Strawberry Filled Cupcakes with Cream Cheese Frosting have strawberry jam in the batter and strawberry puree in the center for double the strawberry taste.
Don’t stop there, add freeze dried strawberries to a cream cheese frosting for a triple dose of strawberries – and a beautiful pink color.

Pink strawberry cupcakes on a clear cake platter.

Triple Strawberry Cupcakes with Filling

Strawberry is season is short around here, but you don’t have to wait for Spring to make strawberry filled cupcakes, you can use fresh or frozen strawberries. This strawberry cupcake recipe is bursting with strawberries. There is strawberry jam  and strawberry puree in the cupcake, and the filing has even more fresh/frozen strawberries.

Add freeze dried strawberries to the frosting for the strawberry trifecta! Don’t want to go to the trouble of filling them – leave it out, you will still have an incredibly moist strawberry cupcake with cream cheese frosting. But when you want an over-the-top cupcake, add the creamy strawberry filling for even more strawberry flavor.

Frosted cupcakes with sprinkles.

Three Reasons to Love, Love, Love these Cupcakes

  1. The cake – it’s wonderful all by itself, so if you don’t want to mess with the filling, just make a fabulous strawberry cupcake using strawberry jam and puree. It’s super moist and has a pund of strawberries along with strawberry jam. It’s so much better than vanilla cupcakes.
  2. The filling – concentrated strawberry puree which is basically homemade strawberry jam with eggs.  Since I discovered the cuisipro corer, removing the core is a breeze.  If you don’t have one a melon baller works, as does a spoon. Don’t shy away from stuffed cupcakes, the filling adds so much more flavor and it keeps the cupcake moist.
  3. The frosting – It’s phenomenal. You can frost them with a buttercream frosting but seriously a cream cheese frosting is so much better. Then add freeze dried strawberries and you get a beautiful pink color along with even more strawberry taste.
A filled cupcake cut in half.

Ingredients You’ll need to make the Best Strawberry Filled Cupcakes

Ingredients for strawberry cupcakes.
Cake ingredients.
Ingredients for the strawberry filling.
Filling ingredients.
Ingredients for strawberry frosting.
Frosting ingredients.
  • The basics – eggs, butter, flour, sugar, powdered sugar, cornstarch, baking soda, baking powder, buttermilk, vanilla and lemon juice.
  • Strawberries – fresh strawberries are always a little sweeter, but use frozen more often than fresh for this recipe.
  • Strawberry jam – this is added to the cupcake batter.
  • Freeze-dried strawberries – you can find these in the dried fruit section of the grocery.

Let’s get Organized

Step 1: Make the filling first – it needs to refrigerate for 2 hours

Puree the strawberries. In a saucepan, combine the sugar and cornstarch, strawberries, lemon juice and egg yolks. Cook, whisking the whole time until it thickens, then add the butter and refrigerate.

Strawberries that have been pureed in a bowl.
Puree the strawberries.
The ingredients for strawberry filling in a saucepan.
Add filling ingredients and heat.
Strawberry filling that has thickened in a saucepan.
Whisk until thick.

Step 2: Make some cupcakes

Puree some more strawberries. Use a stand mixer to cream the butter and sugar. Add strawberry jam and eggs. Then add the flour mixture and the pureed strawberries. Fill the muffin tins, I like to use cupcake liners, and bake. Let them cool before removing the core.

Creamed butter and sugar with strawberries in a bowl.
Add strawberry jam to creamed butter and sugar.
Strawberry cake batter in a mixing bowl.
Add the dry ingredients alternating with pureed strawberries.
Cupcake tins filled with batter.
Fill paper lined cupcake tins.

Step 3: Fill the cupcakes

You can use a corer, or a melon baller or a knife and spoon. You want to remove about a tablespoon or so of cake. Don’t take too much cake out or the cupcake won’t stay together.

Cupcakes cored with a melon baller.
Cupcakes cored with a melon baller.
A strawberry cupcake with the core removed
Or use a cupcake corer.

Fill the hole with the cooled filling.

A bowl of strawberry filling.
Fill with cold filling.
Cupcakes filled with strawberry filling.
Fill to the top of the cupcake.

Step 4: Make a strawberry cream cheese frosting

Grind the freeze dried strawberries in a food processor. Add the cream cheese and butter and process until creamy, then add powdered sugar and vanilla.

