Strawberry Cupcakes with Cream Cheese Frosting

Strawberry Cupcakes with Cream Cheese Frosting

Sweet, juicy berries meet freshly baked cupcakes for a delectable homegrown and homemade treat.


24 cupcakes



  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 cup Florida Crystals® Organic Raw Cane Sugar
  • 1/2 cup firmly packed Florida Crystals® Organic Brown Raw Cane Sugar
  • 3 eggs
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk plus 1 teaspoon lemon juice (or 1 cup buttermilk)
  • 1 2/3 cups strawberry preserves

Cream Cheese Frosting

  • 16 ounces cream cheese, softened
  • 1 cup (2 sticks) unsalted butter
  • 2 teaspoons vanilla extract
  • 7 1/2 cups Florida Crystals® Organic Powdered Raw Cane Sugar



Preheat oven to 350°F. Line two 12-cup muffin tins with paper baking cups; set aside. 

Mix butter, sugars, eggs and extracts in large mixing bowl until blended. Beat on medium speed, then increase to high speed, scraping bowl occasionally, 5 minutes. 

In separate medium bowl, combine flour, baking powder and salt. Add flour mixture in 3 batches alternately with 2 portions of milk mixture (buttermilk) ending with flour mixture.

Fill muffin cups 1/2 full. Bake 20 to 22 minutes or until top springs back when touched. Cool cupcakes completely before filling with strawberry preserves. 

To Fill Cupcakes:
Fill a pastry bag fitted with a large open-star tip with strawberry preserves. Insert the tip about 1/2 inch down from the top of the cupcake. Squeeze filling into the center until the cupcake domes slightly. Repeat until all cupcakes are filled.

For Cake Version:
Pour batter into two greased and lined 8-inch cake pans. Bake 25 to 30 minutes or until top springs back when touched. Remove from pan, set aside to cool 15 to 20 minutes. Turn cake pans over onto cooling rack to allow to cool completely.

Cream Cheese Frosting

In large bowl, beat cream cheese and butter until smooth. Add vanilla extract. With mixer on low, slowly add sugar. Mix until frosting is well combined. Frost the top of each filled cupcake using a pastry bag filled with a large open-star or circle tip. Garnish with fresh strawberries, if desired.