Strawberry Filled Cupcakes a soft and tender vanilla cupcakes with a luscious strawberry filling and creamy frosting make these cupcakes a delightful treat for any occasion. The combination of fresh strawberries and a light, fluffy texture ensures they’re as delicious as they are beautiful.
Why You’ll Love This Recipe
The strawberry filling is fresh, fruity, and perfectly sweetened.
A versatile dessert that’s perfect for birthdays, parties, or just because.
Easy to customize with different frostings or toppings.
Made from simple, everyday ingredients you likely have on hand.
A perfect balance of moist vanilla cake and vibrant strawberry flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cupcakes:
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
Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tbsp milk
1/2 tsp vanilla extract
Directions
Prepare the Cupcakes:
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and sugar until light and fluffy, about 2 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Make the Strawberry Filling:
In a small saucepan, combine the chopped strawberries, sugar, lemon juice, and cornstarch.
Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes. Let cool to room temperature.
Fill the Cupcakes:
Use a small knife or a cupcake corer to remove the center of each cupcake.
Fill each cavity with the strawberry filling, then replace the top piece of the cupcake.
Prepare the Frosting:
In a large bowl, beat the butter until smooth. Gradually add the powdered sugar and mix until creamy.
Add milk and vanilla extract and beat until the frosting reaches a spreadable consistency.
Decorate:
Frost each cupcake using a piping bag or spatula.
Garnish with fresh strawberries if desired.
Servings and Timing
Servings: 12 cupcakes
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Calories per serving: 285 kcal
Variations
Berry Swap: Replace strawberries with raspberries or blueberries for a different filling.
Citrus Kick: Add a teaspoon of orange or lemon zest to the cupcake batter.
Chocolate Touch: Drizzle melted chocolate over the frosting for an elegant finish.
Whipped Frosting: Substitute buttercream with whipped cream for a lighter topping.
Mini Cupcakes: Use a mini muffin tin for bite-sized treats; reduce baking time to 10-12 minutes.
Storage/Reheating
Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freezing: Freeze unfrosted cupcakes and filling separately for up to 3 months. Thaw at room temperature before filling and frosting.
Reheating: Allow refrigerated cupcakes to come to room temperature before serving.
Related Recipes:
- Chocolate Peanut Butter Cupcakes
- Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
- Black Bottom Cupcakes
FAQs
How do I prevent the cupcakes from being dry?
Make sure not to overmix the batter, and bake just until a toothpick comes out clean. Overbaking can lead to dryness.
Can I use frozen strawberries for the filling?
Yes, thaw them completely and drain any excess liquid before using.
What’s the best way to core the cupcakes?
A small knife, apple corer, or a dedicated cupcake corer works perfectly. Be careful not to cut through the bottom.
Can I make these cupcakes gluten-free?
Yes, use a gluten-free all-purpose flour blend to replace regular flour. Ensure other ingredients are gluten-free as well.
How far in advance can I make these cupcakes?
You can bake the cupcakes and make the filling a day in advance. Store them separately and assemble just before serving for freshness.
Conclusion
These strawberry-filled cupcakes are a delightful combination of fluffy vanilla cake, fresh fruit filling, and creamy frosting. Perfect for any celebration or an indulgent treat, they’re sure to impress family and friends. Enjoy baking and sharing this sweet creation.
📖 Recipe:
Print
Strawberry Filled Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Soft and tender vanilla cupcakes filled with luscious strawberry goodness and topped with creamy frosting make the perfect dessert for any occasion. These strawberry-filled cupcakes are easy to make, bursting with fresh fruity flavor, and customizable to suit your taste buds.
Ingredients
Cupcakes:
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
Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tbsp milk
1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
- Divide batter into cupcake liners, filling each about 2/3 full. Bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
- To make the filling, combine strawberries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat, stirring constantly, until thickened (5–7 minutes). Cool.
- Core each cupcake, fill with strawberry mixture, and replace the top piece.
- For the frosting, beat butter until smooth, then gradually add powdered sugar. Mix in milk and vanilla until the frosting is spreadable.
- Frost cupcakes and garnish with fresh strawberries if desired.
Notes
Substitute fresh strawberries with raspberries or blueberries for a different twist.
Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Unfrosted cupcakes and filling can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 285 kcal
