If you’re looking for a show-stopping treat that combines fluffy cake, juicy berries, and luscious frosting into one perfect package, these Strawberry Filled Cupcakes will absolutely steal your heart. Every bite bursts with a surprise center of sweet-tart strawberry filling, nestled inside soft vanilla cupcakes and topped with the creamiest buttercream. Whether you’re baking for a party, a special gathering, or just a joyful kitchen project, these beauties promise smiles and second helpings. Get ready to discover why Strawberry Filled Cupcakes are destined to become your new go-to sweet treat!
Ingredients You’ll Need
The ingredient list for these Strawberry Filled Cupcakes is blissfully straightforward, but every item plays a crucial role in achieving their dreamy flavor and tender crumb. You’ll find each part—cake, filling, and frosting—harmonizing seamlessly for that irresistible, homemade cupcake magic.
- All-purpose flour: Provides structure and creates the perfect fluffy cupcake base.
- Baking powder: Gives rise to your cupcakes, making them delightfully light.
- Salt: Enhances every flavor note and keeps things balanced.
- Unsalted butter (for batter and frosting): Offers rich flavor and a soft, moist crumb, plus that creamy frosting finish.
- Granulated sugar: Sweetens the batter and helps with cupcake tenderness.
- Eggs: Bind ingredients together and add richness and lift.
- Vanilla extract: Adds classic warmth and accentuates all the strawberry notes.
- Whole milk: Keeps cupcakes moist and helps everything come together.
- Fresh strawberries: Delivers fresh, juicy bursts in your homemade cupcake filling.
- Sugar (for filling): Sweetens and thickens your luscious strawberry center.
- Lemon juice: Brightens the strawberry filling, really making it pop.
- Powdered sugar: Makes frosting irresistibly smooth and sweet.
- Heavy cream: Fluffs up the buttercream for frosting that’s light and silky.
- Pinch of salt (for frosting): Balances the sweetness for that classic finish.
- Fresh strawberries (for garnish): The crowning touch—fun, festive, and utterly charming!
How to Make Strawberry Filled Cupcakes
Step 1: Prepare the Cupcake Batter
Start by heating your oven to 350°F and lining a 12-cup muffin tin with paper liners. Whisk together the flour, baking powder, and salt in a medium bowl—this helps the leavening kick in evenly. In a separate bigger bowl, cream together the softened butter and granulated sugar until it’s light and fluffy (seriously, don’t rush this step; the fluffier, the better!). Beat in the eggs one at a time, followed by fragrant vanilla extract. Alternate adding the dry ingredients and milk, beginning and ending with the dry—this ensures your batter stays silken and doesn’t get overworked.
Step 2: Bake the Cupcakes
Divide the batter equally among your prepared cupcake liners—an ice cream scoop makes this ultra easy and mess-free. Pop them in the oven and bake for 18 to 20 minutes. You’re looking for lightly golden tops and a toothpick that comes out clean from the center. Let the cupcakes cool completely on a rack so they’re ready for their strawberry surprise.
Step 3: Make the Strawberry Filling
While cupcakes cool, it’s time to prep what makes Strawberry Filled Cupcakes so delightful: the surprise strawberry center! Combine the finely chopped fresh strawberries, sugar, and lemon juice in a small saucepan over medium heat. Stir occasionally and let it simmer for about 5 to 7 minutes until it thickens just slightly (it should be spoonable, not runny). Chill the filling so it’s not too warm when you fill the cupcakes.
Step 4: Fill the Cupcakes
Once your cupcakes are cool, use a small knife or a cupcake corer to gently cut a well in the center of each cupcake. Don’t toss those tops—you can pop them back over the filling if you prefer! Add about a teaspoon of the cooled strawberry mixture into the middle of every cupcake. This is where the real fun begins: each bite will have a juicy, jammy strawberry center!
Step 5: Make and Add the Buttercream Frosting
With an electric mixer, beat the softened butter until creamy and pale—patience pays off here for ultimate fluffiness. Gradually add powdered sugar, followed by heavy cream and vanilla extract, with a pinch of salt for balance. Whip it up until smooth, fluffy, and irresistibly spreadable. Pipe or generously swirl the frosting over the filled cupcakes, then top it all off with a fresh strawberry or slice for the final touch.
