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Strawberry Filled Cupcakes are soft and delicate white cupcakes filled with freshly made strawberry filling, topped with whipped buttercream frosting. A crowd-favorite cupcake recipe.
You’re going to love my updated recipe for Strawberry Filled Cupcakes. This recipe originally debuted on my website in August 2017. I’ve since updated the recipe with more clearly written directions as well as step-by-step photos to take you through the process of making these cupcakes yourself.
First, these cupcakes start with my absolute favorite cupcake base – the white cupcake. The main difference between a white cupcake and a regular Vanilla Cupcake is that white cupcakes use only egg whites, and vanilla cupcakes use the whole egg – white and yolk. This gives the cupcakes a light texture and pale color.
To match the soft, tender texture of the white cupcakes, I’ve topped them with a light and airy whipped buttercream frosting. I decided to make some adjustments to my Classic American Buttercream Frosting to make it lighter, fluffier, and slightly less sweet.
Inside, these cupcakes are filled with my popular Strawberry Topping for Cheesecake. Surprise, it’s not just for cheesecake! This versatile topping can double as a filling, too. If you’re curious, you can also use it to top waffles, pancakes, or angel food cake.
The white cupcake, whipped buttercream, and strawberry filling come together to create an amazing, crowd-pleasing cupcake! I hope you enjoy my Strawberry Filled Cupcakes. Continue reading for my step-by-step instructions.
How To Make Strawberry Filled Cupcakes
First, line your cupcake pan with liners and set aside. Don’t forget to preheat your oven to 350 degrees.
For this recipe, you’ll need some room temperature butter and egg whites. 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.
1. First, measure your milk and dry ingredients in separate bowls. Make sure your dry ingredients are sifted or whisked to remove lumps. Set them aside.
2. Add your room temperature butter and granulated sugar to a bowl, then beat until fluffy, about 1 minute.
3. Add your vanilla and mix to combine.
4. Last, add your egg whites and beat until fluffy, about 1 minute.
5. Now, grab your dry ingredients and milk.
6. Add flour mixture to butter mixture in thirds, alternating with the milk, until all ingredients are incorporated and batter is smooth. Do not overmix.
Example: Flour – milk – flour – milk – flour- milk
7. Your batter should be smooth and creamy. Don’t forget to scrape down the sides of your bowl as you work.
My all-time favorite tool when it comes to making cupcakes is this large cookie scoop. I purchased mine locally but the link goes to the same sized scoop available on Amazon.
I use a large scoop to measure cupcake batter into perfect portions. This ensures that every cupcake turns out the same size, and you won’t overfill your liners or end up with the wrong number of cupcakes.
If you’re unsure about ordering something like this because it’s a “uni-tool”, I also use it to make meatballs, scoop cookie dough, or scoop ice cream.
Simply measure one scoop of batter into each cupcake liner, which will give you exactly 15 cupcakes. That is, if you’re using the exact ingredients and methods listed. If you substitute or add ingredients, I cannot guarantee the same quantity of cupcakes.
If you do not have a large cookie scoop, I’ve measured mine and it holds exactly 1/4 cup, or 4 tablespoons. I recommend using a 1/4 measuring cup as a replacement.
Once your cupcake liners are filled, bake for 16-18 minutes, or until a toothpick comes out clean. the edges of your cupcakes may begin to lightly brown. Transfer your cupcakes to a wire rack and allow to cool completely.
How To Fill A Cupcake
Next, it’s time to core your cupcakes to make room for your strawberry filling. If you do not plan on filling your cupcakes, you can skip this step.
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 through when unwrapped.
Now it’s time to fill your cupcakes. Option one – you can spoon the strawberry filling into each cupcake.
Or, fill a plastic baggie with your filling, cut off a corner, and carefully pipe your filling into each cupcake. If you slightly overfill your cupcakes, that’s okay. Your frosting will cover up any overflow.
How To Frost Cupcakes
Time for that beautiful Whipped Buttercream Frosting. For my cupcakes, I like to use this simple, yet easy to use 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.
These tips are larger than a standard cake decorating kit, and are made specifically to decorate cupcakes. I highly recommend them if you have any desire to decorate cupcakes – even to use once or twice a year for birthdays.
The entire setup cost me less than $15. Now I can decorate cupcakes that look professional, with absolutely no experience.
If you don’t have any piping tips, I have an easy decorating hack.
Simply spoon some frosting into a plastic bag, seal, and cut off one corner. Cut a bigger hole for a larger swirl of frosting. Pipe onto your cupcakes for a professional look, with no extra tools.
Check out this helpful Youtube video for a visual aid: How to Frost Cupcakes with a Zip Lock Bag
Strawberry Filled Cupcakes
- 1 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 tablespoons 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
- 8 ounces 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, then beat until light and fluffy, about 1 minute. Add egg whites and beat for another 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 properly fill exactly 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.
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