These Strawberry Filled Cupcakes are soft cupcakes with fresh strawberry filling and strawberry buttercream frosting. They’re the perfect dessert for all your spring and summer celebrations!
These Strawberry Filled Cupcakes are the perfect handheld strawberry dessert for spring and summer. They are soft vanilla cupcakes with strawberry filling. They are topped with the best strawberry buttercream frosting!
Why We Love This Recipe
- These cupcakes have a soft texture and are perfectly sweet.
- Each cupcakes is filled with fresh strawberries. Strawberries add pops of color and fresh, sweet flavor in every bite!
- This homemade strawberry buttercream frosting is made with fresh strawberries! Freeze dried strawberries can also be used.
- You just need some basic pantry ingredients and the freshest, sweetest strawberries you can find!
Below are the ingredients needed to make strawberry cupcakes from scratch.
- All purpose flour- You can make these cupcakes with all-purpose flour or cake flour. Cake flour will give your cupcakes a softer crumb. If you don’t have cake flour on hand, you can definitely make these with all-purpose flour.
- Butter: Use unsalted room temperature butter in both the cupcakes and frosting.
- Strawberries: Strawberries add a pretty color, fresh flavor and natural sweetness to the cupcakes! We’re using fresh strawberries to both the cupcakes and frosting. For another yummy strawberry recipe, make my Strawberry Pound Cake.
- Powdered Sugar: We are using powdered sugar in the frosting. I recommend sifting it first. It only takes a minute and makes sure you don’t have any little bumps of powdered sugar in your frosting.
- Sour Cream: Make sure your sour cream is at room temperature. Sour cream helps to keep the cupcakes moist.
Substitutions & Variations
- Use full fat plain yogurt as a substitute for the sour cream.
- Freeze dried strawberries can be used in place of fresh strawberries in the frosting.
- I love using a little orange blossom water for the strawberry filling in place of vanilla extract. You can also use it in place of vanilla in the frosting.
Below are directions on how to make these vanilla cupcakes with strawberry frosting.
Step 1 (Picture 1 above)– Cream the butter and sugar with an electric mixer until light and fluffy. Add the vanilla.
Step 2 (Picture 2 above)– Add the eggs one at a time.
Step 3 (Picture 3 above)– Alternatively add the dry ingredients mixture and milk and sour cream mixture. Scrape down the sides and bottom of the bowl. Mix in the chopped strawberries.
Step 4 (Picture 4 above)– Fill cupcake liners 2/3 full. Bake for 14-16 minutes
Step 5 (Picture 5 above)–Prepare the strawberry filling. Stir together the strawberries, sugar and vanilla extract. Set aside for 5-10 minutes.
Step 6 (Picture 6 above)–Use a cupcake corer, a butter knife or paring knife or the wide end of a piping tip to core the cupcakes. Fill each cupcake with about 1½ teaspoons of the strawberry filling.
Step 7 (Picture 7 above)– In the bowl of an electric mixer, beat the butter and salt for 2-3 minutes until light and fluffy.Turn mixer to low and add 1 cup of the powdered sugar until smooth. Add the remaining powdered sugar. Add the vanilla and fresh or freeze dried strawberries and beat until combined.
Step 8 (Picture 8 above)–Frost the cupcakes and enjoy!
I’ve only made these cupcakes with fresh strawberries. Frozen ones can make the filling watery and will make the cupcakes soggy. If you do use frozen strawberries, I recommend thawing them first and patting them dry.
I used a Wilton 1M tip to frost these homemade strawberry cupcakes.
Store these strawberry filled cupcakes in an airtight container in the fridge for up to 4 days. I recommend storing them in the fridge because they are filled with fresh berries.
Yes! Fresh raspberries, blackberries, and blueberries would all work.
- Tip # 1: Core the strawberries before pureeing them. This just means cutting out the tops and the white part in the top/middle. The white part doesn’t have any flavor. Check out this post called A Step By Step Guide to Hulling Strawberries by The Spruce Eats for more information.
- Tip # 2: If you don’t have piping tips or don’t have time to pipe frosting on, use an ice cream scoop or even a smaller cookie scoop full of frosting on top!
More Delicious Cupcake Recipes You Will Love
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Strawberry Filled Cupcakes
- 1⅔ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 1/4 tsp salt
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1½ tsp vanilla extract
- 1/4 cup sour cream room temperature
- ¼ cup milk room temperature
- ½ cup fresh strawberries chopped
- 1 cup chopped strawberries fresh, finely chopped
- 1 tablespoon granulated sugar
- ⅛ teaspoon vanilla extract or orange blossom water
Strawberry Buttercream Frosting
- 2 strawberries hulled, lightly pureed (about two tablespoons pureed strawberries)
- 10 tablespoons unsalted butter room temperature
- ⅛ teaspoon salt
- 3 cups powdered sugar sifted (add more, if needed, to thicken)
- ¼ teaspoon vanilla extract
- 1 tablespoon milk or heavy cream optional
- Preheat oven to 350°F and place paper liners in muffin tins.
- Whisk together flour, baking powder, baking soda and salt. Set aside.
- In a small bowl, stir to combine the sour cream and milk. Set aside.
- Cream the butter and sugar with a mixer for 3-4 minutes until light and fluffy. Add the vanilla.
- Add the eggs one at a time.
- Alternatively add the dry ingredients mixture and milk and sour cream mixture. Mix well after each addition. Scrape down the sides and bottom of the bowl. Mix in the chopped strawberries.
- Use a cookie scoop to fill cupcake liners 2/3 full.
- Bake for 14-16 minutes, until a toothpick comes out clean when inserted into the center of a cupcake. Cool for about ten minutes in the muffin tins and then remove to a rack to cool completely.
- In a small bowl, combine the finely chopped strawberries, granulated sugar and vanilla extract. Set aside for 5-10 minutes.
Strawberry Buttercream Frosting
- If using fresh strawberries, finely chop hulled strawberries by hand or in a food processor. If using freeze dried strawberries, pulse them in a food processor or place them in a zip lock bag and crush them using a rolling pin.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and salt on medium for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl now and after each addition of powdered sugar. Turn mixer to low and add 1 cup of the powdered sugar until combined and smooth. Add the remaining powdered sugar.
- Turn the mixer up to medium and mix in the vanilla. Add the fresh or freeze dried strawberries and whip on medium until combined. If frosting is too thin, add more powdered sugar. If it's too thick, add milk or heavy cream.
Assembling and Decorating
- Use a cupcake corer, a butter knife or paring knife or the wide end of a piping tip to core the cupcakes. You want to have a hole about 2/3 of the way down the cupcake. Do not cut all the way through to the bottom of the cupcakes. Discard cupcake cores (or save them for snacks).
- Fill each cupcake with about 1½ teaspoons of the strawberry filling. Press gently to make sure strawberry filling is compact.
- Frost cupcakes and enjoy!