Strawberry Filled Cupcakes Recipe
If you’re searching for a treat that combines the nostalgic joy of cupcakes with the sweet burst of fruit, Strawberry Filled Cupcakes are a must-bake! These fluffy vanilla cupcakes hide a secret center of juicy strawberry jam and are topped with a cloud of creamy buttercream frosting. Whether you’re baking for a special occasion, family picnic, or just because, each bite bursts with real strawberries and a playful surprise in the middle, making them irresistible for kids and adults alike.
Ingredients You’ll Need
The beauty of these Strawberry Filled Cupcakes lies in their humble ingredient list—each one plays an essential role, from structure and flavor to the cupcake’s blushing color. Don’t skip any; together, they create a batch of treats that taste like pure summertime.
- All-purpose flour: Gives the cupcakes their tender crumb and fluffy texture.
- Baking powder: Ensures a beautiful rise and keeps the cupcakes light.
- Salt: Just a pinch balances out the sweetness and enhances the strawberry flavor.
- Unsalted butter (softened): Provides richness and decadent flavor, both in the cake and frosting.
- Granulated sugar: Sweetens the cake and helps lock in moisture.
- Eggs: Bind the batter and add richness and structure.
- Vanilla extract: Rounds out all the other flavors with its warm, cozy aroma.
- Whole milk: Creates a moist crumb and blends everything together smoothly.
- Fresh strawberries (diced): Bring pops of real fruit and summery pink hues to every bite.
- Strawberry jam or preserves (for filling): Adds that irresistible gooey, sweet center.
- Powdered sugar (for frosting): Creates a soft, smooth finish for the buttercream.
- Heavy cream: Whips the frosting into a light, pipeable cloud.
- Pinch of salt (for frosting): Balances the sweetness in the topping.
- Fresh strawberries (for garnish, optional): Perfect for a finishing touch that hints at what’s inside.
How to Make Strawberry Filled Cupcakes
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350°F. Line a standard muffin tin with paper cupcake liners—this not only keeps cleanup easy but also helps the cupcakes keep their delicate shape. By prepping now, everything will be ready for a smooth baking experience!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step may seem simple, but it’s essential for even distribution, guaranteeing that each cupcake bakes up perfectly fluffy and nicely balanced.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter with the granulated sugar until light and fluffy—this can take a couple of minutes. Creaming incorporates air, making the cupcakes ultra-soft and giving them a beautifully tender texture.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract. Adding the eggs gradually ensures the batter stays smooth and emulsified, laying the groundwork for a springy crumb.
Step 5: Combine Wet and Dry Ingredients
Alternate adding your dry ingredient mixture and the milk to the butter mixture, beginning and ending with the flour. Mixing slowly and gently keeps the cupcakes light. This is where patience pays off—your batter will be silky and ready for a pop of color!
Step 6: Fold in the Strawberries
Gently fold the diced strawberries into the batter, taking care not to smash them. Each cupcake will have real berry pieces, ensuring every bite of your Strawberry Filled Cupcakes is juicy and fresh.
Step 7: Bake
Divide the batter evenly among the cupcake liners and bake for 18–20 minutes. When a toothpick inserted in the center comes out clean, your cupcakes are done. Cool them completely on a wire rack—warm cupcakes are too delicate to fill just yet!
Step 8: Fill with Strawberry Jam
Once the cupcakes are cool, use a small knife or cupcake corer to cut a little hole in the center of each one. Spoon about a teaspoon of strawberry jam or preserves into the cavity, then gently replace the cupcake top. You’ve just created the signature surprise at the heart of Strawberry Filled Cupcakes!
Step 9: Make the Buttercream Frosting
Beat the softened butter until creamy, then add powdered sugar, heavy cream, vanilla, and a pinch of salt. Keep beating until the frosting is fluffy, smooth, and irresistible—perfect for piping or spreading.
Step 10: Frost and Garnish
Generously pipe or spread the buttercream over the filled cupcakes. For a charming touch, decorate each one with a fresh strawberry slice or a small whole berry if you like. Now your Strawberry Filled Cupcakes look as stunning as they taste!
How to Serve Strawberry Filled Cupcakes
Garnishes
A sprinkle of freeze-dried strawberry powder, a swirl of extra jam, or a single adorable strawberry on top make these cupcakes pop with color and hint at the sweet surprise inside. Edible flowers or white chocolate shavings can take presentation to the next level for special occasions.
