These delicious Strawberry Filled Cupcakes are bursting with fruity strawberry flavor!
They are a soft vanilla cupcake filled with a strawberry jam surprise, topped with a creamy freeze dried strawberry buttercream, and garnished with a fresh strawberry. Each bite is the perfect balance of cake and strawberry.
Funny story about me, I am obsessed with filling cupcakes. I very rarely leave a frosted cupcake alone, there is always some other element to take them over the edge. I have Nutella Filled Cupcakes, my Jell-O soaked Strawberry Crunch Cupcakes, or these Raspberry Cupcakes that are stuffed with fresh berries… Plain cupcakes do not exist in my world.
These Strawberry Filled Cupcakes are NO exception to the rule. Strawberry is a classic fruit flavor so I knew I needed to create a recipe that could easily be made year-around. With strawberry jam and freeze-dried strawberries we have the epic strawberry flavor without having to rely on in season berries.
They are perfect to make for parties, after-school baking with the kids, or just because you want to have a sweet treat in the house. I guarantee you and your family will find these cupcakes delicious and addicting (I literally ate four in one day, no shame). And that strawberry jam surprise is so fun, let’s make them!
Watch This Quick, 30 Second Recipe Tutorial
Ingredients in Strawberry Filled Cupcakes
This recipe is 4 delicious elements: fluffy vanilla cupcakes, strawberry jam filling, creamy vanilla buttercream, and a fresh strawberry for decorating. Below are all the ingredients plus a few notes and potential substitutions.
Strawberry Jam Filled Vanilla Cupcakes
- Flour: This recipe calls for all-purpose flour. Gluten Free 1:1 flour works as well with little difference in the taste, texture, and baking time.
- Granulated Sugar: Adds sweetness to our cupcakes. Cane sugar can be used in it’s place.
- Baking Powder: An essential leavening agent for adding body and texture to the cupcakes.
- Salt: This helps to balance out the sweet.
- Buttermilk: Brought to room temperature. 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.
- Vegetable Oil: This adds moisture to the cupcakes. Canola oil or olive oil can be used in it’s place.
- Egg: Brought to room temperature.
- Vanilla Extract: This adds extra the epic vanilla flavor. Make sure to use pure or homemade extract and not imitation extract.
- Warm Water:
- Strawberry Jam: This is used to stuff our cupcakes! 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 want to make fresh strawberry filling.
Strawberry Buttercream and Strawberry Garnish
- Unsalted Butter: Make sure it is softened to room temperature or your buttercream will not whip together. If you use salted butter in its place, omit the salt below.
- Salt: see note above.
- Freeze Dried Strawberries (whole or powdered): These will add bold strawberry flavor without adding moisture to the buttercream. It also increases the stability of the buttercream. They can be found at your local grocers or I buy my whole freeze dried strawberries on Amazon.
- Powdered Sugar (Confectioner’s Sugar): This adds sweetness.
- Heavy Whipping Cream: To make our buttercream super creamy.
- Fresh Strawberries: An optional way to decorate the cupcakes. Be sure to thoroughly wash and dry them before putting them on your cupcakes.
- Hand mixer or Stand Mixer- fitted with the paddle attachment
- Standard Cupcake Baking Pan (12 cavity)- Make sure you use a light silver baking pan because dark and even gold/ bronze colored pans will brown and even burn the cupcakes (because of the excessive heat they absorb).
- Paper Baking Cups- Use any color or pattern you prefer (just not foil lined).
- Cupcake Corer- I typically use a piping tip because I already have those on hand. Feel free to use a traditional corer or even a sharp knife to carve out the cupcake centers.
- Piping Bags- I choose to use thick, disposable bags like these ones. You can use reusable piping bags if you prefer.
- Piping Tips- I use this one to fill the cupcakes with jam. Alternatively you can fill the cupcakes using a small spoon or a piping bag with a small amount of the tip cut off (it doesn’t have to be perfect).
- Extra Large Piping Tips- These are my go to for decorating and they come with piping bags! I always use extra large piping tips for cupcakes because they are easier to decorate with and look beautiful every single time (just like the bakery cupcakes).
How to Make Strawberry Filled Cupcakes
Here are the basic instructions, the recipe card below will have complete details.
1. Bake the vanilla cupcakes- Whisk together the dry ingredients, add the wet ingredients (minus the warm water), and fully incorporate them together. Slowly whisk in the warm water until there are no lumps. Fill your cupcake liners with the batter and bake.
2. Whip together the strawberry buttercream- Beat together the butter and salt. Alternate adding the powdered sugar and heavy whipping cream. Continue to beat the buttercream until light and fluffy. Fold in the freeze dried strawberry using a spatula until smooth and creamy.
3. Core and fill the cupcakes with strawberry jam- Core the vanilla cupcakes by pressing down and rotating once into the cupcake and gently pull up and out the center. Place the jam into a fitted piping bag and fill the cupcakes to the top with strawberry jam.
4. Decorate your Strawberry Jam Filled Cupcakes- You can frost them using a knife or by placing the strawberry buttercream in a piping bag fitted with a piping tip. I kept it simple by piping a circular stack of buttercream but you can do whatever design you want. Once you are done frosting them, top them with a fresh strawberry
Strawberry Jam Filled Cupcakes should always be stored in an airtight container. At room temperature they will last up to 3 days and if refrigerated up to 7 days.
