If you have a sweet tooth and love a burst of fresh fruity flavor in every bite, this Strawberry Filled Cupcakes Recipe is about to become your new obsession. Imagine soft, moist vanilla cupcakes that hide a luscious strawberry filling right in the center, topped with a silky smooth buttercream frosting—each mouthful a perfect harmony of fluffy cake and sweet, tangy strawberries. Whether it’s a family gathering, a special treat for yourself, or a crowd-pleasing dessert, these cupcakes bring a delightful freshness and a beautiful pop of color to any occasion.
Ingredients You’ll Need
Getting these cupcakes just right depends on a few simple but powerful ingredients. Each one plays a key role in bringing that perfect texture, flavor, and vibrant color to your Strawberry Filled Cupcakes Recipe.
- 1 1/2 cups all-purpose flour: Provides the structure and softness to the cupcakes.
- 1 1/2 tsp baking powder: Helps the cupcakes rise beautifully, giving them a light and airy texture.
- 1/4 tsp salt: Balances sweetness and enhances the overall flavor.
- 1/2 cup unsalted butter, softened: Adds richness and moisture to both the cake and the frosting.
- 3/4 cup granulated sugar: Sweetens the batter without overpowering the natural strawberry flavor.
- 2 large eggs: Bind everything together and add to the tender crumb.
- 2 tsp vanilla extract: Brings warmth and depth to the cupcake’s flavor.
- 1/2 cup whole milk: Keeps the batter moist and smooth.
- 1 cup fresh strawberries, finely chopped: The star ingredient for that fresh, juicy filling.
- 1/4 cup granulated sugar (for filling): Sweetens and helps the strawberries release their juices.
- 1 tbsp lemon juice: Adds brightness and enhances the strawberry’s natural flavor.
- 1 tsp cornstarch: Thickens the filling to a luscious jam-like consistency.
- 1/2 cup unsalted butter, softened (for frosting): Creates a rich and creamy base for the frosting.
- 2 cups powdered sugar: Sweetens and thickens the frosting perfectly.
- 2 tbsp milk: Adjusts the frosting’s texture for easy spreading.
- 1/2 tsp vanilla extract (for frosting): Adds a lovely aromatic finish to the frosting.
How to Make Strawberry Filled Cupcakes Recipe
Step 1: Prepare the Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining your muffin tin with cupcake liners. This step ensures your cupcakes bake evenly and come out clean. Meanwhile, whisk together the flour, baking powder, and salt in a medium bowl—this dry mix is what gives your cupcakes their perfect rise and tenderness.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color. This process traps air, which helps to create a tender crumb. Next, add the eggs one by one, beating well after each addition so they blend seamlessly into the batter. Stir in the vanilla extract to infuse your cupcake base with that classic, comforting aroma.
Step 3: Combine Wet and Dry Ingredients
Add the dry flour mixture and milk alternately to the butter mixture—start and end with the flour mixture. Mix gently and just until combined; overmixing at this stage can make your cupcakes dense instead of pillowy. This gentle folding keeps the texture tender and light.
Step 4: Bake the Cupcakes
Distribute the batter evenly among the cupcake liners, filling each about two-thirds full to leave room for rising. Bake them for 18 to 20 minutes, or until a toothpick inserted comes out clean. When done, set the cupcakes aside and let them cool completely before you move on to filling.
Step 5: Make the Strawberry Filling
Place the chopped strawberries, granulated sugar, lemon juice, and cornstarch into a saucepan. Cook over medium heat while stirring constantly until the mixture thickens into a glossy, jam-like filling—this usually takes 5 to 7 minutes. Let the filling cool completely; this step is key so you don’t melt the frosting later.
Step 6: Fill the Cupcakes
Once the cupcakes are cool, core out the center of each one using a small knife or cupcake corer. Fill each hollow with the luscious strawberry filling, then gently place the cupcake tops back on—it’s like a surprise treat waiting inside every cupcake!
Step 7: Prepare the Frosting and Decorate
Beat the softened butter until smooth and creamy. Gradually add powdered sugar, mixing well, then stir in the milk and vanilla extract until you get a luscious, spreadable frosting. Pipe or spread this on top of each cupcake and, for a final flourish, garnish with fresh strawberry slices if you wish.
How to Serve Strawberry Filled Cupcakes Recipe
Garnishes
Adding a fresh strawberry slice or a sprinkle of powdered sugar on top of these cupcakes creates a stunning presentation and adds an extra fresh note that complements the strawberry filling beautifully. For an elegant touch, try a few mint leaves or edible flower petals.
