🍓 Strawberry-Filled Vanilla Cupcakes with Buttercream Frosting (Easy Recipe)

Looking for a show-stopping dessert that’s easy to make and guaranteed to impress? These Strawberry-Filled Vanilla Cupcakes with Buttercream Frosting are the answer. With a soft vanilla sponge, a juicy strawberry surprise inside, and a swirl of creamy buttercream on top, they’re the perfect treat for birthdays, brunches, baby showers—or just because you deserve something sweet.

This recipe is beginner-friendly, mobile-friendly, and optimized for Google search so you can bake and blog like a pro. Let’s dive into the delicious details!

❤️ Why You’ll Love This Recipe

• 🍓 Surprise strawberry center adds a burst of flavor

• 🧁 Fluffy vanilla cupcake base that’s moist and tender

• 🎂 Creamy buttercream frosting that pipes beautifully

• 👩‍🍳 Easy-to-follow instructions for bakers of all levels

• 📸 Picture-perfect presentation for social media or parties

🛠 Must-Have Baking Tools (Affiliate Picks)

To create the perfect batter and bake evenly, you’ll need a few essential tools. These are Amazon affiliate picks—no decoration kits or baking sets, just the real tools that make a difference:

1. KitchenAid 5-Speed Ultra Power Hand Mixer View on Amazon

   • Ideal for creaming butter and sugar to fluffy perfection.

2. OXO Good Grips 3-Piece Mixing Bowl Set View on Amazon

   • Non-slip bottoms and pour spouts make mixing a breeze.

3. Wilton Recipe Right Non-Stick 12-Cup Muffin Pan View on Amazon

   • Even baking and easy release every time.

4. Spring Chef Stainless Steel Measuring Cups and Spoons Set View on Amazon

   • Accurate measurements for consistent results.

5. OXO Good Grips Cookie Scoop (Medium) View on Amazon

   • Perfect for portioning cupcake batter evenly.

📝 Ingredients (With Brand Recommendations)

Vanilla Cupcakes:

• 1 ½ cups all-purpose flour (King Arthur)

• 1 ½ tsp baking powder (Clabber Girl)

• ¼ tsp salt (Morton)

• ½ cup unsalted butter, softened (Kerrygold)

• 1 cup granulated sugar (Domino)

• 2 large eggs (Vital Farms)

• 2 tsp pure vanilla extract (Nielsen-Massey)

• ½ cup whole milk (Organic Valley)

Strawberry Filling:

• 1 cup fresh strawberries, diced

• 2 tbsp granulated sugar

• 1 tsp lemon juice

• 1 tsp cornstarch (Argo)

Buttercream Frosting:

• 1 cup unsalted butter, softened

• 3–4 cups powdered sugar (Domino)

• 2 tsp vanilla extract

• 2–3 tbsp heavy cream (Horizon Organic)

👩‍🍳 Step-by-Step Instructions

Step 1: Prep (10 minutes)

• Preheat oven to 350°F (175°C).

• Line muffin pan with cupcake liners.

Step 2: Make the Batter (15 minutes)

1. In a bowl, whisk flour, baking powder, and salt.

2. In another bowl, cream butter and sugar with hand mixer (2–3 minutes).

3. Add eggs one at a time, then vanilla.

4. Alternate adding dry ingredients and milk until smooth.

Step 3: Bake (18–20 minutes)

• Use cookie scoop to fill liners ⅔ full.

• Bake until a toothpick comes out clean.

• Cool completely before filling.

Step 4: Make Strawberry Filling (10 minutes)

• In a saucepan, combine strawberries, sugar, lemon juice, and cornstarch.

• Cook over medium heat until thickened (5–7 minutes).

• Cool to room temperature.

Step 5: Make Buttercream Frosting (10 minutes)

• Beat butter until creamy.

• Gradually add powdered sugar.

• Mix in vanilla and cream until fluffy.

