Strawberry Filled Cupcakes
Strawberry Filled Cupcakes are as tasty as they are pretty. Heavenly vanilla cupcakes are filled with vibrant roasted strawberries and topped with a crown of fluffy strawberry frosting.
Table of contents
Why this is a standout recipe
A seasonal strawberry is glorious to eat because it’s so juicy. But this is also what makes baking with fresh strawberries a bit tricky.
All that juiciness makes for a delicate flavor that doesn’t always come through when the berries are just one component of a dish.
For my Strawberry Filled Cupcakes I wanted a filling that has great strawberry flavor that comes through loud and clear.
The best way to intensify the berry taste and make the filling less perishable is by cooking the berries with some sugar. Basically, making a quick preserve.
When I was recipe testing Strawberry Hand Pies I compared cooking strawberries on the stove top and roasting them in the oven.
Roasted berries have a more intense flavor and the fruit remains chunky texture rather than breaking down.
So now that we have a homemade strawberry filling, let’s put it into super soft vanilla buttermilk cupcake. To add a beautiful and decadent final touch, we’ll make a strawberry buttercream frosting.
These little gems are so tasty and so pretty. Even better, each of the components can be made ahead for easy entertaining.
Ingredients
Strawberry Filling
Cupcake Batter
Frosting
Ingredient Notes
- Fresh Strawberries – If you get a hold of local, vine ripened strawberries by all means use those for this recipe. I tested this recipe using out of season berries from the market with good results.
- Cake Flour – I like to use bleached cake flour for the softest and most tender cupcakes. Unbleached cake flour is also a good choice. As a last option, use all purpose flour to make the cake flour substitute in this post.
- Buttermilk – Acidic buttermilk tenderizes the cake and adds a beautiful flavor.
- Oil – Cupcakes made with oil are softer than those make with butter.
- Egg Whites – If you use carton egg whites make sure the label says they can be used for making meringue. Frozen fresh whites are fine to use.
Process Photos
See the recipe card for detailed measurements and instructions.
Strawberry Filling
- Toss the strawberries with sugar and spread them out onto a parchment or silicone mat lined baking sheet.
- Half way through baking, mix the berries so they roast evenly.
- The berries are ready when they’re soft and the juice is thickened. Cool completely.
- Set aside 3/4 cup of the berries for the filling. Puree the remaining berries in a small food processor. If you don’t have a small processor, mash the berries with a fork to break them down.
Cupcakes
- Sift the dry ingredients.
- Combine the wet ingredients in a large mixing bowl or the bowl of a stand mixer. Use the paddle attachment of the stand mixer or hand mixer and beat the ingredients until they are smooth and emulsified.
- Add the flour to the batter and mix to combine.
- Use a scoop or small measuring cup to divide the batter among 12 cupcakes.
Frosting
- Combine the egg whites, sugar and salt in a mixing bowl. Whisk the whites over simmering water until they reach 160F. This kills any bacteria in the egg whites.
- Whip the whites to stiff peak and they are cooled to about 80F.
- Add the butter a tablespoon at a time.
- Whip until light and airy.
- Add the strawberry puree to the buttercream.
- Whip until the buttercream comes together and is light and fluffy.
Frosting Alternatives
I tested these cupcakes with three different types of frosting; Swiss Meringue, American Buttercream and Whipped Cream. Meringue buttercream was my favorite because I think it carries the strawberry flavor the best. You can add strawberry puree to American Buttercream for a sweeter topping or to whipped cream for a light and subtle finish.
Assembly
- Use a small paring knife to cut a 1″ wide by 1″ deep hole in the center of each cupcake.
- Put a tablespoon of filling into each cupcake.
- Pipe or spread a generous dollop of frosting onto each cupcake. Slice 6 strawberries in half. Top each cupcake with a strawberry half.
Work Ahead Tips
- The roasted strawberries can be made 1 day ahead and held in the refrigerator.
- The cupcakes can be baked 1 day ahead and stored in an air tight container at room temperature. Do not refrigerate the baked cupcakes as the refrigerator speeds up the staling process.
