Small Batch Strawberry Filled Cupcakes

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This small-batch recipe for strawberry-filled cupcakes is light, fluffy, and has a tender strawberry within it! These are the perfect go-to summer dessert.

Strawberry-filled cupcakes are your go-to summer cupcake recipe! They are paired with light and creamy swiss meringue buttercream, are light, fluffy, and have a tender strawberry inside.

Why You'll Love these Cupcakes

They are a spin on my homemade vanilla cupcakes from scratch. Filled with a delicious strawberry that cooks inside of the cupcake and becomes sweet, juicy, and perfectly tender, these are insanely delicious.
They are so moist and flavourful! The oil used in this recipe adds an extra layer of moisture that can’t be achieved when using only butter.
From start to finish, these cupcakes are baked and cooling in under 30 minutes!

How to Make Cupcakes Filled with Strawberry:

You'll find full instructions on the recipe card below, but here is a shortened step-by-step guide.

Begin by making your vanilla cupcake batter.
Next, core your strawberries.

Fill the bottom of the cupcake liner with batter (approximately 2 tbsp. I didn't measure, but I simply filled the bottom until it was about 1" thick)

Place the cored strawberry into the cupcake batter of each liner.

Use a spoon to spoon vanilla cupcake batter around each strawberry. Finish by spooning batter on top of the strawberry. See the FAQ section for tips on spooning the batter.

Bake at 325 for 18-20 minutes or until a toothpick inserted into the outer portion of the top of the cupcake comes out clean. *Note if you insert into the centre, you will insert into the strawberry and the cupcake will appear not done.

How to Decorate:

I've paired these cupcakes with my easy Vanilla* Swiss meringue buttercream frosting. For 10 cupcakes, you'll need ½ batch of Swiss meringue buttercream. You can find out more details about preparing frosting and safe storage in my full recipe post.

*I use Pure Madagascar Vanilla Extract from Vanilla Blossom Flavours – you can use the code BBB2021 to receive 15% off of your order!

FAQ About Making Strawberry Filled Cupcakes

How do I core a strawberry?

Begin with a full strawberry. Cut off the top stem portion. Next, use a sharp knife to gently cut the white portion from the inside of the strawberry. Hold the knife at approximately a 60-degree angle and move in a circle until the inner white core separates. Remove and set strawberry aside. Repeat with all strawberries.

I'm having a difficult time spooning the cupcake batter around the strawberry - help!

If you're having a tough time spooning the batter around the strawberry, you can fill a piping bag with the cupcake batter and simply pipe it around the outsides and then on the top of the strawberry.

Why are my cupcakes dense?

Typically this occurs when you over-mix your cupcake batter. Take care to mix only until combined once you beginning the flour because otherwise, you will end up with dense cupcakes!

Can I substitute cake flour with all-purpose flour?

You can, however, the cupcake will not be as delicate and the texture will be slightly different.

You can top your strawberry-filled cupcakes with any frosting type you like. I love Swiss meringue buttercream, but these cupcakes would taste absolutely delicious with chocolate buttercream frosting as well. To create a fun piping design on your cupcake, try using a Wilton 1M piping tip and finish the cupcake off with a sliced strawberry.

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question asking if they made this recipe

If you try these strawberry filled cupcakes, make sure you take a photo and tag BAKED by Blair on social media and use the #bakedbyblair. I would love to hear how you enjoyed the recipe, so comment below! If you want to pin this recipe and save it for later, go ahead and click the pin button above and save it to your favourite desserts board on Pinterest! ENJOY!

Blair Braz

These strawberry filled cupcakes are the perfect treat! They are light, fluffy and bursting with flavour. Each vanilla cupcakes has a secret strawberry tucked inside!

5 from 13 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 18

Course Dessert, Snack

Cuisine American

Servings 10

Ingredients

¼ cup unsalted butter at room temperature
¼ cup vegetable oil
¾ cups granulated sugar
3 egg whites at room temperature
½ tablespoon pure vanilla extract
1½ cups cake flour
½ tablespoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cups buttermilk at room temperature
10 medium strawberries cored

Instructions

Wash and core 10 strawberries. Set aside.
Preheat oven to 325 degrees. Line a cupcake tray with 10 liners. Set aside.
In a medium bowl, sift together cake flour, baking powder, baking soda, and salt. Set aside.
Into the bowl of an electric stand mixer add butter and vegetable oil. Cream together butter and vegetable oil until completely combined (2-3 minutes). Scrape down the sides of the bowl
With the mixer on low speed, gradually pour in sugar. Turn mixer to medium to high and mix until light and fluffy 1-2 minutes
With the mixer on low speed, add in egg whites one at a time. Allow each to combine before adding in the next. Add in vanilla extract mix until combined.
Scrape down the sides of the bowl. With the mixer on low speed, add one third of the flour mixture into the bowl and mix until just combined.
Scrape down the bowl and add one half of the butter milk and again mix until just combined. Repeat this process. Begin and end with the flour mixture.
Do not over mix or your cupcakes will become quite dense.
Spoon approximately 2 tablespoon of batter into bottom of cupcake liners.
Place cored strawberry standing up into the bottom of each cupcake liner.
Spoon batter around strawberry and on top. Bake for 18-20 minutes. Allow to cool completely before frosting.