The first time I made these strawberry filled cupcakes I expected a simple summer treat and got a crowd favorite instead.
They bake up tender, pink-tinged, and moist with a bright strawberry center that cuts through the sweet buttercream.
If you want an easy recipe that reads like a bakery classic but bakes in your home oven, this is it.
Try pairing them with a cold glass of milk or low-acid coffee for balance.
Why You’ll Love This Recipe
- Bright strawberry flavor from fresh puree, not artificial extract.
- Light crumb that stays moist for days.
- Easy to assemble and perfect for make-ahead parties.
- Frosting-ready once cooled, so decorating is straightforward.
- Adaptable for dietary swaps and seasonal fruit.
The texture is soft and tender, with a slightly springy crumb from the right balance of flour, eggs, and baking powder. The strawberry puree adds moisture and a fresh-fruit note without weighing the cupcakes down. A classic vanilla buttercream crowns each cake, offering a creamy contrast to the fruity interior and making each bite balanced rather than overly sweet.
"These cupcakes vanished at my book club — everyone asked for the recipe. Perfectly moist with a genuine strawberry taste." — 5★ reader review
Key Ingredients
Fresh strawberries (pureed) — Fresh berries are the soul of these cupcakes. They give real fruit acidity and aroma that canned jam can’t match. Use ripe, fragrant strawberries; if they’re out of season, thawed frozen berries work well but strain excess liquid.
Unsalted butter, softened — Butter contributes flavor, structure, and a tender crumb. Unsalted lets you control seasoning and salt level. I prefer European-style butter for its higher butterfat if you want an extra-rich edge.
All-purpose flour — This recipe relies on AP flour for structure without being heavy. For a lighter cake, sift your flour and avoid overmixing to keep gluten development minimal.
Vanilla buttercream frosting — A classic topper that complements the strawberry center. A simple butter-sugar-vanilla ratio ensures it pipes well and doesn’t clash with the fruit. If using store-bought frosting, choose one labeled "real butter" for best flavor.
Full ingredient list:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh strawberries, pureed
- 1 cup vanilla buttercream frosting
I often keep a few related recipes bookmarked for inspiration, like this twist on chocolate-strawberry cupcakes I referenced when playing with frosting flavors: chocolate-strawberry cupcakes.
Step-by-Step Instructions
Step 1: Prep the oven and pan
Preheat your oven to 350°F (175°C). Line a standard 12-cup cupcake pan with paper liners.
This ensures even baking and easy removal.
Pro Tip: Line the pan the moment you start so the oven is ready as soon as batter is mixed.
Step 2: Cream butter and sugar
In a mixing bowl, beat the softened butter with the granulated sugar until light and fluffy.
This takes about 2–3 minutes with an electric mixer on medium speed.
Pro Tip: Scrape down the bowl once; you’ll know it’s ready when the mixture is pale and airy.
Step 3: Add eggs
Add the eggs one at a time, beating well after each addition to fully incorporate air and keep the emulsion stable.
This step helps the cupcakes rise evenly and gives a tender crumb.
Pro Tip: If the batter looks curdled after eggs, add a tablespoon of flour and mix briefly—this brings it back together.
Step 4: Incorporate milk and strawberry puree
Mix in the milk and the fresh strawberry puree until combined.
The puree adds moisture and a true strawberry note to the batter.
Pro Tip: For consistent color and texture, puree strawberries in a blender and strain only if you want a very smooth batter.
Step 5: Combine dry ingredients
In another bowl, whisk together the flour, baking powder, and salt, then gradually add these dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to keep the cupcakes tender.
Pro Tip: Stop mixing when you no longer see streaks of flour; small lumps are fine and help prevent toughness.
Step 6: Fill liners and bake
Fill each cupcake liner about two-thirds full with batter.
This level allows room for rise without overflowing.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Pro Tip: Rotate the pan halfway through baking for even color, especially if your oven has hot spots.
Step 7: Cool and frost
Allow cupcakes to cool completely before frosting; warm cakes will melt the buttercream.
Top each cooled cupcake with vanilla buttercream and garnish with a fresh strawberry slice if desired.
Pro Tip: Chill cupcakes briefly (10–15 minutes) if your kitchen is warm to help frosting hold its shape.
Pro Tip (visual cue): The cupcakes are done when tops spring back gently to the touch and they pull slightly away from the liner edges.
Expert Tips for Success
- Measure flour correctly: Spoon flour into the measuring cup and level with a knife. Too much flour makes cupcakes dense and dry.
- Room-temperature eggs and butter: Cold ingredients don’t emulsify well. Let eggs sit for 15–20 minutes and soften butter until it yields to gentle pressure.
- Puree consistency: Aim for a smooth strawberry puree but not super watery. If berries are very juicy, reduce milk by a tablespoon to maintain batter texture.
- Don’t overmix after adding flour: Overworking the batter develops gluten, and that makes cupcakes tough rather than tender.
- Oven accuracy: Use an oven thermometer to confirm 350°F; many ovens run hot or cold and that affects bake time.
- Use an ice cream scoop to portion batter: A 2-tablespoon or 1/4-cup scoop gives uniform cupcakes that bake evenly.
- Baking powder freshness: If your cupcakes don’t rise well, check the baking powder brand and replace any that are older than six months.
- Cooling and frosting workflow: Transfer cupcakes to a wire rack immediately after removing from oven to prevent condensation and soggy tops.
- Frosting tips: For a cleaner look, chill frosted cupcakes for 10 minutes before transporting. For a glossy finish, lightly brush sliced strawberries with simple syrup.
- Troubleshooting dense cupcakes: Check ingredient temperatures and don’t overmeasure flour. Also ensure eggs were added slowly and batter wasn’t deflated.
