Strawberry filled cupcakes with a soft vanilla crumb, a juicy strawberry center, and a light strawberry cream on top.
These strawberry filled cupcakes are made from scratch using my tested vanilla cupcake base and a homemade strawberry filling.
I’ve been making this recipe for birthdays and family desserts, with a balance of fresh fruit flavor and light texture.
Why you’ll love this recipe
- Light strawberry cream that isn’t too sweet or heavy
- Real strawberry filling in the center, not just flavoring
- Soft vanilla cupcakes that stay moist and hold their shape
Ingredients you need
- Butter: Unsalted butter, softened for a smooth cupcake batter.
- Sugar: Granulated sugar for the cupcakes, powdered sugar for the frosting.
- Eggs: Large eggs, at room temperature.
- Vanilla & salt: Vanilla extract, paste, or bean, plus a pinch of salt to balance sweetness.
- Buttermilk: Keeps the cupcakes soft and moist (milk can be used as a substitute).
- Flour: Cake flour for a lighter crumb, or all-purpose flour.
- Baking powder: Provides a gentle, even rise.
- Heavy cream: Helps create a smooth, light frosting texture.
- Mascarpone: Full-fat and cold, for a stable, creamy frosting.
- Strawberries: Fresh or frozen, used only for the strawberry filling.
Tips before you start
- Keep mascarpone and cream very cold for a stable frosting.
- Use room temperature ingredients for a smooth, even batter.
- Do not overmix the cupcake batter to keep the crumb light.
- Let the cupcakes cool completely before filling and frosting.
- Cool the strawberry filling fully to avoid soggy centers.
How to make strawberries filled cupcakes
This recipe starts with my classic vanilla cupcake base, which I use for most birthday and celebration cupcakes.
Beat the softened butter and granulated sugar for 2–3 minutes until creamy.
Add the eggs and vanilla, then beat again for 2–3 minutes until light and fluffy.
Sift the cake flour, baking powder, and salt together in a large bowl.
Fold in the buttermilk, then the dry ingredients, mixing just until smooth.
Fill the cupcake liners ¾ full and bake at 350°F / 180°C for 13–15 minutes, until set.
Cool briefly in the pan, then transfer to a wire rack and let cool completely.
Use my homemade strawberry filling for a fresh, fruity center with real strawberry flavor.
Cook the strawberries, sugar, and lemon juice over medium heat for 10–15 minutes until thick and jam-like.
Chill the strawberry filling completely in the fridge.
Core the cooled cupcakes and fill the center with the strawberry filling.
Finish these cupcakes with my light mascarpone frosting for a smooth, not-too-sweet topping.
Whip the cold mascarpone, cold heavy cream, powdered sugar, and vanilla at medium speed for about 3 minutes until thick and smooth.
Transfer the frosting to a piping bag and chill briefly if needed.
Pipe the frosting onto the cupcakes and top with fresh strawberries.
Serving suggestions
- Best enjoyed the same day for a soft, fresh crumb.
- Serve slightly chilled to keep the filling and frosting stable.
- Add fresh strawberries just before serving for the best texture.
- Ideal for birthdays, spring parties, or afternoon tea.
Storage
- Store frosted strawberry filled cupcakes in an airtight container in the fridge for up to 3 days.
- Let them sit at room temperature for 15 minutes before serving for the best texture.
Recipe variations
- Strawberry buttercream cupcakes: replace the mascarpone frosting with strawberry buttercream.
- Chocolate strawberry cupcakes: use a chocolate cupcake base with the same filling.
- Lemon strawberry cupcakes: add lemon zest to the batter for a brighter flavor.
- Mini strawberry filled cupcakes: bake in mini liners and reduce baking time.
For a layered version, try my Strawberry cream cake made with the same vanilla base and strawberry filling.
Recipe Questions
Can I use frozen strawberries for the filling?
Yes, frozen strawberries work perfectly for the strawberry filling.
Can I make strawberry filled cupcakes ahead of time?
