Strawberry Filled Cupcakes Recipe

I perfected feather-light white cupcakes with a gleaming strawberry core that unfolds a ribbon of pink in every single bite.

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I’m obsessed with these strawberry filled cupcakes from The Toasty Kitchen because the pillowy crumb sings of vanilla and unsalted butter, while pockets of fresh strawberries burst with bright, tart juice that cuts through the sweetness. Each bite is that guilty, impossible-to-stop combination of light cake and jammy fruit.

And the frosting? Silky, not cloying, a cool counterpoint to warm fruit notes.

I love the contrast of textures: soft cake, sticky filling, smooth frosting. Pure snackable luxury.

Serious dessert vibes. Makes me reach for another one before I even finish the first.

No regrets, just crumbs and a stupid grin.

Ingredients

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All purpose flour, gives structure and a tender crumb, so cupcakes hold up nicely.
Baking powder, makes them rise and feel light, you’ll get fluffy tops.
Salt, balances sweetness and brings out butter’s real flavor, not just sweet.
Unsalted butter, rich fat that makes batter silky and tastes buttery.
Granulated sugar, sweetens and helps create a fine, tender crumb.
Eggs, bind everything and add moisture, they give good lift too.
Vanilla extract, warm aroma that makes them feel homemade and cozy.
Whole milk, adds richness and keeps crumb soft and moist.
Fresh strawberries, bright, juicy bites inside, basically summer in every spoonful.
Granulated sugar (filling), sweetens berries and draws out their juices.
Lemon juice, adds brightness and cuts through sweetness, makes flavors pop.
Cornstarch slurry, thickens filling so it won’t run everywhere.
Unsalted butter (buttercream), makes frosting pillowy and creamy, you’ll want to lick it.
Powdered sugar, sweetens and gives structure to the buttercream.
Heavy cream, smooths the frosting and makes it spreadable, no chalky bites.
Vanilla extract (buttercream), adds warm, familiar flavor to the icing.
Pinch of salt, keeps the frosting from being cloying and flat.
Fresh strawberry slices, pretty pop on top and hint at the filling.
Powdered sugar dusting, simple prettiness and a hint of extra sweetness.

Ingredient Quantities

For the cupcakes
- 1 1/4 cups (155 g) all purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup (120 ml) whole milk, room temperature

For the strawberry filling
- 1 pint (about 1 1/2 cups or 300 g) fresh strawberries, hulled and chopped
- 1/3 cup (65 g) granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry)

For the vanilla buttercream
- 1 cup (225 g) unsalted butter, softened
- 3 to 4 cups (360 to 480 g) powdered sugar, sifted
- 1 to 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt

Optional garnish
- Fresh strawberry slices, for topping
- Extra powdered sugar for dusting

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners; whisk together 1 1/4 cups (155 g) flour, 1 1/4 tsp baking powder and 1/4 tsp salt in a bowl and set aside.

2. In a large bowl beat 1/2 cup (115 g) softened butter with 3/4 cup (150 g) granulated sugar until light and fluffy, about 2 to 3 minutes; add 2 large room temperature eggs one at a time, beating well after each, then stir in 2 tsp vanilla.

3. Add the dry mixture to the butter mixture in two additions, alternating with 1/2 cup (120 ml) whole milk, beginning and ending with the flour; mix just until combined, do not overmix or cupcakes get tough.

4. Divide batter evenly among liners, filling each about 2/3 full, and bake 16 to 20 minutes or until a toothpick comes out clean; let cool in pan 5 minutes then transfer to a wire rack to finish cooling.

5. While cupcakes bake, make the strawberry filling: combine about 1 1/2 cups (300 g) chopped strawberries, 1/3 cup (65 g) sugar and 1 tbsp lemon juice in a small saucepan over medium heat; cook, stirring, until the berries break down and juices release, about 5 to 7 minutes.

6. Stir in the cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) and simmer 1 to 2 more minutes until thickened; remove from heat, let cool to room temp, then chill in the fridge so it sets slightly before filling.

