These delicious Strawberry-Filled Cupcakes have a moist vanilla cupcake base, are filled with fresh strawberries, and are topped with rich strawberry buttercream.
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If you love strawberry season as much as I do, then you're going to love these cupcakes! Strawberry Filled Cupcakes are made with a moist and fluffy vanilla cupcake base and are stuffed with diced fresh strawberries. The cupcake is topped with my favorite strawberry buttercream, the same one we use in my Strawberry Cake Pops.
This recipe is easy to make and filling the cupcakes is easier than you think. You'll be sure to impress anyone who tries these cupcakes!
Recipe Ingredients
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- fresh strawberries- this recipe uses freshly diced strawberries as the filling in each cupcake. I recommend using fresh strawberries, as frozen onces hold too much moisture.
- freeze-dried strawberries- freeze-dried strawberries can be found in the US in most grocery stores. This is used in our buttercream, and you are going to need a food processor or blender to turn them into a powdery substance.
- unsalted butter- this recipe uses unsalted butter, but if you only have salted butter on hand then just omit the salt that the recipe calls for.
Step by Step Instructions
Step 1: make the batter
Preheat your oven to 350° F. Prepare your muffin tin with cupcake liners and set aside.
In a medium bowl, combine the flour, baking powder, and salt. Set aside. In a separate large bowl, beat the sugar and butter together until light and fluffy. Add in the eggs and vanilla extract and mix until combined.
Alternate between adding the dry ingredients and the milk to the butter mixture until everything is combined.
Divide the batter evenly between the prepared muffin tins, filling each about ⅔ full.
Step 2: bake the cupcakes
Bake until a toothpick inserted in the middle of the cupcakes comes back with just a few crumbs, about 15 to 18 minutes. Cool in the pans for 5 minutes before removing to a cooling rack to cool completely.
Step 3: make the buttercream
Using a blender or food processor, blend the freeze-dried strawberries into a powder. You should have about a ¼ cup. Set aside.
In a large bowl, cream the butter using an electric mixer until smooth and creamy. Add the powdered sugar, strawberry powder, 2 tablespoon of milk, and vanilla. Mix on medium-high for about 2-3 minutes, until smooth and creamy. If needed, add ½-1 tablespoon of milk to get the right consistency.
Step 4: assemble the cupcakes
Once the cupcakes have cooled completely, you are going to remove the center inside of the cupcake. Using a piping tip, press it into the center of the cupcake and twist back up, pulling out the inside of the cupcake. You can also use a sharp knife to cut out a circle in the middle. Fill each cupcake with 1 tablespoon of fresh chopped strawberries and pack them tightly inside.
Using a piping bag and a good tip, pipe the buttercream over the top of the cupcakes. Garnish with a fresh strawberry.
Frequently Asked Questions
Cupcakes with filling are easier to make than it seems! You can use a piping tip or even just a sharp knife to cut out a hole in the top of the cupcake. Then put 1 tablespoon worth of strawberries into the hole and pack them in tightly. No need to cover the top with the cake you cut out because it gets covered by buttercream anyway!
You cannot fill these cupcakes before baking. This recipe is only for filling the cupcakes once they've baked and cooled completely.
I don't recommend using frozen strawberries to fill the inside of these cupcakes. Frozen fruit tends to hold more water, so as it defrosts it will make the inside of your cupcake mushy which is definitely not what we want!
Yes! I recommend making the cupcakes the day before and storing them in an airtight container overnight. You can also make the buttercream the day before, covering it with plastic wrap and storing it in the fridge. The day of, let it come to room temperature and then use an electric mixer to beat the icing until fluffy and smooth.
If you have piping tips but no bags, you can put the tip into a ziploc bag and cut the tip off. I've also frosted cupcakes with just the ziploc bag (it's not as pretty but it gets the job done). I've also used a knife to spread the icing on top!
Tips & Tricks
- Use room temperature ingredients- using room temperature ingredients is so important when baking, and if you're making a recipe that calls for room temperature ingredients make sure to use them. Room temp ingredients are what give you light, fluffy, perfect cupcakes!
