These Super Moist Strawberry Filled Cupcakes are the perfect dessert! Vanilla cupcakes are stuffed with a fresh strawberry filling, making them fruity and sweet. These cupcakes are great for a spring or summer occasion, or for Valentine’s day! The filling even looks like a heart!

A cupcake sliced in half to reveal the strawberry filling inside on a white plate and red surface.

Strawberry season is just around the corner and I can’t think of a better way to use fresh strawberries than in these filled cupcakes!

The base of the cupcake has a rich vanilla flavor and a light and fluffy texture that’s super moist. To make these cupcakes extra special, they’re filled with a fresh strawberry filling. The filling is made with chopped strawberries, cornstarch, sugar, and vanilla.

To top them off, these cupcakes are topped with an easy to make vanilla frosting. You can easily change it up and try frosting them with a white chocolate buttercream frosting, a cream cheese frosting or even this light and airy Chantilly frosting.

As a trained pastry chef I’ve had my fair share of cupcakes. From classic recipes like easy vanilla cupcakes, and chocolate filled cupcakes, to more fun ones like hot chocolate cupcakes or lemon cupcakes, I know a good cupcakes when I see one.

These strawberry filled cupcakes fit the bill!

INGREDIENTS NEEDED

For the filling:

Ingredients for strawberry filling for cupcakes.

For the Cupcakes:

Ingredients for cupcakes on a red surface.

HOW TO MAKE STRAWBERRY-FILLED CUPCAKES

Prepare for baking: Preheat the oven to 350F and line a muffin tin with 12 cupcake liners. Set aside.

Combine the dry ingredients: In a medium-sized bowl combine the cake flour, baking powder, baking soda, and kosher salt. Whisk until combined.

Corn starch dissolved in water in a small white bowl.
In a small bowl or cup mix the cornstarch with the water until completely dissolved and the water is cloudy.
Diced strawberries on a cutting board.
Chop the strawberries.
Strawberries and sugar in a small pot.
In a small pot over low-medium heat- combine the diced strawberries, the sugar, the cornstarch mixture, and vanilla.
Strawberry filling for cupcakes in a small pot.
Stir and bring to a boil. Lower to a simmer and cook for 5 minutes until the strawberries thicken up. Let the mixture cool completely. 
Sugar and butter creamed in a mixing bowl.
In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the butter for 1 minute on medium speed. Scrape down the bowl and add sugar. Mix on medium speed for 2 minutes until light and fluffy.
Cupcake batter in a mixing bowl.
Scrape down the bowl and add the egg, egg whites, and vanilla extract. Mix for 1 minute on medium speed. Add in 1/3rd of the dry ingredients, then half of the buttermilk, and alternate, starting and ending with the dry ingredients. Mix only until combined. Do not overmix.
Cupcake batter filled in a muffin tin.
Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners ¾ of the way full. Bake for 20 minutes or until the centers set. Cool the cupcakes completely

HOW TO FILL CUPCAKES

  1. Before filling, make sure the cupcakes are completely cooled.
  2. Using a cupcake corer or a small pairing knife, cut a small hole in the middle of the cupcake, making sure not to reach the bottom of the cupcake You dont want the filling to fall out! Eat or discard the top.
  3. Add 1-2 tsp of cooled strawberry filling to the cupcake then frost right on top!
A cupcake with a corer inside the middle.
Use a cupcake corer to create a hole.
A spoon putting strawberry filling into a cupcake.
Add strawberry filing.
Cupcakes filled with strawberry filling on a sheet tray.
Fill all the cupcakes with filling.

Frosting the cupcakes

For this recipe we used classic American vanilla buttercream frosting and garnished it with crushed freeze dried strawberries. If you want to go full on strawberry you can top these with my fluffy strawberry frosting or ever a tangy strawberry cream cheese frosting.

I used a large star tip and a piping bag to pipe the frosting right on top of the cupcakes.

