If you have a sweet spot for combining fruity freshness with moist, fluffy cake, then this Strawberry Filled Cupcakes Recipe will quickly become your go-to delight. Imagine biting into a tender vanilla cupcake, bursting with a luscious homemade strawberry filling and topped with silky smooth frosting that perfectly complements the vibrant fruitiness inside. This recipe harmonizes simple pantry ingredients and fresh strawberries into an irresistible treat that’s just as delightful to make as it is to devour. Whether for a weekend bake or a special celebration, these cupcakes bring that warm, homemade charm everyone loves.
Ingredients You’ll Need
Each ingredient in this Strawberry Filled Cupcakes Recipe plays a key role in creating a beautiful balance of flavors, textures, and colors. From the soft crumb of the cupcakes to the fresh fruit filling and creamy frosting, these basic but carefully chosen ingredients are the foundation of a truly memorable dessert.
- 1 1/2 cups all-purpose flour: Provides the perfect structure for tender but sturdy cupcakes.
- 1 1/2 tsp baking powder: Gives the cupcakes that lovely rise and airy texture.
- 1/4 tsp salt: Enhances all the sweet flavors, keeping everything balanced.
- 1/2 cup unsalted butter, softened (plus extra for frosting): Adds richness and a melt-in-the-mouth softness.
- 3/4 cup granulated sugar (plus extra for filling): Sweetens the cupcakes and helps caramelize the fruit filling lightly.
- 2 large eggs: Binds ingredients together and helps the moist texture.
- 2 tsp vanilla extract (plus extra for frosting): Boosts the overall flavor with warm, fragrant notes.
- 1/2 cup whole milk: Keeps the batter smooth and tender.
- 1 cup fresh strawberries, finely chopped: The star ingredient that provides natural sweetness and a fresh, summery pop inside every cupcake.
- 1 tbsp lemon juice: Adds a zing that brightens the strawberry filling beautifully.
- 1 tsp cornstarch: Thickens the strawberry filling so it doesn’t run when baked.
- 2 cups powdered sugar: For the rich, creamy frosting that’s sweet but not overpowering.
- 2 tbsp milk: Adjusts frosting consistency for perfect spreading.
How to Make Strawberry Filled Cupcakes Recipe
Step 1: Preparing the Batter
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. Mix the flour, baking powder, and salt in a medium bowl to ensure the leavening is evenly distributed. In a larger bowl, cream the softened butter and granulated sugar until it’s light and fluffy—that’s the secret to a tender crumb. Add eggs one at a time, stirring gently to maintain airiness, and then beat in vanilla extract for that comforting aroma. Alternately add the dry mixture and milk to the wet ingredients, starting and ending with the dry, mixing just until combined to avoid overworking your batter.
Step 2: Baking the Cupcakes
Divide the batter evenly into your prepared liners, filling each about two-thirds full to allow room for rising. Pop them into the oven for 18 to 20 minutes, or until a toothpick inserted comes out clean. Once baked, let the cupcakes cool completely on a wire rack. This step is crucial because fillings and frostings cling best when the cupcakes aren’t warm.
Step 3: Making the Strawberry Filling for the Strawberry Filled Cupcakes Recipe
To make the luscious strawberry filling, combine finely chopped fresh strawberries with sugar, lemon juice, and cornstarch in a saucepan. Cook this mixture over medium heat, stirring constantly to prevent burning, until it thickens to a jam-like consistency. Allow it to cool thoroughly—warm filling can ruin the cupcake texture and melt the frosting.
Step 4: Filling the Cupcakes
Once your cupcakes are cool, carefully core out the center with a small knife or cupcake corer, making a cavity but leaving a base so the filling doesn’t leak. Spoon your strawberry filling into each cavity and then gently press the removed piece of cake back on top to seal in the goodness. It’s like hiding a delightful surprise inside each cupcake.
Step 5: Frosting the Cupcakes
Beat softened butter until smooth and creamy, then slowly add powdered sugar to create a rich frosting. Gradually mix in milk and vanilla extract until your frosting reaches a silky, spreadable texture. Generously frost each cupcake, and if you want to elevate the presentation, top with fresh strawberry slices for that extra wow factor.
How to Serve Strawberry Filled Cupcakes Recipe
Garnishes
A simple garnish like a sliced fresh strawberry or a small mint leaf on top of the frosting adds a pop of color and a fresh aroma that makes these cupcakes irresistible. Sprinkling a little powdered sugar over the top right before serving can also add a whimsical, bakery-style touch.
Side Dishes
Pair these strawberry filled cupcakes with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to amplify the dessert experience. A cup of freshly brewed tea or a mild coffee complements the sweetness wonderfully, creating a balanced treat that’s perfect for afternoon tea or a casual dessert.
