If you have a soft spot for anything fruity and sweet, you are going to fall head over heels for this Strawberry Filled Cupcakes Recipe. Imagine biting into a perfectly moist vanilla cupcake, only to discover a luscious, homemade strawberry filling that bursts with fresh flavor right in the center. This recipe combines the best of a classic cupcake with a little fruity surprise, making it a delightful treat for any occasion. Whether you’re baking for a party, a special afternoon tea, or just because you deserve something sweet, these cupcakes deliver comfort and joy in every bite.
Ingredients You’ll Need
Getting the best taste starts with simple, well-chosen ingredients, each playing a crucial role in creating the perfect cupcake. From the soft texture of the flour to the fresh brightness of strawberries, these components blend harmoniously to bring your Strawberry Filled Cupcakes Recipe to life.
- All-purpose flour (1 1/2 cups): Provides the structure and tender crumb that makes cupcakes so irresistible.
- Baking powder (1 1/2 tsp): Helps your cupcakes rise beautifully and become light and airy.
- Salt (1/4 tsp): Enhances all the flavors and balances the sweetness.
- Unsalted butter, softened (1/2 cup for batter + 1/2 cup for frosting): Adds richness and moisture to both cupcakes and frosting.
- Granulated sugar (3/4 cup for batter + 1/4 cup for filling): Sweetens the cupcakes and the strawberry filling perfectly.
- Large eggs (2): Bind ingredients together for structure and tenderness.
- Vanilla extract (2 tsp for batter + 1/2 tsp for frosting): Infuses a warm, comforting aroma and flavor.
- Whole milk (1/2 cup for batter + 2 tbsp for frosting): Adds moisture and a creamy texture.
- Fresh strawberries (1 cup, finely chopped): The star ingredient, delivering a natural, juicy sweetness to the filling.
- Lemon juice (1 tbsp): Brightens and balances the strawberry filling’s flavor.
- Cornstarch (1 tsp): Thickens the strawberry filling so it holds perfectly inside the cupcakes.
- Powdered sugar (2 cups): Essential for smooth, luscious frosting that’s not overly sweet.
How to Make Strawberry Filled Cupcakes Recipe
Step 1: Prep and Line Your Pan
Start by heating your oven to 350°F (175°C) and preparing a muffin tin with cupcake liners. This ensures your cupcakes don’t stick and come out looking perfect every time.
Step 2: Combine Dry Ingredients
Whisk together the flour, baking powder, and salt in a medium bowl. Mixing these first helps distribute the leavening agents evenly, which means your cupcakes will rise consistently and beautifully.
Step 3: Cream Butter and Sugar
Beat the softened butter and granulated sugar in a large bowl until fluffy and light in color. This step is crucial for creating a tender crumb because it incorporates air that makes the cupcakes soft and delicate.
Step 4: Add Eggs and Vanilla
One by one, mix in the eggs, then stir in the vanilla extract. Eggs add moisture and structure, while vanilla deepens the flavor profile.
Step 5: Mix Dry Ingredients and Milk Alternately
Alternate adding the flour mixture and milk to the wet ingredients, starting and ending with the dry mixture. This method keeps the batter smooth and prevents overmixing, which can make cupcakes tough.
Step 6: Bake the Cupcakes
Divide the batter evenly into the lined muffin tins, filling each about two-thirds full. Bake for about 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Once baked, let them cool completely before filling.
Step 7: Make the Strawberry Filling
Simmer chopped strawberries, sugar, lemon juice, and cornstarch in a saucepan over medium heat, stirring constantly until thickened, about 5 to 7 minutes. This luscious filling is what makes the Strawberry Filled Cupcakes Recipe truly special.
Step 8: Core and Fill Cupcakes
Using a small knife or cupcake corer, remove the center from each cupcake. Carefully spoon or pipe the cooled strawberry filling into the hollow. Replace the top piece to seal in that juicy surprise.
Step 9: Frost the Cupcakes
Beat the softened butter until silky, gradually add powdered sugar, and mix in milk and vanilla to reach a creamy, spreadable consistency. Frost each cupcake generously, and if you like, add a strawberry on top for an extra pop of color and flavor.
