Strawberry Filled Cupcakes Recipe
If you’re searching for a dessert that’s bursting with big berry flavor and playful charm, look no further than these Strawberry Filled Cupcakes. Each bite is a celebration: a buttery, tender cupcake with juicy strawberry pieces and a heart of luscious jam hidden inside, all finished with a dreamy swirl of vanilla frosting. Whether you’re baking for a special occasion or just want an excuse to treat yourself, these cupcakes promise to be the highlight of your table—and your taste buds!
Ingredients You’ll Need
The beauty of Strawberry Filled Cupcakes is in their honest, straightforward ingredients. Each one is essential—working together to create a taste and texture that’s light, fresh, and downright irresistible.
- All-purpose flour: Provides the perfect cupcake crumb, creating sturdy yet tender cakes.
- Baking powder: Lifts the batter for a soft and fluffy texture.
- Salt: Just a pinch enhances all the sweet, fruity flavors.
- Unsalted butter (for both cupcakes and frosting): Gives richness and structure, making everything melt-in-your-mouth.
- Granulated sugar: Sweetens the cupcakes and ensures moisture.
- Large eggs: Bind everything together and add a little extra lift.
- Vanilla extract (for both cupcake and frosting): Adds warmth and heavenly aroma that pairs perfectly with strawberries.
- Whole milk: Helps achieve a smooth, creamy batter, so your cupcakes are always soft.
- Fresh strawberries: Finely chopped, they’re juicy jewels scattered throughout the batter for full berry flavor.
- Strawberry jam or preserves (for filling): The oozy, tangy-sweet heart of each cupcake—feel free to use your favorite brand or homemade.
- Powdered sugar (for frosting): Forms the base of the decadent, fluffy frosting.
- Heavy cream (for frosting): Ensures a perfectly creamy frosting texture.
- Pinch of salt (for frosting): Balances and brightens the sweetness.
- Pink food coloring (optional): Gives your frosting a playful, rosy blush.
- Fresh strawberries (for garnish, optional): Dress each cupcake up for any occasion with a sweet fresh berry on top.
How to Make Strawberry Filled Cupcakes
Step 1: Prepare the Batter
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cheerful cupcake liners. In one bowl, whisk together the dry ingredients: flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar until fluffy—this step is what gives cupcakes that melt-away texture. Add eggs one at a time, followed by the fragrant vanilla. Next, alternate adding your dry mixture and milk, blending gently after each addition until just combined. Finally, fold in those fresh, finely chopped strawberries for an extra burst of juicy flavor in every bite.
Step 2: Fill and Bake
Spoon the batter evenly into your lined muffin tin, filling each about two-thirds full. Pop the tray into the oven and bake for 18–20 minutes; you’ll know they’re perfect when a toothpick inserted comes out clean and the tops are lightly golden. The kitchen will smell absolutely heavenly! Let the cupcakes cool in the pan a few minutes before transferring to a rack to cool completely—this is important, since you don’t want to melt the filling or frosting.
Step 3: Core and Fill with Strawberry Jam
Once your cupcakes are cool to the touch, gently cut out the centers with a small knife or use a cupcake corer. Go for about halfway down, creating a well without cutting all the way through. Fill each cavity with about a teaspoon of strawberry jam or preserves—the secret burst of flavor that sets Strawberry Filled Cupcakes apart! Replace the cupcake tops, pressing lightly to seal in the surprise.
Step 4: Whip Up the Frosting
With a mixer, beat the softened butter until ultra creamy. Gradually add the powdered sugar, then blend in heavy cream, vanilla, and a pinch of salt, whipping until fluffy. If you’d like a delicate pink tint, add a drop or two of food coloring. The result is a cloud-like frosting ready to swirl on top.
Step 5: Decorate and Enjoy
Either pipe or spread generous swirls of frosting onto each filled cupcake. For an extra-special finishing touch, top with a halved or whole fresh strawberry. Admire your handiwork—then take a bite and savor that moment when the sweet strawberry filling bursts through! Strawberry Filled Cupcakes are just too good not to share.
How to Serve Strawberry Filled Cupcakes
Garnishes
A pretty swirl of pink frosting is always a showstopper, but you can elevate the wow factor by adding halved or whole strawberries right on top. For a little sparkle, try dusting with powdered sugar or scattering over a pinch of edible glitter. When it comes to Strawberry Filled Cupcakes, the garnish is your moment to go classic or creative!
