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Strawberry filled cupcakes on a wood platter.
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5 from 29 votes

Strawberry Filled Cupcakes

These strawberry filled cupcakes are made with fresh strawberries. They are filled with sugared strawberries and topped with a strawberry cream cheese frosting.
Prep Time1 hour 15 minutes
Cook Time16 minutes
Total Time1 hour 31 minutes
Servings: 12 cupcakes
Calories: 365kcal

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 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

  • Strawberry Salsa. Wash and dry strawberries. Cut them in quarters and use about 1 ½ cups of strawberries. Place in food processor or blend and pulse 3 times to achieve a salsa look. There should be small and large chunks.
    ½ cup Strawberry salsa
  • 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.
    1 ¾ cups Cake flour, 1 teaspoon Baking powder, ¼ teaspoon Baking soda, ¼ teaspoon Salt
  • Using a mixer, beat the butter and sugar for 3 minutes on medium-high. Scrape the bowl. Add in the eggs. and mix in one at a time until combined. Add in sour cream and vanilla and mix until combined.
    ½ cup Unsalted butter, 1 cup White granulated sugar, 2 Large egg, ¼ cup Sour cream, 1 teaspoon Pure vanilla extract
  • 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.
    1 cup Diced strawberries, 1 ½ tablespoon White granulated sugar
  • Use a cupcake corer or sharp knife and cut a hole into the cupcakes about ⅔rds down. Use a ½ tablespoon and fill the cupcakes all the way with the strawberries. Make sure to compact the strawberries down.

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.
    ¾ cup Unsalted butter, 4 ½ cups Powdered sugar, ¼ cup Ground 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.
    4 oz Cream cheese
  • 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.
    1 ½ tablespoon Strawberry jam, 2 tablespoon Heavy cream, 1 teaspoon Pure vanilla extract
  • Chill the frosting for 15 minutes before decorating. Store in the fridge.

Notes

Flour-
Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour with result in a dry cupcake. Use cake flour to get a lighter cupcake.
Dairy Ingredients-
Pull all dairy ingredients out 2 hours before baking to get a better rise.

Nutrition

Calories: 365kcal | Carbohydrates: 81g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 146mg | Potassium: 49mg | Fiber: 1g | Sugar: 20g | Vitamin A: 785IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg