Easy Strawberry Filled Cupcakes

These vanilla strawberry filled cupcakes are perfect for the Spring, Summer, or just someone who's a strawberry lover! I've used my strawberry filling for cakes recipe to fill these cupcakes and they're then covered in a simple strawberry American buttercream.

I really love that by using freeze-dried strawberries, I don't even need to add any food gel to color the frosting, it just comes out that shade of pink! Plus, you can make the filling ahead of time so they're perfect to make for parties, picnics or bake sales.

Recipe Testing

The cupcake base is my favorite vanilla cupcake recipe like you've seen in my lemon poppy seed cupcakes andmini vanilla cupcakes. This cupcake base has both butter and oil as the fat component. Using both means we get the buttery flavor from the butter, but the oil keeps the cupcake super soft and moist.

For the frosting, I used a classic American buttercream (so a base of butter and confectioners' sugar) and then added blended-up freeze-dried strawberries, giving us a taste (and color!) of strawberries.

• Strawberries: Make sure to use in season strawberries that are nice and juicy for the homemade preserves. If you use out of season strawberries, which tend to be less vibrant, your filling won't come out as red and will be a lighter pink.
• Buttermilk: I love using buttermilk in my cake and cupcake recipes! If you aren't able to access buttermilk, I recommend using whole milk instead.
• Oil: you want to use a neutral oil like vegetable oil, canola oil or sunflower oil.
• Freeze Dried Strawberries: You can find freeze dried strawberries at Target, Trader Joes and Amazon. I then pulse mine in my blender until they're a fine powder.

Step One: Place the strawberry preserves ingredients in a small saucepan. Stir to combine so the strawberries get completely covered in the sugar, lemon juice and cornstarch.

Step Two: Over medium-high heat, bring to a boil. Once it starts to boil, lower the heat to medium-low and cook for 5 minutes until it has thickened.

Step Three: Pour the strawberry preserves into a low, shallow bowl to help it cool down quickly.

Step Four: In the bowl of a stand mixer or in a large bowl with a handheld mixer, beat the butter and sugar together until light and fluffy.

Step Five: In a separate bowl, whisk together the flour, baking powder and salt. Set aside.

Step Six: Add the egg and vanilla extract to the butter mixture and beat again. I recommend scraping down the sides of the bowl so everything gets mixed evenly!

Step Seven: Mix in the sour cream. While the mixer is on low speed, add your dry ingredients. Finally, slowly pour in the buttermilk.

Step Eight: Preheat the oven to 350ºFahnrenheit and line a cupcake tray with cupcake liners. Fill each liner so they're ⅔ full. Bake in the oven for 20-23 minutes, or until a toothpick inserted comes out clean. Let them cool in the cupcake tray for 10 minutes before removing to a wire cooling rack.

Bakery-Style Cupcakes

• Filling the Cupcakes: You can use a spoon to spoon the preserves into the cupcakes, but my preferred method is to use a piping bag and a small round tip.
• Decorating the Cupcakes: I decorated my cupcakes with sliced strawberries, but you could also sprinkle this strawberry shortcake crumble topping which I've done in the past! If you prefer vanilla frosting, swap out this frosting for a vanilla bean American buttercream.