Irresistible Strawberry Cupcakes That Taste Like Summer

Imagine biting into a soft, moist vanilla cupcake bursting with sweet strawberry filling and topped with a swirl of luscious pink strawberry buttercream. These Strawberry Cupcakes are not just a treat — they’re an experience. From the first sight of the vibrant red berries perched on top to the surprise jam center inside, these cupcakes bring together beauty and bold flavor in every bite.

Perfect for spring picnics, Valentine’s Day, birthday parties, or just a charming weekend baking project, this recipe combines fresh strawberries and rich, buttery cake to create a dessert that’s as delightful to eat as it is to admire. Whether you’re a beginner baker or a seasoned pro, you’ll find these Strawberry Cupcakes both easy and deeply satisfying to make.

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Ingredients for this Strawberry Cupcakes Recipe

For the cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 ½ tsp vanilla extract
• ½ cup whole milk

For the strawberry filling:

• 1 cup finely chopped strawberries
• 2 tbsp sugar
• 1 tsp lemon juice
• 1 tbsp cornstarch mixed with 1 tbsp water (slurry)

For the strawberry buttercream:

• 1 cup unsalted butter (softened)
• 3 cups powdered sugar
• ½ cup freeze-dried strawberries, finely ground
• 1–2 tbsp heavy cream (as needed for texture)
• 1 tsp vanilla extract

Garnish:

• Fresh whole strawberries

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Step 1: Make the Strawberry Filling

In a small saucepan over medium heat, combine the chopped strawberries, sugar, and lemon juice. Stir gently as the berries begin to release their juices. Once the mixture starts to bubble, add the cornstarch slurry and continue cooking until it thickens into a jam-like consistency. This usually takes 4–5 minutes. Remove from heat and let it cool completely before using.

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Step 2: Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each, followed by the vanilla extract. Alternately mix in the dry ingredients and milk in three parts, beginning and ending with the dry mixture. Mix until just combined.

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Step 3: Bake the Cupcakes

Spoon the batter evenly into the prepared liners, filling each about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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Step 4: Core and Fill the Cupcakes

Once the cupcakes are cool, use a small knife or cupcake corer to remove the center of each cupcake. Spoon about a teaspoon of the cooled strawberry filling into the hollowed-out center, then gently press the removed top back over the filling if desired.

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Step 5: Make the Strawberry Buttercream

In a large bowl, beat the softened butter until smooth and creamy. Gradually add powdered sugar, mixing on low speed. Stir in the ground freeze-dried strawberries and vanilla extract. Add heavy cream a tablespoon at a time until the frosting reaches your desired consistency. Beat on high for an additional 2–3 minutes until fluffy and pink.

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Step 6: Frost and Decorate

Transfer the buttercream to a piping bag fitted with your favorite tip. Pipe tall swirls of strawberry buttercream onto each cupcake. Top with a fresh whole strawberry for an elegant finish.

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Estimated Nutrition

Per 1 cupcake (including filling and frosting):

• Calories: 360
• Fat: 18g
• Saturated Fat: 11g
• Carbohydrates: 46g
• Sugar: 34g
• Protein: 3g
• Fiber: 1g
• Cholesterol: 60mg
• Sodium: 125mg

Nutrition may vary depending on ingredients and portion sizes.

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Frequently Asked Questions

What type of strawberries work best for the filling?

Fresh, ripe strawberries are ideal. You can also use frozen strawberries, but be sure to thaw and drain them before cooking.

Can I use store-bought strawberry jam instead?

Yes, for a quicker option, substitute homemade filling with high-quality strawberry jam. It won’t be as fresh-tasting but still delicious.

Can these cupcakes be made gluten-free?

Absolutely! Use a 1:1 gluten-free flour blend and ensure all other ingredients are gluten-free.

How can I make the frosting more pink without artificial coloring?

Using freeze-dried strawberries gives vibrant color naturally, but you can also blend a bit of beet powder or a touch of raspberry puree.

How far in advance can I make them?

You can bake and fill the cupcakes a day in advance. Frost them the day you plan to serve for the best presentation.

Can I make mini versions of these cupcakes?

Yes, simply reduce the baking time to 10–12 minutes. Keep an eye on them to avoid overbaking.

How do I prevent the cupcakes from sinking in the middle?

Don’t overmix the batter, and be sure your baking powder is fresh. Also, avoid opening the oven door too early.

What piping tip should I use for the frosting?

A large star tip like Wilton 1M creates those beautiful bakery-style swirls you see in the image.

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