STRAWBERRY FILLED CUPCAKES

Strawberry-filled cupcakes are a sweet, fruity treat with a surprise burst of fresh strawberry filling inside, topped with delicious strawberry or vanilla buttercream. Here’s how to make them!

Strawberry Filled Cupcakes

Ingredients:

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup whole milk
• ½ cup strawberry jam or fresh strawberry filling (recipe below)

For the Strawberry Filling (if using fresh strawberries):

• 1 cup fresh strawberries, diced
• ¼ cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 2 tablespoons water

For the Strawberry Buttercream:

• 1 cup unsalted butter, softened
• 2 ½ cups powdered sugar
• ¼ cup strawberry puree or jam
• 1 teaspoon vanilla extract
• 1-2 tablespoons heavy cream (optional, for consistency)
• A pinch of salt

Instructions:

Making the Cupcakes:

1. Preheat oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream the butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy (about 2-3 minutes).
4. Add eggs: Beat in the eggs one at a time, then add the vanilla extract.
5. Alternate dry ingredients and milk: Gradually add half of the dry ingredients to the butter mixture, then mix in the milk. Add the remaining dry ingredients and mix until just combined.
6. Bake for 18–20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Let them cool completely.

Making the Strawberry Filling (if using fresh strawberries):

1. Cook the filling: In a small saucepan over medium heat, combine the diced strawberries, sugar, and lemon juice. Stir until the strawberries release their juices.
2. Thicken: Add the cornstarch mixture and cook until the filling thickens, about 2-3 minutes. Remove from heat and let cool.

Filling the Cupcakes:

1. Core the cupcakes: Once the cupcakes are cooled, use a cupcake corer or small knife to remove the center of each cupcake.
2. Fill: Spoon about 1-2 teaspoons of the strawberry jam or fresh filling into the center of each cupcake, then place the cupcake tops back on.

Making the Strawberry Buttercream:

1. Cream the butter: In a large bowl, beat the softened butter until smooth.
2. Add powdered sugar and strawberry: Gradually add the powdered sugar and strawberry puree or jam. Beat until light and fluffy.
3. Adjust consistency: If the frosting is too thick, add 1–2 tablespoons of heavy cream and continue to beat until smooth. Add a pinch of salt to balance the sweetness.
4. Frost the cupcakes: Pipe or spread the strawberry buttercream onto the filled cupcakes.

Optional:

• Garnish with a fresh strawberry slice on top or a drizzle of strawberry syrup.

These strawberry-filled cupcakes are perfect for any occasion, offering a fresh, fruity burst with every bite!