Irresistible Super Moist Strawberry Filled Cupcakes: Your Guide to Perfect Fruity Treats
Indulge in these delightful Super Moist Strawberry Filled Cupcakes, a truly perfect dessert for any occasion! Each tender vanilla cupcake is generously stuffed with a vibrant, fresh strawberry filling, creating an exquisite balance of fruity sweetness and vanilla richness. These cupcakes are an ideal treat for spring and summer gatherings, or a wonderfully romantic gesture for Valentine’s Day. You’ll love how the luscious filling, once revealed, often resembles a sweet little heart!
As strawberry season approaches, there’s no better way to celebrate the abundance of fresh, juicy berries than by incorporating them into these spectacular filled cupcakes. These aren’t just any cupcakes; they are a celebration of flavor and texture, designed to bring joy with every bite.
The foundation of this delectable dessert is a rich vanilla cupcake, known for its incredibly light, fluffy, and exceptionally moist texture. But what truly sets these apart is the vibrant, homemade fresh strawberry filling nestled within. This sweet, tangy, and aromatic filling is crafted from simple ingredients: perfectly diced fresh strawberries, a touch of cornstarch for thickening, granulated sugar for balanced sweetness, and a hint of vanilla for warmth. The natural sweetness of the strawberries shines through, making each bite a burst of summer flavor.
To complete this masterpiece, each cupcake is crowned with a simple yet delicious vanilla frosting. While a classic vanilla buttercream is always a hit, feel free to get creative with your toppings! You could easily elevate these cupcakes with a fluffy white chocolate buttercream frosting for an extra layer of decadence, a rich tangy cream cheese frosting for a delightful contrast, or even a light and airy Chantilly frosting for a delicate finish.
As a trained pastry chef, I’ve had the pleasure of sampling countless cupcakes, from timeless classics like easy vanilla cupcakes and rich chocolate filled cupcakes, to more adventurous creations like hot chocolate cupcakes or bright lemon cupcakes. Trust me when I say, I know a truly exceptional cupcake when I taste one. And these strawberry filled vanilla cupcakes? They absolutely hit the mark, promising a memorable dessert experience every single time.
Why You’ll Adore These Strawberry Filled Vanilla Cupcakes
These aren’t just ordinary cupcakes; they are a delightful culinary experience that combines simple ingredients with fantastic results. Here’s why this recipe deserves a spot in your baking repertoire:
- The strawberry filling is crafted with succulent fresh strawberries, ensuring a naturally sweet, intensely juicy, and incredibly flavorful burst in every bite. It’s the taste of summer captured in a spoonful!
- The vanilla cupcakes boast an unrivaled moist and fluffy texture, primarily due to the expert inclusion of buttermilk and delicate cake flour. These ingredients work in harmony to create a tender crumb that melts in your mouth.
- This recipe offers incredible versatility when it comes to frosting. While we provide recommendations, you can easily customize them with a variety of buttercream frosting recipes to match your preference or occasion.
- They are perfectly suited for a wide array of celebrations! Whether it’s a vibrant spring picnic, a lively summer barbecue, a heartfelt Valentine’s Day surprise, a birthday party, or even a baby shower, these strawberry cupcakes are guaranteed to be a crowd-pleaser. Their charming appearance and irresistible flavor make them a standout dessert.
- The process, while yielding impressive results, is surprisingly straightforward, making it accessible for bakers of all skill levels to create bakery-quality treats at home.
Essential Ingredients for Strawberry Delight
Crafting these amazing strawberry filled cupcakes requires two main components: the luscious strawberry filling and the tender vanilla cupcake base. Here’s a detailed look at the ingredients and their crucial roles:
For the Fresh Strawberry Filling
- Cornstarch: This is the secret weapon for achieving the perfect consistency. It acts as a thickening agent, transforming the chopped strawberries into a rich, spoonable sauce that holds its shape beautifully inside the cupcakes.
- Water: Used to create a slurry with the cornstarch, ensuring it dissolves completely and incorporates smoothly into the filling without clumps.
- Fresh Strawberries: The star of the show! Opt for ripe, vibrant strawberries to infuse the filling with its characteristic sweet, slightly tart, and utterly fresh berry flavor. Dicing them small ensures a delightful texture and easy filling.
- Granulated Sugar: Enhances the natural sweetness of the strawberries and balances any tartness, creating a perfectly palatable filling.
- Vanilla Extract: An optional but highly recommended addition. It imparts a warming, aromatic depth to the filling, complementing the bright strawberry notes. For a brighter, more zesty flavor, consider substituting with a touch of lemon zest or a squeeze of fresh lemon juice.