Side Dishes
Pair Strawberry Filled Cupcakes with a bowl of fresh fruit salad, a scoop of vanilla ice cream, or a glass of cold milk. For brunch, a sparkling mimosa or iced tea is a zesty way to balance the sweetness and celebrate the day.
Creative Ways to Present
Arrange the cupcakes on a tiered cake stand or individual plates with dollops of whipped cream and extra berries. For a party, consider mini cupcakes for bite-sized treats or wrap them in pastel foil liners to match a theme—these cupcakes are as fun to display as they are to eat!
Make Ahead and Storage
Storing Leftovers
Store any leftover Strawberry Filled Cupcakes in an airtight container at room temperature for up to two days, or refrigerate for up to four days. The jam center keeps the cakes moist, but if you refrigerate, let them come to room temperature before serving for the best texture.
Freezing
You can freeze unfrosted, unfilled cupcakes for up to two months. Just be sure to wrap them tightly in plastic and place them in a freezer bag. When you’re ready, thaw at room temperature, add the strawberry filling and frosting, and they’ll taste freshly baked!
Reheating
If you want to revive cupcakes that have been chilled or frozen, let them return to room temperature. Warm them gently in the microwave for about 10 seconds if desired, but avoid heating frosted or filled cupcakes for too long to prevent melting the buttercream.
FAQs
Can I use frozen strawberries in the cupcake batter?
Yes, you can! If you’re using frozen strawberries, chop them while still partially frozen and gently fold into the batter. For best results, pat them dry first to prevent excess moisture, which can make cupcakes dense.
What’s the best way to core the cupcakes for filling?
A small knife or an apple corer works perfectly for making a neat hole in each cupcake. If you don’t have a dedicated tool, simply cut a cone-shaped piece out of the center and save the little tops to cover the jam after filling.
Can I make Strawberry Filled Cupcakes gluten-free?
Absolutely! Swap in your favorite 1:1 gluten-free baking flour blend in place of all-purpose flour. Be sure to check that your other ingredients are gluten-free if you’re serving someone with dietary restrictions.
Which is better: homemade or store-bought strawberry jam?
Both work beautifully for Strawberry Filled Cupcakes! Homemade jam gives you total control over sweetness, but a high-quality store-bought jam can save time and still provide a deliciously gooey surprise inside.
How far in advance can I frost and fill the cupcakes?
For optimal freshness, fill and frost on the same day you plan to serve. However, you can bake the cupcakes a day ahead, store them plain, and assemble when you’re ready—they’ll still be soft, fluffy, and utterly tempting!
Final Thoughts
If you’re looking for a dessert that’s as delightful to eat as it is to bake, Strawberry Filled Cupcakes are destined to be your new favorite. With their playful burst of jam, real strawberries, and creamy frosting, they’re perfect for any celebration or just a bit of everyday sweetness. Gather your ingredients, invite a friend or the kids to help, and embark on some joyful baking—the reward is every single bite!
Print
Strawberry Filled Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these delightful Strawberry Filled Cupcakes that are bursting with fresh strawberry sweetness. A moist vanilla cupcake filled with luscious strawberry jam and topped with a creamy strawberry frosting, these treats are perfect for any occasion.
Ingredients
Cupcake:
- 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, diced
Filling:
- 1/2 cup strawberry jam or preserves
Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Fresh strawberries for garnish (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add Eggs and Flavorings: Add eggs one at a time, beating well after each. Mix in vanilla.
- Combine Wet and Dry Ingredients: Alternate adding dry ingredients and milk, beginning and ending with the flour mixture. Fold in diced strawberries.
- Bake: Divide batter evenly among liners and bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
- Fill Cupcakes: Once cooled, cut a small hole in the center of each cupcake and fill with about 1 teaspoon of strawberry jam.
- Make Frosting: For the frosting, beat butter until creamy, then add powdered sugar, cream, vanilla, and salt. Beat until smooth and fluffy.
- Decorate: Pipe or spread frosting over filled cupcakes and garnish with strawberries if desired.
Notes
- You can use store-bought or homemade strawberry jam.
- For extra strawberry flavor, add a bit of freeze-dried strawberry powder to the frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 28g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
