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Strawberry Jam Cupcakes

Strawberry Jam Cupcakes

Servings 6


  • 3/4 cup flour
  • 1/2 Teaspoon baking powder
  • 1/4 Teaspoon salt
  • 6 Tablespoons butter room temperature
  • 1/2 cup plus 1 Tablespoon sugar
  • 1/2 Teaspoon vanilla
  • 1/4 cup sour cream
  • 2 egg whites from 2 large eggs
  • 1/4 cup strawberry jam
  • 1 graham cracker crushed into crumbs
  • grated chocolate for garnish
  • Cream Cheese Frosting
  • 4 ounces cream cheese room temperature
  • 4 Tablespoons butter room temperature
  • 1/4 Teaspoon vanilla
  • 1 cup powdered sugar


  • 1. In a large bowl ,beat the egg whites until you have stiff peaks, set aside in the refrigerator.
  • 2. In a small bowl mix the flour, baking powder and salt. Stir to combine. Set aside.
  • 3. Place the sugar and butter in a large bowl, beat until light and fluffy, add the vanilla. Beat until incorporated.
  • 4. With your mixer on low speed add half the flour mixture to the butter/sugar mixture, beating till just incorporated. Add the sour cream to the bowl, beating till just incorporated. Add the remaining flour to the bowl, beating til just incorporated.
  • 5. Gently fold in 1/3 of the beaten egg whites into the batter until just combined. Gently fold in the remaining egg whites.
  • 6. Place 1 teaspoon of crushed graham cracker crumbs in the bottom of each cupcake liner. Top the crumbs with 1/1’2 to 2 Tablespoons of cake batter. Place 1 heaping teaspoon of strawberry jam in the center of the batter. Top with 1 Tablespoon cake batter.
  • Bake at 350 degrees for 20 – 22 minutes. Remove from the oven onto wire rack to cool completely. Frost with cream cheese frosting.