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Judy John

Strawberry Filled Cupcakes

These Strawberry Filled Cupcakes feature tender vanilla cake packed with sweet strawberry filling and topped with creamy frosting for a crowd-pleasing dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Party Food, Snack
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 1 tsp baking powder
  • 0.5 cup milk
  • 2 large eggs
  • 0.25 cup butter melted
Strawberry Filling
  • 1 cup strawberries finely chopped
  • 2 tbsp sugar
  • 1 tsp cornstarch
Frosting
  • 1 cup heavy cream whipped
  • 0.25 cup powdered sugar

Equipment

  • Mixing Bowl
  • Cupcake Pan
  • Cupcake Liners
  • Electric Mixer
  • Cooling Rack
  • Piping Bag
  • Freezer
  • Scoop
  • Tray
  • Oven

Method
 

  1. Preheat the oven and line a cupcake pan with liners.
  2. Mix flour, sugar, and baking powder. Add milk, eggs, and butter until a smooth batter forms.
  3. Fill liners two-thirds full and bake until lightly golden and springy.
  4. Cook strawberries, sugar, and cornstarch until thick and glossy. Cool completely.
  5. Cool cupcakes fully, then remove a small center from each cupcake.
  6. Spoon or pipe strawberry filling into each cavity without overfilling.
  7. Top with whipped frosting and serve. The center should stay juicy while the cake remains fluffy.

Notes

For softer cupcakes, bake just until done. For slightly crisp edges, extend baking by one minute. Freeze unfrosted cupcakes for up to two months. Chill filled cupcakes briefly before decorating for easier assembly handling. Customize flavors with raspberry, blueberry, lemon, or chocolate fillings. Store covered in the refrigerator for up to four days.