These strawberry filled cupcakes have a super moist vanilla cupcake base filled with homemade strawberry sauce and decorated with an American buttercream infused with a strawberry reduction. They are fluffy, moist, fruity, sweet but well-balanced in sweetness, and full of natural strawberry flavors!
This recipe was first shared on the blog back in 2021. Since then, I've improved it with a new filling and frosting (my amazing new strawberry buttercream), added new photos, and lots of helpful baking tips based on your questions. There are also flavor and ingredient substitution options; it's a detailed guide!
Best strawberry-filled cupcakes recipe
There are plenty of strawberry-filled cupcake recipes out there, so I know it’s a bold claim to say this one is the best. Why do I think so? With over 30 cupcake recipes on my blog and hundreds more baked, each recipe is carefully tested for both flavor and texture, as well as ease of preparation.
The vanilla base is my tried-and-tested recipe, perfected over the years to create a light, moist, and flavorful cupcake foundation. I’ve experimented with different fillings, like jam-style textures and fresh strawberries, but I’ve settled on a homemade strawberry sauce that gives the perfect consistency while still keeping the strawberry pieces intact. The frosting is my popular strawberry buttercream, which isn’t too sweet. However, I’ll also share a few other frosting options at the end, including cream cheese or mascarpone, if you’d like to switch up the flavor profile!
While the recipe might seem long, every detail, tip, and trick I’ve included is designed to help you achieve perfect results. Baking is a science, and you don’t need any fancy ingredients or equipment to make these strawberry-filled cupcakes with frosting. The recipe comes together easily, and it’s completely doable from scratch—even for beginners in the kitchen!
Katalin's key take on how to make cupcakes moist for days
Baking is a science, and precision is key! All of the ingredients and techniques in my strawberry-filled cupcake recipe are here to help you achieve the best results.
I use oil, eggs, and milk to create incredibly soft cupcakes, with just enough sugar to tenderize them and lock in the moisture. Rising agents (baking powder and baking soda) produce that light, airy texture, as well as my baking hack of mixing vinegar and baking soda!
Weighing everything by the gram on a digital scale means you have the correct amount of everything. The temperature of the ingredients matters, too, for proper emulsification (it has to be room temperature).
But it's not over once they're in the oven! I constantly mention baking at the correct oven temperature to avoid dry cupcakes, and this is essential, too! If your oven is too hot, the cupcakes might dry out too quickly or even burn. So, I always recommend checking your oven and making sure it isn't running too hot or cold.
To learn even more about the science behind moist cupcakes, read my in-depth article on how to make cupcakes moist!
The strawberry filling comes together in less than 10 minutes
I am so proud of this strawberry filling for cupcakes, as it is full of fresh strawberry flavor but is very stable due to being cooked.
Core the strawberries and chop them into pieces. Add them to a pan with the lemon juice and sugar and cook over medium heat for about 7 minutes.
In a separate bowl, mix the cornstarch with water until smooth. To combine the mixture, add a tablespoon of the warm strawberry sauce to the cornstarch mixture and stir.
Then, gradually pour this cornstarch mixture into the strawberry-sugar mixture. Cook it over medium for another minute while stirring until the sauce thickens, then allow it to cool.
Now bake the cupcakes
Preheat your oven to 175℃ / 350℉ (no fan) and prepare a cupcake tin by lining it with muffin liners.
Ensure the butter is softened, then cream it with sugar until light and fluffy in a stand mixer or using an electric hand whisk. Slowly add the room-temperature eggs, one at a time, and the vanilla extract.
Sift the dry ingredients into a separate bowl (flour, baking powder, and salt).
Turn the mixer down to low speed and gradually add the dry ingredients one-third at a time, alternating with the room-temperature milk. Avoid overmixing.
Measure the vinegar and baking soda into a small bowl. It will bubble up, and you need to fold it into the batter immediately, just until combined.
Distribute batter evenly into the cupcake tin, filling each cupcake case to about ¾ full (no higher, or it can mushroom!).
Bake the vanilla cupcakes for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Do not overbake, and make sure your oven is not running too hot. Cool the cupcakes on a cooling rack before continuing.
Whip up an easy buttercream frosting with real strawberries
This strawberry buttercream comes together really easily, but make sure your butter is softened first!
To make the strawberry reduction, begin with 2-3 times the amount of fruit needed. Puree fresh or thawed frozen strawberries, then cook the puree over medium heat for about 10 minutes, or until it thickens slightly and some of the water evaporates. After this, measure the reduced puree and let it come to room temperature.
Set up your stand mixer with the paddle attachment (or use your electric hand mixer) and cream the softened butter on medium-high speed for 3 minutes until it's pale and fluffy.
Add the sifted powdered sugar, one tablespoon at a time, at low speed (doing this at high speed will create a sugar cloud in your kitchen). Then, increase the speed to medium-high and whip for around 4 minutes. The mixture will be light, fluffy, and have increased in volume.
