Description
These Strawberry Filled Cupcakes offer a delightful combination of moist vanilla cupcakes filled with a luscious homemade strawberry filling and topped with a creamy vanilla buttercream frosting. Perfect for any occasion, they balance fresh fruity sweetness with rich, fluffy cake.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup whole milk
Strawberry Filling
- 1 cup fresh strawberries, finely chopped
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch
Vanilla Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, indicating enough air has been incorporated.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully mixed before adding the next, followed by the vanilla extract.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and whole milk to the wet ingredients, beginning and ending with the dry mix. Stir just until combined to avoid overmixing.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely.
- Prepare Strawberry Filling: In a saucepan over medium heat, combine the finely chopped strawberries, granulated sugar, lemon juice, and cornstarch. Cook, stirring constantly, for 5 to 7 minutes until the mixture thickens. Remove from heat and cool.
- Core and Fill Cupcakes: Carefully core out the center of each cooled cupcake and fill with the prepared strawberry filling. Replace the top piece of each cupcake.
- Make Buttercream Frosting: Beat the softened butter until smooth. Gradually add powdered sugar while continuing to beat. Mix in the milk and vanilla extract until the frosting reaches a spreadable consistency.
- Frost and Garnish: Frost the cupcakes generously with the vanilla buttercream and garnish with fresh strawberries if desired for an extra fruity touch.
Notes
- For best results, use fresh ripe strawberries for the filling.
- Allow the cupcakes to cool completely before coring and filling to prevent the filling from melting.
- This recipe can be doubled to serve a larger crowd.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cupcakes to room temperature before serving for optimal flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
