting with a mild strawberry flavor.