I also like to reference complementary dessert ideas occasionally to vary party menus like these chocolate-raspberry cupcakes for guests who want a different flavor profile: chocolate-raspberry cupcakes.
Storage & Freezing
Fridge storage:
Store frosted cupcakes in the refrigerator in an airtight container for up to 3 days. Place a sheet of parchment between layers to prevent sticking.
Before serving, take them out 30–60 minutes to come to room temperature for the best texture and flavor.
Freezer storage:
To freeze unfrosted cupcakes, cool completely and wrap each cupcake tightly in plastic wrap, then place in a freezer-safe bag for up to 3 months.
To freeze frosted cupcakes, flash-freeze on a tray until firm (about 30–45 minutes), then transfer to a container with layers separated by parchment.
Thawing and reheating:
Thaw frozen cupcakes overnight in the refrigerator or at room temperature for a few hours.
For a just-baked feel, warm a thawed cupcake in a 300°F oven for 5–8 minutes, then cool briefly before serving.
If frosting was frozen separately, bring it to room temperature and beat lightly before piping to restore creaminess.
Variations & Substitutions
Strawberry-chocolate swirl:
Fold 2 tablespoons of cocoa powder into 1/4 cup of batter for a simple chocolate swirl. Pipe half the batter, add the cocoa batter, then top with remaining plain batter.
This adds a soft cocoa note that plays nicely with the strawberry core.
Gluten-free swap:
Replace all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. Expect a slightly different crumb but similar flavor.
Check blend specifics; you may need a tablespoon more liquid if the blend is thirsty.
Buttermilk variation:
Swap the 1/2 cup milk for 1/2 cup buttermilk and reduce baking powder to 1 teaspoon while adding 1/2 teaspoon baking soda. This yields a tangier, softer crumb.
Buttermilk accentuates the strawberry brightness.
Vegan adaptation:
Use a commercial egg replacer for the 2 eggs or 1/4 cup applesauce plus 1 tablespoon of ground flaxseed mixed with 3 tablespoons water per egg. Replace butter with vegan stick butter and choose a plant-based milk.
Note: Texture will shift slightly; freeze one test batch to fine-tune.
For other strawberry-forward cookie and dessert ideas, I sometimes look at recipes like these strawberry cookies that inspired my garnish choices: delicious Valentine strawberry cookies.
Frequently Asked Questions
Q: Can I use frozen strawberries instead of fresh?
A: Yes. Thaw frozen strawberries and drain excess liquid if necessary. If the puree is very watery, reduce the milk by a tablespoon to maintain batter consistency. Frozen berries sometimes yield a deeper color but slightly different texture.
Q: How do I make a strawberry filling pocket inside the cupcakes?
A: Bake cupcakes as directed and cool fully. Use a small paring knife or cupcake corer to remove a center plug. Spoon a teaspoon of fresh strawberry compote or thickened puree into the cavity and replace the top. Frost as usual. For a baked-in pocket, you can drop a teaspoon of thick jam in the center of each cupcake batter before baking.
Q: My cupcakes sank in the middle — why?
A: Common causes are underbaking, too much sugar, or opening the oven door too early. Confirm oven temperature and bake until a toothpick comes out clean. Also avoid over-creaming the butter and sugar, as that can incorporate too much air that collapses during cooling.
Q: Can I make mini cupcakes with this batter?
A: Yes. For mini cupcakes, reduce baking time to about 10–12 minutes. Use a smaller scoop and check early; mini sizes bake quickly and can dry out if overbaked.
Q: How do I prevent the frosting from sliding off?
A: Ensure cupcakes are completely cool before frosting. If the kitchen is warm, chill cupcakes briefly to firm the tops. Use a frosting with a slightly higher butter-to-sugar ratio for stability, and pipe from the center outward for even weight distribution.
Final Thoughts
These strawberry filled cupcakes are a reliable, crowd-pleasing recipe that balances fresh fruit brightness with classic vanilla buttercream. They’re straightforward to prepare, easy to adapt, and hold up well for parties or make-ahead treats.
If you try them, please leave a star rating in the recipe card below or pin the recipe to your Pinterest board.
Conclusion
For additional technique ideas and inspiration, I found helpful variations in recipes like Strawberry Filled Vanilla Cupcakes – Bakes by Brown Sugar that explore alternate fillings and piping methods.
If you want a fluffier crumb and an alternate frosting approach, see this take on Strawberry Filled Cupcakes – The Toasty Kitchen.
For a streamlined, user-friendly version and make-ahead tips check out Easy Strawberry Filled Cupcakes – Alpine Ella.
Strawberry Filled Cupcakes
Ingredients
Cupcake Ingredients
- 1.5 cups all-purpose flour Sifted for lighter texture.
- 1 cup granulated sugar
- 0.5 cups unsalted butter, softened Preferably European-style for a richer flavor.
- 2 large eggs Room temperature for better emulsification.
- 0.5 cups milk Can substitute with buttermilk for tang.
- 1.5 teaspoons baking powder Ensure freshness for leavening.
- 0.5 teaspoon salt
- 1 cup fresh strawberries, pureed Use ripe strawberries for best flavor.
Frosting Ingredients
- 1 cup vanilla buttercream frosting Homemade or high-quality store-bought.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a mixing bowl, beat softened butter with granulated sugar until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the milk and fresh strawberry puree until combined.
Baking
- In another bowl, whisk together flour, baking powder, and salt, then gradually add to the wet mixture.
- Fill each cupcake liner about two-thirds full with the batter.
- Bake for 18–20 minutes or until a toothpick inserted comes out clean.
Cooling and Frosting
- Allow cupcakes to cool completely before frosting.
- Top each cooled cupcake with vanilla buttercream and garnish with a fresh strawberry slice if desired.
