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–+ servings
A cupcake sliced in half to reveal the strawberry filling inside on a white plate and red surface.
4 stars (2 ratings)

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!
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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