Strawberry Jam

1 cup frozen of fresh strawberries

1/3 cup of sugar

1 teaspoon lemon juice


To a sauce pan on medium heat, add strawberries, sugar and lemon juice. Cook until reduced and has a jam like consistency. Place in the fridge to cool.

Strawberry Cream Cheese Frosting

4 ounces of room temp cream cheese

1/3 cup of powdered sugar

1 teaspoon lemon juice

1 tablespoon strawberry jam (from above)


To a bowl, combine cream cheese, sugar, lemon juice and jam. Mix well. Set aside until ready to use.

Strawberry Muffins

1 cup of room temp butter

1 cup of sugar

1/2 teaspoon salt

2 eggs

1 cup of sifted flour

2 teaspoon baking powder

1 1/2 tablespoons plain yogurt

1/3 cup of milk

3 tablespoons strawberry jam

1 teaspoon essence


To a bowl, cream the butter and sugar, until the sugar is mostly melted.

Add the eggs 1 at a time, mixing after each egg. Add the salt, yogurt, milk and essence. Mix well.

Sift in the flour and baking powder. Once combined, add the strawberry jam and mix.

Line a muffin tray with cup cake wrappers.

Add 1 heaping tablespoon of muffin batter to each muffin. Add on top 1 tablespoon of strawberry jam and top off with another heaping scoop of muffin batter.

Pre-heat the oven to 350 degrees F.

Bake the muffins for 25-30 minutes. (Depends on the size of muffins).

Remove it from the muffin tin and allow the muffins to cool completely.

Fill a piping bag with the cream cheese frosting and decorate the muffins.

Now you can eat it all!



Print Friendly