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These cupcakes are light and fluffy with a dollop of strawberry preserves added to the center. The cream cheese icing is elevated with even more strawberry preserves that add a soft, pink color to the icing--they are so pretty (and taste amazing)!


1-1/2 Cups of cake flour   
1-1/2 Teaspoons of baking powder 
1/2 Teaspoon of salt 
1/2 Cup of unsalted butter 
1 Cup of granulated sugar
2 Large Eggs 
1/2 Cup of milk 
1 Teaspoon of Mexican vanilla 
1-1/2 cup Old Fashioned Strawberry Preserves
1 bag of 32oz confection powder sugar 
1 pkg of cream cheese 
15 cupcake liners 

Makes 15 cupcakes


Preheat your oven to 350 degrees Fahrenheit 

Put your liners in the cupcake pan and set aside 

In a medium sized bowl whisk together flour, baking powder, and salt.

In a large bowl add butter and sugar beat with mixer until fluffy. Add eggs and Mexican vanilla mix until well combined.

Add half of your dry ingredients to the wet ingredients and half of your milk and Stir until just combined then add other half of your dry ingredients and the rest of the milk.

Divide batter evenly in to your 15 cupcake liners about halfway full.

Bake for 18-20 in preheated oven or until a tooth pick comes out clean. Remove cupcakes from oven and place cupcakes on cooling rake while the cupcakes are cooling off let’s make the frosting .

In a large mixing bowl add room temperature cream cheese and 1/2 cup of Fredericksburg farms strawberry preserves mix until well combined then add 1cup powder sugar mix until well combined and repeat for 6 cups of powder sugar until you reach spreadable consistency but not to thick .

Tip: If it gets to thick add a dash of milk 

If cupcakes are cool to the touch we’re ready to fill 

Using a melon baller remove the center of each cupcake fill each cupcake with 1tbsp of Fredericksburg Farms Strawberry Preserves and spread icing on top or you can pipe icing in a piping bag.