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.
For this recipe, you’ll need cake flour, unsalted butter, granulated sugar, egg whites, baking powder, salt, vanilla extract, and milk.
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.
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.
Mixing your cupcake batter
To make your cupcake batter, first you’ll cream together your wet ingredients (except for the milk). In a separate bowl, sift or whisk your dry ingredients to remove any clumps.
Alternating, you’ll add your dry ingredients and milk to the butter mixture until all of your ingredients are just incorporated. Make sure not to overmix your batter, because whipping extra air into your batter can cause them to sink in the oven while baking.
Divide your batter into 15 prepared cupcake liners, then bake as directed in the recipe card.
My all-time favorite tool when it comes to making cupcakes is this large cookie scoop. I use a large scoop to measure cupcake batter into perfect portions.
This ensures that every cupcake turns out the same size and your cupcake pan doesn’t get overfilled.
How to core and fill cupcakes
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.
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:
- Whipped cream, or stabilized whipped cream frosting
- Cream cheese frosting
- Whipped Buttercream Frosting (listed in the recipe card below)
- American Buttercream Frosting
Cupcake tips and tricks
My 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
- 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
- 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
- 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.
- 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.
- 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 9x13 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.