Vanilla Cupcakes With Strawberry Filling

There’s something about peeling back a cupcake wrapper and seeing a surprise burst of pink that makes any day feel a little brighter.

These vanilla cupcakes with strawberry filling are a cozy, comforting dessert—soft, golden crumbs, a whisper of vanilla in the air, and a glossy, jewel-toned center that’s sweet and slightly tangy.

They’re simple enough for beginners, quick enough for busy weeknights or last-minute cravings, and fun for families and sweet-tooth fans alike.

I still remember a rainy Tuesday when a friend dropped by unexpectedly, drained from a hard day. I’d a batch of these cooling on the counter; we bit into the tender cakes, strawberry filling spilling onto our plates, and the room instantly felt warmer, lighter.

These cupcakes shine at birthday parties, Sunday suppers, casual gatherings, or whenever you need a pick-me-up dessert without hours in the kitchen. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright, fresh strawberry flavor in every soft vanilla bite
• Creates a stunning bakery-style look with minimal decorating skills needed
• Balances tender, moist crumb with luscious jammy fruit center
• Uses simple, familiar ingredients you likely already keep on hand
• Adapts easily for parties, holidays, or casual weeknight desserts

Ingredients

• 1 1/2 cups fresh strawberries, finely chopped — ripe, sweet berries give the best flavor
• 1/4 cup granulated sugar — helps the filling set and sweeten the berries
• 1 tbsp lemon juice — brightens the strawberry flavor
• 1 tbsp cornstarch — thickens the filling so it’s not runny
• 2 tbsp water — for dissolving the cornstarch smoothly
• 1 1/2 cups all-purpose flour, leveled — measure carefully for a tender crumb
• 1 1/2 tsp baking powder — ensures the cupcakes rise properly
• 1/4 tsp fine salt — balances sweetness and enhances flavor
• 1/2 cup unsalted butter, softened — room temperature for easy creaming
• 3/4 cup granulated sugar — for sweetness and structure
• 2 large eggs, room temperature — blend more evenly into the batter
• 2 tsp vanilla extract — use pure vanilla for best taste
• 1/2 cup whole milk, room temperature — adds moisture and richness
• 1/4 cup sour cream, room temperature — keeps cupcakes soft and tender
• 1 cup unsalted butter, softened — forms the base of the buttercream
• 3 cups powdered sugar, sifted — sifting prevents lumpy frosting
• 2–3 tbsp heavy cream or milk — adjust for smooth, pipeable consistency
• 1 1/2 tsp vanilla extract — flavors the buttercream
• 1/8 tsp fine salt — cuts sweetness and rounds out flavor

Step-by-Step Method

Make the Strawberry Filling

Cook chopped strawberries, sugar, and lemon juice over medium heat. Stir occasionally until juicy.

Whisk cornstarch with water until smooth, then pour into the pan. Stir and cook 3–5 minutes until thick and jammy. Remove from heat and let the filling cool completely before using so it thickens properly and doesn’t melt the cupcake centers.

Prep the Oven and Pan

Preheat oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners, pressing each one firmly into the cups. Set the pan aside.

Make certain your ingredients—especially butter, eggs, milk, and sour cream—are at room temperature so they blend smoothly and help create fluffy, tender cupcakes.

Mix the Dry Ingredients

Whisk flour, baking powder, and salt together in a medium bowl. Break up any lumps.

Combine thoroughly so the leavening is evenly distributed. Set the bowl aside. Keeping the dry mixture uniform helps your cupcakes rise evenly and maintain a light texture. Don’t add wet ingredients to this bowl yet.

Cream Butter and Sugar

Beat softened butter and granulated sugar in a large bowl with a mixer on medium speed. Mix 2–3 minutes until the mixture looks pale and fluffy.

Scrape down the bowl as needed. Proper creaming incorporates air, giving the cupcakes structure and a tender crumb. Don’t rush this step.

Add Eggs and Vanilla

Add eggs to the butter mixture one at a time. Beat well after each addition until fully incorporated.

Mix in vanilla extract until evenly distributed. Scrape the sides and bottom of the bowl. The batter should look smooth and thick. Avoid overbeating once everything is combined to prevent dense cupcakes.

Combine Milk and Sour Cream

Whisk the milk and sour cream together in a separate bowl until smooth. Make sure there are no lumps of sour cream.

This mixture adds moisture and richness to the cupcakes. Keeping it separate allows you to alternate it with the dry ingredients for a smoother, more stable batter.

Alternate Dry and Wet Additions

Add one-third of the dry ingredients to the butter mixture. Mix on low just until combined.

Add half the milk mixture and mix briefly. Repeat with another third of the dry ingredients, the remaining milk mixture, then the final dry portion. Mix only until just combined to avoid overdeveloping gluten and toughening the cupcakes.

Fill and Bake the Cupcakes

Divide the batter evenly among the 12 liners, filling each about two-thirds full. Smooth tops lightly if needed.

Bake 16–18 minutes, until the tops spring back when gently touched and a toothpick comes out clean. Don’t overbake. Remove the pan to a wire rack and let cupcakes cool 5 minutes in the pan.

Cool the Cupcakes Completely

Transfer cupcakes from the pan to a wire rack. Cool completely, about 25 minutes.

