Strawberry filled cupcakes bring a burst of fresh flavor to any gathering. These treats feature moist vanilla cupcakes with a luscious strawberry filling and creamy frosting. They look stunning and taste even better. Perfect for parties, holidays, or simple desserts.
This recipe serves 12 cupcakes. Prep time is 30 minutes. Bake time is 20 minutes. Total time is about 1 hour, plus cooling. You’ll love how easy they are to make at home.
Ingredients
Gather these simple ingredients for the best results.
For the Cupcakes
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ¾ cup whole milk
- 2 teaspoons vanilla extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
For the Strawberry Filling
- 2 cups fresh strawberries, hulled and chopped
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- ¼ cup water
For the Vanilla Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 3-4 tablespoons heavy cream
- Pinch of salt
Use fresh strawberries for the brightest flavor. Room-temperature ingredients mix smoothly.
Step-by-Step Instructions
Follow these steps for perfect cupcakes every time.
Step 1: Bake the Cupcakes
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk flour, baking powder, and salt. Set aside.
Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Mix in vanilla.
Alternate adding dry ingredients and milk to the butter mixture. Start and end with dry ingredients. Beat until just combined. Avoid overmixing.
Fill liners ⅔ full. Bake for 18-22 minutes. A toothpick should come out clean. Cool in tin for 5 minutes, then transfer to a wire rack. Cool completely.
Step 2: Make the Strawberry Filling
Combine strawberries, sugar, lemon juice, and water in a saucepan over medium heat. Cook for 5-7 minutes, stirring until berries soften and release juice.
Mix cornstarch with 2 tablespoons cold water to make a slurry. Stir into the strawberry mixture. Cook 2-3 more minutes until thickened. Remove from heat. Cool completely. For a smoother filling, blend half and mix back in.
Step 3: Fill the Cupcakes
Use a sharp knife to cut a cone-shaped piece from the top center of each cooled cupcake. Cut about 1 inch deep and wide.
Scoop out a bit more if needed to make room. Fill each cavity with 1-2 teaspoons of strawberry filling. Replace the top, pressing gently.
For a pro tip, use a cupcake corer tool. It makes filling quick and even.
Step 4: Prepare the Frosting
Beat butter until creamy. Gradually add powdered sugar, 1 cup at a time. Mix in vanilla, salt, and 3 tablespoons cream. Beat on high for 3 minutes until fluffy. Add more cream if too thick.
Step 5: Frost and Decorate
Pipe frosting onto filled cupcakes using a piping bag with a star tip. Swirl generously. Top with a fresh strawberry slice or sprinkle of powdered sugar.
Chill cupcakes for 15 minutes to set frosting. Serve at room temperature for best flavor.
Tips for Success
Baking perfect strawberry filled cupcakes takes a few tricks.
- First, measure flour correctly. Spoon it into the cup and level with a knife. Too much flour makes dry cupcakes.
- Second, don’t skip creaming butter and sugar well. This adds air for a light texture.
- Third, fill cupcakes evenly. Use an ice cream scoop for consistency.
- For the filling, taste and adjust sugar. Riper strawberries need less.
- Store leftovers in an airtight container in the fridge for up to 3 days. Bring to room temperature before eating.
- Make ahead: Bake and fill cupcakes a day early. Frost just before serving.
- Freeze unfrosted, filled cupcakes for up to 2 months. Thaw overnight and frost fresh.
Variations to Try
Switch things up with these ideas.
- Chocolate cupcakes: Swap ½ cup flour for cocoa powder. Pair with strawberry filling for a chocolate-covered strawberry vibe.
- Cream cheese frosting: Beat 8 oz softened cream cheese with butter before adding sugar. Tangy contrast to sweet filling.
- Lemon cupcakes: Add lemon zest to batter and use lemon juice in filling. Bright summer treat.
- Vegan version: Use plant-based butter, milk, and egg replacer. Aquafaba works great for eggs.
- Mini cupcakes: Bake in mini tins for bite-sized fun. Reduce bake time to 10-12 minutes.
Why These Cupcakes Shine
Strawberry filled cupcakes stand out for their surprise center. The juicy filling bursts with each bite. Moist cake and smooth frosting balance the tart berries perfectly.
They’re versatile too. Serve at birthdays, brunches, or tea parties. Kids love the pink filling peek. Adults appreciate the fresh taste.
This recipe scales easily. Double for crowds. Half for small batches.
Experiment with seasonal berries. Raspberries or blueberries work well. Adjust sugar as needed.
Nutrition Information (Per Cupcake, Approximate)
- Calories: 450
- Fat: 20g
- Carbohydrates: 65g
- Protein: 4g
- Sugar: 48g
Values vary by exact measurements. Enjoy in moderation.
FAQs
- Can I use frozen strawberries for the filling?
Yes, thaw and drain frozen strawberries first. They work but fresh give better texture and flavor.
- How do I fix runny strawberry filling?
Cook longer or add more cornstarch slurry. Chill for 30 minutes to thicken.
- Can I make these cupcakes gluten-free?
Swap all-purpose flour for a 1:1 gluten-free blend. Add ¼ teaspoon xanthan gum if not included.
- What’s the best way to pipe the frosting?
Chill frosting 10 minutes if soft. Use a large round or star tip for pretty swirls.
- How far in advance can I prepare these cupcakes?
Bake and fill up to 2 days ahead. Frost on serving day. Or freeze unfrosted up to 2 months.