Strawberry-Filled Cupcakes with Luscious Cream Filling

Strawberry-filled cupcakes are a delightful treat for any celebration. Fluffy, moist vanilla cupcakes are filled with a fresh strawberry center and finished with your choice of frosting—strawberry, lemon buttercream, cream cheese, or vanilla. These cupcakes are simple to make and always crowd-pleasers.

Fresh strawberry-filled cupcakes are perfect for birthdays, spring gatherings, summer picnics, or anytime you want a bright, fruity dessert. The vanilla cupcakes are tender and moist, and the fresh strawberry filling adds natural sweetness and texture. The recipe is straightforward and uses common pantry ingredients, making it ideal for busy bakers who still want impressive results.

The filling is simple: diced fresh strawberries with a touch of sugar and vanilla. Because the fruit is fresh, the flavor is vibrant and clean—not overly sweet or heavy. These cupcakes pair well with many frostings; try cream cheese for a tangy contrast, lemon buttercream for brightness, or a classic American buttercream for a familiar, comforting finish.

Why you will love these easy stuffed cupcakes

• The cupcake batter is quick and easy to prepare—no mixer required.
• Fresh strawberries shine in the simple homemade filling.
• They’re versatile: choose cream cheese, lemon, vanilla, or berry buttercream to top them.

Ingredients and substitutions

Scroll to the recipe card later in the post for the complete ingredient list and step-by-step instructions.

• All-purpose flour ~ provides structure. If measuring by volume, use the spoon-and-level method for accuracy.
• Baking powder and baking soda ~ help the cupcakes rise.
• Kosher salt ~ balances sweetness and enhances flavor.
• Granulated sugar ~ sweetens the batter.
• Eggs ~ 2 large eggs at room temperature give the best texture.
• Sour cream ~ adds moisture and tenderness; use full fat when possible and bring to room temperature.
• Vanilla extract ~ adds warm, familiar flavor to both cake and filling.
• Milk ~ 1%–whole milk works; use room temperature for best results.
• Unsalted butter ~ melted and cooled for richness.
• Strawberries ~ fresh strawberries are essential for the filling. About 4–5 large strawberries yields roughly ½ cup diced.

To speed up bringing dairy to room temperature, warm them in short bursts in the microwave (10–15 seconds) and stir between bursts. Don’t overheat.

Pro tip: To warm eggs quickly, place them in a bowl of warm tap water for 5–10 minutes.

How to make moist strawberry-filled cupcakes

Begin by melting the butter and letting it cool slightly. Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and kosher salt. In a separate large bowl, whisk the sugar, eggs, vanilla, and sour cream until smooth. Add the milk, then whisk in the cooled melted butter. Fold the dry ingredients into the wet just until combined. The batter will be slightly thick.

Portion the batter evenly among the 12 liners, filling each about two-thirds full. Bake for 16–20 minutes, or until a toothpick inserted near the center comes out mostly clean. Allow cupcakes to cool completely before filling.

How to fill cupcakes

Remove the tops from the cooled cupcakes and chop the strawberries small so they’re easy to bite into—about 4–5 large strawberries. In a small bowl, mix the chopped strawberries with 1 teaspoon granulated sugar (adjust to taste) and ¼ teaspoon vanilla. Let the mixture sit a few minutes to draw out juices.

Use a paring knife, apple corer, or large piping tip to remove a small cone of cake from each cupcake, taking care not to cut through the bottom. Fill each cavity with the strawberry mixture, then replace the cut-out piece (trim it slightly if needed so it fits). Finish with your favorite frosting.

Tips for the best cupcakes

• Use room temperature ingredients. This helps the batter come together smoothly and improves texture.
• Don’t overmix after adding the flour—mix until just combined to keep cupcakes tender.
• To cool quickly: Let cupcakes rest in the pan 5 minutes, transfer to a wire rack for another 5 minutes, then place in the freezer for 5–10 minutes before filling.
• Use good liners to prevent sticking and preserve appearance.
• Use a scoop for even batter portions so cupcakes bake uniformly.
• Don’t overbake; remove when a toothpick has a few moist crumbs for the best moist texture.

