Strawberry filled cupcakes are soft, fluffy, and bursting with sweet berry flavor. Each bite holds a hidden pocket of fresh strawberry filling, making them extra fun and delicious. They’re perfect for birthdays, gatherings, or any day you want a sweet treat that looks as good as it tastes. Whether you’re new to baking or already love it, this recipe is easy to follow and always a hit.
Why We Love This Strawberry Filled Cupcake Recipe
There’s something utterly irresistible about strawberry filled cupcakes. The combination of soft cake, the freshness of whipped buttercream, and the sweet-tart flavor of the strawberries creates a symphony of tastes and textures. You will appreciate how straightforward this recipe is, allowing you to navigate through it with ease. Not only do these cupcakes taste like a slice of summer, but they also invoke feelings of nostalgia, childhood, and celebration. Each bite encapsulates the essence of fresh strawberries, making them highly enjoyable during berry season or any time of year.
Ingredients for Strawberry Filled Cupcakes
To make strawberry filled cupcakes, gather the following ingredients in the specified amounts. Ensure everything is at room temperature for the best results.
For the Cupcakes:
- 1 1⁄2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 1⁄2 teaspoons vanilla extract
- 3 large egg whites (room temperature)
- 1/2 cup whole milk (room temperature)
For the Strawberry Filling:
- 1/2 pound strawberries (hulled and diced)
- 2 tablespoons granulated sugar (for filling)
- 1/2 tablespoon lemon juice
- 1/2 tablespoon cornstarch
For the Frosting:
- 1 cup unsalted butter (room temperature)
- 4 cups confectioner’s sugar
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1/3 cup heavy cream
How to Make Strawberry Filled Cupcakes
Prepare the Oven and Supplies: Start by preheating your oven to 350°F (175°C). Line a cupcake pan with paper liners, making sure they are placed firmly in each cavity to help maintain the cupcakes’ shape.
Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt until well combined. This helps to evenly distribute the leavening agent throughout the flour.
Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter and granulated sugar together with an electric mixer until the mixture is light and fluffy. This process introduces air, which is crucial for achieving a fluffy cupcake.
Incorporate Vanilla and Egg Whites: Add the vanilla extract to the creamed butter and sugar mix, followed by the egg whites. Beat the mixture until everything is combined, ensuring it’s fluffy and smooth.
Combine Dry Ingredients and Milk: Gradually add the dry ingredient mixture and milk to the butter mixture. Mix just until everything is combined. Be careful not to over mix; you want your batter to remain light.
Fill and Bake: Using a spoon or ice cream scoop, fill the cupcake liners about two-thirds full with the batter. This gives them room to rise without overflowing. Place the filled cupcake pan in the oven and bake for about 16 to 18 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for five minutes before transferring them to a wire rack to cool completely.
Prepare the Strawberry Filling: While the cupcakes cool, prepare the strawberry filling. In a saucepan, combine the diced strawberries, granulated sugar, lemon juice, and cornstarch. Bring the mixture to a boil over medium heat, stirring frequently to prevent sticking. Once it begins to boil, reduce the heat and let it simmer until it thickens, which should take about 5-10 minutes. Once ready, allow it to cool before using it in the cupcakes.
Core the Cupcakes: Once the cupcakes have completely cooled, use a cupcake corer, apple corer, or knife to remove a small section from the center of each cupcake, creating a little well for the strawberry filling.
Fill with Strawberries: Spoon the cooled strawberry mixture into the cavity of each cupcake. Don’t be shy—fill them generously!
Make the Frosting: To create your delightful buttercream frosting, beat the room temperature butter until it becomes creamy. Gradually add the confectioner’s sugar, beating until fluffy and well-mixed. Then stir in the vanilla extract and salt. Finally, slowly add the heavy cream, mixing to achieve your desired consistency.
Frost the Cupcakes: Using a piping bag or a knife, frost the tops of your filled cupcakes with the buttery frosting. Get creative! You can swirl it high, keep it simple, or even sprinkle some extra sliced strawberries on top for decoration.
How to Serve Strawberry Filled Cupcakes
Serving your strawberry filled cupcakes can be as delightful as making them. These cupcakes are perfect for special occasions, but they can also brighten up an ordinary day. Place your beautifully frosted cupcakes on a cake stand to showcase their beauty, and consider adding a garnish of fresh strawberries or mint leaves for an extra pop of color. When sharing, be sure to highlight the surprise filling, encouraging your guests to appreciate each bite of the succulent strawberry center. Pairing these cupcakes with a scoop of vanilla ice cream or a side of whipped cream can elevate the experience, making it even more enjoyable.
Enjoy them at a picnic, or serve them at a birthday party, or simply indulge in the bliss of having them for a sweet afternoon treat with a cup of tea or coffee. Their charming appearance is bound to attract comments, while the delicious flavor will leave a lasting impression on everyone who tries them.
Expert Tips for Strawberry Filled Cupcakes
- Room Temperature Ingredients: Ensure all your ingredients, particularly butter, eggs, and milk, are at room temperature. This helps create a uniform batter and leads to the best texture.
- Avoid Overmixing: When combining the dry ingredients with the wet ones, mix just until combined. Overmixing can lead to dense cupcakes.
