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
Scale
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
