Strawberry Filled Cupcakes are soft, delicate white cupcakes with fresh strawberry filling and whipped buttercream frosting. A crowd-favorite cupcake recipe.
You’re going to love my recipe for Strawberry Filled Cupcakes. These cupcakes are soft and delicate, made with egg whites for a light texture and pale color.
The homemade fresh strawberry filling is easy to make and takes only a few ingredients.
I like to top these cupcakes with my reader favorite whipped buttercream frosting. A sweet buttercream frosting that’s whipped until light and fluffy. These cupcakes would also be fantastic topped with a stabilized whipped cream.
Ingredients and substitutions
If you don’t have cake flour on hand, all-purpose flour can be used instead. Cake flour gives your cupcakes a smaller, more tender crumb. When using all-purpose flour, your cupcakes will have a coarser crumb. I highly recommend using cake flour.
Unsalted butter and salt can be substituted with salted butter.
If you’d like to make your cupcakes with whole eggs instead of egg whites, I suggest using my Vanilla Homemade Cupcakes recipe instead. They can also be filled with strawberry filling and work great in this recipe.
Room temperature ingredients
For this recipe, you’ll need some room temperature butter, egg whites, and milk. If possible, set out your ingredients ahead of time, about an hour before you begin baking.
To warm up butter more quickly, try slicing it into smaller pieces, then setting it out on the counter for 30 minutes. To warm up eggs, place in them in a bowl and cover them with warm water. Your eggs will come to room temperature in minutes.
How to core and fill cupcakes
I use a cupcake corer to core my cupcakes, which makes the process a breeze. I found a kit that includes this exact corer as well as a different style from OXO.
This tool is entirely optional, and you can simply core your cupcakes with a knife instead. To do so, carefully cut a small circle in the center of your cupcakes and dig out the middle.
Make sure not to core your cupcakes all the way to the bottom. You’ll want to leave a small base for your filling to sit on, so it doesn’t fall out when unwrapped.
When filling your cupcakes, carefully spoon your filling to fill each cupcake. Or, fill a plastic baggie with your filling, cut off a corner, and carefully pipe your filling into each cupcake.
Cupcake frosting
To frost cupcakes, I suggest a Wilton Cupcake Decorating Kit. It comes with four piping tips as well as bags. I also purchased this additional coupler to make it easy to secure tips to your piping bag or change tips halfway through if desired.
I’d suggest one of these options to frost your cupcakes (listed from least to most sweet):
- Homemade Whipped Cream – light and less sweet
- Cream cheese frosting
- Whipped Buttercream Frosting (listed in the recipe card below)
- American Buttercream Frosting – very sweet, traditional buttercream
Cupcake tips and tricks
Cupcake tips and tricksMy favorite tips and tricks for making cupcakes. Taken from reader questions and reviews!
- For this recipe, you’ll need baking powder, not baking soda. They will react differently with your ingredients and baking soda does not work for this recipe.
- Properly measure your flour – Use a spoon to scoop flour into your measuring cup, then level off the top with a knife. Scooping flour with your measuring cup will compact the flour into the cup, adding extra to the recipe.
- Mix your batter until your ingredients are just incorporated. Overmixing your batter can whip extra air in, causing your cupcakes to rise quickly and then fall in the center when they bake.
- Do not unwrap cupcakes while they are warm. Cupcakes will stick to the liners until they are fully cooled throughout. Once cooled, your cupcakes will unwrap without sticking.
- Are your cupcakes sticky on top? This can be caused by humidity in your home or storing cupcakes while they’re still warm. This can’t really be fixed, but can be covered with frosting.
- Do not frost warm cupcakes! Buttercream is sensitive to heat and will melt between 90 to 95 degrees Fahrenheit.
Strawberry Filled Cupcakes
Ingredients
White Cupcakes
- 1 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 1/2 teaspoons vanilla
- 3 large egg whites
- 1/2 cup milk
Strawberry Filling
- 1/2 pound strawberries hulled and diced
- 2 tablespoons granulated sugar
- 1/2 tablespoon lemon juice
- 1/2 tablespoon cornstarch
Whipped Buttercream Frosting
- 1 cup unsalted butter room temperature
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1/3 cup heavy cream
Instructions
White Cupcakes
- Preheat oven to 350 degrees and line cupcake pan with liners. Set aside.
- In a medium bowl, whisk (or sift) together the dry ingredients: cake flour, baking powder, and salt. Set aside.
- In a large bowl, cream together butter and granulated sugar. Add vanilla and beat until incorporated. Add egg whites and beat until light and fluffy, about 1 minute.
- Add flour mixture to butter mixture in thirds, alternating with the milk, until all ingredients are incorporated and batter is smooth. Do not overmix.
- Pour batter into cupcake liners, filling each 2/3 full. Batter will fill 15 cupcake liners. Bake in preheated oven for 16-18 minutes, or until a toothpick comes out clean.
- Remove pan from oven and allow to cool for 5 minutes before transferring cupcakes to a wire rack to finish cooling.
Strawberry Filling
- In a saucepan over medium heat, add strawberries, sugar, lemon juice, and cornstarch. Stir to combine.
- Bring to a boil. Reduce heat to medium-low and cook for 4-5 minutes, or until mixture has thickened. Remove from heat and allow to cool.
- Gently core the center of each cupcake (about a 3/4" circle) and fill with cooled strawberry filling. Be careful not to core through the bottom of your cupcake. Leave about 1/2" on the bottom so your filling doesn't fall through when unwrapped.
