Strawberry Filled Cupcakes
Strawberry Filled Cupcakes are soft and delicious. Each cupcake is filled with fresh strawberries and topped with fresh strawberry buttercream. They're the perfect dessert for all your spring and summer celebrations!
Servings: 15 cupcakes
Calories: 345kcal
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
Strawberries: I've only made these cupcakes using fresh strawberries. If you try making them with frozen strawberries, I recommend thawing them and patting them dry before using them. For the frosting, use fresh strawberries or 3 to 4 tablespoons crushed freeze dried strawberries.
Coring cupcakes: If you plan on making a lot of filled cupcakes, I recommend getting a cupcake corer. They are inexpensive and make coring cupcakes so much faster and easier. If you don't have a cupcake corer, you can use a butter knife or small paring knife or a piping tip to core cupcakes.
Frosting: If frosting is too thick, add a splash of milk. If frosting is too thin, add powdered sugar a little at a time til it has thickened. I used a Wilton 1M tip to frost these cupcakes.
Storage: Store strawberry filled cupcakes in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1cupcake | Calories: 345kcal | Carbohydrates: 50g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 100mg | Potassium: 64mg | Fiber: 1g | Sugar: 39g | Vitamin A: 487IU | Vitamin C: 9mg | Calcium: 37mg | Iron: 1mg