Strawberry Filled Cupcakes

Introduction

These Strawberry Filled Cupcakes are a burst of fresh berry flavor in every bite. You’ll love the moist vanilla cake stuffed with a homemade strawberry compote and topped with a luscious, tangy cream cheese frosting swirled with more of that delicious filling. They’re the perfect balance of sweet, fruity, and utterly delightful.

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 15 cupcakes

Ingredients

• 1 pound strawberries (4 cups of fresh or frozen strawberries, diced )
• 2 tablespoons lemon juice (the juice of 1/2 a lemon)
• 4 tablespoons granulated sugar
• 1 teaspoon cornstarch
• 8 tablespoons melted butter (salted, if using unsalted, add an extra 1/8 teaspoon of salt)
• 1 1/4 cups granulated sugar
• 2 egg whites (room temperature)
• 1 cup sour cream (room temperature)
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/8 teaspoon salt
• 1/2 cup whole milk (room temperature)
• 1/4 cup strawberry filling ((from the homemade strawberry filling))
• 15 teaspoons strawberry filling
• 1 cup salted butter (2 sticks or 16 tablespoons, softened)
• 8 ounces cream cheese (block cream cheese, softened)
• 4 cups powdered sugar
• 1/4 cup strawberry filling (the remainder of the filling)
• 1/2 teaspoon vanilla extract
• 2 tablespoons crushed freeze-dried strawberries (optional to add for a brighter color)

Instructions

1. Make the Strawberry Filling: In a medium saucepan, combine the diced strawberries, lemon juice, and 4 tablespoons of granulated sugar. Cook over medium heat for 10-15 minutes, stirring occasionally, until the strawberries break down and release their juices. In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Stir the slurry into the strawberry mixture and cook for another 2-3 minutes until thickened. Remove from heat, let cool completely, then set aside. This makes the filling for the cupcakes and frosting.
2. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a standard muffin pan with 15 cupcake liners.
3. Make the Cupcake Batter: In a large bowl, whisk together the melted butter and 1 1/4 cups granulated sugar until combined. Whisk in the egg whites, then the sour cream, until the mixture is smooth.
4. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking soda, and salt.
5. Bake: Divide the batter evenly among the 15 prepared cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
6. Fill the Cupcakes: Once the cupcakes are completely cool, use a cupcake corer or a small paring knife to cut a small hole in the center of each cupcake, about 1-inch deep. Fill each hole with 1 teaspoon of the reserved strawberry filling (you will use 15 teaspoons total).
7. Make the Frosting: In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the softened butter and cream cheese together on medium-high speed until completely smooth and creamy, about 2-3 minutes. Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated, then increase speed to combine. Add the remaining 1/4 cup of strawberry filling and the vanilla extract. Beat on medium-high speed for another 2 minutes until the frosting is fluffy and uniform in color. For a brighter pink color, optionally beat in the crushed freeze-dried strawberries.
8. Frost and Serve: Frost the cooled and filled cupcakes using a piping bag and tip or an offset spatula. Serve immediately.

Variations

• Mini Cupcakes: Use a mini muffin tin and reduce the bake time to 10-12 minutes for adorable, bite-sized treats.
• Layered Cake: Double the recipe and bake the batter in two 8-inch round cake pans. Spread a layer of strawberry filling and frosting between the layers for a stunning layer cake.
• Filled Muffins: Skip the frosting for a more breakfast-friendly version. The strawberry-filled cupcakes are delicious on their own, dusted lightly with powdered sugar.
• Swirl Frosting: For a marbled effect, don’t fully incorporate the final 1/4 cup of strawberry filling into the frosting. Gently fold it in once or twice before piping to create beautiful pink swirls.

Tips for Success

• Room Temperature is Key: Ensure your egg whites, sour cream, milk, butter, and cream cheese are truly at room temperature. This creates a smoother batter and prevents the frosting from becoming lumpy.
• Cool the Filling Completely: A warm filling will make the cupcake batter soggy and can melt the frosting. Let the strawberry compote cool to room temperature or chill it before using.
• Don’t Overfill Cupcakes: Filling the liners only 2/3 full prevents the batter from spilling over the sides and helps the cupcakes bake with a flat top, perfect for frosting.
• Sift the Powdered Sugar: Sifting the powdered sugar before adding it to the frosting will help you avoid any lumps for a perfectly silky texture.

Storage & Reheating

Store frosted cupcakes in an airtight container in the refrigerator for up to 4 days. The frosting contains cream cheese and must be refrigerated. For best texture, let them sit at room temperature for 20-30 minutes before serving. Cupcakes are best enjoyed fresh and are not recommended for reheating.

FAQ

Can I use store-bought strawberry jam instead of making the filling?

Yes, you can substitute an equal amount of thick, high-quality strawberry jam or preserves. However, the flavor and freshness of the homemade filling are highly recommended.

My frosting is too soft. How can I fix it?

If your frosting seems too soft to pipe, the butter or cream cheese may have been too warm. Simply chill the mixing bowl in the refrigerator for 20-30 minutes, then beat again until it reaches the desired consistency.

Can I use frozen strawberries for the filling?

Yes, frozen strawberries work perfectly. There’s no need to thaw them completely before cooking; just add a minute or two to the cooking time.

Why do I need to use room temperature ingredients?

Room-temperature ingredients emulsify and incorporate much more easily, creating a smooth, uniform batter that bakes up evenly and a frosting that is creamy instead of grainy.

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes and make the filling 1 day in advance. Store the unfrosted cupcakes at room temperature and the filling in the fridge. Assemble and frost the day you plan to serve them for the best texture.

What if I don’t have a piping bag?

You can use a zip-top bag with a corner snipped off, or simply frost the cupcakes using a spoon or an offset spatula for a more rustic, swirled look.