• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Dessert
    • Charcuterie and Boards
    • Appetizers and Sides
    • Snacks
    • Breakfast
    • Holiday Recipes
  • My Story
The Epicurean Mouse
menu icon
go to homepage
  • Recipes
  • Subscribe
  • About
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • About
    • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Dessert

    Strawberry Filled Cupcakes

    February 11, 2023 by Kristen Espino Leave a Comment

    53 shares
    Jump to Recipe Print Recipe

    Get ready for strawberry season with these super delicious strawberry filled cupcakes. These tender cupcakes are flavored with lemon zest and blended strawberries. They are filled with juicy diced strawberries and topped with a luscious strawberry cream cheese frosting.

    Strawberry filled cupcakes with strawberry cream cheese frosting and fresh strawberries on top.

    These strawberry filled cupcakes are exploding with strawberry flavor and are perfect for any occasion. They are fluffy, moist, light and remind me of a strawberry shortcake, but in cupcake form. The best part is there are no artificial strawberry flavoring in these cupcakes.

    For more delicious strawberry treats, try my Strawberry and Banana Milkshake and Strawberry and White Chocolate Cheesecake.

    Jump to:
    • Why You Will Love This Recipe
    • Ingredient Notes
    • Step By Step Ingredients
    • Filling and Frosting
    • Expert Baking Tips
    • FAQ
    • Storing and Freezing
    • 📖 Recipe

    Why You Will Love This Recipe

    • Tender strawberry cupcakes- These cupcakes are soft and fluffy and have fresh strawberries folded inside the batter.
    • Strawberry filled- Each cupcake is filled with fresh, ripe strawberries.
    • Strawberry cream cheese frosting- This frosting is not overly sweet and uses freeze dried strawberries.
    • Perfect for spring and summer- These cupcakes are perfect to make during strawberry season. If you have fresh strawberries to use up, then you need to give this recipe a try.
    • Fresh strawberry flavor- Each bite is full of real, fresh strawberry flavor. No strawberry imitation flavoring in these cupcakes.
    Strawberry filled cupcakes, topped with strawberry cream cheese frosting.

    Ingredient Notes

    • Butter- Use unsalted butter in this recipe. Make sure to leave it at room temperature for a couple of hours to soften.
    • Sugar- I use white granulated sugar.
    • Oil- I use canola oil. It makes these cupcakes extra moist.
    • Flour- Cake flour gives these cupcakes a soft and fluffy texture.
    • Buttermilk- Adding this to the cupcakes gives it a slight tang. It also adds moisture.
    • Vanilla- Use pure vanilla extract for the best flavor.
    • Lemon zest- I add just a small amount to the cupcake batter. Make sure to use the yellow portion and not the white (which has a bitter flavor).
    • Cream cheese- Use full fat cream cheese for the frosting.
    • Powdered sugar- Make sure to sift the powdered sugar to remove any clumps.
    • Strawberries- You will need some for the cupcake batter, filling and the frosting. Try to use strawberries that are ripe and have a deep, red color.
    • Freeze dried strawberries- You can find these at Target or Trader Joe's. I pulse mine inside a food processor until they turn to dust.
    Strawberry filled cupcakes with strawberry cream cheese frosting and diced strawberries inside.

    Step By Step Ingredients

    STEP 1: Prepare the cupcake pans. Preheat oven to 325 degrees. Line cupcake pans with paper liners.

    STEP 2: Blend the strawberries. Place washed and hulled strawberries inside food processor. Pulse a couple of times. Do not puree them. The mixture should be chunky, not liquid.

    Strawberry cupcake batter.
    Cupcake liners filled with strawberry cupcake batter.

    STEP 3: Sift the dry ingredients. Sift flour, sugar, salt, baking powder, and baking soda. Then, add to bowl of a stand mixer with the paddle attachment. You can also use a hand mixer.

    STEP 4. Add the butter. Place softened butter into flour mixer. Blend together on low speed for about 2 minutes. The mixture will have a "sandy" texture, with small pieces of butter throughout.

    Baked strawberry cupcakes.
    Strawberry cupcakes with cut out hole in the center.

    STEP 5: Mix in the buttermilk. Pour buttermilk and vanilla into flour mixture. Then, mix on medium speed for 1 minute. The mixture will be like "wet sand."

    STEP 6: Combine the eggs and oil. Place eggs and oil inside a separate bowl. Whisk until combined. Then, slowly pour into butter mixture. Mix for 2 minutes on medium speed. The batter will be thick and fluffy.

