strawberry filled cupcakes

Strawberry Filled Cupcakes are soft, delicate white cupcakes with fresh strawberry filling and whipped buttercream frosting. A crowd-favorite cupcake recipe.

Strawberry Filled Cupcakes

cake flour

baking powder

salt

unsalted butter (room temperature)

sugar

vanilla

milk

strawberries (hulled and diced)

lemon juice

cornstarch

vanilla extract

heavy cream

Preheat oven to 350 degrees and line cupcake pan with liners. Set aside.

In a medium bowl, whisk (or sift) together the dry ingredients: cake flour, baking powder, and salt. Set aside.

In a large bowl, cream together butter and granulated sugar. Add vanilla and beat until incorporated. Add egg whites and beat until light and fluffy, about 1 minute.

Add flour mixture to butter mixture in thirds, alternating with the milk, until all ingredients are incorporated and batter is smooth. Do not overmix.

Pour batter into cupcake liners, filling each 2/3 full. Batter will fill 15 cupcake liners. Bake in preheated oven for 16-18 minutes, or until a toothpick comes out clean.

Remove pan from oven and allow to cool for 5 minutes before transferring cupcakes to a wire rack to finish cooling.

White Cupcakes

In a saucepan over medium heat, add strawberries, sugar, lemon juice, and cornstarch. Stir to combine. 

Bring to a boil. Reduce heat to medium-low and cook for 4-5 minutes, or until mixture has thickened. Remove from heat and allow to cool.

Gently core the center of each cupcake (about a 3/4&quot; circle) and fill with cooled strawberry filling. Be careful not to core through the bottom of your cupcake. Leave about 1/2&quot; on the bottom so your filling doesn&#x27;t fall through when unwrapped.

Strawberry Filling

In a large bowl, add room temperature butter, beat until creamy, about 1 minute.

Add confectioner&#x27;s sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.

Add vanilla extract. Then, add heavy cream and whip for an additional 3-4 minutes, or until light and fluffy. Add additional heavy cream as needed to reach desired consistency.

Pipe or spread frosting with a knife onto cupcakes and serve.

Whipped Buttercream Frosting

https://embed.mediavine.com/videos/zud61adqpvw2wokxijia

These strawberry filled cupcakes are gluten-free and dairy-free vanilla cupcakes with fresh strawberry filling and naturally colored strawberry buttercream frosting. They are easy to make for Valentine&#39;s Day and spring and summer events.

coconut oil (melted)

cane sugar

eggs

gluten-free 1:1 flour (with xanthan gum)

plant milk

strawberries

vegan butter (room temperature)

salt (optional)

strawberries (diced)

Preheat the oven to 350 degrees Fahrenheit. Line a standard muffin tin with 12 cupcake liners (paper or silicone).

In a large mixing bowl, add melted coconut oil, cane sugar, eggs, and vanilla extract. Beat on medium-high speed with an electric mixer until smooth.

In the same bowl, add gluten-free flour, baking powder, salt, and unsweetened plant milk. Mix on low-medium speed for one minute, until combined.

Use a spoon or cookie scoop to scoop the cupcake batter into the cupcake liners. They should be about 2/3 of the way full. Bake the cupcakes for 18-20 minutes, or until a toothpick comes out with moist crumbs.

Making Cupcakes

Measure one cup of freeze-dried strawberries and add them to a blender or food processor. Blend them until they become powder.

In a large bowl, beat the vegan butter with an electric mixer until smooth and fluffy. Add the strawberry powder, powdered sugar, plant milk, vanilla extract, and salt (if using). Mix on medium speed for 1-2 minutes until smooth and well-incorporated.

If necessary, add more plant milk one teaspoon at a time until the desired consistency is reached. For thicker frosting, slowly add more powdered sugar until you have the right texture/

Making Frosting

Wash fresh strawberries and make sure they are completely dry. Dice them into small pieces until you have one cup of diced strawberries.

Once the cupcakes are compeltely cool, use a cupcake corer, sharp knife, or large piping tip to create a hole about 3/4 down into the center of each cupcake.

Fill the cupcakes with diced strawberries until full and level with the top of the cupcake.

Add your strawberry frosting into a piping bag with a piping tip. Pipe the frosting on top of the cupcakes and garnish with a fresh strawberry. Serve and enjoy!

Filling And Frosting Cupcakes

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Strawberry Filled Cupcakes

Top 2 strawberry filled cupcakes recipes from across the web

The most viewed strawberry filled cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry Filled Cupcakes

Strawberry Filled Cupcakes

The most viewed strawberry filled cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine