Strawberry filled cupcakes are a delightful dessert that combines fluffy vanilla cupcakes with a sweet strawberry filling. Topped with creamy frosting, these cupcakes are perfect for special occasions, celebrations, or just as a treat to brighten up your day.

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Why You’ll Love These Strawberry Filled Cupcakes

You’ll love these strawberry filled cupcakes for their tender crumb and burst of fresh strawberry flavor in every bite. The combination of soft vanilla cake and sweet strawberry filling, topped with creamy frosting, makes these cupcakes a crowd-pleaser that’s perfect for any celebration.

Ingredients You’ll Need

For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
For the Strawberry Filling:
- 1 cup fresh strawberries, chopped
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
For the Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- A few drops of red food coloring (optional)

Instructions

Prepare the Strawberry Filling: In a medium saucepan, combine chopped strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and the strawberries break down, about 10 minutes. Allow to cool completely.
Make the Cupcake Batter: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. In a bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
Prepare the Frosting: In a bowl, beat together the butter and powdered sugar until creamy. Add the heavy cream and vanilla extract, and continue to beat until light and fluffy. Add a few drops of red food coloring if desired.
Assemble the Cupcakes: Once the cupcakes are cool, use a small knife or a cupcake corer to remove a small portion from the center of each cupcake. Fill the center with the cooled strawberry filling. Frost the top of each cupcake with the prepared frosting.

Serving Suggestions

Serve these strawberry filled cupcakes as a sweet treat for birthdays, baby showers, or any festive occasion. They are also great for a special dessert with a cup of tea or coffee.

How to Store Strawberry Filled Cupcakes

Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Allow to come to room temperature before serving.

Additional Tips: Strawberry Filled Cupcakes

Filling Options: Try using other fruit fillings such as raspberry or blueberry for a different twist.
Frosting Variations: Experiment with different flavors of frosting, like cream cheese or chocolate, to complement the strawberry filling.
Decoration: Garnish with fresh strawberries or a sprinkle of powdered sugar for an extra touch.