Strawberry-Filled Cupcakes with Strawberry Buttercream

These Strawberry-Filled Cupcakes are soft, fluffy, and bursting with fresh strawberry flavor. A sweet strawberry filling hides inside each cupcake, while a creamy strawberry buttercream tops them off beautifully. Perfect for Valentine’s Day, summer parties, or any occasion that calls for a delightful homemade treat!

Why You’ll Love This Recipe

• Moist & Fluffy Cupcakes – A soft vanilla base that pairs perfectly with the fruity filling.
• Fresh Strawberry Filling – Adds a burst of juicy, sweet flavor inside each cupcake.
• Creamy Strawberry Buttercream – Made with real strawberries for a natural pink hue and fresh taste.
• Perfect for Special Occasions – Great for Valentine’s Day, birthdays, or summer gatherings.
• Beautiful & Delicious – Topped with heart sprinkles for an extra touch of charm.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter (softened)
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk

For the Strawberry Filling:

• 1 cup fresh strawberries (diced)
• ¼ cup sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice

For the Strawberry Buttercream:

• 1 cup unsalted butter (softened)
• 3 cups powdered sugar
• ½ cup strawberry puree (strained)
• 1 tsp vanilla extract
• 1 tbsp heavy cream (optional for fluffier texture)
• Pink heart sprinkles (for garnish)

Directions

Prepare the Cupcakes:

1. Preheat the oven to 350°F (175°C). Line a cupcake tin with liners.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5. Gradually add the dry ingredients, alternating with milk, mixing until just combined.
6. Fill cupcake liners about ¾ full and bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Let the cupcakes cool completely before filling and frosting.

Make the Strawberry Filling:

1. In a small saucepan, combine diced strawberries, sugar, cornstarch, and lemon juice.
2. Cook over medium heat, stirring frequently, until the mixture thickens (about 5 minutes).
3. Let the filling cool completely before using.

Prepare the Strawberry Buttercream:

1. Beat butter with an electric mixer until creamy and smooth.
2. Gradually add powdered sugar, mixing until well incorporated.
3. Add strained strawberry puree and vanilla extract. Beat until fluffy.
4. If needed, add 1 tbsp of heavy cream for a lighter texture.

Assemble the Cupcakes:

1. Use a small knife or cupcake corer to remove the center of each cupcake.
2. Fill each hole with about 1 teaspoon of strawberry filling.
3. Pipe strawberry buttercream on top of each cupcake.
4. Garnish with pink heart sprinkles for a festive touch.

Serve & Enjoy:

• Refrigerate for 15 minutes before serving for the best texture.
• Enjoy at room temperature for a soft, creamy bite!

Servings and Timing

• Servings: 12 cupcakes
• Preparation Time: 20 minutes
• Baking Time: 18-20 minutes
• Cooling & Decorating Time: 30 minutes
• Total Time: 1 hour 10 minutes

Variations

• Chocolate Strawberry Cupcakes: Add ¼ cup cocoa powder to the batter for a chocolate twist.
• Lemon Strawberry Version: Add 1 tbsp of lemon zest to the batter for extra citrus flavor.
• Dairy-Free Option: Use plant-based butter and milk alternatives.
• Whipped Cream Frosting: Swap buttercream for a lighter whipped cream topping.
• Extra Fruity Flavor: Fold diced strawberries into the cupcake batter.

Storage/Reheating

• Storage: Store cupcakes in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw and decorate before serving.
• Reheating: Bring to room temperature before serving for the best texture.

FAQs

Can I use frozen strawberries for the filling?

Yes! Thaw them first and drain excess liquid before cooking.

How do I keep my cupcakes from being too dense?

Make sure not to overmix the batter and use room-temperature ingredients.

Can I make these cupcakes in advance?

Yes! Bake the cupcakes a day ahead and store them unfrosted in an airtight container.

What’s the best way to core cupcakes for filling?

Use a small knife, cupcake corer, or even a piping tip to remove the center neatly.

How do I get smooth buttercream frosting?

Ensure your butter is fully softened and beat the frosting long enough to make it fluffy.

Can I use store-bought jam instead of homemade filling?

Yes, but fresh strawberry filling has a better flavor and texture.

Can I use a different frosting?

Absolutely! Cream cheese frosting or chocolate ganache would pair beautifully.

What’s the best way to pipe buttercream?

Use a piping bag fitted with a star tip for a professional-looking swirl.

How do I prevent my cupcakes from drying out?

Do not overbake, and store them in an airtight container.

Can I double this recipe for a larger batch?

Yes! Simply double all ingredients and bake in multiple batches.

Conclusion

Strawberry-Filled Cupcakes with Strawberry Buttercream are a delightful treat, combining moist vanilla cupcakes, fresh strawberry filling, and a luscious buttercream topping. Whether you’re making them for a special occasion or just to satisfy a sweet craving, these cupcakes are sure to impress. Try them today for a bakery-style dessert at home!