Turn the mixer back to low speed and add the lemon juice, heavy cream, vanilla extract, strawberry reduction, and salt. Whip for another minute until it is all incorporated, smooth, and silky. It should now be perfectly fluffy and pipeable.
I recommend using the frosting immediately, or you can store it in a piping bag at room temperature for a few hours. Any longer than this will require refrigeration, and then it may become too hard to pipe. In this case, allow it to come back to room temperature before use, and you might need to whip it again for a minute or two.
Now, the fun part! It's time to assemble.
Make a small hole in each cupcake and fill it with about a tablespoon of the strawberry sauce.
Pipe the strawberry buttercream frosting on top of each strawberry-filled cupcake and pipe more frosting in the middle. I use a French star nozzle tip to get that professional look.
Serve strawberry filled cupcakes at room temperature for the best taste and texture. I like to decorate the cupcakes with fresh strawberries, mint leaves, or even some edible gold leaf!
This is how you store cupcakes like a pro
As the frosting contains butter, you will need to refrigerate these cupcakes. Place them into an airtight container and refrigerate for 1-2 days. Let the cupcakes sit at room temperature for a little while to soften the frosting before serving.
You can freeze the cupcake bases to fill and frost them up to one month later. I carefully place them into ziplock bags or stack them between sheets of parchment paper in an airtight container and defrost them overnight on the counter.
For more detailed tips on proper cupcake storage, check out my guide on how to store cupcakes.
Experiment and try some flavor variations
There are so many ways you can adapt this strawberry-filled cupcake recipe to suit you.
Why not fill the cupcakes with Pistachio butter instead to get a delicious flavor contrast?
If you love strawberry and chocolate together, try swapping out the base for a chocolate version like in my famous chocolate peanut butter cupcakes.
For some extra decoration, you could make white chocolate covered strawberries.
The recipe works the exact same way using raspberries, blueberries, or blackberries by replacing the strawberry in the recipe with your chosen berries.
I have several other frosting recipes that could work wonderfully in this recipe:
- cream cheese frosting
- mascarpone frosting
- french buttercream
- strawberry cream cheese frosting
- chantilly
For more ideas, check my frosting & filling category.
Substitute the ingredients using these useful links
Baking is a science, so substituting ingredients can be tricky! Even a minor adjustment can impact the flavor and texture of your cupcakes.
Check my flour guide for tips on maintaining structure and texture with different flours. Can't eat eggs? Read my guide on egg substitutes to make the best swap.
Please check out my baking guides section to learn more about ingredients and their role in baking.
My final expert tips
- Always use room-temperature ingredients that can adequately emulsify. The cupcake batter might break if your butter, milk, or egg is cold. Butter takes around an hour to soften adequately out of the fridge; it is ready when a finger leaves an indent. Avoid last-minute microwaving!
- Weigh ingredients using a digital scale and invest in a digital oven thermometer to make sure you are baking at the right temperature.
- You will need 2-3 times more fruit than the amount of strawberry filling, as it reduces while cooking. Fresh or frozen both work well.
- Never frost warm cupcakes, as it can melt the frosting. Wait until the cupcakes have cooled entirely first.
- If the frosting seems too thick when you have finished it, add more cream, one tablespoon at a time. If it’s too thin, gradually add powdered sugar, two tablespoons at a time, until the desired consistency is reached.
- You can test that cupcake frosting is at the right temperature and consistency by piping a small amount onto a plate first. If it is on the soft side, place it in the fridge for 30 minutes before decorating the cupcakes.
Try some of my other cupcake recipes
If you loved these strawberry filled cupcakes, try these recipes next!
- Strawberry crunch cupcakes
- White chocolate raspberry cupcakes
- Chocolate caramel cupcakes
- Lemon poppyseed cupcakes
- Vanilla cupcakes
And you might want to read my list of strawberry desserts, too.
Have you tried this recipe?
Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well!
Strawberry Filled Cupcakes
Equipment
- Digital scale
Ingredients
Vanilla Cupcakes
- 150 g (¾ cups) Granulated sugar
- 113 (½ cups) Unsalted butter at room temperature
- 2 Eggs at room temperature
- 2 teaspoons Vanilla extract
- 120 g (½ cups) Whole milk at room temperature
- 185 g (1½ cups) All purpose flour
- ½ teaspoon Salt
- ½ teaspoon Baking powder
- ½ teaspoon White vinegar
- ½ teaspoon Baking soda
Strawberry sauce filling
- 320 g (2 cups) Strawberry cut into small pieces
- 50 g (¼ cups) Granulated sugar more or less depends on sweetness of strawberry
- ½ tablespoon Lemon juice freshly squeezed
- 1½ tablespoon Corn starch dissolved in 2 tablespoons of water
Strawberry buttercream frosting
- 226 g (1 cups) Unsalted butter 82% fat content European-style butter, use it softened
- 360 g (3 cups) Powdered sugar sifted
- 1 tablespoon Lemon juice freshly squeezed
- 80 g (⅓ cups) Strawberry reduction See ingredient notes below
- ½ tablespoon Vanilla extract
- ¼ teaspoon Salt
- 3 tablespoons Heavy Cream use it cold, 36% fat content
Decoration
- fresh strawberry
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Instructions
Vanilla Cupcakes
- Line a cupcake tin with muffin liners and preheat your oven to 175℃ / 350℉ (no fan).
