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!

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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!
If you’re looking for more strawberry treats, try Strawberry Scones, Strawberry White Chocolate Chip Cookies, and Strawberry Blondies!
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Why We Love This Recipe
- These strawberry filled vanilla cupcakes have a soft texture and are perfectly sweet just like my hibiscus cupcakes!
- Each cupcake is filled with fresh, sweet strawberries. Be sure to try my blueberry filled cupcakes for another fruit filled treat.
- This homemade strawberry buttercream frosting is made with fresh strawberries! Strawberry fans will also love this apple and strawberry crumble and chocolate strawberry brownies!
- This strawberry filled cupcake recipe is made with basic pantry ingredients and fresh strawberries.
Ingredients
Below are the ingredients needed to make strawberry cupcakes from scratch.

- All purpose flour- Use all-purpose flour or cake flour. Cake flour will give your cupcakes a softer crumb.
- Butter: Use unsalted room temperature butter in both the cupcakes and frosting.
- Strawberries: Strawberries add fresh flavor and natural sweetness ! We’re using fresh strawberries for 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 to prevent powdered sugar in your frosting.
- Sour Cream: Make sure your sour cream is at room temperature. Sour cream helps to keep the cupcakes moist like this rhubarb sour cream cake and lemon chocolate cake!
Please see recipe card below for full list of ingredients and their measurements.
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.
Instructions
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)– 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!
Recipe FAQs
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 stuffed 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.
Expert Tips
- 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!
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Strawberry Filled Cupcakes
Ingredients
Strawberry 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
Strawberry Filling
- 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
Instructions
- 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.
Strawberry Filling
- 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!
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Joan
Delicious 😋 cupcakes! Everyone enjoyed them and they quickly disappeared. Thank you for the recipe
Natalie
Thank you so much for trying this recipe, Joan! I’m so happy to hear these strawberry cupcakes were a hit!
Barbara Briggs Ward
The best, most delicious, most fun-filled with a strawberry inside cupcake ever!
Natalie
Thank you so much! So happy you enjoyed these cupcakes and I agree- the strawberries inside add so much flavor and fun 🙂