TIPS FOR RECIPE SUCCESS

  • Make sure your ingredients are at room temperature. Room temperature ingredients mix together much better and produce a more consistent cupcake. Learn how to soften butter quickly.
  • Don’t overmix the cupcake batter. Mix only until combined so you don’t end up with tough cupcakes.
  • Cook the strawberry filling until thickened. This will help it stay in the cupcakes and not run out when you take a bite.
  • Let the strawberry filling cool completely before adding it to the cupcakes. Otherwise, the heat will cook the cupcakes and they will become dense.
  • Use a small cookie scoop to portion out the batter. This will help ensure that all the cupcakes are uniform in size and bake evenly.
A strawberry filled cupcake with vanilla frosting on 2 small white plates on a red surface.
A cupcake sliced in half to reveal the strawberry filling inside on a white plate and red surface.
3 stars (1 rating)

Super Moist Strawberry Filled Cupcakes

Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 12 cupcakes
These Super Moist Strawberry Filled Cupcakes are the perfect dessert! Vanilla cupcakes are stuffed with a fresh strawberry filling, making them fruity and sweet. These cupcakes are great for a spring or summer occasion, or for Valentine's day!
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Ingredients

For the Filling

  • 1 tsp cornstarch
  • 3 tbsp water
  • ½ lb strawberries, washed and diced small
  • 1 tbsp granulated sugar
  • ¼ tsp vanilla extract, optional (or more to taste) sub lemon zest or juice

For the cupcakes

  • 1 ¾ cup cake flour, (207g)
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp kosher salt
  • ½ cup unsalted butter, (113g) softened to room temperature
  • 1 cup granulated sugar, (200g)
  • 1 egg, (50g)
  • 2 egg white, (70g)
  • 2 tsp vanilla extract
  • ½ cup buttermilk, at room temperature (118mL)

For garnish

  • Freeze dried strawberries, optional

Instructions
 

Make the cupcakes

  • Preheat the oven to 350F and line a muffin tin with 12 cupcake liners.
  • In a medium size bowl combine the 1 ¾ cup cake flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt. Whisk until combined.
  • In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the ½ cup butter for 1 minute on medium speed. Scrape down the bowl and add 1 cup sugar. Mix on medium speed for 2 minutes until light and fluffy.
  • Scrape down the bowl and add the egg, 2 egg whites and 2 tsp vanilla extract. Mix for 1 minute on medium speed.
  • Add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients. Mix only until combined. Do not overmix.
  • Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners ¾ of the way full. Bake for 20 minutes. Cool the cupcakes.

Fill and frost the cupcakes

  • Before filling, make sure the cupcakes are completely cooled.
  • Using a cupcake corer or a small pairing knife, cut a small hole in the middle of the cupcake, making sure not to reach the bottom of the cupcake. Save the top.
  • Add 1-2 tsp of cooled strawberry filling to the cupcake and top with the cut-off piece.
  • Frost with this easy Vanilla Frosting and garnish with crushed freeze-dried strawberries.
  • If you don't have a cupcake corer: You can also use a pairing knife to cut a small hole in the middle of the cupcake. Make sure not to go all the way down to the bottom so the filling doesn't fall out when you take the liner off. Spoon 2 tsp filling into the cupcake and place the top back on before frosting.
  • To frost: Use piping bags and a large star tip to frost the cupcakes or an offset spatula.

Notes

We used Classic American Vanilla Buttercream Frosting to top these cupcakes but you can also use strawberry buttercream frosting or strawberry cream cheese frosting. 
You can use a small pairing knife to cut a small hole at the top of the cupcake if you dont have a cupcake corer!

STORAGE AND FREEZING

To store frosted cupcakes: Strawberry cupcakes are best stored in an airtight container in the fridge for up to 4 days as they have a fresh fruit filling. Let them come to room temperature before serving. The strawberry filling can be made 5 days in advance if stored in a proper airtight container.
To store unfrosted cupcakes: Strawberry cupcakes without frosting can be stored at room temperature in an airtight container for up to 72 hours.
To freeze: Strawberry cupcakes freeze well for up to two months. I recommend freezing them unfrosted and then thawing and frosting when you’re ready to serve them. To properly freeze, place them in a freezer-safe container or bag for up to three months. When ready to serve, remove them from the fridge and let them thaw overnight on the counter before frosting.
Serving: 1cupcake, Calories: 225kcal, Carbohydrates: 33g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 35mg, Sodium: 133mg, Potassium: 78mg, Fiber: 1g, Sugar: 19g, Vitamin A: 275IU, Vitamin C: 11mg, Calcium: 42mg, Iron: 1mg
Course: Cupcakes
Author: Sam Adler
Cuisine: American
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