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
Scale
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.