Cupcake frosting ideas

• Not-too-sweet vanilla American buttercream
• Lemon buttercream for a bright contrast
• Strawberry Swiss meringue buttercream (made with freeze-dried strawberries)
• White chocolate buttercream or Swiss meringue buttercream
• Cream cheese frosting for a tangy finish

Frequently asked questions

Can I use frozen strawberries?

Fresh strawberries are recommended because frozen berries release extra moisture and can make the filling watery. If using frozen berries, thaw and drain them thoroughly and adjust sugar to taste.

Can I use a different fruit or filling?

Yes—cherries, raspberries, or blackberries would work well. You can also use chocolate ganache, lemon curd, jam, Nutella, or cookie butter if you prefer a non-fruit filling.

How do you decorate cupcakes?

For the swirled look in the photos, a large open star piping tip creates a classic rosette. If you don’t have piping tips, simply spread or swirl the frosting with an offset spatula, the back of a spoon, or a knife.

How to store

Store cupcakes at room temperature in an airtight container for up to one day. Refrigerate up to 3–4 days in an airtight container, though they may dry out more quickly—let them sit at room temperature for about 30 minutes before serving.

Freeze cupcakes in an airtight container for 2–3 months; allow to defrost at room temperature before serving. Freezing with buttercream is fine and convenient for make-ahead desserts.

If you make these Strawberry Filled Cupcakes, please snap a photo and share it—it’s always a joy to see how recipes come to life. Happy baking!

More strawberry desserts to enjoy

• Strawberry Crumb Cake
• Strawberry Lemonade Cookies
• No Bake Mascarpone Cheesecake with Strawberries and Mint
• Strawberry Coconut Chocolate Bars

If you try this recipe, consider leaving a review. Feedback helps improve recipes and inspires others to bake.

Yield: 12 cupcakes

Strawberry Filled Cupcakes

Light, moist vanilla cupcakes filled with fresh strawberry pieces and finished with your choice of buttercream.

Prep Time
15 minutes

Bake Time
20 minutes

Total Time
35 minutes

Ingredients

Cupcakes

• ½ cup unsalted butter, melted and slightly cooled (113g)
• 1 ½ cups all-purpose flour (188g)
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon kosher salt
• 1 cup granulated sugar (200g)
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• ¼ cup sour cream, room temperature (60g)
• ½ cup milk, room temperature (120mL)

Fresh strawberry filling

• 4–5 large strawberries, chopped small (about ½ cup/80g)
• 1 teaspoon granulated sugar (adjust to taste)
• ¼ teaspoon pure vanilla extract

Instructions

1. Melt the butter (½ cup/113g) and set aside to cool slightly.
2. Preheat oven to 350°F and line a 12-count muffin pan with liners.
3. Whisk together flour (1 ½ cups/188g), baking powder (½ teaspoon), baking soda (¼ teaspoon), and kosher salt (¼ teaspoon). Set aside.
4. In a large bowl, whisk sugar (1 cup/200g), eggs (2 large), vanilla (2 teaspoons), and sour cream (¼ cup/60g) until combined. Whisk in milk (½ cup/120mL), then the cooled melted butter (½ cup/113g).
5. Add the flour mixture and stir until just combined; batter will be thick.
6. Divide batter among 12 liners (about ⅔ full) and bake 16–20 minutes, or until a toothpick comes out mostly clean. Cool completely before filling.
7. For the filling: chop strawberries small, mix with sugar (1 teaspoon or more) and vanilla (¼ teaspoon), and set aside.
8. Hollow each cooled cupcake with a paring knife, apple corer, or piping tip, fill with the strawberry mixture, and replace the top piece (trim to fit). Frost as desired.

Notes

Using room temperature ingredients improves the batter’s texture. Once chopped, the strawberries should yield about ½ cup (80g). Store cupcakes in an airtight container at room temperature up to 1 day, or refrigerate up to 3–4 days. Freeze in an airtight container for 2–3 months; thaw at room temperature before serving.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving:
Calories: 222
Total Fat: 10g
Saturated Fat: 6g
Cholesterol: 55mg
Sodium: 93mg
Carbohydrates: 30g
Fiber: 1g
Sugar: 18g
Protein: 3g

The nutrition information is an estimate and may not be entirely accurate.