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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!
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.
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.
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.
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.
HOW TO FILL 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 You dont want the filling to fall out! Eat or discard the top.
- Add 1-2 tsp of cooled strawberry filling to the cupcake then frost right on top!
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.
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
Super Moist Strawberry Filled Cupcakes
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 Classic American Buttercream 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.
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