These strawberry filled cupcakes are the ultimate strawberry cupcake. I wanted a cupcake recipe that gave a strong strawberry flavor made with fresh strawberries. They are better than I imagined! The cupcakes are filled with diced strawberries and topped with a strawberry cream cheese frosting.
How To Make Strawberry Cupcakes
When making these cupcakes, I tested both a strawberry puree and fresh strawberries. The fresh strawberries were the winner because the strawberry flavor was a lot stronger. Here is how to make the batter:
- Strawberry Salsa- Wash, dry, and quarter 1 ½ cups of fresh strawberries. Stick it in a blender and pulse 3 times. The goal is to get both larger and very small chunks of strawberries. This will replace the buttermilk that usually goes into cupcakes.
- Dry ingredients- Make sure to sift all the dry ingredients together to avoid any lumps.
- Beat butter and sugar- The cupcakes get their fluffy texture from the air you beat into the butter. Aerate the butter for 3 minutes before adding the rest of the ingredients.
- Add in sour cream- Sour cream helps in making the cupcakes more moist. Make sure to use full fat sour cream. You can also use full fat plain yogurt.
- Add in dry ingredients and strawberries- Once all the wet ingredients are all mixed, alternate the dry ingredients and the strawberry salsa. Make sure to end on the dry ingredients.
- Scoop Batter- Scoop the batter into a muffin tin with muffin liners. Fill the cupcakes up to ⅔rds full.
Bake The Cupcakes
This recipe can make up to 14 cupcakes. I only used enough batter for 12 cupcakes.
Bake the cupcakes for 16-18 minutes. The cupcakes are done baking with a tooth pick or cake tester comes out clean.
Leave the cupcakes in the tin for 10 minutes. It will be a lot easier to get them out of the pan. Then, transfer to a cooling rack.
Filling The Cupcakes
Once the cupcakes are completely cooled, you can fill the cupcakes. Make sure to only fill the cupcakes right before frosting.
Use a cupcake corer or sharp knife and create a hole ⅔rds down the cupcake. Save the tops of the cupcakes!
Next, cut up about 1 cup of strawberries. Dice into small pieces, so they fit in the cupcake.
Top the diced strawberries with sugar and wait for 5 minutes for the sugar to dissolve.
Then, fill each cupcake to the top with strawberries. I find it helps to compact the strawberries inside the cupcake.
Next, place the tops back on top!
Strawberry Cream Cheese Frosting
Can you even have strawberry filled cupcakes without strawberry frosting? The cream cheese tang and the tartness of the strawberries really play so well together.
What makes this frosting special is that it has both ground freeze dried strawberries and strawberry jam. I used these instead of fresh strawberries so it is easier to pipe.
Once you make the frosting, place it in the fridge for 15 minutes. This will help the frosting firm a little before decorating.
Where to Find Freeze Dried Strawberries
I found the freeze dried strawberries at Target. However, you can also get them on Amazon, Whole Foods, or Sprouts.
Decorating The Cupcakes
I used a Wilton 1M tip to decorate the cupcakes. It gives the cupcakes a great swirl.
To go the extra mile, you can top the cupcakes with a fresh strawberry. I cut the strawberry in half and then topped the cupcake. You could dip them in white chocolate to add an extra flair.
Storing The Cupcakes
Since the cupcakes have cream cheese frosting, make sure to store them in the fridge. Store them in an air tight container for up to 5 days.
Freezing The Cupcakes
I don't recommend storing the cupcakes fully decorated in the freezer since they are filled with fresh strawberries.
You can store the cupcakes plain in the freezer. Once the cupcakes are cooled completely, wrap them in cling wrap and store in an air tight container. They will last up to 30 days in the freezer.
Other Cake Recipes To Try
Make sure to tag me on Instagram @stephaniesweettreats and leave me a review below if you made these cupcakes. I hope you loved it! To get more ideas follow me on Pinterest.
Strawberry Filled Cupcakes
Ingredients
Strawberry Cupcakes
- 1 ¾ cups Cake flour
- 1 teaspoon Baking powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Salt
- ½ cup Unsalted butter room temperature
- 1 cup White granulated sugar
- 2 Egg whites room temperature
- 1 Large egg room temperature
- ¼ cup Sour cream room temperature
- 1 teaspoon Pure vanilla extract
- ½ cup Strawberry salsa heaping ½ cup see notes
Strawberry Filling
- 1 cup Diced strawberries
- 1 ½ tablespoon White granulated sugar
Strawberry Cream Cheese Frosting
- ¾ cup Unsalted butter slightly cold
- 4 oz Cream cheese room temperature
- 4 ½ cups Powdered sugar
- ¼ cup Ground freeze dried strawberries ground the strawberries then measure
- 1 ½ tablespoon Strawberry jam
- 2 tablespoon Heavy cream
- 1 teaspoon Pure vanilla extract
Instructions
Strawberry Cupcakes
- Preheat the oven to 350°F and line a 12 cup muffin tin with muffin liners. Set aside.
- In a large bowl, sift the flour, baking powder, baking soda, and salt. Set aside.
- Using a mixer, beat the butter and sugar for 3 minutes on medium-high. Scrape the bowl. Add in the egg whites and egg and mix in one at a time until combined. Add in sour cream and vanilla and mix until combined.
- Mix in ⅓ of the dry ingredients and half of the strawberry salsa. Mix until almost combined. Add in another ⅓ of the dry ingredients and the rest of the strawberry salsa. Mix until combined. Then, add the rest of the dry ingredients.
- Scoop the batter into the muffin tin. Use a cookie scoop and fill ⅔ full.
- Bake for 16-18 minutes. The cupcakes are done baking when a toothpick inserted comes out clean. Let the cupcakes sit in the pan for 10 minutes and then transfer to a cooling rack.
Strawberry Filling
- Fill the cupcakes right before piping with frosting. Wash and dry strawberries. Then, dice into small pieces. Combine the strawberries and sugar and let it sit for 5 minutes.
- Use a cupcake corer or sharp knife and cut a hole into the cupcakes about ⅔rds down. Make sure to keep the tops of the cupcakes. Use a ½ tablespoon and fill the cupcakes all the way with the strawberries. Make sure to compact the strawberries down. Top the cupcakes with the tops.
Strawberry Cream Cheese Frosting
- Let the butter sit on the counter for 30 minutes for it to be slightly cold. While waiting, sift the powdered sugar in a large bowl. Then, ground the freeze dried strawberries.
- Beat the cream cheese for 1 minute using a mixer. Beat on medium-high. Add in the butter and mix until soft and light. Slowly add in the powdered sugar until combined.
- Add in the ground freeze dried strawberries, strawberry jam, heavy cream, and vanilla. Mix on low until combined. Then, turn to high and mix for 3 minutes.
- Chill the frosting for 15 minutes before decorating. Store in the fridge.
Jonathan Lopez says
Can this batter be made into a loaf?
Stephanie Rutherford says
I haven't personally recipe tested that. But that batter should fit in a 8X4 pan. Bake for 25-35 minutes.
Kris says
Hi. Your recipe sounds awesome. Can I replace the sour cream with plain Greek yogurt? Thanks
Stephanie Rutherford says
Yes you can! As long as its plain!
Heather says
Perfect now that spring around the corner. These are just so different than most strawberry recipes I’ve tried! Thank you!
Allison says
Amazing!!! The frosting had a very nice strawberry flavor and the filling inside the cupcake was so good!! The recipe was also really easy to follow and understand!
Steven says
I cannot recommend these cupcakes enough! I looooove them. The strawberry flavor is strong and perfect! Everyone needs to try these.