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
Scale
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.