Yes, bake the cupcakes one day ahead and assemble them the next day.
Do strawberry filled cupcakes need refrigeration?
Yes, the filling and frosting require refrigeration.
Can I reduce the sweetness?
Yes, slightly reduce the sugar in the strawberry filling or frosting if needed.
More Cupcake Recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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Strawberry Filled Cupcakes
- Total Time: 45 minutes
- Yield: 12 cupcakes
Description
Soft vanilla cupcakes filled with homemade strawberry compote and topped with a light vanilla mascarpone frosting. Fresh, balanced, and perfect for birthdays or spring desserts.
Ingredients
Vanilla cupcakes
- 100 g (½ cup) butter – unsalted, softened
- 150 g (¾ cup) sugar – granulated, extra-fine
- 2 large eggs – at room temperature
- 1½ tsp vanilla extract
- 135 ml (½ cup) buttermilk – or yogurt or sour cream
- 150 g (1¼ cups) flour – cake flour or all-purpose
- 1½ tsp baking powder
- ¼ tsp salt
Strawberry filling
- 400 g (2 cups) strawberries – fresh or frozen
- 60 g (⅓ cup) sugar – granulated
- ½ lemon – juice only
Mascarpone frosting
- 250 g (1 cup) mascarpone cheese – cold
- 70 g (⅔ cup) powdered sugar
- 375 ml (1½ cups) heavy cream – cold
- 1½ tsp vanilla extract
Decoration
- Fresh strawberries
Instructions
Vanilla cupcakes
- Preheat the oven to 350°F (180°C) and line a standard cupcake pan with liners.
- Whisk and sift the flour, baking powder, and salt in a medium bowl; set aside.
- Beat the softened butter and granulated sugar on high speed for 2–3 minutes until pale and creamy.
- Add the eggs and vanilla, then beat again for about 2 minutes until light and fluffy.
- Fold in the buttermilk, then the dry ingredients, using a spatula just until smooth.
- Fill the liners about ¾ full, being careful not to overfill.
- Bake for 13–15 minutes, until set and a toothpick inserted in the center comes out clean.
- Cool briefly in the pan, then transfer to a wire rack to cool completely.
Strawberry filling
- Cook the strawberries, sugar, and lemon juice in a saucepan over medium heat for 10–15 minutes, until thick and jam-like.
- Cool completely, then chill in the fridge until ready to use.
Mascarpone frosting
- Combine the cold mascarpone, cold heavy cream, powdered sugar, and vanilla in a bowl.
- Whip on medium speed for 3–4 minutes until smooth and firm, without overbeating.
- Transfer the frosting to a piping bag and chill until assembly.
Assembly
- Core the center of the cooled cupcakes using a cupcake corer.
- Fill each cupcake with the strawberry compote.
- Pipe the mascarpone frosting on top and garnish with fresh strawberries.
- Chill for at least 1 hour before serving.
Notes
Storage: Store the strawberry filled cupcakes in an airtight container in the fridge for up to 3 days.
Tips:
- Use all dairy ingredients cold for the mascarpone frosting to whip properly.
- Do not overmix the cupcake batter to keep the crumb light and soft.
- Let the strawberry filling cool completely before filling the cupcakes.
- Avoid overwhipping the mascarpone frosting or it may turn grainy.
- Chill the cupcakes before serving for cleaner frosting and better structure.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Cupcakes
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 253
- Sugar: 19.4 g
- Sodium: 79.4 mg
- Fat: 13.8 g
- Carbohydrates: 29.9 g
- Protein: 3 g
- Cholesterol: 68.1 mg
Imane
These cupcakes are a real treat! Can't wait to see the first strawberries to try them out, thanks for the recipe.
Maya
Bonjour puis-je remplacer la garniture à la fraise à l'intérieur du cupcake par de la confiture de fraises ou ce sera trop sucré ? Sinon par de la compote de fraise ?
Merci d'avance ^^