Ground dried strawberries in a food processor.
Grind the dried strawberries.
Butter and cream cheese with freeze dried strawberries.
Add butter and cream cheese.
Strawberry frosting in a food processor.
Add the powdered sugar and process until smooth.

Frost with a knife or use a piping bag to pipe on a cool design.

Frosted strawberry cupcakes on a platter.

A Few Recipe Tips

  • Use room temperature ingredients when baking.
  • If you are going to use a piping bag and tips to decorate, place the frosting in the refrigerator for 30 minutes or so to let the cream cheese and butter cool down. This will make it easier to get pretty designs.
  • Don’t remove too much of the core of the cupcake or it will fall apart once you’ve taken a bite.
  • Keep the cupcakes refrigerated

How to Store Filled Cupcakes

Filled cupcakes will need to be stored in an airtight container in the refrigerator where they will stay fresh and will not dry out for about 3-5 days. You can also freeze them.

Do you have extra STRAWBERRIES, here are some recipes to try

Strawberry Filled Cupcakes with Cream Cheese Frosting

Strawberry Filled Cupcakes with Cream Cheese Frosting have strawberry jam in the batter and strawberry puree in the center for double the strawberry taste. Don't stop there, add freeze dried strawberries to a cream cheese frosting for a triple dose of strawberries – and a beautiful pink color.
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 24
Calories: 432kcal

Ingredients

  • 1 cup butter softened
  • ¾ cup sugar
  • 1 cup strawberry jam
  • 4 eggs room temp
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 16 ounces fresh/frozen strawberries thawed and pureed
  • ½ cup buttermilk room temp

FILLING

  • 32 ounces fresh/frozen strawberries thawed and drained
  • 1 cup sugar
  • ¼ cup cornstarch
  • 2 tablespoon fresh lemon juice
  • 6 egg yolks lightly beaten
  • ½ cup butter cut into 1 inch pieces

FROSTING

  • 8 ounces cream cheese room temp
  • ½ cup butter room temp
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 cup freeze dried strawberries ground in food processor, about 1/2 cup

Instructions

  • FILLING
  • Puree 32 ounces of fresh or frozen strawberries in a food processor. In a saucepan, combine sugar and cornstarch, strawberry puree, lemon juice and egg yolks. Cook over medium heat, whisking constantly until very thick, about 7-8 minutes. Remove from heat and whisk in butter until melted. Let cool slightly, cover and refrigerate for 2 hours.
  • CAKE
  • Preheat oven to 350º. Line 24 cup muffin tin with paper liners.
  • Puree 16 ounces of fresh or frozen strawberries in a food processor.
  • In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Beat in strawberry jam. Add eggs, one at a time, beating well after each addition.
  • In a medium bowl, combine flour, baking powder, soda and salt. Gradually add flour mixture to butter mixture, alternately with strawberry puree, beginning and ending with flour. Beat until well combined. Add buttermilk beating to combine. Spoon into muffin tins, filling 3/4’s full. Bake for 18-20 minutes or until a toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool completely on wire wrack.
  • FROSTING
  • In a food processor, grind the dried strawberries. Add cream cheese and butter and process until creamy. Add powdered sugar and vanilla and process until smooth.
  • Using a cupcake corer or melon baller, scoop out about 1 tablespoon of cake from the center of each cupcake. Fill with strawberry filling. Top with frosting.

Notes

  • Use room temperature ingredients when baking.
  • If you are going to use a piping bag and tips to decorate, place the frosting in the refrigerator for 30 minutes or so to let the cream cheese and butter cool down. This will make it easier to get pretty designs.
  • Don’t remove too much of the core of the cupcake or it will fall apart once you’ve taken a bite.
  • Keep the cupcakes refrigerated.

Nutrition

Calories: 432kcal | Carbohydrates: 58g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 128mg | Sodium: 284mg | Potassium: 168mg | Fiber: 2g | Sugar: 40g | Vitamin A: 719IU | Vitamin C: 35mg | Calcium: 52mg | Iron: 1mg
Tried this recipe?Mention @easy.southern.desserts or tag #easysoutherndesserts!

I first published this recipe for Strawberry Cupcakes on my Southern food blog Butter and Baggage.

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