How to Serve Strawberry Filled Cupcakes
Garnishes
For a finishing flourish, garnish your Strawberry Filled Cupcakes with a crown of juicy fresh strawberries, a few mint leaves, or even a scatter of colorful sprinkles. Not only do they look absolutely bakery-worthy, but the little pop of green or a burst of color invites everyone to dive right in.
Side Dishes
Serve these beauties with a refreshing fruit salad, a scoop of vanilla ice cream, or a sparkling glass of lemonade to keep things light and fresh. The combination brings out the sunshiney summer vibes and lets the strawberry flavor shine without overpowering the whole dessert spread.
Creative Ways to Present
Arrange your Strawberry Filled Cupcakes on a tiered cupcake stand for special occasions, or display them in colorful paper liners for a playful picnic vibe. For extra wow, drizzle a little extra strawberry filling on top or add tiny edible flowers—tiny touches that turn simple cupcakes into a striking party centerpiece!
Make Ahead and Storage
Storing Leftovers
Place any leftover cupcakes in an airtight container and keep them in the refrigerator for up to three days. The strawberry filling will keep the centers moist, and the buttercream stays fresh and creamy when chilled, so your second-day cupcakes taste just as lovely.
Freezing
You can freeze unfrosted and unfilled cupcakes for up to two months. Once baked and cooled, wrap the cupcakes well in plastic wrap and place them in a freezer-safe bag. Thaw overnight at room temperature, then fill and frost when you’re ready to serve for truly bakery-fresh Strawberry Filled Cupcakes anytime.
Reheating
If you want to enjoy your cupcakes slightly warm, let them come to room temperature and, if desired, microwave them (without frosting) for just 10 seconds to revive that freshly-baked softness. Always frost and fill after reheating to keep everything at peak perfection.
FAQs
Can I use strawberry jam instead of homemade filling?
Absolutely! If you’re pressed for time or just want to simplify, a good-quality strawberry jam makes a great shortcut. Your Strawberry Filled Cupcakes will still have a delightful burst of berry flavor.
How do I keep the cupcakes from drying out?
Store them in an airtight container and avoid refrigeration unless it’s a warm day or you’re storing them for more than a day. The strawberry filling also helps keep the cores moist!
Can I make these gluten-free?
Yes, simply swap in your favorite gluten-free all-purpose flour blend. Keep an eye on baking time, as gluten-free cupcakes sometimes bake a touch faster.
Do I have to make the frosting from scratch?
Not at all! While homemade buttercream takes these Strawberry Filled Cupcakes to the next level, you can use your favorite store-bought vanilla or cream cheese frosting for a quick, delicious alternative.
How can I tell when the cupcakes are done baking?
Check for lightly golden tops and use a toothpick inserted in the center—when it comes out clean or with a few moist crumbs, they’re ready to come out of the oven.
Final Thoughts
If there’s one dessert guaranteed to bring smiles and excitement, it’s a batch of Strawberry Filled Cupcakes. With their juicy surprises and cloud-like frosting, they’re equal parts classic comfort and modern magic. Treat yourself and loved ones to these cupcakes soon—you’ll be dreaming up reasons to bake them again!
Print
Strawberry Filled Cupcakes Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour (including cooling and assembly)
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight your taste buds with these luscious Strawberry Filled Cupcakes. A moist vanilla cupcake filled with fresh strawberry compote and topped with a creamy buttercream frosting.
Ingredients
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
For the filling:
- 1 cup fresh strawberries, finely chopped
- 2 tablespoons sugar
- 1 teaspoon lemon juice
For the frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- pinch of salt
- fresh strawberries for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- Prepare the batter: In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar. Beat in the eggs, then mix in the vanilla. Add dry ingredients alternating with milk.
- Bake: Divide batter among liners and bake for 18–20 minutes. Cool.
- Make the filling: Simmer strawberries, sugar, and lemon juice until thickened. Cool.
- Fill the cupcakes: Hollow out centers of cupcakes and fill with strawberry mixture.
- Prepare the frosting: Beat butter, add sugar, cream, vanilla, and salt. Frost cupcakes and garnish with strawberries.
Notes
- You can make the filling a day ahead and refrigerate.
- For a shortcut, use strawberry jam instead of homemade filling.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 30g
- Sodium: 130mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
