Strawberry Filled Cupcakes - Ginger Snaps Baking Affairs (2024)

These strawberry filled cupcakes are soft and moist vanilla cupcakes that have a fresh strawberry jam filling and are topped with my favorite strawberry buttercream frosting. This is a perfect cupcake to make during strawberry season!

These strawberry filled vanilla cupcakes are bursting with fresh strawberries in every bite! The homemade strawberry filling is not only easy to make, but requires just 4 ingredients.

I used my easy vanilla cupcakes as the vessel to fill with the sweet and delicious strawberry preserves. Plus, the strawberry frosting is also made with strawberry puree, giving it the best flavor!

For even more of my favorite strawberry desserts, check out these: strawberry cupcakes, naked strawberry cake, and strawberry crunch cheesecake.

Why You'll Love These Cupcakes

• They have astrong strawberry flavor.
• The fresh strawberry filling is100% homemade.
• All you need aremixing bowlsto make the cupcake batter.
• They're topped with thebest strawberry buttercream.
• They're aperfect treatto have during the spring and summertime!

Cupcake recipes that have a filling in the middle are some of my favorites!

Just like with my strawberry and cream cupcakes, the filling is super easy to make and takes these vanilla cupcakes up a level in flavor!

Ingredients Needed

Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.

• Flour:I used all purpose flour.
• Oil:You can use either vegetable oil or canola.
• Eggs:Adding an extra egg white helps the cupcakes to be more light and fluffy.
• Yogurt:Use either plain or vanilla yogurt. You could also use sour cream.
• Vanilla Extract:Be sure to usepure vanilla extract. No imitation. You could also use vanilla bean paste.
• Lemon Juice:​You can use either fresh or store bought.
• Strawberries:I used fresh. You could use frozen for the filling and even freeze-dried strawberries for the frosting. Here's my strawberry frosting recipe using freeze-dried.
• Unsalted Butter:Room temperature butter is used for the frosting.

Instructions

Here are the step by step instructions on how to make these strawberry jam filled cupcakes.

Step 1: Strawberry jam.In a medium saucepan over medium heat, mix together the pureed strawberries, sugar, lemon juice, and corn starch using a rubber spatula. Occasionally stir, and cook until thickened.

Transfer to a small bowl and chill in the refrigerator.

Step 2: Dry ingredients.In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Wet ingredients.In a large bowl, whisk together the sugar, oil, egg, egg white, yogurt, and vanilla extract until combined.

Step 4: Combine the ingredients.Alternate adding the flour mixture and the milk to the wet ingredients (flour, milk, flour), whisking just until everything is combined.

Step 5: Bake.Fill the cupcake liners ⅔ of the way full and bake for 15-20 minutes. Let the cupcakes cool for 10 minutes in the pan before transferring them over to a cooling rack.

Strawberry Buttercream Frosting

In a food processor, puree the strawberries. You should have about ¼ cup.

In a large bowl of a stand mixer using the paddle attachment, cream butter on medium-high speed until smooth.

Add the powdered sugar, pureed strawberries, and vanilla extract and mix on low speed until combined.

Then increase to high speed and beat until smooth and fluffy.

PRO TIP! Scrape down the sides of the bowl after each mix to ensure all of the butter has incorporated into the frosting.

​How To Fill Cupcakes

Make sure the cupcakes have completely cooled before assembling and decorating.

Use a piping tip to carefully cut out the centers. Use a spoon or piping bag and fill the center of each cupcake.

Place the frosting in a piping bag and frost the cupcakes. I used theWilton 6Bpiping tip.

Add a half of a strawberry to the top of the cupcakes before serving.

Recipe Variations

• Frosting:​ These cupcakes would also be amazing with my simple vanilla buttercream or even a strawberry cream cheese frosting.
• Chocolate Cupcakes:​ If you prefer chocolate cupcakes, you can definitely swap out the vanilla cupcakes for chocolate. Just follow this recipe instead!

Storage Tips

Keep any leftover cupcakes in an airtight container in the refrigerator for up to 5 days.

Do not leave out at room temperature for more than 24 hours because of the fresh strawberry filling.

Expert Baking Tips

• Strawberry Filling:I suggest making the Strawberry jam first, that way it has plenty of time to cool while the cupcakes are baking.
• Measuring Flour:To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
• Cupcake Batter:Fill the cupcake liners ⅔ of the way full, which is just under 3 tablespoons of batter.
• Assembling:Use a piping tip to carefully core out the centers of each cupcake. Then pipe or scoop in the jam into each hole.

Recipe FAQs

If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me onInstagramand check out myPinterestfor even more recipe ideas.

It brings me so much joy to see you make my recipes. 🙂

Happy Baking!

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