Strawberry Filled Cupcakes Recipe

If you’ve ever wished for the ultimate springtime treat, look no further than these Strawberry Filled Cupcakes. Every bite is a delightful surprise, with a soft, buttery vanilla cupcake hiding a sweet strawberry jam center and topped with a billowy swirl of vanilla frosting. These cupcakes aren’t just pretty to look at—they’re brimming with luscious flavor and are guaranteed to brighten any celebration, picnic, or rainy afternoon. Whether you’re a seasoned baker or brand new to cupcakes, you’ll love how easy and rewarding these strawberry filled cupcakes are to bake and share.

this Recipe

Ingredients You’ll Need

These strawberry filled cupcakes are all about using simple pantry staples and a few special touches to create something really memorable. Each ingredient adds its own magic—whether it’s the jam’s vibrant color, the vanilla’s fragrant depth, or the cloud-like frosting on top.

• All-Purpose Flour: The foundation for tender, moist cupcakes that rise perfectly every time.
• Baking Powder: Gives the cupcakes their irresistible lift and fluffy texture.
• Salt: Just a pinch enhances all the other flavors without making the cupcakes taste salty.
• Unsalted Butter (softened): Adds richness and a melt-in-your-mouth crumb (used in both cupcake and frosting).
• Granulated Sugar: Sweetens the cupcakes and helps them develop a light, soft texture.
• Eggs: Bind everything together and contribute to the cupcakes’ structure and golden color.
• Vanilla Extract: Provides that classic cupcake aroma and flavor—don’t skip it!
• Milk: Makes the batter smooth and delightfully moist.
• Strawberry Jam or Preserves: The heart of the surprise—choose your favorite quality jam or even homemade for the most wonderful filling.
• Powdered Sugar: The secret behind the dreamy, snowy-white frosting.
• Heavy Cream or Milk: Loosens the frosting to the perfect creamy consistency, making it easy to pipe or spread.
• Pinch of Salt: Balances the frosting’s sweetness beautifully.
• Fresh Strawberries (optional): A perfect garnish for an extra pop of color and fresh berry bite.

How to Make Strawberry Filled Cupcakes

Step 1: Prep Your Equipment and Ingredients

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Do a quick check to make sure your butter is nicely softened, eggs are at room temp, and your jam is ready—this little prep step makes the baking process smooth and stress-free.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Mixing these dry ingredients first ensures they’re evenly spread throughout the batter, so every bite of your strawberry filled cupcakes is light and fluffy.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together on medium speed until the mixture turns pale and fluffy, about 2-3 minutes. This step creates air pockets in the batter, which leads to a cupcake that’s irresistibly tender.

Step 4: Add the Eggs and Vanilla

Add eggs one at a time to the butter-sugar mixture, mixing until fully combined after each egg. Stir in the vanilla extract for that beautiful bakery-style aroma.

Step 5: Combine Wet and Dry, Then Add Milk

Alternately mix in the flour mixture and the milk, beginning and ending with the flour. Stir just until everything is combined—overmixing here can lead to dense cupcakes, so be gentle! The batter will be silky and lovely.

Step 6: Bake Your Cupcakes

Spoon the batter evenly into the cupcake liners, filling them about 2/3 of the way. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Patience here prevents sticky cupcakes later!

Step 7: Fill with Strawberry Jam

Once fully cooled, use a small paring knife or cupcake corer to cut out a little well from the center of each cupcake (don’t go all the way through). Fill each cavity with a generous teaspoon of strawberry jam—this is where the strawberry filled cupcakes magic happens!

Step 8: Make and Apply the Frosting

For the dreamy vanilla frosting, beat the softened butter until it’s creamy. Gradually add powdered sugar, then drizzle in the cream, vanilla, and a pinch of salt. Beat until it’s light and fluffy. Frost cupcakes using a spatula or piping bag. If you like, top each with a fresh strawberry. Voilà—your strawberry filled cupcakes are now celebration-ready!

How to Serve Strawberry Filled Cupcakes

Garnishes

Make your cupcakes shine with a fresh strawberry slice perched elegantly on top, a shower of sparkling sanding sugar, or even a swirl of extra jam above the frosting for an extra berry burst. A little mint sprig adds a pop of color and freshness too!

Side Dishes

Pair these cupcakes with a bowl of fresh mixed berries or a light fruit salad to keep things bright and seasonal. For a special celebration, serve the cupcakes alongside cold glasses of sparkling lemonade or sweet iced tea—both complement the strawberry flavor beautifully.

Creative Ways to Present

Create an ombre cupcake display by swirling a bit of strawberry jam into half the frosting, or arrange your strawberry filled cupcakes in a lovely tiered stand at your next brunch. Gift them in cute bakery boxes lined with colorful tissue for a homemade present that’s sure to bring a smile.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the strawberry filled cupcakes in an airtight container at room temperature for up to two days. If your kitchen is warm or you’ve garnished with fresh strawberries, keep them in the fridge to maintain freshness.

Freezing

The unfrosted, unfilled cupcakes freeze wonderfully! Wrap each cooled cupcake tightly in plastic wrap and then place them in a freezer bag. Store for up to two months. When ready to enjoy, thaw at room temperature, fill, frost, and serve as usual.

Reheating

If you’d like to serve cupcakes warm (without frosting), simply microwave for 5–10 seconds to bring back their fresh-baked softness. Add the filling and frosting after reheating for best results—frosting can melt quickly when warmed.

FAQs

Can I make these strawberry filled cupcakes gluten free?

Absolutely! Substitute the all-purpose flour with your favorite 1-to-1 gluten-free flour blend. Just check that your baking powder and other ingredients are also certified gluten free for safe, scrumptious results.

What’s the best jam to use for the filling?

Stick with a good-quality, thick strawberry jam or preserves. If you want a more homemade feel, cook down some fresh strawberries with sugar and a squeeze of lemon juice for a tangy, custom filling that bursts with fresh strawberry flavor.

Can I use store-bought frosting?

You sure can—convenience is important too! However, the homemade buttercream in this recipe only takes a few extra minutes and really elevates these strawberry filled cupcakes with its creamy, vanilla-rich taste.

Do I need any special equipment for filling the cupcakes?

No fancy tools required! A small sharp knife works perfectly for carving out the centers of your cupcakes, and a teaspoon or piping bag makes filling each one with jam quick and neat.

How far in advance can I make these cupcakes?

For optimal freshness, bake the cupcakes a day ahead, store them unfilled and unfrosted, and then fill and frost just before serving. If needed, they’ll still taste lovely even after two days—just keep them well covered.

Final Thoughts

There’s something so joyful about baking and sharing strawberry filled cupcakes—they’re a sweet surprise wrapped in every bite, sure to delight anyone who tries them. Whether you make them for birthdays, picnics, or a simple weekday treat, these cupcakes are the kind of recipe you’ll reach for again and again. So gather your ingredients, preheat your oven, and let your kitchen fill with the scent of vanilla and strawberry—you’re in for a treat!

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