Strawberry Filled Cupcakes

5 from 6 votes

Strawberry filled cupcakes are soft and delicious. Each cupcake is filled with a homemade strawberry filling and topped with fresh strawberry cream cheese frosting. They're the perfect easy dessert for all your spring and summer celebrations!

Prep Time44

Cook Time21

Chill Time1

Total Time2 5

Course: Cupcakes, Dessert

Cuisine: American

Diet: Vegetarian

Servings: cupcakes

Calories: 324kcal

Author: Natalie

Equipment

Ingredients

Cupcakes

1¾ cups cake flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter room temperature
1 cup granulated sugar
2 large eggs room temperature
2 teaspoon vanilla extract
¼ teaspoon almond extract optional
⅓ cup sour cream room temperature

Strawberry Filling

1⅓ cups whole fresh strawberries (about 200g), hulled and cut into small pieces (yields about 1 cup or ~193g cut)
2½ tablespoons granulated sugar
1½ teaspoons lemon juice
1 tablespoon cornstarch
1 tablespoon plus 1 teaspoon water
⅛ teaspoon orange blossom water optional

Strawberry Cream Cheese Frosting

¼ cup finely chopped strawberries
1 teaspoon granulated sugar
1 teaspoon lemon juice
3 tablespoons unsalted butter room temperature
2 ounces cream cheese room temperature, brick style
1 cup powdered sugar
¼ teaspoon vanilla extract
1 pinch salt
1 teaspoon milk or cream optional, only if needed to thin the frosting out a touch

US Customary - Metric

Instructions

Cupcakes

Preheat oven to 350°F. Line a muffin pan with 12 cupcake liners.
In a medium bowl, whisk to combine the cake flour, baking powder, baking soda and salt. Set aside.
In a large bowl or standing mixer fitted with paddle attachment, cream butter and sugar for 4-5 minutes until light and fluffy (mixture should be pale and doubled in volume).
Mix in eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Add vanilla and almond extract (if using) and mix for one more minute on medium-high speed.
Using a spatula, stir in half the dry ingredients. Then stir in the sour cream. Finally, stir in the remaining dry ingredients until just combined. Do not overmix.
Use an ice cream scoop to fill cupcake liners ⅔ to ¾ of the way full.
Bake for 17-21 minutes, until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a cooling rack. Cool completely before filling and frosting.

Strawberry Filling

In a small saucepan, combine cut strawberries, sugar, and lemon juice over medium heat.
Cook, stirring frequently, for 3-4 minutes until strawberries begin to break down and release their juices.
In a small bowl, whisk together cornstarch and water until completely smooth with no lumps.
Add cornstarch mixture to the strawberry mixture and stir constantly.
Continue cooking for 2-3 more minutes until mixture thickens noticeably and becomes jammy (it should coat the back of a spoon and hold its shape).
Remove from heat and stir in orange blossom water, if using.
Pour the mixture into a small bowl and let cool to room temperature, then refrigerate until completely cold (at least 1 hour). The compote will thicken further as it cools.

Strawberry Cream Cheese Frosting

Make strawberry reduction: Add chopped strawberries, sugar, and lemon juice to a small saucepan over medium-low heat. Cook, stirring frequently, for 7-8 minutes until mixture thickens significantly and reduces to about 1½ tablespoons. It should have a thick, jam-like consistency. Remove from heat, transfer to a small bowl, and let cool completely (or refrigerate for 15-20 minutes). The reduction must be completely cool before adding to frosting.
In a large bowl with an electric mixer, beat butter and cream cheese together on medium-high speed for 2-3 minutes until light, fluffy, and completely combined with no lumps. Scrape down sides of bowl.
Turn mixer to low and gradually add sifted powdered sugar, about ½ cup at a time. Once all sugar is incorporated, increase speed to medium-high and beat for 1-2 minutes until smooth and creamy.
Add vanilla extract, cooled strawberry reduction, and salt. Beat on medium speed for 1-2 minutes until completely combined and fluffy.
Check consistency: Frosting should be smooth and spreadable. If too thick, add milk 1 teaspoon at a time.
I like to use a #40 cookie scoop to top each cupcake with frosting.

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).
Spoon about 1 tablespoon of chilled strawberry compote into each cored cupcake. Use the back of a small spoon to gently press down and level off the filling.
If you have a #40 cookie scoop, use it to scoop the frosting (about 1½ tablespoons) on each cupcake. Using an offset spatula or the back of a spoon, spread strawberry cream cheese frosting over each cupcake in a rustic swirl.
Optional decoration: Top with a fresh strawberry slice, a sprinkle of freeze-dried strawberry powder, or a small dollop of leftover compote.

Video

Notes

Strawberry filling: When cooled, compote should be thick and jammy, not runny. If too thin, return to heat and cook 1-2 minutes longer.

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.

Storage: Store strawberry filled cupcakes in an airtight container in the fridge for up to 4 days. Bring to room temperature for 20-30 minutes before serving — the frosting will be too firm straight from the fridge.

Nutrition