These delicious Strawberry Filled Cupcakes are bursting with fruity flavor! They are a soft vanilla cupcake filled with a strawberry jam surprise, topped with my Not So Sweet Strawberry Buttercream, and garnished with a fresh strawberry.
Strawberry Filled Cupcakes with Not So Sweet Strawberry Buttercream
These cupcakes are so delicious and addicting. I literally ate four in one day, don’t shame me. Ha! They are perfect to make for parties, after-school baking with the kids, or just a sweet treat to have in the house. I guarantee everyone will love the strawberry surprise. Let’s make them!
Strawberry Filled Cupcakes Ingredients (and a few notes)
Vanilla Cupcakes: All-purpose flour, granular sugar, baking powder, salt, buttermilk, vegetable oil, one egg, vanilla extract, and warm water.
- Make sure the buttermilk and egg are at room temperature or your cupcakes will not bake evenly.
- If you need to make your own buttermilk, combine ½ cup of full fat milk and ½ tablespoon of white vinegar. Allow the mixture to sour for about 30 minutes before making the batter.
Strawberry Jam Filling: Feel free to use homemade or store-bought strawberry jam. I use store-bought strawberry jam, Bonne Maman brand, because it makes this recipe so much easier. I also like this recipe for Strawberry Puree if you have fresh strawberries you want to use.
Not So Sweet Strawberry Buttercream: Not So Sweet Buttercream recipe and freeze-dried strawberries ground into a fine powder.
- If you are wondering what my Not So Sweet Buttercream tastes like, it is a hybrid between cream cheese frosting and American buttercream. It is my highest performing recipe, so you have to try it!
Fresh Strawberries to Garnish (optional)
Preparing the Ingredients
Here are the basic instructions for preparing the vanilla cupcakes, strawberry jam filling, and the Not So Sweet Strawberry Buttercream. I recommend using a stand mixer or hand mixer for the cupcakes and the buttercream.
- Mix the vanilla cupcake batter: To a large bowl, whisk together the dry ingredients. Then add the wet ingredients (minus the warm water) to the dry ingredients and fully incorporate them together. Lastly, whisk the batter while slowly pouring the lukewarm water into the batter until no lumps remain. Fill your cupcake liners 2/3 full with the batter.
- Bake the vanilla cupcakes: Place them in the oven for 15 to 17 minutes or until the tops should no longer glisten and the cake bounces back to the touch.
- Cool the vanilla cupcakes: Allow them to cool to room temperature, on a wire rack, before filling and frosting them. Do not put them in the refrigerator to cool down quicker, the tops become wet and sticky.
- Strawberry jam filling: Place the jam into a piping bag or Ziploc bag with a small amount of the tip cut off. Another option is to use a small spoon to fill the cupcakes.
- Not So Sweet Strawberry Buttercream: Whip up one batch of my Not So Sweet Buttercream, full directions here. Once you have done that, fold in the freeze-dried strawberry powder until it is well incorporated. Get the buttercream ready for frosting, I placed mine in a piping bag fitted with a Wilton 1S piping tip.
How To Fill and Decorate the Strawberry Filled Cupcakes
- Core your vanilla cupcakes: I like to use the larger end of a piping tip (a cupcake corer or paring knife works too). I press down, rotate once, and gently pull out the center. Place the centers in a bowl and eat them as you work, you will not need them later.
- Fill with Strawberry Jam: Place one tablespoon of strawberry jam in the core until the jam reaches the top of the cupcake.
- Frost with Not So Sweet Strawberry Buttercream: I kept it simple by piping a circular stack of buttercream. You can do whatever design you want or use an icing knife to frost the cupcakes.
- Top the Strawberry Filled Cupcakes with a fresh strawberry: Be sure your strawberries are clean and dry before placing them on top of your cupcake.
Frequently Asked Questions (FAQ’s)
I do not have piping bags or tips, what can I do? The easiest option you have is to frost the cupcakes with a butter knife. You can also use a Ziploc bag and cut a 1/2 inch to 1 inch hole in the corner to create a tip. The Ziploc bag method works great for the strawberry jam filling and the strawberry buttercream.
