Strawberry Filled Cupcakes
Moist and tender strawberry filled cupcakes topped with vanilla buttercream, perfect for summer gatherings.
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.
Notes
Store frosted cupcakes in an airtight container in the fridge for up to 3 days. Allow to come to room temperature before serving for best flavor.