The jig is up for me. It seems the teachers have put two and two together and are taking advantage of it. No longer do I get the easy job of providing plates or juice boxes for the holiday classroom parties, I am now slated for the task of providing the good stuff.
Ok, maybe it’s not that bad, but if this past Christmas was any indication I am betting that I will be asked to provide more than just straws and napkins for the classroom Valentine’s Day parties at school this year. That’s okay, it gives me a good excuse to bust out my grandmother’s strawberry bread recipe.
Making Strawberry Cupcakes with Jam
My granny’s strawberry bread is vividly etched in my memory. She used to make it in loaf pans and there was nothing better than a slice with a big schmear of butter or cream cheese. Makes a heck of a peanut butter sandwich, too. Moist and sweet, strawberry bread is a little girl’s dream…it even tastes pink! These cupcakes don’t use any actual fresh strawberries. Instead they use a jar of preserves or jam ( not jelly). I actually LOVE this method for making fruity cupcakes or breads because the flavor is much more intense. You could substitute any flavor jam with this recipe and end up with a cupcake with tons of flavor.
Can you freeze these strawberry cupcakes?
Yep. If you want to make your life easier then bake, cool completely and freeze these cupcakes in a zip top bag. Then, when you are ready for them, defrost them on the counter for 30 minutes or so, decorate with frosting and go!
Handy Tips for making Strawberry Cupcakes
I’ve made this recipe a little more suitable for little hands by portioning the batter out into mini muffin pans (the best portioner is a 3/4 ounce scoop for mini muffin tins). If you want to get really industrious, feel free to make your own cream cheese frosting, but honestly, I don’t want to work that hard. The slices of strawberry make a great edible heart shaped topping but are completely optional. For transport, I recommend two square aluminum cake pans wrapped tightly in foil. They are just the right size to hold 12 of these muffins securely and small enough for kiddos to take on the bus.
Other Great Strawberry Recipes:
Strawberry Basil Muffins with Whipped Strawberry Butter
No Bake Strawberry Buttermilk Key Lime Pie
Strawberries with Cinnamon Cream
- 8 Tbsp butter softened
- 3/4 cup sugar
- 1/2 t. vanilla
- 1/2 t. salt
- 2 Large eggs
- 1/4 cup sour cream with 1/4 t. baking soda dissolved in it
- 1 1/2 cups all purpose flour
- 1 – 8oz jar of Strawberry preserves
- 1 t red food coloring or until you get the right color
- 1 tub store bought cream cheese frosting
- Preheat oven to 350.
- Cream butter, sugar, vanilla and salt together until light and fluffy. Add eggs in one at a time until incorporated. Add in sour cream. Slowly add in flour until just combined. Stir in jam and food coloring.
- Portion batter out into paper lined mini muffin pans ( I like to use a melon baller for this. It’s just about the right portion for mini cupcakes). Bake until toothpick comes out clean, about 15- 20 minutes. Let cool completely then decorate with cream cheese icing.
So I live in Georgia and there’s this little bakery that makes the most delicious strawberry cake. I mean it is the moistest cake and chock full of strawberry flavor with little flecks of strawberry throughout. I imagine that they use strawberry jam. Which sparks my interest in your recipe. So I’m curious, would you say these little pink beauties are full of moist strawberry flavor?
Yes! Lots of strawberry flavor! If you wanted to add in a few chopped strawberries I think that would just add even more!
I wanted to say thanks so much for such a great recipe!!
I was under the pump to make cupcakes for a special group of people!! Everyone loved them and it’s the first time in yonks that ive made such fancy cupcakes!!! I’m over the moon!!
I admit I didn’t exactly know whether to use large eggs or not (we only had extra large ones in the fridge oops!! Oh well in she goes!!) and the amount of butter wasn’t that obvious hmm (a stick of butter maybe 30-40grams I guessed??) no problems!! Your recipe handled beautifully and was so yummy!! I even made a double batch so we can eat them for ages afterwards!!
Thanks guys once again amazing!!!!
I’m so glad you tried our recipe and everyone loved them! And thanks for the heads up on the needededits to the recipe. Sometimes it’s the little things that get over looked before hitting publish. Have a great day!
These cupcakes were so yummy! I made a strawberry cream cheese frosting for them and received rave reviews. How would I adjust the cooking time for a 9×13 cake? Thanks!
Hi Melissa! I’m so glad they were such a big hit! I’ve actually never made this recipe in a 9 x 13, but I have made it in 2 loaf pans and that takes about 45 minutes. Since 9×13 isn’t as thick as a loaf pan, I would start checking it around 25-30 minutes. Thanks so much and happy cooking!
Hi! Thanks for sharing this recipe!
I found your post as my daughter requested strawberry cupcakes for Easter tomorrow. With COVID-19, we’re limited in what we can buy. I substituted Salvadorean crema for sour cream and had everything else and both my husband and daughter loved it. We will frost and decorate tomorrow. Thanks again!
That’s wonderful! Thank you so much for the kind comment and I hope you have a wonderful Easter!
I made this in a cake 9 X 13. The cake was very heavy, not a great flavor. Was disappointed. Will not make again.