    Lastly, use a rubber spatular to fold in strawberries.

    Whipped cream cheese frosting.
    Cream cheese frosting, ground freeze dried strawberries.

    STEP 7: Scoop the batter. Fill your liners ⅔ of the way full with the cupcake batter. I use an ice cream scoop to ensure they bake evenly.

    STEP 8. Bake cupcakes. Place the cupcakes inside the oven and bake for 15-17 minutes.

    Let your cupcakes cool in the pans for five minutes, then remove them to a cooling rack to cool completely.

    Filling and Frosting

    STEP 1: Fill the cupcakes. Wash and hull strawberries. Cut them into small dice pieces. Sprinkle with sugar and mix until combined. Use a sharp edged knife or small cookie cutter to cut a small hole inside the center of each cupcake, about ⅔ of the way down.

    Then, spoon 1 tablespoon of the strawberry mixture into the cupcakes.

    STEP 2: Make the frosting. Beat cream cheese, butter, and powdered sugar until fluffy, about 3 minutes. Then, add in vanilla and ground freeze dried strawberries. Beat for an additional 2 minutes.

    STEP 3: Decorate the cupcakes. Place strawberry cream cheese frosting inside a piping bag with tip attached. I use Ateco tip 844. Pipe a swirl on top of strawberry filled cupcakes and garnish with additional fresh strawberries.

    Strawberry cupcakes filled with diced strawberries.

    Expert Baking Tips

    Make sure to measure your flour correctly. Adding too much flour to this recipe can make them dry and dense. When measuring, fluff flour with a spoon, and spoon the flour into your measuring cup. Then, take the back of a butterknife and level the flour.

    Use room temperature ingredients. Allow your cold ingredients (butter, eggs, buttermilk, and cream cheese) to sit at room temperature for 2-3 hours. Room temperature ingredients are easier to incorporate and mix up more smoothly.

    When blending the strawberries for the cupcakes, pulse just 3-4 times. The strawberries should be thick and chunky. You do not want to make a puree.

    Use ripe strawberries that have a vibrant red color for the best strawberry flavor.

    When whipping the cream cheese frosting, make sure to beat for at least 5 minutes. This will incorporate more air and make the cream cheese light and fluffy.

    FAQ

    Can I use frozen strawberries?

    No, I do not recommend using frozen strawberries. Frozen strawberries will add extra moisture to these cupcakes. This recipe is best made with fresh strawberries for both flavor and texture.

    How do I fill these cupcakes?

    You can use a small cookie cutter or a sharp edged knife to cut out a hole in the center of each cupcake. Just make sure to go down only ⅔ of the way. Then, add strawberries and swirl with frosting!

    Can I fill these cupcakes with jam?

    Yes, you absolutely can. Spoon a small amount of strawberry preserves into each cupcake or even mix some into the fresh strawberries.

    Strawberry filled cupcakes with fresh strawberries and strawberry cream cheese frosting.

    Storing and Freezing

    Keep these strawberry filled cupcakes inside an airtight container. Refrigerate for up to 5 days. Bring the cupcakes to room temperature and garnish them with fresh strawberries before serving.

    Freezing

    Unfrosted cupcakes freeze perfectly. Once they are completely cool, place them inside an airtight container or sheet pan. Flash freeze them for 1 hour. Then, place them inside a Ziplock freezer bag for easy storage.

    Store for up to 2 months. When ready to eat, thaw inside the refrigerator overnight and frost and garnish before serving.

    Other Dessert Recipes To Try

    • Fresh Strawberry Danish
    • 6 inch Chocolate Cake Recipe
    • Strawberry Apple Pie
    • Creamy Honey Cheesecake

    If you decide to try this recipe, please make sure to leave a STAR RATING on the recipe card and leave a comment below. I hope you enjoy this recipe!

    Let's stay connected on social media. Tag me on Instagram @theepicureanmouse. Make sure to follow me on Pinterest for more delicious family recipes.

