Description

These Strawberry-Filled Cupcakes are a dreamy Valentine’s Day dessert or summer party treat featuring moist vanilla cupcakes, a fresh strawberry filling, and a luscious strawberry buttercream frosting. Topped with pink heart sprinkles, these homemade cupcakes are bursting with berry flavor and perfect for any special occasion!

Ingredients

Units Scale

For the Cupcakes:

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter (softened)
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk

For the Strawberry Filling:

1 cup fresh strawberries (diced)
1/4 cup sugar
1 tbsp cornstarch
1 tbsp lemon juice

For the Strawberry Buttercream:

1 cup unsalted butter (softened)
3 cups powdered sugar
1/2 cup strawberry puree (strained)
1 tsp vanilla extract
1 tbsp heavy cream (optional for fluffier texture)
Pink heart sprinkles (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Cupcakes:
- Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
- Whisk flour, baking powder, and salt in a bowl.
- In another bowl, beat butter and sugar until fluffy.
- Add eggs, one at a time, then mix in vanilla extract.
- Alternately add dry ingredients and milk, mixing until combined.
- Fill cupcake liners ¾ full and bake for 18-20 minutes. Let cool completely.
Make the Strawberry Filling:
- In a saucepan, cook strawberries, sugar, cornstarch, and lemon juice over medium heat until thickened. Let cool.
Prepare the Buttercream:
- Beat butter until creamy, then gradually mix in powdered sugar.
- Add strawberry puree, vanilla extract, and heavy cream, whipping until smooth and fluffy.
Assemble the Cupcakes:
- Cut a small hole in each cupcake and fill with strawberry filling.
- Pipe strawberry buttercream on top and garnish with heart sprinkles.
Serve & Enjoy:
- Refrigerate for 15 minutes before serving for the best texture!

Notes

Use raspberry or mixed berry filling for a flavor twist.
Swap strawberry puree for freeze-dried strawberry powder for a more intense frosting color.
Store cupcakes in an airtight container for up to 3 days.