Strawberry Filled Cupcakes: A Sweet Delight for Any Occasion

If you’re looking to bring a touch of sweetness to your baking routine, strawberry-filled cupcakes are the perfect choice. These cupcakes combine the soft, fluffy texture of classic vanilla cake with the vibrant, fruity surprise of fresh strawberry filling. Topped with a creamy, smooth frosting, each bite offers a delightful contrast of flavors and textures. Whether you’re hosting a birthday party, a holiday gathering, or simply want to treat yourself, these cupcakes are sure to impress. The strawberry filling adds a refreshing burst of fruitiness that pairs perfectly with the buttery, melt-in-your-mouth cake. And with an easy-to-follow recipe, you can whip up a batch in no time, creating a memorable treat that will have everyone coming back for more.

Not only are these cupcakes visually stunning, but their flavor is out of this world. The combination of fresh strawberries and a light, airy cupcake creates a balance that’s both indulgent and refreshing. So, roll up your sleeves and prepare to bake a batch of these irresistible strawberry-filled cupcakes that will have everyone asking for the recipe.

Why You’ll Love This Recipe

1. Perfectly Balanced Flavors

The combination of sweet, fluffy cupcakes and tangy strawberry filling creates a perfect harmony of flavors that will satisfy your taste buds.

2. Simple Ingredients

Using common pantry items like flour, sugar, butter, and eggs, this recipe is both simple and accessible, meaning you can bake it anytime you want a special treat.

3. Fresh Strawberry Filling

The homemade strawberry filling made with fresh fruit elevates the cupcakes, giving them a natural sweetness and burst of flavor that’s hard to beat.

4. Versatile for Any Occasion

These cupcakes are perfect for any celebration—from birthday parties to casual get-togethers—and they’re sure to impress your guests every time.

5. Customizable Frosting

You can adjust the frosting to your preference, adding more sugar for sweetness or infusing it with a different flavor to complement the strawberry filling.

Ingredients

For the Cupcakes:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Whole milk

For the Strawberry Filling:

• Fresh strawberries, finely chopped
• Granulated sugar
• Lemon juice
• Cornstarch

For the Frosting:

• Unsalted butter
• Powdered sugar
• Milk
• Vanilla extract

Variations

• Add Chocolate: Add mini chocolate chips to the cupcake batter for a delicious chocolate-strawberry combination.
• Lemon Frosting: Swap out the vanilla extract for lemon zest in the frosting for a citrusy twist that pairs wonderfully with the strawberries.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version of this recipe.
• Vegan Version: Replace the butter with vegan butter and use plant-based milk and egg replacements for a vegan-friendly treat.
• Other Fruit Fillings: If you prefer a different fruit, substitute the strawberry filling with blueberries, raspberries, or even peaches.

How to Make the Recipe

Step 1: Prepare the Strawberry Filling

In a small saucepan, combine the finely chopped strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool to room temperature.

Step 2: Preheat and Prepare the Cupcake Tin

Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners and set aside.

Step 3: Make the Cupcake Batter

In a mixing bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract. Gradually add the dry ingredients, alternating with the milk, mixing until just combined.

Step 4: Bake the Cupcakes

Fill each cupcake liner about 2/3 full with the batter. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack.

Step 5: Core the Cupcakes

Once the cupcakes have cooled, use a small knife or cupcake corer to remove the center of each cupcake, leaving a hollow space for the strawberry filling.

Step 6: Fill the Cupcakes

Spoon the cooled strawberry filling into the center of each cupcake, filling them generously.

Step 7: Make the Frosting

Beat together the softened butter, powdered sugar, milk, and vanilla extract until smooth and creamy. If the frosting is too thick, add a little more milk to reach your desired consistency.

Step 8: Frost the Cupcakes

Using a piping bag or a spatula, frost the top of each cupcake with the creamy frosting. Garnish with extra chopped strawberries for a decorative touch.

Tips for Making the Recipe

• Let the cupcakes cool completely before filling and frosting to prevent the filling and frosting from melting.
• Use fresh, ripe strawberries for the best flavor and texture in the filling.
• If you don’t have a cupcake corer, a small spoon or knife works just fine for hollowing out the center of the cupcakes.
• Don’t overmix the batter to ensure light and fluffy cupcakes.
• Chill the frosting for about 10 minutes if it’s too soft to pipe onto the cupcakes.

How to Serve

These strawberry-filled cupcakes are best served fresh, but they can also be stored and enjoyed later. Serve them as an afternoon snack, at birthday parties, or as a sweet treat after dinner. They pair wonderfully with a cup of tea or coffee.

Make Ahead and Storage

Storing Leftovers

Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. If you want them to last longer, keep them in the fridge for up to 5 days.

Freezing

You can freeze the cupcakes (unfrosted) for up to 3 months. Simply wrap them tightly in plastic wrap and place them in an airtight container or freezer bag. Allow them to thaw at room temperature before frosting and serving.

Reheating

To enjoy warm cupcakes, reheat them in the microwave for about 10-15 seconds or in the oven at 350°F for 5-7 minutes.

FAQs

1. Can I use frozen strawberries for the filling?

Yes, frozen strawberries work, but be sure to thaw and drain them well to avoid excess moisture in the filling.

2. Can I make these cupcakes ahead of time?

Yes, you can prepare the cupcakes and store them unfrosted for up to 2 days or freeze them for longer storage.

3. How do I make the frosting thicker?

Add more powdered sugar to thicken the frosting if it’s too runny.

4. Can I substitute the butter in the frosting?

Yes, you can substitute the butter with cream cheese for a tangier frosting flavor.

5. Can I make these cupcakes without the strawberry filling?

Yes, you can skip the filling and just make vanilla cupcakes, though the strawberry flavor adds a special touch.

6. What type of flour should I use for these cupcakes?

All-purpose flour works best for a light and fluffy texture.

7. How long will the strawberry filling last?

The strawberry filling will last in the fridge for about 3-4 days.

8. Can I make the cupcakes without eggs?

Yes, you can use an egg substitute such as flaxseed meal or a commercial egg replacer.

9. Can I use dairy-free milk in this recipe?

Yes, you can substitute the whole milk with any dairy-free milk such as almond or oat milk.

10. How do I get my frosting to be smooth and fluffy?

Be sure to beat the frosting ingredients for at least 3-4 minutes to ensure a smooth, fluffy texture.

Conclusion

Strawberry-filled cupcakes are the perfect treat to make any occasion extra special. With a soft, fluffy cupcake base, a sweet and tangy strawberry filling, and creamy frosting, these cupcakes offer a delicious burst of flavor in every bite. Whether you’re baking for a party or simply indulging in something sweet, this recipe is sure to be a hit. Follow the simple steps, and you’ll have a batch of irresistible cupcakes that everyone will love.

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