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the room-temperature eggs one at a time, whipping well after each addition, followed by the vanilla extract.
- Sift the flour, baking powder, and salt together for your dry ingredients. Lower the mixer speed and gradually add the dry ingredients in thirds, alternating with the room-temperature milk. Mix until just combined—avoid overmixing.
- In a small bowl, combine the vinegar and baking soda. The mixture will bubble up, so immediately fold it into the batter until, just combined.
- Spoon or pipe the batter evenly into the cupcake tin, filling each cavity about ¾ full.
- Bake for 20-22 minutes at 175℃ / 350℉, or until a toothpick inserted into the center comes out clean. Be sure not to overbake to avoid drying them out. Allow the cupcakes to cool completely on a cooling rack before filling and frosting.
Strawberry sauce filling
- Cook the strawberry pieces, lemon juice, and sugar together over medium heat for about 7 minutes. In a separate bowl, mix the cornstarch with water until smooth. Add a tablespoon of the warm strawberry sauce to the cornstarch mixture, then gradually pour the cornstarch mixture into the strawberry-sugar mixture. Stir constantly and cook for another minute until the sauce thickens.
Strawberry buttercream frosting
- Start by softening your butter. Next, set up your stand mixer with the paddle attachment or grab your electric hand mixer, depending on what you're using.
- Cream the softened butter on medium-high speed for 3 minutes until it becomes light in color and fluffy in texture.
- Gradually add the powdered sugar, one tablespoon at a time, mixing on low speed. Once all the sugar is incorporated, increase the speed to medium-high and continue to whip for about 4 minutes, or until the mixture is light, fluffy, and has increased in volume.
- Next, with the mixer on low speed, add the lemon juice, heavy cream, vanilla extract, strawberry reduction, and salt. Continue to whip for another minute until the frosting is smooth and silky.
- The strawberry frosting should be perfectly fluffy and pipeable. If it’s too thick, add more cream, one tablespoon at a time. If it’s too thin, gradually add powdered sugar, two tablespoons at a time, until the desired consistency is reached.
- Remember that the frosting has the best texture right after it’s made when the butter is at room temperature and the mixture is freshly whipped. I recommend using the frosting immediately or storing it in a piping bag at room temperature for a few hours. If refrigerating, allow it to come back to room temperature before use, and you may need to whip it again for a minute or two to restore its volume.
Assembling
- Once the cupcakes have cooled to room temperature, make a small hole in the center of each one and fill it with about one tablespoon of strawberry sauce.
- Pipe the frosting onto each cupcake, then decorate as desired, e.g., with fresh strawberries.
- Serve the cupcakes fresh. Any leftovers can be stored covered and refrigerated for 1-2 days. I recommend serving the cupcakes at room temperature for the buttercream frosting to soften.
Notes
- Measure your ingredients with a digital scale for accuracy.
- To make the strawberry reduction, start with 2-3 times more fruit than needed for the reduction. Puree fresh or defrosted frozen strawberries, then cook the puree over medium heat for about 10 minutes, or until it thickens slightly and some water evaporates. Measure the reduced puree after this process.
- Alternatively, you can use strawberry jam instead of the strawberry reduction, but the reduction's tangy taste is a better option for balancing the sweetness of the buttercream.
- All cupcake ingredients must be at room temperature to properly emulsify: eggs, butter, and milk.
- It's important to use high-quality vanilla for the best flavor. Feel free to try my homemade vanilla extract.
- The baking soda and vinegar mixture is my signature baking hack for making cupcakes super moist and fluffy; do not skip it.
- Baking these cupcakes takes 22 minutes in my oven. However, you should focus on the texture, not the time. Apply the toothpick test (it should come out clean) to avoid overbaked cupcakes. Do not overbake them, as that will result in a dry texture.
- Never frost warm cupcakes. Make sure they are chilled to room temperature.
- The temperature and texture of the butter are crucial when making buttercream. Let it soften naturally; avoid microwaving it at the last minute.
- When adding powdered sugar, reduce the mixer speed to prevent a cloud of sugar from filling the air.
- When adding liquid ingredients like lemon juice and strawberry reduction, keep the mixer on low speed to ensure they’re evenly incorporated into the buttercream.
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