Strawberry Filled Cupcakes

5 from 1 vote

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!

Prep Time20

Cook Time15

Cool Time10

Total Time45

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 437kcal

Author: Karissa Parrish

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

US Customary - Metric

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.

Nutrition