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
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 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