7. For the buttercream, beat 1 cup (225 g) softened butter until creamy, then gradually add 3 to 4 cups (360 to 480 g) sifted powdered sugar until you reach your sweetness and thickness preference; add 1 to 2 tbsp heavy cream or milk, 1 tsp vanilla and a pinch of salt, beat until smooth and fluffy. If it gets too soft chill briefly.

8. Core each cooled cupcake by removing a small center with a paring knife or cupcake corer, spoon or pipe about 1 to 2 teaspoons of chilled strawberry filling into the cavity.

9. Pipe or spread buttercream on top, garnish with fresh strawberry slices and a dusting of powdered sugar if you want; store filled cupcakes in the fridge for up to 3 days or at room temp for a day, but let them come to room temperature before serving for best flavor.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. 12-cup muffin tin + paper liners
3. Mixing bowls (one large, one medium)
4. Electric hand mixer or stand mixer (or a sturdy whisk if you dont have one)
5. Measuring cups, spoons and a kitchen scale for accuracy
6. Rubber spatula and a wooden spoon for folding and stirring
7. Small saucepan for the strawberry filling
8. Wire cooling rack
9. Paring knife or cupcake corer and a piping bag (or spoon/offset spatula) for filling and frosting

FAQ

Q: How do I get the strawberry filling to thicken without it getting mushy?

A: Cook the strawberries just until they break down and the mixture simmers, then stir in the cornstarch slurry and simmer 1 to 2 minutes more. Don’t overcook or it becomes jammy. Chill completely before filling so it firms up more.

Q: Can I use frozen strawberries instead of fresh?

A: Yes, you can, but thaw and drain them first so extra water doesn’t water down the filling. You might need a little more cornstarch to reach the right thickness.

Q: What’s the easiest way to fill the cupcakes without a piping bag?

A: Cut a cone out of the center with a small knife or apple corer, spoon in the cooled filling, then replace the top or press it back on. You can also use a zip bag with a corner snipped if you don’t have a piping bag.

Q: How far ahead can I make the cupcakes, filling, and frosting?

A: Cupcakes keep at room temp for 1 day, or refrigerate up to 3 days. Make the filling 3 to 4 days ahead and keep chilled. Buttercream will keep in the fridge up to a week, but bring it to room temp and rewhip a bit before using.

Q: My buttercream seems thin or greasy, how do I fix it?

A: If it’s thin, add more powdered sugar a little at a time. If it’s greasy, add a tablespoon of powdered sugar and chill for 10 minutes, then rewhip. Using cold cream can make it too soft, so use room temp cream for best control.

Q: Can I make these gluten free or dairy free?

A: Yes. For gluten free, use a 1-to-1 gluten free flour blend and check baking times. For dairy free, swap butter with stick vegan butter and use a non dairy milk. Texture might change a little but they’ll still be tasty.

Strawberry Filled Cupcakes Recipe Substitutions and Variations

All purpose flour
- Substitute: cake flour or whole wheat pastry flour — use 1 cup plus 2 tbsp cake flour for every 1 1/4 cups all purpose, or use equal weight of whole wheat pastry but expect a slightly nuttier, denser crumb.
Unsalted butter (cupcakes)
- Substitute: coconut oil or softened margarine — use same volume, but coconut oil can add a faint coconut flavour and makes cupcakes a bit more tender.
Whole milk
- Substitute: buttermilk or unsweetened almond milk — use 1/2 cup buttermilk to add tang and tenderness, or 1/2 cup almond milk for a dairy free option (no change in volume).
Eggs
- Substitute: flax egg or applesauce — mix 1 tbsp ground flax + 3 tbsp water per egg (let sit 5 min), or use 1/4 cup unsweetened applesauce per egg; both give moisture but less rise than real eggs.

Pro Tips

1) Get everything to room temp first. Eggs and milk that are cold make the batter seize and you wont get that light crumb. If you forget, pop the eggs in warm water for 5 minutes, not hot though or theyll cook.