- Spoon and level your flour- I always recommend spooning and leveling your flour when baking. Scooping the measuring cup right into the flour will actually compact the flour and give much more than the recipe calls for. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
- Don't overmix the batter- this is important! Overmixed batter will give you tough cupcakes- not what we want! It can also lead to your cupcakes rising too quickly in the oven and then falling in the middle once you take them out. Make sure to mix the dry ingredients and milk when alternating JUST until they are combined.
- Use a good tip- there are a few icing tips out there that you can use, but this Ateco #849 is my new favorite! That is what you see in these photos! These are the piping bags I use as well.
Storing & Freezing
These filled strawberry cupcakes can be stored in an airtight container for 1 day at room temperature before moving to the fridge. If they are unfrosted, they can stay at room temperature for 2-3 days. You can freeze unfrosted cupcakes for up to 3 months.
Want to try more cupcake recipes?
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📖 Recipe
Strawberry Filled Cupcakes
Ingredients
- 1½ cups all-purpose flour spooned and leveled
- 1¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter at room temperature
- 2 large eggs at room temperature
- 2 teaspoon vanilla extract
- ½ cup whole milk
- 1 cup diced fresh strawberries
Buttercream
- 1 cup freeze-dried strawberries
- 1 cup unsalted butter at room temperature
- 4 cups powdered sugar
- 3 tablespoon heavy cream or milk
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
Make the cupcakes
- Preheat your oven to 350° F. Prepare your muffin tin with cupcake liners and set aside.
- In a medium bowl, combine the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the sugar and butter together until light and fluffy. Add in the eggs and vanilla extract and mix until combined.
- Alternate between adding the dry ingredients and the milk to the butter mixture until everything is combined.
- Divide the batter evenly between the prepared muffin tins, filling each about ⅔ full.
- Bake until a toothpick inserted in the middle of the cupcakes comes back with just a few crumbs, about 15 to 18 minutes. Cool in the pans for 5 minutes before removing to a cooling rack to cool completely.
Make the buttercream
- Using a blender or food processor, blend the freeze-dried strawberries into a powder. You should have about a ¼ cup. Set aside.
- In a large bowl, cream the butter using an electric mixer until smooth and creamy. Add the powdered sugar, strawberry powder, 2 tablespoon of milk, and vanilla. Mix on medium-high for about 2-3 mintues, until smooth and creamy. If needed, add ½-1 tablespoon of milk to get the right consistency.
Fill and ice cupcakes
- Once the cupcakes have cooled completely, you are going to remove the center inside of the cupcake. Using an icing tip, press down it into the center of the cupcake and twist back up, pulling out the inside of the cupcake. You can also use a sharp knife to cut out a circle in the middle. You don't want to go all the way to the bottom, just about ½-⅔ of the way down. Fill each cupcake with 1 tablespoon of fresh chopped strawberries and pack them tightly inside.
- Using a piping bag and tip, pipe the buttercream over top of the cupcakes. Garnish with a fresh strawberry.
Notes
- Use room temperature ingredients- using room temperature ingredients is so important when baking, and if you're making a recipe that calls for room temperature ingredients make sure to use them. Room temp ingredients are what give you light, fluffy, perfect cupcakes!
- Spoon and level your flour- I always recommend spooning and leveling your flour when baking. Scooping the measuring cup right into the flour will actually compact the flour and give much more than the recipe calls for. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
- Don't overmix the batter- this is important! Overmixed batter will give you tough cupcakes- not what we want! It can also lead to your cupcakes rising too quickly in the oven and then falling in the middle once you take them out. Make sure to mix the dry ingredients and milk when alternating JUST until they are combined.
- Use a good tip- there are a few icing tips out there that you can use, but this Ateco #849 is my new favorite! That is what you see in these photos! These are the piping bags I use as well.
Nutrition
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Tay says
I bought a ton of strawberries and then saw this recipe and had to try it! I'm so glad I did because wow these are SO good. I would eat the buttercream with a spoon. I will definitely be making these again, thank you for the recipe!
Kelly Hamilton says
So happy to hear you loved this recipe! Thanks so much for trying them!
Karen says
I have one question do you really use 1¹/4 cup of baking powder I'm new to baking. Maybe I'm reading it wrong they look delicious.
Kelly Hamilton says
1 and 1/4 tsp- just fixed it! Sorry about that!!
Phil says
These look so delicious!
Kelly Hamilton says
Thanks for trying this recipe, glad you like it!