Can I make the vanilla cupcakes gluten free? Yes, it is easy to do too because there are small changes to the original recipe. You will substitute the flour for 1 1/3 cup of 1:1 gluten free flour and the buttermilk for 1/2 cup of Greek yogurt. Once the batter is combined you will continue to mix it for 3-5 minutes to build up gluten. It is also very important to allow the batter to rest in the bowl for 30 minutes so it can build up structure. That’s it, all other instructions remain the same.
Can I make this recipe ahead of time? Yes, and you have two options!
- Bake, fill, and frost the cupcakes and refrigerate them in an airtight container up to a few days in advance.
- Bake the cupcakes and make the buttercream then fill and construct later. Store the separate elements in airtight containers in the refrigerator a few days in advance. Keep in mind, when you are ready to fill and frost the cupcakes you will have to re-whip the buttercream.
What is the best way to store the cupcakes? I prefer refrigerating them in a covered container. I do not recommend storing these at room temperature because of the cream cheese (dairy spoils). They are fine to sit out at a party, just keep in mind the frosting may weep or become soft.
Want more cake? Check these out:
- Strawberry Crunch Cupcakes
- Butterscotch Cupcakes
- Guava Filled Coconut Cupcakes
- White Forest Cake
- White Chocolate Raspberry Bundt Cake
- Chocolate Orange Cake for Two
- Funfetti Cookie Layer Cake
- Strawberry Banana Shortcakes
Love my Not So Sweet Buttercream? Try the chocolate version!
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Strawberry Filled Cupcakes
- 1 ¼ cup all-purpose flour
- 1 cup granular sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup buttermilk; room temperature
- ¼ cup Vegetable oil
- 1 egg; room temperature
- 2 teaspoons vanilla extract
- ½ cup water; luke warm
Strawberry Jam Filling
- ¾ cup Strawberry Jam; homemade or store-bought
Not So Sweet Strawberry Buttercream
- 1 batch of Not So Sweet Buttercream
- 2-3 tablespoons freeze-dried strawberry powder
- 12 fresh strawberries
- Set your oven to 350° F (177° C) and line a 12 cavity muffin tin with baking cups or parchment paper.
- In a large bowl, whisk together the all-purpose flour, granular sugar, baking powder, and salt.
- Create a well in the dry ingredients and add the buttermilk, vegetable oil, vanilla extract, and egg.
- Gently whisk the wet ingredients and then incorporate the dry ingredients. Do this until the batter is almost combined.
- Continue to whisk while slowly pouring the lukewarm water into the batter. Whisk until the batter is combined and with no lumps. Be careful to not over mix.
- Divide batter equally into the 12 cavities, filling them 2/3 of the way full.
- Bake for 15-17 minutes. They should spring back to the touch and no longer glisten on the top.
- Let the cupcakes cool for 10 minutes before removing from muffin tin. Cool them on a wire rack until room temperature.
Not So Sweet Strawberry Buttercream
- Begin by preparing one batch of Not So Sweet Buttercream.
- Fold in one tablespoon of freeze-dried strawberry powder at a time until you reach the taste desired.
- Set aside the buttercream or place it in a piping bag. For reference, I used the Wilton 1S tip.
Filling and Decorating the Cupcakes
- Using a large piping tip or cupcake corer, remove the core of the cupcakes.
- Fill your cupcakes with one tablespoon of strawberry jam filling. I used a piping bag to do this but a small spoon works too.
- Frost the cupcakes as desired and top with a fresh strawberry.
- Refrigerate until ready to serve.
- In the refrigerator, covered, for four to five days.
- In the freezer, wrapped in plastic wrap, for up to three months.
- Combine ½ cup of full fat milk and ½ tablespoon of white vinegar. Allow the mixture to sour for about 30 minutes before using.
- Sub all-purpose flour for 1 1/3 cup 1:1 gluten free flour.
- Sub buttermilk for 1/2 cup of Greek Yogurt (this makes them so tender).
- Once all the cupcake batter ingredients are added, mix it 3-5 minutes to build up gluten. Set aside the batter for 30 minutes to build up structure. Do not skip this step!
- All other directions remain the same.
If you make my Strawberry Filled Cupcakes, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!