Strawberry Filled Cupcakes
These delicious Strawberry Filled Cupcakes are bursting with three layers of strawberry flavor. They are perfect to make for parties, after-school baking with the kids, or just a sweet treat to have in the house.
Ingredients
Vanilla 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
Optional Garnish
- 12 fresh strawberries
Instructions
Vanilla Cupcakes
- 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.
Video
Notes
Storing Information:
- 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.