For the Super Moist Vanilla Cupcakes
- Cake Flour: This is a critical ingredient for achieving that “super moist and fluffy” texture. Cake flour is finely milled and has a lower protein content than all-purpose flour, which results in a tenderer, lighter crumb, preventing tough cupcakes.
- Baking Powder & Baking Soda: These leavening agents work together to give the cupcakes their perfect rise and airy structure, ensuring they are light and not dense.
- Salt: A small but mighty ingredient that enhances all the flavors, balancing the sweetness and activating the leavening agents for optimal performance.
- Unsalted Butter: Provides a rich, buttery flavor and contributes significantly to the tender, moist texture of the cupcakes. Using unsalted butter allows you to control the total salt content in the recipe.
- Granulated Sugar: Sweetens the cupcakes, helps with browning for a lovely golden exterior, and contributes to the overall moisture and tenderness.
- Eggs & Egg Whites: Act as binders, holding all the ingredients together and providing essential structure to the cupcake batter, ensuring a stable and delicious bake.
- Buttermilk: A key ingredient for moisture! Buttermilk’s acidity tenderizes the gluten in the flour, resulting in an incredibly moist and soft cupcake crumb. If you don’t have buttermilk, you can easily make a substitute by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes.
- Vanilla Extract: Imparts the classic, comforting vanilla flavor that forms the perfect backdrop for the strawberry filling. Quality vanilla makes a difference!
- Garnish (Freeze-dried strawberries): Optional but highly recommended for a beautiful visual touch and an extra pop of concentrated strawberry flavor and vibrant pink color. They add elegance and a hint of crunch.
Step-by-Step Guide: How to Make Strawberry-Filled Cupcakes
First, Prepare the Irresistible Strawberry Filling:
Creating the strawberry filling is a simple process that yields a thick, fruit-packed center for your cupcakes.
- Make a slurry: In a small bowl or cup, combine the cornstarch with the water. Whisk thoroughly until the cornstarch is completely dissolved and the mixture appears cloudy and smooth. This prevents lumps in your filling.
- Combine the ingredients: In a small saucepan, over low-medium heat, gently combine the finely diced fresh strawberries, granulated sugar, the prepared cornstarch mixture (slurry), and the optional vanilla extract. Stir everything together well.
- Cook and cool: Bring the mixture to a boil, stirring constantly to prevent sticking. Once boiling, reduce the heat to a gentle simmer and continue to cook for approximately 5 minutes, or until the strawberries have softened and the mixture has visibly thickened to a jam-like consistency. Once thickened, remove from heat and transfer the filling to a separate bowl. Allow the strawberry mixture to cool completely to room temperature before using it. Cooling is crucial to prevent it from altering the texture of your baked cupcakes.
Next, Prepare the Super Moist Vanilla Cupcakes:
Follow these steps for light, fluffy, and perfectly baked vanilla cupcakes.
- Prepare for baking: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners. Set the prepared tin aside.
- Combine the dry ingredients: In a medium-sized bowl, whisk together the cake flour, baking powder, baking soda, and kosher salt until they are thoroughly combined and no lumps remain. This ensures even distribution of leavening agents.
- Cream the butter and sugar: In the bowl of an electric mixer (either a hand mixer or a stand mixer fitted with the paddle attachment), cream the softened unsalted butter on medium speed for about 1 minute until it’s smooth. Scrape down the sides of the bowl. Add the granulated sugar and continue mixing on medium speed for 2 additional minutes until the mixture becomes light, fluffy, and pale in color.
- Add the eggs and vanilla: Scrape down the bowl again to ensure everything is well incorporated. Add the whole egg, two egg whites, and vanilla extract. Mix on medium speed for 1 minute until well combined and smooth.
- Assemble the cupcake batter: With the mixer on low speed, gradually add 1/3 of the dry ingredients to the wet mixture, mixing just until barely combined. Then, add half of the buttermilk, mixing gently. Continue alternating, adding another 1/3 of the dry ingredients, then the remaining buttermilk, and finally the last 1/3 of the dry ingredients. Mix only until the ingredients are just combined and no streaks of flour remain. Be careful not to overmix, as this can lead to tough cupcakes.
- Distribute and bake: Using a 3 tbsp cookie scoop or a measuring spoon, evenly scoop the cupcake batter into the prepared muffin liners, filling each approximately ¾ of the way full. Bake for 20 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. The centers should be set. Once baked, remove from the oven and transfer the cupcakes to a wire rack to cool completely. Cooling is essential before filling and frosting.
The Art of Filling Cupcakes: A Simple Guide
Filling your cupcakes with the strawberry goodness is a crucial step that adds that “wow” factor. Here’s how to do it perfectly:
- Ensure complete cooling: Before you even think about filling, it’s absolutely essential that your baked cupcakes are completely cooled to room temperature. Attempting to fill warm cupcakes will result in melted filling and soggy cupcakes.