- Use Fresh Strawberries: For the filling, opt for ripe, fresh strawberries. Their natural sweetness and vibrant flavor are essential to the overall dish.
- Adjust the Sweetness: Taste your strawberry mixture after cooking. Depending on the sweetness of the strawberries, you may want to adjust the sugar amount accordingly.
- Experiment with Frosting: While this recipe utilizes a classic buttercream frosting, you can explore alternatives such as cream cheese frosting for a tangy twist or even whipped cream for a lighter topping.
- Piping Techniques: When frosting, experiment with different piping tips to create interesting designs. A simple round tip can create a classic finish, while a star tip will add flair to your decorations.
How to Store Strawberry Filled Cupcakes
Storing your strawberry filled cupcakes properly ensures they remain delicious for days. Keep any unfrosted cupcakes in an airtight container at room temperature for up to three days. If you’ve already frosted them, it’s preferable to refrigerate them to extend their freshness, especially due to the strawberry filling and the butter in the frosting. In this case, use a cake dome or cover the container with plastic wrap to prevent the frosting from hardening or picking up flavors from the fridge. Consume within a week for the best taste and texture.
If you have leftovers that you’d like to keep for longer, consider freezing unfrosted cupcakes for up to three months. When you’re ready to enjoy them, simply thaw them at room temperature, frost, and serve.
Variations of Strawberry Filled Cupcakes
While the classic strawberry filled cupcake is a crowd pleaser, trying new variations can add a delightful twist to your baking experience.
Chocolate Strawberry Cupcakes: Swap out the vanilla cake for chocolate cake. Fill with strawberry filling and frost with a rich chocolate buttercream for an indulgent treat.
Lemon Strawberry Cupcakes: Incorporate lemon zest into the cupcake batter for a refreshing citrus flavor. The lemon complements the strawberries beautifully.
Strawberry Shortcake Cupcakes: Replace frosting with whipped cream. Layer fresh strawberries on top for a lighter version reminiscent of the beloved dessert.
Nutty Strawberry Cupcakes: Add chopped nuts like almonds or pecans into the cupcake batter for a delightful crunch.
Vegan Strawberry Cupcakes: Use plant-based butter, almond milk, and substitute eggs with flax eggs or applesauce to create a vegan-friendly version that still satiates your sweet tooth.
Frequently Asked Questions
What is the best way to fill the cupcakes with strawberry filling?
Using a cupcake corer makes this task easy and consistent, allowing for a perfect cavity to hold your filling. If you don’t have one, a knife will work—just be sure to create a deep enough well.
Can I use frozen strawberries for the filling?
Yes, frozen strawberries can be used, but make sure to thaw and drain excess liquid before cooking. This prevents the filling from becoming too watery.
How can I tell when the cupcakes are done baking?
Insert a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, they are ready; if it comes out with wet batter, they need more time.
Can I make the cupcakes ahead of time?
Absolutely! You can bake them a day or two in advance. Just store them properly after they cool. Frost them just before serving to maintain their freshness.
Can I make mini versions of these cupcakes?
Yes! Follow the same instructions but adjust the baking time. Mini cupcakes generally take about 10-12 minutes to bake.
Strawberry Filled Cupcakes
Ingredients
For the Cupcakes
- 1.5 cups 1 1/2 cups cake flour
- 2 teaspoons 2 teaspoons baking powder
- 0.5 teaspoon 1/2 teaspoon salt
- 0.5 cup 1/2 cup unsalted butter (room temperature)
- 1 cup 1 cup granulated sugar
- 1.5 teaspoons 1 1/2 teaspoons vanilla extract
- 3 large 3 large egg whites (room temperature)
- 0.5 cup 1/2 cup whole milk (room temperature)
For the Strawberry Filling
- 0.5 pound 1/2 pound strawberries (hulled and diced)
- 2 tablespoons 2 tablespoons granulated sugar (for filling)
- 0.5 tablespoon 1/2 tablespoon lemon juice
- 0.5 tablespoon 1/2 tablespoon cornstarch
For the Frosting
- 1 cup 1 cup unsalted butter (room temperature)
- 4 cups 4 cups confectioner’s sugar
- 2 teaspoons 2 teaspoons vanilla extract
- 0.125 teaspoon 1/8 teaspoon salt
- 0.33 cup 1/3 cup heavy cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the cake flour, baking powder, and salt.
- In a large mixing bowl, beat the room temperature butter and granulated sugar together until light and fluffy.
- Add the vanilla extract and egg whites to the butter mixture and beat until smooth.
- Gradually mix in the dry ingredients and milk until just combined.
Baking
- Fill the cupcake liners two-thirds full with batter and bake for 16-18 minutes.
- Allow the cupcakes to cool for 5 minutes in the pan before transferring to a wire rack.
Filling
- In a saucepan, combine the strawberries, sugar, lemon juice, and cornstarch. Bring it to a boil, then reduce heat and simmer until thickened.
- Allow the filling to cool before using.
Assembly
- Core the cooled cupcakes and fill each well with the strawberry filling.
- Beat the butter for the frosting until creamy, then gradually add in the confectioner’s sugar, vanilla, and salt. Slowly mix in the heavy cream until the desired consistency is reached.
- Frost the filled cupcakes and decorate as desired.