These strawberry filled cupcakes are soft and moist vanilla cupcakes that have a fresh strawberry jam filling and are topped with my favorite strawberry buttercream frosting. This is a perfect cupcake to make during strawberry season!
These strawberry filled vanilla cupcakes are bursting with fresh strawberries in every bite! The homemade strawberry filling is not only easy to make, but requires just 4 ingredients.
I used my easy vanilla cupcakes as the vessel to fill with the sweet and delicious strawberry preserves. Plus, the strawberry frosting is also made with strawberry puree, giving it the best flavor!
Strawberries are so delicious in cupcake recipes, which is why I also have these fresh strawberry cupcakes and strawberry lemonade cupcakes you can check out too!
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Cupcake recipes that have a filling in the middle are some of my favorites, and as a professional home baker, I have created numerous fool-proof filled cupcakes that anyone can make, including these strawberry and cream cupcakes.
They really are easy to make! You just have to take an extra step in the baking and decorating process.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all purpose flour.
- Oil: You can use either vegetable oil or canola.
- Eggs: Adding an extra egg white helps the cupcakes to be more light and fluffy.
- Yogurt: Use either plain or vanilla yogurt. You could also use sour cream.
- Vanilla Extract: Be sure to use pure vanilla extract. No imitation. You could also use vanilla bean paste.
- Lemon Juice: You can use either fresh or store bought.
- Strawberries: I used fresh. You could use frozen for the filling and even freeze-dried strawberries for the frosting. Here's my strawberry frosting recipe using freeze-dried.
- Unsalted Butter: Room temperature butter is used for the frosting.
Instructions
Here are the step by step instructions on how to make these strawberry jam filled cupcakes.
Step 1: Strawberry jam. In a medium saucepan over medium heat, mix together the pureed strawberries, sugar, lemon juice, and corn starch using a rubber spatula. Occasionally stir, and cook until thickened.
Transfer to a small bowl and chill in the refrigerator.
Step 2: Dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Wet ingredients. In a large bowl, whisk together the sugar, oil, egg, egg white, yogurt, and vanilla extract until combined.
Step 4: Combine the ingredients. Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined.
Step 5: Bake. Fill the cupcake liners ⅔ of the way full and bake for 15-20 minutes. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a cooling rack.
Strawberry Buttercream Frosting
In a food processor, puree the strawberries. You should have about ¼ cup.
In a large bowl of a stand mixer using the paddle attachment, cream butter on medium-high speed until smooth.
Add the powdered sugar, pureed strawberries, and vanilla extract and mix on low speed until combined.
Then increase to high speed and beat until smooth and fluffy.
PRO TIP! Scrape down the sides of the bowl after each mix to ensure all of the butter has incorporated into the frosting.
How To Fill Cupcakes
Make sure the cupcakes have completely cooled before assembling and decorating.
Use a piping tip to carefully cut out the centers. Use a spoon or piping bag and fill the center of each cupcake.
Place the frosting in a piping bag and frost the cupcakes. I used the Wilton 6B piping tip.
Add a half of a strawberry to the top of the cupcakes before serving.
Storage Tips
Keep any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Do not leave out at room temperature for more than 24 hours because of the fresh strawberry filling.
Expert Baking Tips
- Strawberry Filling: I suggest making the Strawberry jam first, that way it has plenty of time to cool while the cupcakes are baking.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cupcake Batter: Fill the cupcake liners ⅔ of the way full, which is just under 3 tablespoons of batter.
- Assembling: Use a piping tip to carefully core out the centers of each cupcake. Then pipe or scoop in the jam into each hole.
Recipe FAQs
Yes you can!
You can for the frosting. Here is a strawberry frosting recipe that uses freeze dried strawberries instead of fresh. For the filling, use fresh or frozen berries.
You can use either a cupcake corer or a sharp knife to cut a hole into the center of the cupcake. Then spoon or pipe in the strawberry jam mixture.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cupcake Recipes
📖 Recipe
Strawberry Filled Cupcakes
Equipment
- 12-count muffin pan
- Mixing Bowls
- Medium Saucepan
- Electric Stand Mixer
- Piping Bag & Tip
Ingredients:
Strawberry Jam Filling
- 2 cups strawberries, pureed
- 3 tablespoons sugar
- 2 teaspoons lemon juice
- 1 teaspoon corn starch
Vanilla Cupcakes
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup sugar
- ⅓ cup vegetable oil (or canola)
- 1 large egg, room temperature
- 1 large egg white, room temperature
- ¼ cup yogurt (plain or vanilla), room temperature
- 2 teaspoons vanilla extract
- ½ cup milk, room temperature
Strawberry Frosting
- ½ cup strawberries, pureed (will be about ¼ cup)
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Strawberry Jam Filling
- In a food processor or blender, puree the strawberries for about 5 seconds. In a medium saucepan mix together the pureed strawberries, sugar, lemon juice, and corn starch.
- Cook over medium heat for 5-10 minutes until thick and jam-like. Transfer to a heat-safe bowl and cool in the refrigerator.
Vanilla Cupcakes
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, whisk together the sugar, oil, egg, egg white, yogurt, and vanilla extract until combined.
- Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined (be careful not to overmix).
- FIll each cupcake liner ⅔ of the way full (just under 3 tablespoons of batter) and bake for 15-20 minutes. Use a toothpick to check the centers for doneness and let the cupcakes cool for 10 minutes in the pan before transferring them over to a wire rack to cool completely.
Strawberry Frosting
- In a food processor or blender, puree the strawberries for 5 seconds.
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (about 1-2 minutes). Add the powdered sugar, pureed strawberries, and vanilla extract and mix on low speed until combined (about 30 seconds).
- Then increase the speed to high and beat for another 1-2 minutes until light and creamy.
Assemble
- Once the cupcakes have cooled, use a piping tip (or a small sharp knife) to carefully cut out the centers. Be careful not to go through the bottom of the cupcake. Fill each cupcake with the strawberry jam.
- Frost the cupcakes. I placed the frosting in a piping bag and used the Wilton 6B piping tip. Top each cupcake with a half of a strawberry and serve.
- Keep any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
Fresh strawberry cupcakes are one of my favorites and I love that these have a strawberry jam filling. So, so good!