Whipped Buttercream Frosting
- In a large bowl, add room temperature butter, beat until creamy, about 1 minute.
- Add confectioner's sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.
- Add vanilla extract. Then, add heavy cream and whip for an additional 3-4 minutes, or until light and fluffy. Add additional heavy cream as needed to reach desired consistency.
- Pipe or spread frosting with a knife onto cupcakes and serve.
Equipment Recommendations
Notes
- For best results, store in refrigerator until ready to serve. Let cupcakes set at room temperature for 30 minutes before serving. Cupcakes will keep for up to 3 days in refrigerator.
- Frosting will make enough to frost about 16 cupcakes with high, dramatic piped frosting, or 24 cupcakes spread with a knife, a 9×13 sheet cake, or an 8-9 inch two layer cake.
- Butter melts around 90 to 95 degrees, and so will your frosting. If your location is nearing this temperature, I’d recommend refrigerating your baked goods until an hour before you’re ready to serve them. Refrigerating your frosted baked goods will not hurt them, but you will want to give them some time to come to room temperature before serving.
Before you updated this recipe, did it have a cream cheese frosting?
Hi Melissa, yes it did have a cream cheese frosting. I got feedback that the frosting was a bit heavy for a light cupcake like this, so I swapped it with a whipped buttercream 🙂
Is it possible for you to email me that recipe please? I made your cupcakes for my sister in law’s gender reveal party in May, and they loved them so much, that they asked me to make them for their shower. The shower is this Sunday, and I don’t want to experiment with new cream cheese frostings if possible. Yours was delicious. Thank you.
Wow, that’s great to hear! I’m so glad they enjoyed the cupcakes. I will post the recipe here, in case anyone else has a similar question. Cream cheese frosting may get its own post in the future!
Cream Cheese Buttercream Frosting
6 ounces cream cheese softened
8 ounces butter softened
1 teaspoon vanilla extract
4 cups powdered sugar
1. In a large bowl, cream together the cream cheese and butter until combined. Add vanilla and half of the powdered sugar, mixing slowly to combine. Add remaining powdered sugar and mix slowly to combine. Once incorporated, beat on high speed for 2 to 3 minutes, until light and fluffy.
2. Pipe or spread frosting with a knife onto cupcakes and serve.
If I’m looking for more of a strawberry shortcake type cupcake, should I use the vanilla cupcakes recipe or use this one?
I’m so excited to try them!
Hi Susan, either cupcake recipe would work with the strawberry filling, the vanilla yellow cupcakes are like a birthday cake cupcake. If you’re going for strawberry shortcake I’d top them with a stabilized whipped cream instead of buttercream frosting.
Thank you!
hi so i just wanted to ask if you could use salted butter because i don’t have unsalted 🥺😞
Yes, you can replace the unsalted butter and salt in the recipe with salted butter instead.
Thank you so much!! You will make a lot of people very happy. Your recipes are delicious!
Thank you so much!
Instead of doing the filling as the recipe states, is it possible to use jelly or jam from a jar?
Hi Amanda – yes, jam would also work as a filling!
I tried this and my family loved them! I am planning on making more.. but I have no more butter what can be a good substitute?
I have not tried it with this recipe, but generally a good butter substitute in cupcakes would be any kind of oil (vegetable or olive) at 75% the amount of butter called for. For this recipe, instead of 1/2 cup of butter, you’d want to add 6 tablespoons of oil. Hope this helps!
I’d suggest maybe a stabilized whipped cream frosting, since butter is the main ingredient in buttercream and oil would not work as a substitute.
Can I make filling ahead of time?
The strawberry filling will be good for about 3-4 days (the strawberries will eventually start breaking down), so you could make it the day before without any issues.
Can frozen strawberries be substituted for fresh?
Yes, frozen strawberries will work.
Any suggestions if I have no lemon juice for the filling?
The lemon juice will brighten the flavor of the strawberries but is not required to make the filling work- it can be replaced with water if needed!
Hi there! For the whipped buttercream (which I am SUPER excited about), would you recommend using the whisk attachment on the kitchenaid for “whipping it”? I don’t make a lot of cupcakes/buttercreams so coming from a beginner stand point I just don’t want to mess it up!!!
Hi Rachel, the whisk attachment or regular beater will both work for the frosting!
Thank you so much!
so yummy!
Yummy and pretty. I ended up making 2 separate batches of the cupcakes because I needed 15 and both times I made them I got exactly 12 out of them! I followed the instructions and tips to the letter, including using the 1/4 cup cookie scooper (I don’t know why I had never thought of that before…so much easier than a spoon and even sized cupcakes result!)
So for proportions here is what I did – 2 batches of cupcake batter, double the strawberry fillings proportions, and 1.5 times the icing and makes 24 perfect cupcakes AND just a little left over icing and strawberries for making “deconstructed cupcakes” with the cake you core out of the cupcakes 🙂
Can I make the frosting a day before, refrigerate and frost cupcakes the next day? If so, do I frost cold or defrost?
Hi Xiomara, yes you can make the frosting a day ahead of time, and you’ll need to bring it to room temperature before frosting your cupcakes. Hope this helps!
Can the recipe be doubled and then used in 2 9″ cake pans and the filling be used in the middle layer? I wanted a birthday cake and your recipe sounds delicious!
Hi Marilyn, this recipe would make a great layer cake! If doubling, you might have a little extra batter – about 24 cupcakes worth of batter should make a 9-inch 2 layer cake. I’d suggest adjusting the servings to 25 cupcakes (to get a round number for your egg whites) and use that amount of batter so that none goes to waste.