- The meringue frosting can be made ahead and held at room temperature for 1 day. The frosting can be held for 2-3 days in the fridge or you can freeze it for up to a 1 month. Bring the buttercream back to room temperature and rewhip before using.
Storage
The assembled cupcakes will keep for 1 day at room temperature or for 2 days in the refrigerator. Bring them back to room temperature before serving.
If you love this recipe as much as I do, I’d really appreciate a star rating and a quick comment. Ratings and comments help my recipes show in search results. Thanks!
Strawberry Filled Cupcakes
Ingredients
Strawberry Filling
- 1 lb strawberries (hulled)
- 3 oz granulated sugar (⅓ cup)
Cupcake Batter
- 6 oz cake flour (1 ¼ cups, see note)
- ½ teaspoon baking powder
- ¼ teaspoon table salt
- ¼ teaspoon baking soda
- 8 oz granulated sugar (1 cups)
- 4 oz vegetable oil (½ cup)
- 2 large eggs
- 4 oz buttermilk (½ cup)
- 1 teaspoon vanilla extract
Frosting
- 4 oz granulated sugar (½ cup)
- 3 large egg whites
- ¼ teaspoon cream of tartar
- ⅛ teaspoon table salt
- 8 oz unsalted butter (room temperature)
- 4 oz strawberry puree
- 1 teaspoon lemon juice
Assembly
- 6 oz roasted strawberries
- 6 strawberries
Instructions
Make the Strawberry Filling
- Preheat the oven to 375 °F °F. Cut 1 lb strawberries in halves (or quarters if they're very large). In a bowl, toss the berries with 3 oz granulated sugar.
- Transfer the berries onto a parchment lined sheet pan. (Keep the bowl to receive the roasted berries.) Bake for 20 minutes until the berries are fragrant and the juices are bubbling.
- Transfer the berries back to the bowl and allow them to cool completely. Reserve 3/4 cup of berries (6 oz) for filling the cupcakes. Puree the remaining berries in a small food processor or smash them with a fork. The berries can be prepared up to a day ahead.
Bake The Cupcakes
- Reduce the oven temp to 350 °F. Line a 12-cup muffin pan with cupcake liners.
- Sift 6 oz cake flour, ½ teaspoon baking powder, ¼ teaspoon table salt, and ¼ teaspoon baking soda into a small bowl and set aside.
- Combine 8 oz granulated sugar, 4 oz vegetable oil, 2 large eggs, 4 oz buttermilk and 1 teaspoon vanilla extract in a mixer bowl. Mix on medium speed to combine the ingredients. Continue mixing for 2-3 minutes to emulsify the ingredients. With the mixer running on low, add the dry ingredients.
- Use a scoop to divide the batter evenly between the cups. Bake until the top springs back when lightly pressed, 12-15 minutes. Cool completely before filling.
Make The Frosting
- In a large mixing bowl, combine 4 oz granulated sugar, 3 large egg whites, ¼ teaspoon cream of tartar and ⅛ teaspoon table salt. Set the bowl over a pan of barely simmering water, making sure the bottom of the bowl doesn't touch the water. Stir the mixture until the temperature reaches between 160 °F °F.
- Remove the bowl from the heat and whip the whites on high speed until stiff peaks form and the whites are cooled to about 80 °F °F.
- When the whites have cooled, with the mixer running on medium, add 8 oz unsalted butter. Increase the speed to medium high and whip until the buttercream comes together and it light and fluffy.
- Reduce the mixer to low speed. Add 4 oz strawberry puree and 1 teaspoon lemon juice. Beat on medium high until light and fluffy, about 3-4 minutes.
Assembly
- Use a small serrated knife and/or a melon scooper to carve a 1" wide by 1” deep cavity in the middle of each cupcake. Divide 6 oz roasted strawberries amongst the cupcakes.
- Pipe or spread a generous dollop of frosting onto each cupcake. Slice 6 strawberries in half. Top each cupcake with a strawberry half.
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.