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.

Fresh 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

In a small bowl, mix cornstarch with cold water until smooth. Slowly pour the mixture into the saucepan with the berries. Let it simmer for 3-5 minutes. Let the reduction cool completely before using.

Vanilla Cupcake Recipe 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. Add dry ingredient, 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.

Strawberry Buttercream Frosting Using an electric hand mixer, cream butter on medium-high speed for 3 minutes. Sift in powdered sugar, add vanilla extract, salt, and strawberry reduction, and mix on low speed until just combined.

Assemble 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

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.