Creative Ways to Present
For special occasions, arrange cupcakes on a tiered stand to showcase the vibrant strawberry filling inside each one. You can even wrap them individually in clear cellophane bags tied with colorful ribbons if gifting, or create a cupcake bouquet using decorative cupcake wrappers and wooden skewers stuck into a sturdy base.
Make Ahead and Storage
Storing Leftovers
Store leftover strawberry filled cupcakes in an airtight container at room temperature if you plan to eat them within two days. The filling and frosting stay moist and fresh, but beyond that, the texture might start to change as the cupcakes absorb moisture.
Freezing
To keep these treats longer, freeze the cupcakes after they are filled and frosted. Wrap each cupcake tightly in plastic wrap and place in a freezer-safe container or bag. They freeze well up to 3 months. When ready to enjoy, thaw in the refrigerator overnight for the best texture.
Reheating
While these cupcakes are best enjoyed at room temperature, you can gently warm them in a microwave for about 10 seconds if desired. Avoid overheating as it can melt the frosting and change the filling’s texture. Let them cool a minute before diving in.
FAQs
Can I use frozen strawberries instead of fresh for the Strawberry Filled Cupcakes Recipe?
Yes, you can substitute frozen strawberries, but be sure to thaw and drain any excess liquid first. Frozen berries tend to have more moisture, which can affect the thickness of your filling, so you might want to increase the cornstarch slightly to compensate.
Is it necessary to core the cupcakes before filling?
Coring the cupcakes creates a perfect pocket for the strawberry filling and ensures every bite has that lovely surprise inside. While you can omit this step and dollop filling on top, the experience of a filled cupcake is worth the small extra effort.
Can I make the frosting dairy-free?
Absolutely! Substitute the butter with a dairy-free margarine or coconut oil and use a plant-based milk such as almond or oat milk. The texture and sweetness may alter slightly, but it will still be delicious and creamy.
How far in advance can I prepare the Strawberry Filled Cupcakes Recipe?
You can bake and fill the cupcakes up to 2 days before serving. Store them refrigerated and frost just before your event to keep the frosting fresh. Alternatively, freeze them after frosting and thaw as needed.
What if I don’t have cornstarch for the filling?
If you don’t have cornstarch, you can use an equal amount of arrowroot powder or tapioca starch as a thickener. These alternatives will help achieve that perfect jam-like consistency for the strawberry filling.
Final Thoughts
This Strawberry Filled Cupcakes Recipe is truly one of those feel-good desserts that brings joy with every bite, combining the freshness of strawberries with fluffy cake and dreamy frosting. Whether you are baking for friends, family, or just treating yourself, these cupcakes are guaranteed to brighten up any day and become a beloved classic in your baking repertoire. Give this recipe a try—you’ll be so glad you did!
Print
Strawberry Filled Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully soft and moist strawberry-filled cupcakes topped with creamy vanilla buttercream frosting. These cupcakes feature a luscious homemade strawberry filling made from fresh strawberries, sugar, lemon juice, and cornstarch, baked to perfection and filled with a luscious fruity center. Perfect for celebrations or an indulgent treat.
Ingredients
Cake:
- 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: Set your oven to 350°F (175°C) and prepare a muffin tin by lining it with cupcake liners to ensure easy removal after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening agents and seasoning.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter together with the granulated sugar until the mixture is light and fluffy, which helps create a tender cupcake texture.
- Add eggs and vanilla: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition, then mix in the vanilla extract for flavor.
- Combine wet and dry ingredients: Alternately add the dry ingredient mixture and the milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
- Fill cupcake liners and bake: Divide the batter evenly among the lined cupcake tins, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
- Prepare the strawberry filling: In a saucepan over medium heat, combine the finely chopped strawberries, granulated sugar, lemon juice, and cornstarch. Stir constantly until the mixture thickens, about 5–7 minutes. Remove from heat and let cool.
- Fill the cupcakes: Using a small knife or cupcake corer, gently remove the center of each cooled cupcake. Fill the hollow with the prepared strawberry filling, then replace the cupcake top piece to seal.
- Make the frosting: Beat the softened butter until smooth and creamy. Gradually add the powdered sugar, then mix in the milk and vanilla extract until the frosting reaches a spreadable consistency.
- Frost and garnish: Evenly frost each cupcake with the vanilla buttercream. Optionally, garnish with fresh strawberries for an extra touch of color and flavor.
Notes
- Ensure cupcakes are completely cooled before coring and filling to prevent the filling from melting or leaking.
- You can substitute fresh strawberries with frozen ones if fresh are unavailable, just thaw and drain excess liquid.
- The frosting can be adjusted in thickness by adding more milk for a thinner consistency or more powdered sugar for thicker icing.
- For an extra burst of strawberry flavor, consider folding chopped strawberries gently into the batter.
- Store filled cupcakes in an airtight container in the refrigerator and bring to room temperature before serving for the best taste.
