If you have a soft spot for fresh, fruity desserts that bring a smile with every bite, you are going to adore this Strawberry Filled Cupcakes Recipe. These cupcakes are not just charming to look at but a delightful harmony of moist vanilla cake and luscious strawberry filling hidden right inside. The juicy sweetness of real strawberries combined with that creamy frosting creates an irresistible treat perfect for any occasion, from casual afternoons with friends to special celebrations. Once you make these, they’re bound to become one of your all-time favorites.
Ingredients You’ll Need
This Strawberry Filled Cupcakes Recipe calls for straightforward, pantry-friendly ingredients that come together to build a perfect balance of flavor, fluffiness, and that beautiful pink-red filling that steals the show. Each component is essential in crafting the cake’s tender crumb and the fresh strawberry filling that makes these cupcakes truly unique.
- All-purpose flour: Provides the structure that holds these delicate cupcakes together with a tender crumb.
- Baking powder: The leavening agent that ensures the cupcakes rise beautifully and stay light.
- Salt: Enhances all the other flavors, balancing sweetness perfectly.
- Unsalted butter: Softened butter enriches the cake’s texture and adds a creamy depth to the frosting.
- Granulated sugar: Sweetens the batter and the strawberry filling for that classic taste.
- Large eggs: Bind the ingredients together and contribute to the structure and moisture.
- Vanilla extract: Adds a warm, aromatic note that complements the strawberries beautifully.
- Whole milk: Keeps the cupcakes moist and tender for that melt-in-your-mouth feel.
- Fresh strawberries: Finely chopped for the filling, these bring natural sweetness, juiciness, and vibrant color.
- Lemon juice: Brightens the strawberry filling, enhancing the fruit’s natural flavor.
- Cornstarch: Thickens the strawberry filling so it stays perfectly inside the cupcakes.
- Powdered sugar: Essential for silky-smooth frosting with just the right sweetness.
- Milk (for frosting): Adds creaminess and helps achieve the frosting’s ideal spreadable consistency.
How to Make Strawberry Filled Cupcakes Recipe
Step 1: Prepare the Oven and Dry Ingredients
Begin by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. This prep step ensures you’re ready to bake the moment your batter is mixed. Whisk together the flour, baking powder, and salt in a medium bowl, then set it aside for the next stage.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is pale and fluffy. This creaming step is critical because it traps air which helps your cupcakes stay light and tender. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract for that warm, inviting aroma.
Step 3: Combine Wet and Dry Ingredients
Alternately add the dry ingredients and milk to your butter mixture, starting and ending with the dry ingredients. Stir everything together gently until just combined — be careful not to overmix, as that can make cupcakes dense instead of fluffy.
Step 4: Bake the Cupcakes
Divide the batter evenly among your lined cupcake tin, filling each liner about two-thirds full to leave room for rising. Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean. Remove them from the oven and let them cool completely before moving on.
Step 5: Make the Strawberry Filling
While your cupcakes cool, combine the finely chopped strawberries, granulated sugar, lemon juice, and cornstarch in a saucepan. Cook this mixture over medium heat, stirring constantly until it thickens in about 5 to 7 minutes. Once thickened, transfer the filling to a bowl and allow it to cool completely — this luscious filling is what makes your Strawberry Filled Cupcakes Recipe so special.
Step 6: Core and Fill the Cupcakes
Once your cupcakes are cooled, carefully use a small knife or cupcake corer to remove the center from each cupcake. Fill the hollow with the strawberry mixture, then replace the top piece to seal that juicy, sweet surprise inside.
Step 7: Make the Frosting
Cream the butter until smooth, then gradually beat in powdered sugar, adding milk and vanilla extract until you reach a smooth, spreadable frosting consistency. This buttery, sweet frosting is the perfect finishing touch — creamy and light enough to complement but never overpower the strawberry filling.
Step 8: Frost and Garnish
Spread the frosting over each cupcake generously and, if you like, decorate with fresh strawberry slices or a whole small berry on top for a gorgeous, inviting presentation.
How to Serve Strawberry Filled Cupcakes Recipe
Garnishes
Fresh strawberry slices or small whole strawberries are classic garnishes that highlight the strawberry theme beautifully. You can also dust the tops with a light sprinkle of powdered sugar for an elegant touch that looks as good as it tastes.