How to Serve Strawberry Filled Cupcakes Recipe
Garnishes
Enhance your cupcakes with simple yet stunning garnishes like a fresh strawberry slice, a light dusting of powdered sugar, or even a tiny mint leaf. These little touches make the cupcakes look irresistible and add subtle layers of freshness.
Side Dishes
Pair your cupcakes with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. A cup of freshly brewed tea or coffee also complements the sweet, fruity notes perfectly.
Creative Ways to Present
Consider placing the cupcakes in decorative cupcake wrappers or on a tiered cake stand for celebrations. You could also drizzle a little melted white chocolate over the frosting for added elegance. These ideas elevate this fun recipe into a showstopper dessert.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge if you prefer. The filling might firm up slightly when chilled but remains delectably flavorful.
Freezing
You can freeze unfrosted cupcakes wrapped tightly in plastic wrap and foil for up to 3 months. Thaw them overnight at room temperature, then fill and frost just before serving to keep that fresh strawberry surprise intact.
Reheating
To enjoy cupcakes warm, microwave them for about 10 seconds. Be careful not to heat too long or the filling may become too runny. Warming slightly enhances the moist texture and brings out the strawberry aroma beautifully.
FAQs
Can I use frozen strawberries for the filling?
Absolutely! Just make sure to thaw, drain excess liquid, and chop them finely before cooking. Frozen strawberries work well, though fresh ones offer the brightest flavor and texture.
How do I prevent the filling from leaking out?
Be sure to cool the strawberry filling completely before inserting it into the cupcakes. Also, replace the cupcake tops carefully and press gently to keep the filling neatly inside.
Can I make these cupcakes gluten-free?
Yes, you can substitute the all-purpose flour for a gluten-free flour blend that measures 1:1. Just make sure it contains xanthan gum for proper texture, or add it separately if needed.
What’s the best way to frost cupcakes smoothly?
For smooth frosting, use softened butter and sift the powdered sugar to avoid lumps. Beat long enough to make it silky, and add milk gradually until you reach the perfect spreadable consistency.
Can I add other fruits to the filling?
Definitely! Feel free to blend other fresh fruits like raspberries or blueberries with the strawberries for a mixed berry filling that’s equally delicious and exciting.
Final Thoughts
There’s something truly magical about the Strawberry Filled Cupcakes Recipe that brings smiles all around. The combination of moist cupcakes, sweet and tangy strawberry filling, and creamy frosting makes each bite a little celebration. Whether you’re treating yourself or sharing with loved ones, these cupcakes promise warmth, joy, and irresistible flavor. Give this recipe a go—it might just become your new favorite way to enjoy strawberries!
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Strawberry Filled Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
Description
Delight in these Strawberry Filled Cupcakes, featuring a moist vanilla batter baked to perfection and filled with a luscious homemade strawberry compote. Topped with a smooth buttercream frosting, these cupcakes are perfect for any celebration or an indulgent treat.
Ingredients
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup whole milk
Strawberry Filling
- 1 cup fresh strawberries, finely chopped
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch
Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside for later incorporation.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for the batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Alternate adding the dry ingredients and the milk to the wet mixture, starting and ending with the dry ingredients. Mix carefully until just combined to avoid overmixing.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted comes out clean. Allow cupcakes to cool completely before filling.
- Prepare Strawberry Filling: In a saucepan over medium heat, combine the chopped strawberries, sugar, lemon juice, and cornstarch. Cook while stirring constantly for 5 to 7 minutes until the mixture thickens. Remove from heat and let cool.
- Core and Fill Cupcakes: Carefully core each cooled cupcake to create a hollow center, then spoon or pipe the cooled strawberry filling into each cavity. Replace the tops if desired.
- Make Buttercream Frosting: Beat the softened butter until smooth and creamy. Gradually add powdered sugar, beating well after each addition. Mix in milk and vanilla extract until the frosting reaches a spreadable consistency.
- Frost and Garnish: Spread the buttercream frosting over the filled cupcakes. Optionally, garnish with fresh strawberry slices for an added decorative touch.
Notes
- Ensure the cupcakes are completely cooled before filling to prevent the filling from melting and leaking.
- The strawberry filling can be made ahead and refrigerated; bring to room temperature before using for easier filling.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Use fresh, ripe strawberries for the best flavor in the filling.
- If cornstarch is unavailable, arrowroot powder can be used as a thickener.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