Side Dishes
Pair these cupcakes with a refreshing fruit salad, a scoop of homemade strawberry ice cream, or a cool glass of lemonade or berry iced tea. Their bright, sweet flavors shine alongside lighter side dishes, making them the perfect finish for a sunny brunch or vibrant garden party.
Creative Ways to Present
Invite guests to a “decorate your own cupcake” bar with assorted toppings such as mini chocolate chips, chopped nuts, or sprinkles. For special occasions, arrange the cupcakes in the shape of a heart or flower on a platter and add extra berries around the edges. Mini cupcake versions are adorable for kid’s parties or showers—a single bite, and they’ll be hooked!
Make Ahead and Storage
Storing Leftovers
Store Strawberry Filled Cupcakes in an airtight container in the refrigerator. Because of the fresh fruit and creamy frosting, they’re best enjoyed within two days—if they last that long! Bring them to room temperature before serving for the softest texture.
Freezing
For longer storage, you can freeze unfrosted, unfilled cupcakes for up to two months. Thaw them overnight in the fridge, then core, fill, and frost fresh before serving; this preserves their moisture and flavor beautifully.
Reheating
While Strawberry Filled Cupcakes are best at room temperature, you can very gently warm the unfrosted cupcakes (without filling or frosting) in the microwave for 10–12 seconds if you’d like to refresh them before assembly. Never microwave frosted, filled cupcakes—let them come to room temperature on the counter for best results.
FAQs
Why do my cupcakes sometimes sink in the middle?
This usually happens if the oven temperature is too low or you open the oven door before the cupcakes are set. Always preheat your oven and resist the urge to peek early on for the perfect Strawberry Filled Cupcakes dome!
Can I use frozen strawberries instead of fresh?
Yes! Just thaw, drain, and blot them dry before chopping. Too much moisture can make the cupcakes dense, but with a little prep, frozen berries work perfectly for Strawberry Filled Cupcakes any time of year.
What’s the best way to fill the cupcakes without making a mess?
A cupcake corer is handy, but a small paring knife works great too. For extra tidy filling, scoop your jam into a zip-top bag, snip off one corner, and pipe it right into the cupcake center!
Is it possible to make these cupcakes gluten-free?
Absolutely—simply substitute your favorite gluten-free all-purpose flour blend. Check that your baking powder and jam are also gluten-free, and you’re set for delicious Strawberry Filled Cupcakes everyone can enjoy!
Can I use another fruit filling?
You bet! Raspberry, blueberry, or even lemon curd make wonderful alternatives if you want to mix things up, but strawberry jam keeps the classic Strawberry Filled Cupcakes character.
Final Thoughts
Baking these Strawberry Filled Cupcakes brings so much joy, from the sweet aroma in your kitchen to the smiles they spark at first bite. Whether for a birthday, a picnic, or just because, don’t hesitate to whip up a batch and share the berry love. They’re a little treat with a big wow—the kind of cupcake dreams are made of!
Print
Strawberry Filled Cupcakes Recipe
- Total Time: 1 hour
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
These delightful Strawberry Filled Cupcakes are a perfect treat for any occasion. Moist vanilla cupcakes filled with sweet strawberry jam and topped with a creamy buttercream frosting – a burst of fruity goodness in every bite!
Ingredients
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup fresh strawberries, finely chopped
Filling:
- 3/4 cup strawberry jam or preserves
Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2–3 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Pink food coloring (optional)
- Fresh strawberries for garnish (optional)
Instructions
- Preheat the oven: Preheat to 350°F (175°C) and line a muffin tin.
- Prepare batter: Mix dry ingredients, cream butter and sugar, add eggs and vanilla, mix in dry ingredients and milk, fold in strawberries.
- Bake: Divide batter, bake for 18–20 minutes, then cool.
- Fill cupcakes: Core cupcakes and fill with strawberry jam.
- Make frosting: Beat butter, add powdered sugar, cream, vanilla, salt, and food coloring if desired.
- Frost cupcakes: Pipe or spread frosting, garnish with strawberries.
Notes
- Try fresh strawberry compote or whipped cream frosting as alternatives.
- Best served freshly filled or store chilled for up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 28g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