- Create the cavity: Using a specialized cupcake corer or a small, sharp pairing knife, carefully cut a small hole in the center of each cupcake. The key here is to go deep enough to create a cavity for the filling, but *not* to pierce through to the bottom of the cupcake. If you go too deep, the delicious filling will simply spill out when the liner is removed. You can either discard the removed cake piece or eat it as a baker’s treat!
- Add the filling and top: Spoon 1-2 teaspoons of the completely cooled strawberry filling into the hollowed-out center of each cupcake. Once filled, you can either place the small piece of cake you removed back on top to create a flat surface for frosting, or simply frost directly over the filling if you don’t mind a slight bump.
Frosting and Garnish: The Finishing Touches
The frosting is where you can truly personalize your strawberry-filled cupcakes. For this recipe, we opted for a timeless classic American vanilla buttercream frosting, providing a smooth, sweet, and comforting contrast to the fruity filling. To enhance their visual appeal and add another layer of strawberry goodness, we garnished them with crushed freeze-dried strawberries, which provide a lovely pink hue and a slight crunch.
However, the possibilities don’t end there! If you want to embrace an all-out strawberry theme, consider topping these delightful treats with my fluffy strawberry buttercream frosting, which doubles down on the berry flavor. Or, for those who appreciate a bit of tang, a luscious strawberry cream cheese frosting would be an absolutely exquisite choice.
For a professional finish, I recommend using a large star tip and a piping bag to pipe the frosting artistically right on top of the filled cupcakes. This not only looks beautiful but also allows for even frosting distribution.
Yield
This recipe is perfectly scaled to make a baker’s dozen, or exactly 12 delicious cupcakes. If you’re baking for a larger crowd or simply want to have more on hand, it can be easily doubled or even tripled without compromising the quality.
Top Tips for Recipe Success: Achieve Perfect Strawberry Cupcakes Every Time
Even seasoned bakers benefit from a few expert tips. Follow these guidelines to ensure your strawberry filled cupcakes turn out perfectly moist, flavorful, and beautifully presented:
- Ensure all ingredients are at room temperature: This tip is paramount for baking success! Room temperature butter, eggs, and buttermilk emulsify much better, resulting in a smooth, consistent batter. A well-emulsified batter holds more air, which contributes to a lighter, fluffier cupcake texture. Learn how to soften butter quickly if you’re short on time.
- Do not overmix the cupcake batter: Overmixing develops the gluten in the flour too much, leading to tough, dense, and chewy cupcakes. Mix only until the ingredients are just combined and no dry streaks of flour are visible. A few small lumps are better than an overmixed batter.
- Cook the strawberry filling until visibly thickened: The consistency of your filling is crucial. If it’s too thin, it will be watery and potentially make your cupcakes soggy, or worse, run out when you bite into them. Cook it until it’s thick enough to hold its shape, like a fruit compote or jam.
- Allow the strawberry filling to cool completely: This is another non-negotiable step. Adding warm or hot filling to cooled cupcakes will “cook” the cupcake from the inside, making it dense and potentially creating steam that can lead to sogginess. Patience is key here!
- Use a small cookie scoop for uniform batter portions: Consistency is important for even baking. A cookie scoop helps you portion out the batter precisely into each liner, ensuring all cupcakes are uniform in size and bake evenly, giving them a professional appearance.
- Do not overfill your cupcake liners: Filling liners more than ¾ full can cause the batter to overflow, resulting in mushroom-topped cupcakes or an uneven bake. Sticking to the ¾ rule allows for proper rise without spillage.
- Cool cupcakes thoroughly before coring/filling: Just like with the filling, the cupcakes must be completely cool. Warm cupcakes are fragile and more likely to crumble when cored, making the filling process messy and difficult.
- Experiment with frosting flavors: While vanilla buttercream is wonderful, don’t hesitate to try other complementary flavors like lemon buttercream for a zesty kick, or even a plain whipped cream for a lighter option.
Storage and Freezing Guidelines
Proper storage is key to maintaining the freshness and deliciousness of your strawberry filled cupcakes. Since they contain fresh fruit filling, special care is needed.
To store frosted cupcakes: These delightful strawberry cupcakes, especially when frosted and filled with fresh fruit, are best kept in an airtight container in the refrigerator. They will maintain their quality and freshness for up to 4 days. For the best flavor and texture, allow them to come to room temperature for about 15-30 minutes before serving. The strawberry filling itself can be prepared up to 5 days in advance and stored separately in an airtight container in the fridge.
