Strawberry Filled Cupcakes

There’s something about biting into a cupcake and discovering a surprise burst of fresh strawberry that feels instantly joyful.

These strawberry filled cupcakes are a cozy, bakery-style dessert with fluffy vanilla cake, a bright, jammy center, and swirls of creamy frosting on top.

They’re simple enough for beginners, quick enough for busy days, and absolutely perfect for sweet-tooth fans who love a fruity twist.

I first made them on a hectic Thursday when I needed a last-minute treat for a friend’s birthday. No time for a layer cake, but these came together fast, baked while I tidied the kitchen, and cooling cupcakes filled the house with a warm, buttery aroma.

When my friend bit into that hidden strawberry center, the whole week suddenly felt lighter.

They shine for casual gatherings, Sunday suppers, or late-night cravings when you want something special without a fuss.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright, fresh strawberry flavor in every bite
• Combines fluffy vanilla cake with creamy, tangy frosting
• Creates a surprise jammy center guests will love
• Looks bakery-quality yet uses simple, familiar ingredients
• Makes an impressive make-ahead dessert for parties or holidays

Ingredients

• 1 1/2 cups all-purpose flour — spoon and level for accurate measure
• 1 1/2 teaspoons baking powder — guarantees a light, fluffy crumb
• 1/4 teaspoon fine salt — balances sweetness and flavor
• 1/2 cup unsalted butter, softened — bring to room temp for easy creaming
• 3/4 cup granulated sugar — use standard white sugar for best structure
• 2 large eggs, room temperature — mix in one at a time for a smoother batter
• 2 teaspoons vanilla extract — pure vanilla gives better flavor
• 1/2 cup whole milk, room temperature — don’t use cold milk to avoid curdling
• 1 1/2 cups fresh strawberries, diced small — choose ripe, bright berries
• 2 tablespoons granulated sugar (for filling) — helps the berries release juices
• 1 teaspoon lemon juice — adds brightness and helps thicken the filling
• 1 cup heavy whipping cream, cold — colder cream whips faster and higher
• 4 ounces cream cheese, softened — stabilizes the whipped cream frosting
• 1/3 cup powdered sugar, sifted — prevents lumps in the frosting
• 1 teaspoon vanilla extract (for frosting) — rounds out the creamy flavor
• 6 fresh strawberries, halved (for garnish) — pat dry so they don’t weep on frosting

Step-by-Step Method

Preheat & Prepare Pan

Preheat your oven to 350°F (175°C).

Line a standard 12-cup muffin tin with paper cupcake liners and set it aside.

Gather all ingredients and equipment so everything is within reach.

This preparation step keeps the process smooth and prevents the batter from sitting too long once it’s mixed.

Combine Dry Ingredients

Whisk together the all-purpose flour, baking powder, and fine salt in a medium bowl.

Break up any lumps for an even mixture.

Set the bowl aside.

Properly combining dry ingredients makes certain the baking powder is evenly distributed, helping the cupcakes rise uniformly and bake with a tender, consistent crumb.

Cream Butter & Sugar

Beat the softened butter and granulated sugar in a large mixing bowl using a hand or stand mixer.

Mix on medium speed for 2 to 3 minutes until the mixture is light, pale, and fluffy.

Creaming incorporates air into the batter, which contributes to light, soft cupcakes with a pleasant, tender texture.

Add Eggs & Vanilla

Add the eggs one at a time to the butter mixture.

Beat well after each addition to fully incorporate and avoid curdling.

Mix in the vanilla extract until evenly combined.

Scrape down the sides of the bowl with a spatula to ensure everything is blended smoothly and no streaks of egg remain.

Alternate Dry Ingredients & Milk

Add half of the dry ingredient mixture to the wet ingredients.

Mix on low speed just until combined.

Pour in the room-temperature milk and mix again.

Add the remaining dry ingredients and mix on low until just combined.

Avoid overmixing at this stage to prevent developing too much gluten, which can toughen the cupcakes.

Fill Liners & Bake

Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.

Smooth the tops lightly if needed.

Place the muffin tin in the preheated oven.

Bake for 16 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.

Cool Cupcakes Thoroughly

Transfer the hot pan to a wire cooling rack.

Let the cupcakes cool in the pan for about 5 minutes to set their structure.

Carefully remove them from the tin and place directly on the rack.

Allow them to cool completely for about 25 minutes before filling or frosting to prevent melting and tearing.

Cook Strawberry Filling

Combine the diced strawberries, 2 tablespoons granulated sugar, and lemon juice in a small saucepan.

Cook over medium heat, stirring occasionally.

Let the strawberries release their juices and thicken slightly, about 5 to 7 minutes.

Remove from heat.

Lightly mash if needed, then let the filling cool completely before using in the cupcakes.

Beat Cream Cheese Base

Place the softened cream cheese in a medium mixing bowl.

Beat with a mixer until completely smooth and creamy, with no visible lumps.

This step guarantees a silky texture for the frosting.

Scrape down the sides of the bowl as you work so everything blends evenly and the frosting stays uniform.

Whip Cream & Sweeten

Add the cold heavy whipping cream, sifted powdered sugar, and vanilla extract to the bowl with the cream cheese.

Beat on medium-high speed until stiff peaks form.

The frosting should hold its shape well on the beaters.

Don’t overbeat, or it may turn grainy.

Proper whipping gives volume and stability.

Chill the Frosting

Place the bowl of whipped cream cheese frosting in the refrigerator.

Chill for at least 15 minutes to firm it slightly.

