Strawberry Cupcakes

A strawberry cupcake in a pink cupcake liner with a tiny sprig of mint on top. More cupcakes are visible in the background of the shot.

These Strawberry Cupcakes are filled with a fresh, sweet strawberry filling, and topped with ultra-fluffy strawberry buttercream frosting. The perfect dessert for any special occasion!

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Keyword: cupcakes, cupcakes with strawberry filling, strawberry cupcakes

Servings:

Calories: 506kcal

Author: Katerina | Easy Weeknight Recipes

Equipment

Ingredients

Cupcake Ingredients:

1¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
⅓ cup plain yogurt, at room temperature
2 teaspoons pure vanilla extract
1 cup whole milk, at room temperature

Strawberry Filling Ingredients:

1½ cups chopped fresh strawberries
½ cup granulated sugar
1 tablespoon cornstarch
1 teaspoon pure vanilla extract

Buttercream Ingredients:

1 cup unsalted butter, at room temperature
2 cups powdered sugar
2 tablespoons cream cheese
2 tablespoons heavy cream
3 tablespoons strawberry filling
1 teaspoon pure vanilla extract
pinch of salt
additional strawberries and/or white chocolate shavings, optional, for garnish.

Instructions

Cupcake Instructions:

Preheat the oven to 350°F.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the plain yogurt and vanilla extract.
Gradually add the flour mixture to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Continue to mix with the mixer until everything is just combined.
Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
Bake the cupcakes for 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool completely.

Strawberry Filling Instructions:

Meanwhile, in a small saucepan, mix together the chopped strawberries, granulated sugar, cornstarch, and vanilla extract. Heat the mixture over medium heat, stirring occasionally until the strawberries are soft and the mixture has thickened, about 5 to 7 minutes.
Remove the mixture from the heat and let it cool completely.
Place the strawberry filling in a piping bag and set aside.

Frosting Instructions:

In a large bowl, cream the softened butter and powdered sugar with an electric mixer until light and fluffy.
Add cream cheese, heavy cream, 3 tablespoons of the strawberry filling, vanilla extract, and salt to the mixture and beat until well combined.
Transfer the frosting to a piping bag fitted with a tip of your choice.

Assembly:

Use a cupcake corer or a knife to create a small hole in the center of each cupcake. Fill each cupcake with the cooled strawberry filling.
Pipe the buttercream on top of each cupcake.
Garnish with fresh strawberries or strawberry slices and chopped white chocolate, if desired. Serve.

Notes

Mixing: The order for mixing these cupcakes may seem a little complex; it's an old-fashioned technique that helps give the cake batter a velvety texture.

Room Temperature Ingredients: Have refrigerated ingredients like eggs, cream cheese, yogurt, and milk at room temperature. This will help them blend smoothly and thoroughly in the batter without overmixing.

Chopping the Strawberries: I recommend chopping the strawberries into smaller pieces so it's easier to eat the cupcakes.

Make a Layer Cake or a Sheet Cake: This recipe can be doubled to make three 8" layers or one 9x13" sheet cake.
Storing: These cupcakes need to be stored in your refrigerator, not on the countertop. Please keep them in an airtight container so they stay fresh. They will keep for up to 5 days.
Freezing: To freeze, cool the cupcakes completely, then wrap each individually in plastic wrap. Put the wrapped cupcakes into a couple of large zip-top freezer bags, and freeze for up to three months. Frosting freezes well in a freezer bag or airtight container for up to 3 months.

Nutrition