Another thing I love to do is freeze them! This makes them great for a quick, sweet snack. I like to freeze the cupcakes first, then wrap them in plastic wrap, and store in an airtight container or reusable bag for up to 3 months. Just set one or more out at room temperature (unwrapped) to thaw before eating.
Make Ahead Information
I love a recipe I can make or prepare ahead of time! These cupcakes are perfect for it because you can do one of two things: fully decorate the cupcakes ahead of time (up to 3 days in advance) OR prepare the ingredients and decorate later.
Prepare and refrigerate the vanilla cupcakes and strawberry buttercream up to two days in advance. Bring the strawberry buttercream to room temperature before coring, filling, and decorating the cupcakes as normal.
5 Tips for Better Strawberry Filled Cupcakes
- USE ROOM TEMPERATURE INGREDIENTS– This is the key to a successful Strawberry Jam Filled Cupcake! Room temperature ingredients always incorporate in the batter better which means your cupcakes will bake more evenly. It will also give you a lump free, super smooth strawberry buttercream.
- PROPERLY MEASURE YOUR FLOUR- Scooping flour straight out of the bag always gives you more flour than what is needed, which means a tough and dry cupcake. To properly measure flour all you have to do is fluff up the flour with a whisk, spoon it into a measuring cup, and level it off. Using a kitchen scale (and toggling to the metric system in the recipe card) is a great option too.
- BE CAREFUL TO NOT OVERFILL THE CUPCAKE LINERS: My rule is they should be filled between 1/2 and 2/3 of the way full. Overfilling your liners with batter can cause the cupcakes to collapse once removed from the oven or spill over to create a “muffin top” look.
- ALLOW THE CUPCAKES TO COOL TO ROOM TEMPERATURE: It is always tempting speed up the process by throwing them in the refrigerator, but don’t! Doing this creates condensation on the surface of the cupcake and it makes them wet. When the tops are wet you will have a hard time decorating with the strawberry buttercream.
- MAKE A CREAM CHEESE STRAWBERRY BUTTERCREAM: All you have to do is replace a half cup (one stick) of butter with a half cup (half brick) of cream cheese. The buttercream will still have stability and great texture but with the tang of a cream cheese frosting. Or try my Almond Buttercream Frosting and Not So Sweet Buttercream.
Frequently Asked Questions about Jam Filled Cupcakes
Of course! You can use either store bought or homemade jams. I do recommend using jam with a thick consistency. Runny or watery jams tend to break down the structure of the vanilla cupcakes.
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.
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.
Want More Cake? Check These Recipes Out:
- Nutella Cupcakes
- Raspberry Cupcakes
- Strawberry Crunch Cupcakes
- Guava Filled Coconut Cupcakes
- Strawberry Filled Cupcakes
- Butterscotch Cupcakes
- Chocolate Nutella Cake
- One Layer White Forest Cake
- Pecan Upside Down Cake (one layer)
- Chocolate Orange Cake (mini cake recipe)
- White Chocolate Raspberry Bundt Cake
- Browse all cake recipes, here!
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Strawberry Filled Cupcakes
- stand mixer or hand mixer - optional
- Cupcake Baking Pan (12 count) - with baking cups or parchment liners
- piping bag
- piping tips
- 1 ¼ cup all-purpose flour
- 1 cup granulated 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
Freeze Dried Strawberry Buttercream
- 1 ½ cups unsalted butter - softened to room temperature
- ½ teaspoon salt
- 2 ½ cups powdered sugar
- 2 tablespoons heavy whipping cream
- ¼ cup freeze-dried strawberry powder
- 12 fresh strawberries
- Set your oven to 350 °F and line a 12 cavity muffin tin with baking cups or parchment paper.
- In a large bowl, whisk together the all-purpose flour, granulated 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.
Freeze Dried Strawberry Buttercream
- Using a stand mixer or hand mixer, on medium-high speed, beat the unsalted butter and salt for 3 to 5 minutes. It should be lightened in color and fluffy.
- Add half the powdered sugar, beat on low speed until it is fully absorbed within the frosting, about 1 to 2 minutes. Repeat with the remaining powdered sugar.
- Continue to beat the buttercream on low speed while slowly pouring in the heavy whipping cream. Continue to beat until it has been completely incorporated.
- Add the freeze dried strawberry powder. Fold it in by hand with a spatula until smooth and well combined.
- Set aside the strawberry buttercream or place it in a piping bag fitted with a piping tip.
Filling and Decorating the Cupcakes
- Using a large piping tip or cupcake corer, remove the core of the cupcakes.
- Fill a piping bag fitted with a piping tip with strawberry jam. A small spoon or a piping bag with the tip works too.
- Fill the cupcakes with about one tablespoon of strawberry jam filling.
- Frost the cupcakes with strawberry buttercream as desired and top with a fresh strawberry.
- In the refrigerator, covered, for four to five days.
- In the freezer, wrapped in plastic wrap, for up to three months.
How To Make Buttermilk:
- 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.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.