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
Scale
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
