Strawberry Cupcakes With Strawberry Filling Recipe

I love this recipe because these strawberry cupcakes are the perfect balance of fluffy cake and luscious fruity filling, making every bite a delightful burst of sweet goodness. Plus, baking them is a total mood-booster—there’s something so satisfying about creating such pretty, homemade treats that bring smiles to everyone’s face!

My passion for preparing these strawberry cupcakes is twofold. First, the vibrant flavor and delightful texture leave nothing to be desired.

The recipe calls for 1 and 2/3 cups of all-purpose flour, 1/4 cup milk, softened, unsalted butter, and fresh strawberries. The amounts of these ingredients represent a perfect balance; together, they produce a cake full of flavor yet light in texture.

Second, I love that these cupcakes are not a guilty pleasure. The addition of strawberry jam filling adds sweetness, yes, but the jam’s ingredients list reads like a nutritional diet.

Plus, the fresh strawberries in the cupcakes enhance the nutritional value.

Strawberry Cupcakes With Strawberry Filling Recipe Ingredients

• All-purpose flour: Provides structure with carbohydrates; foundational baking ingredient.
• Unsalted butter: Adds richness; contains fat for moisture and flavor.
• Granulated sugar: Sweetens and tenderizes; key for cupcake sweetness.
• Sour cream: Adds moisture and tang; enriches texture.
• Fresh strawberries: Adds natural sweetness; source of vitamin C and fiber.
• Strawberry jam: Intensifies flavor; sweet and fruity cupcake filling.

Strawberry Cupcakes With Strawberry Filling Recipe Ingredient Quantities

• 1 and 2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1/2 cup sour cream
• 1/4 cup milk
• 1 cup finely chopped fresh strawberries
• 1 cup strawberry jam (for filling)
• Optional: Pink food coloring

How to Make this Strawberry Cupcakes With Strawberry Filling Recipe

1. Set your oven to 350°F (175°C) and prepare a cupcake tin with 12 liners. You can use paper liners or spray the pan with a nonstick cooking spray.

2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk the ingredients together until they are thoroughly mixed.

3. In a bowl large enough to accommodate the task, cream together, with an electric mixer, the softened butter and sugar. Beat them until the mixture is light and fluffy.

4. Thoroughly mix the egg and vanilla extract in with beating until everything is well integrated.

5. Blend in the sour cream and milk until the batter is smooth.

6. Slowly incorporate the dry ingredients into the wet ingredients, mixing until only just combined.

7. Carefully mix in the fresh strawberries that have been chopped finely; if you want a little more pink in the final product, mix in a couple of drops of pink food coloring. When the strawberries and food coloring are mixed in, stop mixing. You want the strawberries and, if using, the food coloring, to be in the final product without being too conspicuous.

8. Distribute the batter evenly between the cupcake liners, filling each about two-thirds full.

9. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. There are three basic steps in making a cupcake: preparing the batter, baking the cupcakes, and cooling them.

10. After cooling, use a small knife or a cupcake corer to take out the centers of the cooled cupcakes. Put a spoonful of strawberry jam into each one, and replace the tops if you like. Frost as you please, or serve them immediately.

Strawberry Cupcakes With Strawberry Filling Recipe Equipment Needed

1. Oven
2. Cupcake tin (12 wells)
3. Paper liners or nonstick cooking spray
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Electric mixer
8. Measuring cups
9. Measuring spoons
10. Spatula
11. Knife or cupcake corer
12. Spoon
13. Toothpick

FAQ

• Can I use frozen strawberries instead of fresh?You can indeed use frozen strawberries. Just make sure to thaw them and pat them dry to eliminate any excess moisture before you chop them.
• Is it possible to substitute the sour cream?Absolutely, you can use Greek yogurt in place of sour cream when you want a comparable texture and flavor.
• How do I make the cupcakes more pink?A few drops of pink food coloring can be added to the batter to bring out the pink color.
• How should I store these cupcakes?Keep in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Can I make the cupcakes without the filling?Of course, if you prefer your cupcakes simple, they can be enjoyed without the filling.
• What other fillings could work well?Alternative fillings you can try include raspberry jam, lemon curd, or even chocolate ganache.

Strawberry Cupcakes With Strawberry Filling Recipe Substitutions and Variations

Whole wheat flour can be used to substitute all-purpose flour, and in doing so, one should expect a nuttier taste and extra fiber that might make the cupcakes a little denser. Still, it’s a trade-off worth considering.
You can swap out unsalted butter for coconut oil if you’re looking for a dairy-free option. Not only is the oil a good substitute for butter, but it also adds a hint of coconut flavor that works well in many recipes.
An equal amount of honey or maple syrup can be used as a substitute for natural sweeteners in place of granulated sugar, but because these are liquid sweeteners, you may need to reduce the milk slightly.
Greek yogurt can replace sour cream for a similar zesty flavor and moisture. It also adds a bit more protein.
Ripe strawberries can be swapped out for frozen ones, thawed and well-drained, making these cupcakes a seasonal treat that can be enjoyed year-round.

Pro Tips

1. Room Temperature Ingredients Ensure the butter, egg, sour cream, and milk are at room temperature before starting. This allows for smoother incorporation into the batter and results in a more even and tender crumb.

2. Strawberry Preparation Pat the chopped strawberries dry with a paper towel before adding them to the batter. This reduces excess moisture, preventing the cupcakes from becoming too soggy.

3. Jam Filling Tip To make filling easier and cleaner, slightly warm the strawberry jam in the microwave or in a small saucepan before spooning it into the cupcakes. This will make it smoother and simpler to handle.

4. Avoid Overmixing When combining the dry ingredients with the wet, mix only until just combined. Overmixing can lead to dense cupcakes due to gluten development.

5. Cooling Trick After baking, let the cupcakes cool in the tin for about 5 minutes before transferring them to a wire rack. This prevents them from becoming too soggy at the bottom from steam buildup.