Side Dishes
These strawberry-filled delights pair wonderfully with a light cup of tea or sparkling lemonade. For a brunch spread, serve them alongside fresh fruit salad or a creamy yogurt parfait to balance the sweetness with fresh, tangy flavors.
Creative Ways to Present
Consider arranging the cupcakes in a tiered display for parties or birthdays to wow your guests with height and color. You can also serve them in cute, themed cupcake wrappers for special occasions like baby showers or garden parties to add a personal touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover Strawberry Filled Cupcakes Recipe in an airtight container in the refrigerator for up to three days. Keeping them chilled ensures the strawberry filling stays fresh, and the frosting holds its texture without melting.
Freezing
You can freeze the cupcakes before filling and frosting for up to a month. Wrap each cupcake in plastic wrap and place them in a sealed freezer bag. When ready to enjoy, thaw completely before adding the strawberry filling and frosting, so everything stays fresh and delicious.
Reheating
For the best taste, enjoy the cupcakes cold or at room temperature. If you prefer warmer treats, let the cupcakes come to room temperature naturally and avoid microwaving, as this can affect the texture of the filling and frosting.
FAQs
Can I use frozen strawberries for the filling?
Absolutely! Just be sure to thaw and drain the strawberries well before cooking to avoid excess moisture, which can make the filling too runny.
Is there a way to make this recipe dairy-free?
Yes, you can substitute the butter with a plant-based margarine and use a non-dairy milk such as almond or oat milk. Just keep in mind the flavor and texture might change slightly.
How do I prevent the filling from leaking out of the cupcakes?
Cool your filling completely before inserting it, and make sure to core out just enough space for the filling, so the cupcake maintains its shape and doesn’t collapse or ooze.
Can I make these cupcakes ahead for a party?
You can! Make the cupcakes and filling a day ahead, assemble and frost them the day of the event to keep everything fresh and vibrant.
What’s the best way to transport these cupcakes?
Transport them in a sturdy cupcake carrier or box with dividers to keep them upright and prevent the frosting from getting smushed. If you don’t have a carrier, a shallow box lined with parchment and some gentle packing material will do the trick.
Final Thoughts
This Strawberry Filled Cupcakes Recipe is truly a showstopper that combines simple ingredients with a little magic to create a dessert bursting with freshness and charm. There’s nothing quite like sharing these soft, berry-filled treats with friends and family—so don’t wait to give it a try and make countless happy memories along the way!
Print
Strawberry Filled Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
Description
Delight in these homemade strawberry-filled cupcakes featuring a moist vanilla base, luscious strawberry jam filling, and creamy buttercream frosting. Perfectly balanced with fresh strawberries and a hint of lemon, these cupcakes are a crowd-pleaser for any occasion.
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 Oven and Prepare Pan: Preheat your 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 all-purpose flour, baking powder, and salt, then set aside for later use.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with granulated sugar until the mixture becomes light and fluffy, ensuring a smooth texture for your cupcakes.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition, then mix in vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredient mixture and whole milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined to prevent overmixing.
- Fill Cupcake Liners and Bake: Divide the batter evenly into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
- Prepare Strawberry Filling: In a saucepan, combine chopped strawberries, granulated sugar, lemon juice, and cornstarch. Cook over medium heat while stirring constantly, until the mixture thickens, roughly 5 to 7 minutes. Cool the filling thoroughly.
- Fill Cupcakes: Core each cooled cupcake carefully using a small tool or knife. Fill the hollow centers with the cooled strawberry mixture and replace the top piece of the cupcake to seal.
- Make Buttercream Frosting: Beat the softened butter until smooth. Gradually add powdered sugar, then mix in the milk and vanilla extract until the frosting reaches a spreadable consistency.
- Frost and Garnish: Frost the filled cupcakes generously with the buttercream. Optionally, garnish each with fresh strawberry slices for a decorative and fresh touch.
Notes
- The strawberry filling can be prepared ahead and refrigerated to save time on the baking day.
- Use room temperature ingredients for best mixing results and cupcake texture.
- For a stronger strawberry flavor, consider adding a teaspoon of strawberry extract to the frosting.
- Ensure cupcakes are completely cool before coring and filling to prevent the filling from melting.
- This recipe yields 12 standard-sized cupcakes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