This resting time improves piping consistency and helps the frosting keep its shape on the cupcakes.

Keep the frosting chilled until you’re ready to fill the piping bag and decorate.

Core the Cupcakes

Once cupcakes are fully cool, use a paring knife or small melon baller to cut a small cone-shaped piece from the center of each cupcake.

Work gently to avoid tearing the sides.

Set the removed pieces aside.

Leave enough cake around the edges so the cupcakes remain sturdy when filled and frosted.

Fill with Strawberry Mixture

Spoon about 1 to 2 teaspoons of the cooled strawberry filling into each cavity.

Gently press the filling down with a teaspoon so it sits neatly inside.

Avoid overfilling to prevent it from oozing out.

If desired, trim the tip from each cupcake plug and place a thin piece back on top to lightly seal.

Pipe Frosting Generously

Transfer the chilled frosting to a piping bag fitted with your preferred round or star tip.

Pipe swirls over the top of each filled cupcake, starting from the outer edge and spiraling inward and upward.

Apply steady pressure for even lines.

The frosting should fully cover the filled center and create a decorative finish.

Garnish & Serve

Top each frosted cupcake with a fresh strawberry half for a pretty garnish.

Press it gently into the frosting so it adheres.

Refrigerate cupcakes if not serving within 1 to 2 hours to keep the cream stable.

Before serving, let them sit at room temperature for about 10 minutes for the best texture and flavor.

Ingredient Swaps

• Flour: Use a 1:1 gluten‑free all‑purpose blend for gluten‑free cupcakes; or swap up to ½ cup with almond flour for a slightly denser, nutty cake.
• Dairy: Replace butter and milk with vegan butter and any neutral plant milk; for frosting, use coconut cream and vegan cream cheese or a firm dairy‑free yogurt.
• Sugar: Coconut sugar or light brown sugar can replace granulated sugar in the batter; use powdered coconut sugar (blended) in place of powdered sugar.
• Strawberries: Substitute raspberries, cherries, or diced peaches if strawberries aren’t available; use an equal amount of good-quality berry jam instead of cooking fresh filling.

You Must Know

– Make-Ahead – For easiest assembly, store unfrosted, unfilled cupcakes airtight at room temp up to 24 hours, and keep the strawberry filling and whipped cream frosting covered in the fridge for the same time.

Fill and frost within 2 hours of serving, then chill and let sit 10 minutes at room temp for the best texture.

Serving Tips

• Serve on a white platter to highlight the pink filling and berry garnish.
• Pair with chilled sparkling rosé or lemonade for a light, festive touch.
• Add a drizzle of strawberry sauce on the plate under each cupcake.
• Serve alongside a bowl of fresh mixed berries for a simple dessert spread.
• For parties, display on a tiered stand with extra halved strawberries scattered around.

Storage & Make-Ahead

Store cupcakes in an airtight container in the fridge for up to 3 days.

For best texture, add fresh strawberry garnish right before serving.

You can bake cupcakes and make the filling a day ahead, then fill and frost later.

These cupcakes don’t freeze well due to the whipped-cream frosting.

Reheating

Reheat leftover cupcakes gently: remove frosting, then warm cake in a 300°F oven or a low-power microwave in short bursts.

Loosen chilled filling briefly at room temperature, not on stovetop.

Cupcakes in American Celebrations

Once you’ve figured out how to gently warm leftovers without wilting the frosting, it’s easy to see why these strawberry filled cupcakes steal the show at so many American celebrations.

I’ve carried trays of them into backyard Fourth of July parties and watched everyone abandon the store‑bought sheet cake in seconds.

At birthdays, the hidden strawberry center always feels like a small surprise gift. Kids bite in, see that bright red filling, and immediately compare who got “the juiciest one.”

I love setting them out at baby showers too—soft vanilla crumb, blushing berries, and a swirl of cream that looks like little party hats. Wherever I bring them, they turn casual gatherings into something that feels just a bit more special.

Final Thoughts

Give these strawberry filled cupcakes a try and see how quickly they disappear—they’re just the right mix of fluffy cake, bright berry filling, and creamy frosting.

Feel free to tweak the flavors with a splash of almond extract, extra lemon, or even a mix of berries to make them your own.

Frequently Asked Questions

Can I Turn This Recipe Into a Layered Strawberry-Filled Cake Instead of Cupcakes?

Yes, you can. I’d bake the batter in two greased 8‑inch rounds, then cool, split, and layer with that glossy strawberry filling and swoopy cream‑cheese whipped frosting—like a bakery birthday cake at home.

How Can I Adapt These Cupcakes for Gluten-Free or Dairy-Free Diets?

You can swap in a good 1:1 gluten‑free flour blend and dairy‑free butter, milk, and cream cheese. I’ve done this for friends; the cake stayed tender, and the berry filling still burst like summer.

What’s the Best Way to Transport These Cupcakes Without Ruining the Frosting?

I’d chill the frosted cupcakes first, then tuck them into a snug cupcake carrier. I avoid tall swirls, drive like I’m carrying glass, and wedge a towel underneath so the carrier doesn’t slide.

How Do Altitude or Humidity Changes Affect Baking These Cupcakes?

Altitude makes them rise faster and dry out; humidity can make them dense and sticky. I’d add extra flour, reduce leavening slightly, and bake a bit shorter, watching for golden tops and springy centers.

Can I Use Frozen Strawberries for Both the Filling and Garnish?

Yes, you can, but I’d only use frozen for the filling. I thaw, drain, and simmer them longer. For garnish, I prefer fresh berries so they don’t look dull, icy, or weep on top.