Make certain they’re fully cool before coring and filling, or the centers and frosting may melt. Use this time to finish cooling the strawberry filling and start preparing the vanilla buttercream for topping.

Whip the Buttercream

Beat softened butter on medium-high speed for about 2 minutes until creamy and pale. Gradually add sifted powdered sugar, one cup at a time, mixing on low until incorporated.

Increase to medium after each addition. Add vanilla, salt, and 2 tablespoons cream. Beat 2–3 minutes until fluffy, adding more cream if needed.

Core and Fill the Cupcakes

Use a paring knife or apple corer to cut a small 1-inch-wide, 1-inch-deep hole in each cupcake. Save the top plugs.

Spoon or pipe cooled strawberry filling into each cavity, almost to the top. Avoid overfilling. Place the reserved cake plugs back on, gently pressing to level with the cupcake surface.

Frost and Garnish

Transfer buttercream to a piping bag or use an offset spatula. Pipe swirls or spread a generous layer on each cupcake, covering the filled centers.

If the frosting is too soft, chill briefly, then rewhip. Optionally, top each cupcake with a small fresh strawberry or slice. Chill cupcakes, then bring to room temperature before serving.

Ingredient Swaps

• Use frozen strawberries (no need to thaw fully) instead of fresh; increase cornstarch slightly if they release a lot of liquid.
• For dairy-free cupcakes and frosting, swap butter for vegan butter, milk for any neutral plant milk, and sour cream for a thick dairy-free yogurt.
• Make them egg-free by replacing each egg with 1/4 cup unsweetened applesauce or a commercial egg replacer, understanding the texture will be a bit denser.
• If you don’t have sour cream, use plain Greek yogurt; if you’re out of heavy cream for the frosting, use whole milk and add it slowly so the buttercream doesn’t get too thin.

You Must Know

– Make-Ahead • Components – For smoother timing, prepare the strawberry filling up to 3 days in advance and chill covered, and prepare the buttercream up to 2 days ahead, then bring it to cool room temp (about 68–72°F / 20–22°C) and re-beat 30–60 seconds so it pipes cleanly.

Serving Tips

• Serve on a white platter and garnish each cupcake with a fresh strawberry slice.
• Pair with glasses of cold milk, strawberry milk, or vanilla bean iced coffee.
• Add variety by sprinkling some cupcakes with colorful sprinkles or crushed freeze‑dried strawberries.
• Plate with a drizzle of strawberry sauce and a mint leaf for a dessert‑style presentation.
• For parties, display on a tiered stand with extra strawberries scattered between tiers.

Storage & Make-Ahead

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

Bring to room temperature before serving.

To make ahead, you can refrigerate unfrosted cupcakes and filling separately for 2 days.

Cupcakes (without filling or frosting) freeze well for up to 2 months.

Reheating

Reheat gently to avoid drying.

Microwave 5–10 seconds (unwrapped) just to take the chill off.

Or warm in a 275°F oven 5–8 minutes.

Avoid stovetop to protect frosting.

Cupcakes in Party Culture

Often, cupcakes feel like the heart of a party table, and these vanilla cakes with bright strawberry centers turn that moment into something a little magical.

When I bring a tray of them into a room, I watch shoulders relax and conversations soften; they’re tiny invitations to linger a little longer.

I love how they slip so easily into different celebrations. Picture them:

• Nestled on a tiered stand at a sunlit baby shower
• Lined up like pastel confetti at a birthday table
• Offered on a dessert bar, frosting swirls catching candlelight
• Packed into a box as a sweet, handheld party favor
• Shared late at night, one last bite of vanilla and berry brightness before everyone heads home

Final Thoughts

Give these vanilla cupcakes with strawberry filling a try and see just how impressive (and delicious) they can be with surprisingly simple steps.

Feel free to tweak the flavors—try a different fruit filling or add a touch of citrus zest—to make them your own.

Frequently Asked Questions

Can I Turn This Cupcake Recipe Into a Layered Cake Instead?

Yes, you can. I’d gently double the batter, bake it in two 8‑inch pans, and keep the tender crumb by not overmixing—then tuck that glossy strawberry filling between soft, vanilla‑scented layers.

How Do I Adjust This Recipe for High-Altitude Baking Conditions?

I’d reduce sugar by 2 tablespoons, increase flour by 2–3 tablespoons, and add 1–2 tablespoons extra milk. I’d lower leavening slightly and bake a few minutes less, watching for softly springing, fragrant tops.

Are These Cupcakes Suitable for People With Egg Allergies?

They aren’t suitable as written, since eggs bind the tender crumbs. If you’d like that same soft, vanilla-scented bite, I’d swap in an egg replacer or flax “egg” and test the texture gently.

Can I Make This Recipe Completely Dairy-Free Without Sacrificing Texture?

Yes, you can. I’d use oat milk, vegan butter, and dairy‑free sour cream or yogurt. You’ll still get a tender crumb, rich frosting, and a softly fragrant vanilla aroma curling through your warm, strawberry‑sweet kitchen.

How Can I Calculate Nutritional Information per Cupcake Serving?

You can calculate it by entering each ingredient and yield into a nutrition calculator like Cronometer or MyFitnessPal. I do that, then let the numbers glow back at me—calories, macros, all per cupcake.