There’s nothing better than a batch of homemade strawberry cupcakes, and this easy vanilla and strawberry filling cupcake recipe is the perfect treat for any occasion.

With moist vanilla cupcakes, a fresh strawberry filling, and strawberry buttercream frosting, every bite is packed with real strawberry flavor.

Whether you’re hosting a baby shower or just enjoying the spring season, these cupcakes are a great way to highlight fresh ingredients. They’re simple to make and even easier to enjoy—so grab your measuring cup and bowl of fresh berries!

Baking Deep-Dive: Cake Flour

Cake flour is a type of flour that’s made from soft wheat and has a lower protein content than all-purpose flour, usually around 7-9%. This gives it a finer, softer texture and results in lighter, more delicate cakes and baked goods. Because of its lower protein content, cake flour creates less gluten, which is ideal for soft and tender cakes like angel food or sponge cakes. It’s also great for cookies and other treats where you want a soft, fluffy texture.

If you don’t have cake flour on hand, you can make a substitute by replacing 1 cup of all-purpose flour with 1 cup minus 2 tablespoons of flour, then adding 2 tablespoons of cornstarch. This helps lower the protein content to mimic cake flour.

Ingredients

This recipe calls for ingredients found at most grocery stores. Each one plays a role in making these cupcakes the best part of your dessert table.

• Cornstarch and water: Helps thicken the homemade strawberry filling to the perfect consistency
• Fresh strawberries: Washed, dried, and hulled for a strong strawberry flavor
• Granulated sugar: Enhances the natural sweetness of the strawberries and also helps with structure
• Lemon juice: Balances the flavors and brightens the strawberry puree
• Cake flour: Gives the cupcakes a tender crumb and keeps them light and fluffy
• Baking powder: Helps the cupcakes rise beautifully
• Salt: Enhances the flavors and balances the sweetness
• Canola oil: Keeps the cupcakes moist and soft
• Eggs: Eggs add necessary structure and richness to the cupcake batter
• Vanilla extract and almond extract: Increases the flavor of the cupcakes & frosting
• Whole milk: Ensures a smooth, moist texture with whole-fat content
• Unsalted butter: Room temperature butter blends smoothly for a creamy buttercream frosting
• Powdered sugar: Sweetens and stabilizes the frosting
• Strawberry reduction: Adds natural color and strong strawberry flavor to the frosting

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

1. Swap the cake flour with all-purpose flour and a teaspoon of cornstarch if needed.
2. Swap the canola oil with another neutral oil like melted & slightly cooled coconut oil
3. For a lighter frosting, use whipped cream instead of buttercream.
4. Freeze-dried strawberries that have been turned into powder can be blended into the frosting for extra flavor and color. You can add 2-3 tablespoons as needed.
5. In addition to fresh strawberries as a topping, you can use festive sprinkles or edible flowers

How to Make these Strawberry-Filled Cupcakes

Strawberry Filling

In a medium saucepan over medium heat, add the strawberries, sugar, and lemon juice.

Stir occasionally and let the strawberries release their juices for about 5-7 minutes.

Use a fork or potato masher to break them down as they soften.

In a small bowl, mix cornstarch with cold water until smooth.

Slowly pour the mixture into the saucepan with the berries while stirring constantly.

Let it simmer for 3-5 minutes, stirring frequently, until it thickens to a sauce-like consistency.

Let the reduction cool completely before using.

Vanilla Cupcake Recipe

Preheat the oven to 400°F and line a cupcake pan with paper liners.

In a medium bowl, sift together cake flour, baking powder, and salt.

In a large mixing bowl, mix oil and sugar with an electric mixer for 1 minute.

Add eggs, vanilla extract, and almond extract, then mix until combined.

Add dry ingredients in three parts, alternating with milk, starting and ending with dry ingredients. Do not overmix!

Fill cupcake liners 2/3rds full using a cookie scoop.

Bake for 5 minutes, then reduce oven temperature to 350°F and bake for 10-12 more minutes.

Let the cupcakes cool in the muffin tin for 3 minutes before transferring them to a wire rack.

Strawberry Buttercream Frosting

Using an electric hand mixer, cream butter on medium-high speed for 3 minutes, until light and fluffy.

Sift in powdered sugar, add vanilla extract, salt, and strawberry reduction, and mix on low speed until just combined.

Assembly

Use a cupcake corer or sharp knife to remove the center of each cupcake.

Fill the middle of the cupcake with 1-1.5 teaspoons of fresh strawberry filling.
Optional: Place a small piece of the removed cupcake back on top of the filling to help hold it in place.

Pipe strawberry buttercream over the top of the cupcakes, covering the filling completely. I used a piping bag and an 8B open start decorating tip.

Garnish with fresh strawberries for extra decoration.

Expert Tips

• To get a nice rise on your cupcakes and prevent them from sinking, bake them for 5 minutes at 400°F, then lower the temperature to 350°F and bake for another 9-10 minutes. This helps them rise properly.
• Changing the temperature mid-bake can mess with your cupcakes, so resist the urge to open the oven door until they’re almost done.
• Ever had cupcake liners peel off? It’s all about moisture! To prevent that, take the cupcakes out of the tins as soon as you can. I like flipping the pan over onto the counter as soon as they’re out of the oven, then placing them on a wire rack to cool completely.
• Storing warm cupcakes leads to moisture, which means peeling liners. Make sure they’re fully cooled before storing them in an airtight container.
• Use an ice cream scoop or cookie scoop to fill the cupcake liners—it helps you get the same amount of batter every time, so your cupcakes turn out similar in size.
• Be sure to let the cupcakes cool completely before frosting them.
• If the buttercream is too soft, refrigerate it for 10-15 minutes before piping.

Frequently Asked Questions

How should I store these cupcakes?

Keep them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Can I make these cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day or two in advance and store them in an airtight container at room temperature. Just add the filling and frosting when you’re ready to serve.

Can I freeze these cupcakes?

Absolutely! You can freeze the baked, filled, and frosted cupcakes for up to 3 months. Store them in an airtight container to prevent freezer burn. When ready to serve, thaw overnight in the fridge and let them come to room temperature for about an hour. Add fresh strawberries on the day you plan to serve them.

Can I use a different type of filling for these cupcakes?

Yes, feel free to swap out the strawberry filling for any fruit preserve, chocolate ganache, or even a creamy frosting of your choice! Just keep in mind that different fillings may affect the texture and flavor of the cupcakes.

Why do I use oil instead of butter?

Oil is a liquid fat, which means it helps create a moist and tender crumb. It doesn’t firm up when chilled, like butter does, so cakes made with oil tend to stay soft and moist longer, even after they’ve cooled. As a stable liquid, it mixes more easily into batters, which can make the process quicker and more consistent. 

It’s also less sensitive to temperature changes compared to butter, which needs to be softened before use.

Can I use this method to fill other types of cupcakes?

Yes, you can definitely follow a similar method of filling cupcakes for cupcake flavors! For instance, if you did a chocolate cupcake, you could fill the cavity with a chocolate ganache, nut butter filling, fruit reductions like this recipe, or even creamy marshmallow fluff!

What other icing options would pair well with this recipe if I find buttercream to be too decadent?

Here are some icing options that would pair beautifully: Goat Cheese Frosting, a simple Whipped Cream, or a Swiss Meringue Buttercream

Take a look at this Strawberry Cupcake with strawberry filling video to see this dessert up close!

If you’re in the mood for more cupcakes, check out the links below!

If you make this recipe, please be sure to give it a star rating and leave a comment below!