Learn how to make the most delicious strawberry cupcakes with step-by-step photos, tips, and tricks!
Strawberries are one of those fruits that everyone loves and pairs well with so many recipes like my Strawberry Kale Salad Recipe!
This time I used them to make these delicious, moist, and decadent homemade strawberry cupcakes with strawberry filling.
I love baking desserts and cupcakes are one of the easiest to tackle if you are not a big-time baker.
Generally, the ingredient list is simple and they are easy to tell when they are done so you don’t overbake them.
These strawberry cupcakes are filled inside with sugar-coated strawberries for the yummiest surprise when you take a bite!
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Why You’ll Love These Strawberry Cupcakes
- Easy to make!
- So moist and delicious with a decadent topping.
- These are savory and sweet all at the same time!
- Simple ingredients.
You need to make sure you have the following ingredients for the cupcake batter and for the buttercream frosting before you start.
Many of them you may have on hand already but I am also sharing my favorite brands in case you want to know what I use and stock in my pantry.
Ingredients
Cupcakes
- 1 cup granulated sugar
- 1/2 cup salted butter (softened)
- 2 large eggs – room temperature
- 1 tsp vanilla extract
- 1-1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup milk
Strawberry Filling/Topping
- 3 cups finely chopped strawberries
- 2 tbsp granulated sugar
Buttercream Frosting
- 1 cup unsalted butter (softened)
- 1 tsp vanilla extract
- 3 cups powdered sugar
Baking Tips
– Eggs should be at room temperature before baking. Let them sit out for a minimum of 30 minutes. This will help them blend better into the other ingredients.
– Butter needs to be at room temperature. This will ensure that it mixes smooth and creamy.
– Measure flour correctly so your cupcakes are not too dry.
– Bake cupcakes one pan at a time to make sure they bake evenly.
Strawberry Cupcake Recipe
Cupcakes
1. Preheat the oven to 350° F.
2. Prepare a 12-count cupcake pan with cupcake liners.
3. In a medium mixing bowl, whisk together the flour, baking powder, and baking soda. Set aside.
4. In a separate large mixing bowl, cream the butter and sugar until light and fluffy. Mix in the eggs and vanilla. Make sure to not over beat them or it will make the eggs clump together.
5. Add the dry ingredients and the milk alternately until completely combined. Typically I use a 1/4 measuring cup to do this.
6. Fill each liner about 2/3 of the way. If you do not want to use cupcake liners then I love this cooking spray. I then use a paper towel to smooth it around the tin cups before adding my batter.
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7. Bake for 16-18 minutes or until a toothpick can be inserted and come out clean.
8. Allow the cupcakes to cool on a cooling rack until they are cooled completely. If they are still warm it will make the frosting runny.
What Makes Cupcakes Moist and Fluffy
One Secret to getting the most fluffy and moist cupcakes is not over-mixing your batter. Always mix your batter on low speed.
You want the air bubbles in your batter which is what creates the fluffiness of the cupcake. The butter in the cupcakes helps to make them moist and have a creamy taste.
Also, make sure to not overbake the cupcakes which will dry out the cake.
Strawberry Filling
1. Sprinkle the granulated sugar over the strawberries, and allow to sit until the sugar combines with the strawberry juices.
2. Mix with a spoon to evenly distribute.
Buttercream Frosting
1. In a large mixing bowl, beat the softened butter and vanilla until smooth and creamy.
2. Add the powdered sugar gradually until completely combined.
3. Transfer the frosting to a piping bag.
How To Assemble
1. Use a knife or cupcake corer to make a hole in the center of each cupcake.
2. Fill each cupcake with the strawberry filling inserted into the center.
3. Pipe the buttercream onto each cupcake and place the rest of the strawberry filling on top.
Frequently Asked Questions
- Why didn’t my cake rise? If your cupcakes aren’t rising make sure you have not added too much baking powder and check the date on your ingredients, expired ingredients could be the culprit.
- How can I tell if my cupcake is done? Touching the top gently, if it springs back it is most likely done! When the top is a nice golden brown. Or you can insert a toothpick and if it comes out clean your cupcake is done.
- Can I freeze cooked cupcakes? Yes, you can!! I would avoid freezing cupcake decorations. Freeze them quickly after you have baked them and do not let them sit out. Freeze them in an air-tight container, which can be glass or plastic.
- What temperature is best for cooking cupcakes? Typically cupcakes are baked between 325-450 degrees but, 350 degrees is the most common.
How to Store
- Room Temperature – Storing cupcakes at room temperature is best, especially if you plan to eat your cupcakes in the next few days! Put them in an air-tight container and let them sit on the counter.
- Refrigerate – Store these smores cupcakes for up to a week in an air-tight container.
- Freeze – Freeze in an air-tight container for up to three months. First, it is best to let the cupcakes sit out at room temperature for 1 hour before freezing to let them fully cool.
Strawberry cupcakes are so delicious to eat at just about any time of the year.
I love how easy this recipe is that you can even get the kids involved!
More Delicious Dessert Ideas
Just in case you want a little more inspiration to bake, here are some yummy and delicious ideas to get you started!
- Lemon Cupcakes With Cream Cheese Frosting
- S’mores Cupcakes Everyone Will Love
- 30+ Cool Delicious Summer Treats
- Almond French Macarons with Hot Cocoa Buttercream Filling
- Butterscotch Apple Pumpkin Pie Recipe
Strawberry Cupcake Recipe
Ingredients
Cupcakes
- 1 cup granulated sugar
- 1/2 cup salted butter (softened)
- 2 large eggs
- 1 tsp vanilla extract
- 1-1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup milk
Strawberry Filling/Topping
- 3 cups finely chopped strawberries
- 2 tbsp granulated sugar
Buttercream Frosting
- 1 cup unsalted butter (softened)
- 1 tsp vanilla extract
- 3 cups powdered sugar
Instructions
Cupcakes
- Preheat the oven to 350° F.
- Prepare a 12-count cupcake pan with cupcake liners.
- In a medium mixing bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- In a separate large mixing bowl, cream the butter and sugar until light and fluffy. Mix in the eggs and vanilla.
- Add the dry ingredients and the milk alternately until completely combined.
- Fill each liner about 2/3 of the way.
- Bake for 16-18 minutes or until a toothpick can be inserted and come out clean.
- Allow the cupcakes to cool on a cooling rack.
Strawberry Filling
- Sprinkle the granulated sugar over the strawberries, and allow to sit until the sugar combines with the strawberry juices.
- Mix with a spoon to evenly distribute.
Buttercream Frosting
- In a large mixing bowl, beat the softened butter and vanilla until smooth and creamy.
- Add the powdered sugar gradually until completely combined.
- Transfer the frosting to a piping bag.
How To Assemble
- Use a knife or cupcake corer to make a hole in the center of each cupcake.
- Fill each cupcake with the strawberry filling.
- Pipe the buttercream onto each cupcake and place the rest of the strawberry filling on top.
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