2) Dont overmix once you add the flour. Stir until just combined, a few lumps are fine. Overworking the batter makes cupcakes tough, and theyll dome weird or sink.

3) Make the strawberry filling a little thicker than you think you need. Chill it well so it firms up, otherwise it will bleed into the crumb. If it seems too thin after cooling, whisk in a tiny pinch more cornstarch dissolved in cold water and reheat briefly.

4) Keep the buttercream cool while you work. If it gets too soft heat up or the filling warms the cupcakes, pop the bowl in the fridge for 10 minutes, then re-whip briefly before piping. When filling the cupcakes fill only 1 to 2 teaspoons so they dont spill out, and let filled cupcakes come to room temp before serving so flavors bloom.

Recipe by Tina Bueller

0.0 from 0 votes

I perfected feather-light white cupcakes with a gleaming strawberry core that unfolds a ribbon of pink in every single bite.

Servings

servings

Calories

497

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. 12-cup muffin tin + paper liners
3. Mixing bowls (one large, one medium)
4. Electric hand mixer or stand mixer (or a sturdy whisk if you dont have one)
5. Measuring cups, spoons and a kitchen scale for accuracy
6. Rubber spatula and a wooden spoon for folding and stirring
7. Small saucepan for the strawberry filling
8. Wire cooling rack
9. Paring knife or cupcake corer and a piping bag (or spoon/offset spatula) for filling and frosting

Ingredients

For the cupcakes
1 1/4 cups (155 g) all purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (115 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1/2 cup (120 ml) whole milk, room temperature
For the strawberry filling
1 pint (about 1 1/2 cups or 300 g) fresh strawberries, hulled and chopped
1/3 cup (65 g) granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry)
For the vanilla buttercream
1 cup (225 g) unsalted butter, softened
3 to 4 cups (360 to 480 g) powdered sugar, sifted
1 to 2 tablespoons heavy cream or milk
1 teaspoon vanilla extract
Pinch of salt
Optional garnish
Fresh strawberry slices, for topping
Extra powdered sugar for dusting

Directions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners; whisk together 1 1/4 cups (155 g) flour, 1 1/4 tsp baking powder and 1/4 tsp salt in a bowl and set aside.
In a large bowl beat 1/2 cup (115 g) softened butter with 3/4 cup (150 g) granulated sugar until light and fluffy, about 2 to 3 minutes; add 2 large room temperature eggs one at a time, beating well after each, then stir in 2 tsp vanilla.
Add the dry mixture to the butter mixture in two additions, alternating with 1/2 cup (120 ml) whole milk, beginning and ending with the flour; mix just until combined, do not overmix or cupcakes get tough.
Divide batter evenly among liners, filling each about 2/3 full, and bake 16 to 20 minutes or until a toothpick comes out clean; let cool in pan 5 minutes then transfer to a wire rack to finish cooling.
While cupcakes bake, make the strawberry filling: combine about 1 1/2 cups (300 g) chopped strawberries, 1/3 cup (65 g) sugar and 1 tbsp lemon juice in a small saucepan over medium heat; cook, stirring, until the berries break down and juices release, about 5 to 7 minutes.
Stir in the cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) and simmer 1 to 2 more minutes until thickened; remove from heat, let cool to room temp, then chill in the fridge so it sets slightly before filling.
For the buttercream, beat 1 cup (225 g) softened butter until creamy, then gradually add 3 to 4 cups (360 to 480 g) sifted powdered sugar until you reach your sweetness and thickness preference; add 1 to 2 tbsp heavy cream or milk, 1 tsp vanilla and a pinch of salt, beat until smooth and fluffy. If it gets too soft chill briefly.
Core each cooled cupcake by removing a small center with a paring knife or cupcake corer, spoon or pipe about 1 to 2 teaspoons of chilled strawberry filling into the cavity.
Pipe or spread buttercream on top, garnish with fresh strawberry slices and a dusting of powdered sugar if you want; store filled cupcakes in the fridge for up to 3 days or at room temp for a day, but let them come to room temperature before serving for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.