    📖 Recipe

    Strawberry Filled Cupcakes

    Kristen-The Epicurean Mouse
    Get ready for strawberry season with these super delicious strawberry filled cupcakes. These tender cupcakes are flavored with lemon zest and blended strawberries. They are filled with juicy diced strawberries and topped with a luscious strawberry cream cheese frosting. 
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 17 mins
    Total Time 47 mins
    Course Dessert
    Cuisine American
    Servings 24 cupcakes

    Ingredients
      

    Strawberry Cupcakes

    • 2 ½ cups Cake flour sifted
    • 1 ½ cups White granulated sugar
    • 2 teaspoon Baking powder
    • ¼ teaspoon Baking soda
    • ¼ teaspoon Salt
    • 1 tsp Lemon zest
    • ⅓ cup Buttermilk
    • ¼ cup Canola oil
    • 2 Eggs large
    • 1 teaspoon Vanilla extract
    • 1 cup Finely diced strawberries pulse a few times in the food processor. Mixture will be thick and chunky.

    Strawberry Cream Cheese Frosting

    • ¼ cup Freeze dried strawberries finely ground
    • ¾ cup Butter unsalted, softened
    • 8 oz Cream cheese full fat, softened
    • 3 cups Powdered sugar sifted
    • 1 teaspoon Vanilla extract

    Strawberry Filling

    • 1 ½ cups Fresh strawberries small dice
    • 1 tablespoon White granulated sugar

    Instructions
     

    Strawberry Cupcakes

    • Preheat oven to 325 degrees. Line cupcake pans with paper liners. 
    • Place washed and hulled strawberries inside food processor. Pulse a couple of times. Do not puree them. The mixture should be chunky, not liquid. 
    • Sift flour, sugar, salt, baking powder, and baking soda. Then, add to bowl of a stand mixer with the paddle attachment. You can also use a hand mixer. 
    • Place softened butter into flour mixer. Blend together on low speed for about 2 minutes. The mixture will have a "sandy" texture, with small clumps of butter throughout. 
    • Pour buttermilk and vanilla into flour and butter mixture. Then, mix on medium speed for 2 minutes. The batter will be fluffy and white. 
    • Place eggs and oil inside a separate bowl. Whisk until combined. Then, slowly pour into butter mixture. Mix for 2 minutes on medium speed. The batter will be thick and fluffy. Lastly, using a rubber spatula, fold strawberries into the cupcake batter.
    • Fill your liners ⅔ of the way full with the cupcake batter. I use an ice cream scoop to ensure they bake evenly.
    • Place the cupcakes inside the oven and bake for 15-17 minutes. 
    • Remove cupcakes from the oven. Let your cupcakes cool in the pans for five minutes, then remove them to a cooling rack to cool completely.

    Strawberry Cream Cheese Frosting

    • Beat cream cheese, butter, and powdered sugar until fluffy, about 3 minutes. Then, add in vanilla and ground freeze dried strawberries. Mix until smooth and combined. 

    Filling and Decorating

    • Wash and hull strawberries. Cut them into small dice pieces. Sprinkle with sugar and mix until combined. Use a sharp edged knife to cut a small hole inside the center of each cupcake, about ⅔ of the way down. Add 1 tablespoon of diced strawberries inside each hole.
    • Place strawberry cream cheese frosting inside a piping bag with tip attached. I used Ateco tip 844. Pipe a swirl on top of each cupcake and garnish with fresh strawberries. 
    Keyword strawberry cupcakes, fresh strawberries, moist, easy, best, filled, strawberry frosting
    Tried this recipe?Let us know how it was!

    More Dessert

    • Lemon poppyseed cupcakes with lemon cream cheese frosting.
      Lemon Poppyseed Cupcakes
    • Strawberry Shortbread Cookies
    • Blueberry Cinnamon Rolls
    • Mini M&M Cookies

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi New Friends!

    Hi I'm Kristen!

    The creator and recipe maker for The Epicurean Mouse. I'm a professional Pastry Chef turned stay at home mom who loves to create delicious family-friendly recipes for you to make at home.

    More about me →

    Trending Recipes

    • Custard French Toast
    • Smoked Macaroni and Cheese
    • Birria Tacos with Consommé
    • Fresh Strawberry Danish

    BRAND NEW RECIPES

    • Vegan Rice Paper Rolls
    • Crispy cauliflower bites with buffalo sauce and blue cheese.
      Buffalo Crispy Cauliflower Bites
    • Chimichurri shrimp with fresh parsley, garlic, herbs and spices.
      Pan Seared Chimichurri Shrimp
    • Easy Garlic Chili Oil Noodles

    Footer

    Copyright © 2023 THE EPICUREAN MOUSE ON THE FOODIE PRO THEME

    Do not sell my personal information

    • Facebook
    • Pinterest