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vanilla cupcakes filled with strawberry

Vanilla Cupcakes With Strawberry Filling

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Prep Time 25 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 13 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin/cupcake pan
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Small saucepan
  • 1 paring knife or apple corer
  • 1 piping bag or zip-top bag (for filling and/or frosting)
  • 1 wire cooling rack

Ingredients
  

  • 1 1/2 cup fresh strawberries finely chopped
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoon water
  • 1 1/2 cup all-purpose flour leveled
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 1/2 cup whole milk room temperature
  • 1/4 cup sour cream room temperature
  • 1 cup unsalted butter softened
  • 3 cup powdered sugar sifted
  • 1 2–3 tbsp heavy cream or milk
  • 1 1/2 teaspoon vanilla extract
  • 1/8 teaspoon fine salt

Instructions
 

  • Add chopped strawberries, granulated sugar, and lemon juice to a small saucepan and place over medium heat, stirring occasionally.
  • Whisk together cornstarch and water in a small bowl until smooth.
  • Pour the cornstarch mixture into the strawberries, stir, and cook for 3–5 minutes until thick and jammy, then remove from heat and cool completely.
  • Preheat the oven to 350°F (175°C) and line the muffin pan with paper cupcake liners.
  • In a medium bowl, whisk together flour, baking powder, and salt, then set aside.
  • In a large bowl, beat softened butter and granulated sugar with a mixer on medium speed for 2–3 minutes until light and fluffy.
  • Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
  • In a separate bowl, whisk together milk and sour cream until smooth.
  • Add one-third of the dry ingredients to the butter mixture and mix on low just to combine.
  • Add half of the milk mixture and mix briefly, then repeat with another third of the dry ingredients, the remaining milk mixture, and finish with the last third of the dry ingredients, mixing only until just combined.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake for 16–18 minutes until the tops spring back lightly to the touch and a toothpick inserted in the center comes out clean.
  • Transfer the pan to a wire rack and let the cupcakes cool in the pan for 5 minutes.
  • Remove cupcakes from the pan and cool completely on the wire rack, about 25 minutes.
  • While cupcakes cool, prepare the buttercream by beating softened butter on medium-high speed for 2 minutes until creamy and pale.
  • Gradually add powdered sugar, 1 cup at a time, mixing on low until incorporated, then increasing to medium.
  • Add vanilla extract, salt, and 2 tablespoons of heavy cream, then beat on medium-high for 2–3 minutes until fluffy, adding an extra tablespoon of cream if needed for a smooth piping consistency.
  • Once cupcakes are completely cool, use a paring knife or apple corer to cut a small 1-inch-wide, 1-inch-deep hole in the center of each cupcake, saving the top plugs.
  • Spoon or pipe cooled strawberry filling into each cavity, filling almost to the top.
  • Place the saved cake plugs back over the filling, gently pressing to level with the cupcake top.
  • Transfer buttercream to a piping bag and pipe swirls on top of each cupcake, or spread with an offset spatula.
  • Optionally, garnish with a small fresh strawberry or strawberry slice on each frosted cupcake.

Notes

For best results, make sure all refrigerated ingredients are at room temperature so the batter emulsifies smoothly, and avoid overmixing after adding the flour to keep the cupcakes tender. Let the strawberry filling cool fully before using so it doesn’t melt the centers or the frosting, and if it seems too loose, cook it a bit longer to thicken. If your buttercream feels too soft to pipe, chill it for 10–15 minutes and rewhip briefly, and if too stiff, add cream a teaspoon at a time. Store filled and frosted cupcakes in an airtight container in the fridge for up to 3 days, bringing them back to room temperature before serving for the best flavor and texture.
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