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Easy Vanilla and Strawberry Filling Cupcake Recipe
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Easy Vanilla and Strawberry Filling Cupcake Recipe

5 from 1 vote
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.
Prep Time35 minutes
Cook Time15 minutes
Total Time50 minutes
Servings: 22 cupcakes

Equipment

  • 1 Electric mixer
  • 2 cupcake tins
  • 22 cupcake liners

Ingredients

Fresh Strawberry Filling

  • 3 ¾ cup fresh or frozen strawberries if fresh: washed, dried, and without top leaves
  • 3 tablespoons granulated sugar
  • 1/2 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Vanilla Cupcakes

  • 2 ½ cups cake flour spooned and leveled
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 ½ cups granulated sugar
  • 3/4 cup vegetable oil
  • 3 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup full-fat milk room temperature

Strawberry Buttercream Frosting

  • 1 ¼ cup unsalted butter room temperature
  • 5 ½ cups powdered sugar spooned and leveled
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon salt
  • 1/2 cup strawberry reduction (from the above recipe)

Instructions

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.
    3 ¾ cup fresh or frozen strawberries , 3 tablespoons granulated sugar, 1/2 tablespoon lemon juice
  • 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.
    1 tablespoon cornstarch, 1 tablespoon water
  • 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 tin with paper liners.
  • In a medium bowl, sift together cake flour, baking powder, and salt.
    2 ½ cups cake flour, 3 teaspoons baking powder, 1/2 teaspoon 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.
    1 ½ cups granulated sugar, 3/4 cup vegetable oil, 3 large eggs, 1 teaspoon pure vanilla extract, 1/2 teaspoon almond extract
  • Add dry ingredients in three parts, alternating with milk, starting and ending with dry ingredients. Do not overmix!
    1 cup full-fat milk
  • 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.
    1 ¼ cup unsalted butter
  • Sift in powdered sugar, add vanilla extract, salt, and strawberry reduction, and mix on low speed until just combined.
    5 ½ cups powdered sugar, 1 teaspoon pure vanilla extract, 1 teaspoon salt, 1/2 cup strawberry reduction (from the above recipe)

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.
    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.

Notes

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

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.
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