To store unfrosted cupcakes: If you’re planning to frost them later, unfrosted strawberry cupcakes can be stored at room temperature in an airtight container for up to 72 hours (3 days). This allows for flexibility in your baking schedule.
To freeze: Strawberry cupcakes freeze exceptionally well, extending their shelf life significantly. I highly recommend freezing them unfrosted to preserve the texture of both the cake and any delicate frosting. They can be stored in a freezer-safe container or bag for up to two to three months. When you’re ready to enjoy them, remove the frozen cupcakes from the freezer and let them thaw overnight in the refrigerator, or for a few hours on the counter. Once thawed, you can then frost them freshly and garnish as desired.
Recipe Frequently Asked Questions (FAQ)
Here are answers to some common questions you might have about making these strawberry filled cupcakes:
Can I use frozen strawberries to make the filling?
While fresh strawberries are highly recommended for the best flavor and texture, you can use frozen strawberries if fresh are unavailable. However, be aware that frozen strawberries release more water when cooked. You might need to cook the filling a bit longer to achieve the desired thick consistency, and there’s a slightly higher risk of the filling making your cupcakes soggy if not thickened properly. It’s generally best to stick to fresh for superior results.
Can I use a different kind of fruit for the filling?
Absolutely! This recipe is wonderfully versatile. The vanilla cupcake base pairs beautifully with a variety of berry fillings. Raspberries, blueberries, or blackberries would all make equally delicious and vibrant fillings. You can follow the same method for preparing the fruit filling, adjusting sugar to taste based on the sweetness of your chosen fruit.
Can I make these cupcakes gluten-free?
Yes, you can often adapt this recipe for a gluten-free diet by substituting the cake flour with a high-quality gluten-free all-purpose flour blend (one that contains xanthan gum for structure). Results may vary slightly in texture, but they can still be delicious.
What if I don’t have buttermilk?
No problem! You can easily make a homemade buttermilk substitute. Pour ½ cup of regular milk (dairy or non-dairy) into a liquid measuring cup, then stir in 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until it slightly curdles. Use this mixture in place of the buttermilk.
Can I make the cupcakes ahead of time?
Yes, the unfrosted cupcakes can be baked one day in advance and stored in an airtight container at room temperature. The strawberry filling can also be made a few days ahead and refrigerated. Assemble and frost the cupcakes closer to serving time for optimal freshness.
More Delicious Cupcake Recipes to Explore
Super Moist Strawberry Filled Cupcakes
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Ingredients
For the Filling
- 1 tsp cornstarch
- 3 tbsp water
- ½ lb strawberries, washed and diced small
- 1 tbsp granulated sugar
- ¼ tsp vanilla extract, optional (or more to taste) sub lemon zest or juice
For the cupcakes
- 1 ¾ cup cake flour, (207g)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- ½ cup unsalted butter, (113g) softened to room temperature
- 1 cup granulated sugar, (200g)
- 1 egg, (50g)
- 2 egg white, (70g)
- 2 tsp vanilla extract
- ½ cup buttermilk, at room temperature (118mL)
For garnish
- Freeze dried strawberries, optional
Instructions
Make the cupcakes
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Preheat the oven to 350F and line a muffin tin with 12 cupcake liners.
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In a medium size bowl combine the 1 ¾ cup cake flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt. Whisk until combined.
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In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the ½ cup butter for 1 minute on medium speed. Scrape down the bowl and add 1 cup sugar. Mix on medium speed for 2 minutes until light and fluffy.
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Scrape down the bowl and add the egg, 2 egg whites and 2 tsp vanilla extract. Mix for 1 minute on medium speed.
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Add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients. Mix only until combined. Do not overmix.
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Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners ¾ of the way full. Bake for 20 minutes. Cool the cupcakes.
Fill and frost the cupcakes
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Before filling, make sure the cupcakes are completely cooled.
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Using a cupcake corer or a small pairing knife, cut a small hole in the middle of the cupcake, making sure not to reach the bottom of the cupcake. Save the top.
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Add 1-2 tsp of cooled strawberry filling to the cupcake and top with the cut-off piece.
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Frost with this easy Vanilla Frosting and garnish with crushed freeze-dried strawberries.
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If you don’t have a cupcake corer: You can also use a pairing knife to cut a small hole in the middle of the cupcake. Make sure not to go all the way down to the bottom so the filling doesn’t fall out when you take the liner off. Spoon 2 tsp filling into the cupcake and place the top back on before frosting.
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To frost: Use piping bags and a large star tip to frost the cupcakes or an offset spatula.
Notes
You can use a small pairing knife to cut a small hole at the top of the cupcake if you don’t have a cupcake corer!