These strawberry filled cupcakes are made with vanilla fresh strawberry cupcakes, filled with chopped ripe strawberries, and topped with strawberry buttercream frosting.
We love baking with strawberries and fresh fruit, if you like strawberry desserts, you should check out our fresh strawberry sheet cake, strawberry crumble cake, mini strawberry pavlova, and strawberry jam cake.
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Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
For the cupcakes:
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Eggs- you will need 1 large egg for this recipe. Make sure that your egg is at room temperature.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking powder and baking soda– baking powder and baking soda allow the cake to rise. Make sure that your baking powder and baking soda are not expired.
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Vanilla extract- adds extra flavor.
Buttermilk– gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Sour cream- use either sour cream or Greek yogurt. Both will work great.
Kosher salt- you will need about ¼ teaspoon of kosher salt for this recipe.
Strawberries- you will need chopped strawberries for the cupcake batter.
For the strawberry buttercream:
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Powder sugar- you will need powder sugar for this recipe. you don’t have to buy powder sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Vanilla extract- adds extra flavor.
Kosher salt- we like to use kosher salt.
Strawberry puree- we blended fresh strawberries in the blender. You can use a food processor as well. You will need about ⅓ cup of strawberry puree.
Instructions
Step 1: Preheat an oven to 180c (350f) and prepare cupcake tins with cupcake liners.
Step 2: Into a big measuring cup or a small mixing bowl, add the buttermilk, egg, egg whites, vegetable oil, sugar, vanilla extract, greek yogurt, or sour cream, and mix with a whisk.
Step 3: Then into a medium mixing bowl, add the flour, baking soda, salt, and baking powder. Mix with a whisk until combined.
Step 4: Into a big mixing bowl, add the soft butter. Mix with an electric hand mixer until creamy and smooth for about 3 minutes.
Step 5: Add ½ of the dry mixture and ½ of the wet mixture into the butter mixer and mix it until almost combined.
Step 6: Add the other half of the dry ingredients and the wet mixture until just combined. Add the chopped strawberries and fold lightly with a spatula.
Step 7: Divide the batter into the cupcake tins and bake in a 180c (350f) preheated oven for about 18-23 minutes (depending on your oven) or until a toothpick is inserted into the cake comes out clean.
Let the cupcakes cool to room temperature and remove them from the pans.
Make the strawberry buttercream:
Into a big mixing bowl, add the room temperature butter, powder sugar, vanilla extract, and strawberry puree. Mix with an electric hand mixer for a few minutes until the buttercream is light in color and creamy.
Assembly:
Make a small hole in the middle of each cupcake. We used a piping tip to do so.
Fill the holes with chopped strawberries and pipe the strawberry buttercream on top of each cupcake. Garnish the cupcakes with ½ strawberry on top of each cupcake.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Make sure that your butter is at room temperature. An hour or two before making these cupcakes, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Be patient! I know it’s extremely tempting to frost these cupcakes as they are pulled out of the oven, but let the cupcakes cool for at least 1 hour so it will be more firm and won’t crumble up, and prevent the frosting from melting.
Faq's
We use all-purpose flour for this cake, self-rising flour, and cake flour will work great as well.
These cupcakes will last up to 4 days stored in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out. This cupcake tastes amazing the day after.
Yes! you can bake this cake into a 9x13 inch sheet cake. Change the baking time and keep an eye on the cake so it is fully cooked.
Storing
These cupcakes will last up to 5 days in the fridge (dairy needs to be stored in the fridge). Cover them with plastic wrap or foil to prevent them from drying out. They stay moist for at least 3 days!
Freezing
Freeze these cupcakes after they cooled completely in an airtight freezer-friendly container for up to 3 months.
Our tip is not to freeze it decorated or covered with frosting, because it can ruin the decorating on the cupcakes, we suggest freezing the cupcake and decorating it when you defrost it.
Substitutions
There are a few substitutions that may be helpful for your diet:
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Dairy-free - you can make this cake dairy-free by replacing the butter with vegan butter or using your favorite dairy-free chocolate orange buttercream recipe.
Variations
Frosting- You can use any kind of your favorite frosting on this cupcake. You can use chocolate frosting, vanilla frosting, cream cheese frosting, caramel frosting, etc.
Tools
Mixing bowls- best glass mixing bowls.
Whisk set- our favorite copper whisk set.
Cupcake tins- our favorite Wilton cupcake tins.
Open star piping tip- our favorite Wilton piping tip for cupcake decoration.
More strawberry recipes:
Strawberry jam cake- This strawberry jam cake is made with a moist and fluffy vanilla cake, filled with strawberry jam, whipped cream, and fresh strawberries, covered in vanilla buttercream, and topped with more fresh strawberries!
Fresh strawberry sheet cake- This extra moist and fluffy strawberry sheet cake is made with fresh strawberries and topped with strawberry whipped cream.
Strawberry crumble cake- This strawberry crumble cake is made with a one-bowl vanilla cake, topped with slices of fresh strawberries, and a delicious crumble topping.
Mini strawberry pavlova- Mini strawberry pavlova is the lightest dessert that is made with a light meringue that is baked at low temperature, and topped with homemade whipped cream and fresh fruit.
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📖 Recipe
Strawberry Filled Cupcakes
Ingredients
- 115 g Butter
- 1 cup Sugar
- ½ teaspoon Salt
- 1 Egg
- 2 Egg whites
- ½ cup Strawberries chopped
- 1 ¾ cup Flour
- 1 ½ teaspoon Baking powder
- ¼ teaspoon Baking soda
- 1 teaspoon Vanilla extract
- ⅓ cup Buttermilk
- ¼ cup Sour cream or greek yogurt
For the strawbrry buttercream:
- 250 g Butter
- 550 g Powder sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Salt
- ⅓ cup Strawberry puree
Instructions
- Preheat an oven to 180c (350f) and prepare cupcake tins with cupcake liners.
- Into a big measuring cup or a small mixing bowl, add the buttermilk, egg, egg whites, vegetable oil, sugar, vanilla extract, greek yogurt, or sour cream, and mix with a whisk.
- Then into a medium mixing bowl, add the flour, baking soda, salt, and baking powder. Mix with a whisk until combined.
- Into a big mixing bowl, add the soft butter. Mix with an electric hand mixer until creamy and smooth for about 3 minutes.
- Add ½ of the dry mixture and ½ of the wet mixture into the butter mixer and mix it until almost combined.
- Add the other half of the dry ingredients and the wet mixture until just combined. Add the chopped strawberries and fold lightly with a spatula.
- Divide the batter into the cupcake tins and bake in a 180c (350f) preheated oven for about 18-23 minutes (depends on your oven) or until a toothpick is inserted into the cake comes out clean.
- Let the cupcakes cool to room temperature and remove them from the pans.
Make the strawberry buttercream:
- Into a big mixing bowl, add the room temperature butter, powder sugar, vanilla extract, and strawberry puree. Mix with an electric hand mixer for a few minutes until the buttercream is light in color and creamy.
Assembly:
- Make a small hole in the middle of each cupcake. We used a piping tip to do so.
- Fill the holes with chopped strawberries and pipe the strawberry buttercream on top of each cupcake. Garnish the cupcakes with ½ strawberry on top of each cupcake.
Marsha
These cupcakes are so moist and delish! There is a lot of strawberry flavor too!