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Frosting & Fettuccine

Home » Recipe Search » Recipes

Jun 8, 2022(last updated November 14, 2022)

Super Moist Strawberry Filled Cupcakes

5 from 1 vote
BySam Adler
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This post might have affiliate links, please check out my full disclosure policy.

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!

WHY YOU SHOULD MAKE THIS RECIPE

  • The strawberry filling is made with fresh strawberries, so it is naturally sweet and juicy!
  • The cupcakes are also super moist, thanks to the addition of buttermilk and cake flour.
  • These cupcakes can be frosted with many different types of buttercream frosting recipes.
  • Great for a spring or summer party, or Valentine’s Day treat!

INGREDIENTS NEEDED

Strawberry Filling For Cupcakes

  • Cornstarch – Helps thicken the strawberry sauce making it a thick filling.
  • Water – Thins out the filling so it can be placed inside the cupcakes.
  • Fresh Strawberries – Gives the filling its classic sweet strawberry flavor.
  • Granulated Sugar – Adds additional sweetness to the filling.
  • Vanilla Extract – Optional but gives the filling a warming flavor. You can also use lemon zest or lemon juice for a brighter flavor.
Ingredients for strawberry filling for cupcakes.

For the Cupcakes

  • Cake Flour – This special flour is finely milled and used to make the cupcakes extra moist and fluffy.
  • Baking Powder & Baking Soda – Helps the cupcakes rise while baking.
  • Salt – Balances out the sweetness of the cupcakes and activates the leavening agents.
  • Unsalted Butter – Creates a rich buttery flavor and tender moist texture.
  • Granulated Sugar – This makes the cupcakes sweet and gives them a crisp exterior.
  • Eggs & Egg Whites – Holds all the ingredients together and provides structure.
  • Buttermilk -Helps make the cupcakes moist by tenderizing the gluten in the flour.
  • Vanilla Extract – Gives the cupcakes a light vanilla flavor.
  • Garnish – Freeze-dried strawberries make a beautiful garnish that adds a beautiful pink color.
Ingredients for cupcakes on a red surface.

HOW TO MAKE STRAWBERRY-FILLED CUPCAKES

Prepare the filling:

  • Make a slurry: In a small bowl or cup mix the cornstarch with the water until completely dissolved and the water is cloudy.
  • Combine the ingredients: In a small pot over low-medium heat- combine the diced strawberries, the sugar, the cornstarch mixture, and vanilla.
  • Cook and cool: 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. 

Prepare the 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.
  • Cream the butter and sugar: 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.
  • Add the eggs and vanilla: Scrape down the bowl and add the egg, egg whites, and vanilla extract. Mix for 1 minute on medium speed.
  • Assemble the cupcake batter: 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.
  • Distribute and bake: 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.
Corn starch dissolved in water in a small white bowl.
Dissolve the corn starch in water.
Diced strawberries on a cutting board.
Chop the strawberries.
Strawberries and sugar in a small pot.
Add the sugar and strawberries to a pot.
Strawberry filling for cupcakes in a small pot.
Cook until thickend.
Sugar and butter creamed in a mixing bowl.
Cream butter and sugar together.
Cupcake batter in a mixing bowl.
Finished cupcake batter.
Cupcake batter filled in a muffin tin.
Cupcake batter in a muffin tin.

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.

Yield

This recipe makes exactly 12 cupcakes and can be easily doubled.

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.

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.

Recipe FAQ

Can I use frozen strawberries to make the filling?

It’s best to use fresh strawberries because frozen ones can make the filling watery which will make the cupcakes soggy.

Can I use a different kind of fruit for the filling?

Yes! This recipe would also be delicious with raspberries, blueberries, or blackberries.

More Cupcake recipes

  • Quick and Fluffy Dairy Free Cupcakes
  • Easy & Moist One Batter Marble Cupcakes
  • Quick-Baked Mini Chocolate Cupcakes
  • Easy and Moist Coffee Cupcakes
A cupcake sliced in half to reveal the strawberry filling inside on a white plate and red surface.

Super Moist Strawberry Filled 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!
5 from 1 vote
Print Pin SaveSaved! Rate
Course: Cupcakes
Cuisine: American
Diet: Kosher
Keyword: filled strawberry cupcakes, strawberry filling, strawberry filling for cupcakes, vanilla cupcakes with strawberry filling
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 cupcakes
Calories: 225kcal
Author: Sam Adler

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.

Video

https://youtu.be/LOe9IstGJgQ

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!

Nutrition

Nutrition Facts
Super Moist Strawberry Filled Cupcakes
Amount Per Serving (1 cupcake)
Calories 225 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 35mg12%
Sodium 133mg6%
Potassium 78mg2%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 19g21%
Protein 4g8%
Vitamin A 275IU6%
Vitamin C 11mg13%
Calcium 42mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Cupcakes, Recipes Tagged With: Strawberry, Vanilla

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

As Featured In:

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Saveur Blog award winner for best food Instagram

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Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
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Method:
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sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
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fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
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