Irresistible Easy Strawberry Filled Cupcakes Recipe

There’s something magical about Easy Strawberry Filled Cupcakes that can turn any frown upside down. Picture this: fluffy vanilla cupcakes bursting with sweet strawberry goodness, topped with a dreamy cream cheese frosting. strawberry banana smoothie As you bite into one, the tender cake melds with the juicy filling, creating a flavor explosion that dances on your taste buds and makes your heart sing. tropical smoothie bowl recipe.

Every time I whip up these delightful treats, I’m transported back to summer picnics with friends, where laughter filled the air and strawberries were the star of the show. These Easy Strawberry Filled Cupcakes are perfect for birthdays, casual get-togethers, or even just because it’s Tuesday and you need a little sweetness in your life. perfect party dip strawberry rhubarb pie dessert Trust me; you’ll want to keep this recipe handy for those times when only a cupcake will do.

Baking these cupcakes has always brought smiles to my family’s faces—my niece once declared them the “best dessert in the universe.”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use high-quality flour for the best texture; it creates that soft crumb we all love.
• Granulated Sugar: Sweeten those cupcakes perfectly; adjust based on how sweet you like your treats.
• Baking Powder: This is key for a light and fluffy cupcake; always check the expiration date for maximum effectiveness.
• Salt: A pinch enhances flavor; don’t skip it!
• Unsalted Butter: Make sure it’s softened; this helps create a rich flavor and tender crumb.
• Eggs: Room temperature eggs blend better into the batter; they help with fluffiness.
• Milk: Whole milk gives richness to your cupcakes; substitute with buttermilk for an extra tangy flavor.
• Vanilla Extract: Opt for pure vanilla extract; it elevates the flavor profile significantly.
• Fresh Strawberries: Use ripe strawberries for filling; they should be sweet and juicy—like sunshine in fruit form!
• Cream Cheese: For that luscious frosting, it gives just the right amount of tanginess against sweetness.
• Powdered Sugar: This sweetens your frosting without graininess; sift it for a smoother texture.
• Heavy Cream: To achieve that perfect frosting consistency; add until it’s fluffy but not too runny.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Preheat Your Oven: Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners. This sets the stage for baking perfection.

Create Your Cupcake Batter: In a large bowl, mix together flour, sugar, baking powder, and salt until well combined. Whisking helps incorporate air.

Add Wet Ingredients: In another bowl, cream softened butter until fluffy. Add eggs one at a time along with milk and vanilla extract; mix until combined.

Combine Mixtures: Gradually add dry ingredients into wet ingredients while mixing gently until just combined. Avoid overmixing to keep those airy bubbles intact.

Bake Those Cupcakes: Spoon batter into prepared liners, filling each about two-thirds full. Bake in preheated oven for 18-20 minutes or until golden brown and a toothpick comes out clean.

Create Strawberry Filling: While cupcakes cool, chop fresh strawberries and mix them with sugar in a bowl. Let them sit to release their juices—this will be your delicious filling! For more inspiration, check out this Delicious Strawberry Shortcake recipe.

Prepare Frosting: Beat cream cheese until smooth, then gradually add powdered sugar while mixing on low speed. Pour in heavy cream until you achieve desired consistency—fluffy yet spreadable.

Strongly recommend letting everything cool completely before assembly—trust me!

Enjoy crafting these Easy Strawberry Filled Cupcakes! You’ll find joy in every step as you anticipate those first bites bursting with strawberry goodness! For more inspiration, check out this Classic Strawberry Shortcake Recipe recipe.

Perfecting the Cooking Process

Start by preheating your oven while preparing your cupcake batter. Bake until golden and let them cool before filling with strawberries.

Add Your Touch

Consider using different fruits like raspberries or blueberries for a fun twist on flavors. You can also add lemon zest for an extra zing.

Storing & Reheating

Store your Easy Strawberry Filled Cupcakes in an airtight container at room temperature for up to three days. For longer storage, refrigerate them, but enjoy them fresh for the best taste.

There’s nothing quite like the moment when you take that first bite of a perfectly baked cupcake. I remember baking these for my niece’s birthday; her smile made all the flour-covered chaos worthwhile!

FAQ

Can I use frozen strawberries in my Easy Strawberry Filled Cupcakes?

Yes, but thaw and drain them first to avoid sogginess.

How do I know when my cupcakes are done baking?

Insert a toothpick into the center; it should come out clean if done.

What can I use instead of eggs in this recipe?

Applesauce or flaxseed meal works well as an egg substitute in cupcakes.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Easy Strawberry Filled Cupcakes

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• Author: Mery Mack
• Total Time: 40 minutes
• Yield: Approximately 12 servings 1x

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Description

Easy Strawberry Filled Cupcakes are a delightful treat that combines fluffy vanilla cake with a luscious strawberry filling, topped with creamy frosting. Perfect for any occasion, these cupcakes bring joy and sweetness to your table. Ideal for summer picnics, birthdays, or just because, they’ll leave everyone asking for seconds!

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Ingredients

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• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 2 large eggs (room temperature)
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 cup fresh strawberries, chopped
• 4 oz cream cheese, softened
• 2 cups powdered sugar
• 1/4 cup heavy cream

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Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix softened butter until fluffy. Add eggs one at a time, then stir in milk and vanilla.
4. Gradually combine the dry ingredients with the wet mixture until just combined.
5. Fill cupcake liners two-thirds full and bake for 18-20 minutes or until golden brown.
6. Cool completely before filling: mix chopped strawberries with a bit of sugar to create the filling.
7. For frosting, beat cream cheese until smooth; gradually add powdered sugar and heavy cream until fluffy.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake (77g)
• Calories: 265
• Sugar: 24g
• Sodium: 180mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 50mg