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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. 
5 from 4 votes
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Prep Time 30 minutes
Cook Time 17 minutes
Total Time 47 minutes
Course Dessert
Cuisine American
Servings 24 cupcakes
Calories 258 kcal

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
  • ½ cup Unsalted butter softened
  • 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 Unsalted Butter 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. 

Nutrition

Calories: 258kcalCarbohydrates: 42gProtein: 3gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 49mgSodium: 156mgPotassium: 95mgFiber: 1gSugar: 16gVitamin A: 450IUVitamin C: 39mgCalcium: 43mgIron: 1mg
Keyword strawberry cupcakes, fresh strawberries, moist, easy, best, filled, strawberry frosting
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