Side Dishes
Serve these cupcakes with a scoop of vanilla ice cream or a dollop of fresh whipped cream for an indulgent pairing. A light green salad with a citrus dressing can add a nice balance if you’re serving these as a dessert after a heavier meal.
Creative Ways to Present
Try placing your Strawberry Filled Cupcakes Recipe on a rustic wooden board or a delicate cake stand for an impressive display at parties. Add edible flowers or mint leaves for an extra pop of color. For a fun twist, you can serve mini versions or create a cupcake tower surrounded by fresh strawberries.
Make Ahead and Storage
Storing Leftovers
Keep leftover cupcakes in an airtight container at room temperature for up to two days, or refrigerate for up to four days to maintain freshness. Just make sure the cupcakes are fully cooled before storing to avoid sogginess.
Freezing
You can freeze unfrosted cupcakes for up to three months. Wrap them individually in plastic wrap and place in a freezer-safe container. When ready to enjoy, thaw them overnight in the refrigerator and add frosting just before serving to keep things fresh.
Reheating
For the best texture, allow refrigerated cupcakes to come to room temperature before eating. Avoid microwaving frosted cupcakes as it can melt the frosting; instead, gently warm unfrosted cupcakes in a low oven (around 300°F) for a few minutes if you want a cozy, fresh-baked feel.
FAQs
Can I use frozen strawberries for the filling?
Frozen strawberries can work if you thaw and drain them well beforehand, but fresh strawberries give the best texture and flavor for the filling in this Strawberry Filled Cupcakes Recipe.
Is there a way to make these cupcakes dairy-free?
You can substitute the butter with a plant-based margarine and use almond or oat milk in place of whole milk to make these cupcakes dairy-free, but be sure to use dairy-free powdered sugar if needed for the frosting.
How long will these cupcakes stay fresh?
When stored properly in an airtight container, these strawberry filled cupcakes will stay fresh for about 2 to 4 days in the refrigerator thanks to the fresh fruit filling.
Can I prepare the filling in advance?
Yes! The strawberry filling can be made a day ahead and refrigerated. Just make sure to bring it to room temperature before filling the cupcakes to keep everything smooth and easy to handle.
What’s the best way to core the cupcakes without damaging them?
Use a cupcake corer or a small, sharp knife to carefully remove the center. Twist gently and lift out the core piece. Keep the cut-out piece to replace over the strawberry filling for a neat look.
Final Thoughts
There is something truly joyful about biting into a cupcake that surprises you with a burst of fresh strawberry filling, and this Strawberry Filled Cupcakes Recipe captures that feeling perfectly. Whether you’re baking for a party, a loved one, or just because you deserve a treat, these cupcakes will bring warmth and sweetness to any moment. Give this recipe a try and watch how it quickly becomes a beloved classic in your baking repertoire.
Print
Strawberry Filled Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these moist and fluffy strawberry filled cupcakes, perfectly baked and topped with creamy vanilla buttercream frosting. Each cupcake is filled with a sweetened fresh strawberry filling that adds a burst of fruity flavor, making them an irresistible treat for any occasion.
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 Oven: 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. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a large bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy. This is essential for a tender cupcake texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter mixture, beating well after each addition. Then, mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternate adding the dry ingredients and whole milk to the wet mixture, starting and ending with the dry ingredients. Mix only until just combined to avoid overworking the batter.
- Fill and Bake: Divide the batter evenly into 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 over medium heat, combine finely chopped strawberries, granulated sugar, lemon juice, and cornstarch. Stir constantly and cook until the mixture thickens, about 5 to 7 minutes. Set aside to cool.
- Fill Cupcakes: Core out the center of each cooled cupcake and fill it with the cooled strawberry filling, then replace the cut-out top piece to seal.
- Make Frosting: Beat the softened butter until smooth. Gradually add powdered sugar while mixing, then add milk and vanilla extract. Continue mixing until the frosting is smooth and spreadable.
- Frost and Garnish: Spread the frosting generously over each filled cupcake and garnish with fresh strawberries if desired for an extra touch of freshness and decoration.
Notes
- Make sure to cool the cupcakes completely before coring and filling to prevent the filling from melting the cupcakes.
- If fresh strawberries aren’t available, frozen strawberries can be used; thaw and drain excess liquid before making the filling.
- The frosting can be adjusted in thickness by adding more powdered sugar or milk as needed.
- For extra decoration, add a small slice of strawberry on top of the frosting.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days for best freshness.