Step 6: Assemble (15 minutes)

1. Use a small knife to cut a hole in the center of each cupcake.

2. Fill with strawberry mixture.

3. Pipe buttercream frosting on top.

📊 Nutritional Breakdown (Per Cupcake)

• Calories: ~320

• Fat: 16g

• Carbs: 42g

• Protein: 3g

• Sugar: 30g

💡 Expert Baking Tips

• ✅ Use room temperature ingredients for a smooth batter.

• ✅ Don’t overmix—this keeps cupcakes light and fluffy.

• ✅ Chill frosting for 5 minutes if it gets too soft.

• ✅ Use a cookie scoop for even cupcake sizes.

• ✅ Let cupcakes cool completely before filling or frosting.

🎨 Creative Variations

1. Chocolate-Strawberry Cupcakes

   • Add ¼ cup cocoa powder to the batter for a rich chocolate base.

2. Lemon-Strawberry Cupcakes

   • Add 1 tbsp lemon zest to the batter and swap vanilla extract for lemon extract.

3. Whipped Cream Frosting

   • Replace buttercream with stabilized whipped cream for a lighter finish.

🌟 What Makes These Cupcakes Unique

These cupcakes aren’t just vanilla—they’re vanilla with a twist. The strawberry filling adds a layer of flavor and texture that elevates them from ordinary to extraordinary. Unlike standard cupcakes, these offer a multi-sensory experience: soft sponge, juicy fruit, and creamy frosting all in one bite.

🧊 Storage & Serving Suggestions

• Store in an airtight container at room temperature for 2 days.

• Refrigerate for up to 5 days.

• Freeze unfrosted cupcakes for up to 2 months.

• Serve with fresh strawberries or a dusting of powdered sugar for extra flair. 🍓

❓ FAQ

Q: Can I use store-bought jam instead of homemade filling? A: Yes, just make sure it’s thick enough to stay inside the cupcake.

Q: Can I make these gluten-free? A: Use a 1:1 gluten-free flour blend like Bob’s Red Mill.

Q: How do I prevent cupcakes from sinking? A: Don’t overfill liners and avoid opening the oven door early.

Q: Can I make these ahead of time? A: Yes! Bake and fill the cupcakes a day ahead, then frost before serving.

🏁 Final Thoughts

These Strawberry-Filled Vanilla Cupcakes with Buttercream Frosting are the kind of dessert that makes people say “Wow!” Whether you’re baking for a celebration or just treating yourself, this recipe delivers flavor, texture, and beauty in every bite.

👉 Ready to bake? Grab your tools, preheat the oven, and let’s make something delicious together. Don’t forget to share your cupcake creations on social media and tag your baking buddies!

⚖️ Affiliate Disclaimer

This post contains affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting this blog and helping me keep the oven warm!

📋 Recipe Card

Strawberry-Filled Vanilla Cupcakes with Buttercream Frosting

Ingredients:

• 1 ½ cups all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp salt

• ½ cup unsalted butter

• 1 cup granulated sugar

• 2 large eggs

• 2 tsp vanilla extract

• ½ cup whole milk

• 1 cup fresh strawberries

• 2 tbsp sugar

• 1 tsp lemon juice

• 1 tsp cornstarch

• 1 cup unsalted butter (frosting)

• 3–4 cups powdered sugar

• 2 tsp vanilla extract

• 2–3 tbsp heavy cream

Instructions:

1. Preheat oven to 350°F. Line muffin pan with cupcake liners.

2. Make batter: whisk dry ingredients, cream butter and sugar, add eggs and vanilla, mix in milk.

3. Bake 18–20 minutes. Cool completely.

4. Make filling: cook strawberries, sugar, lemon juice, and cornstarch until thick. Cool.

5. Make frosting: beat butter, add sugar, vanilla, and cream until fluffy.

6. Assemble: cut hole in cupcake, fill with strawberry mixture, pipe frosting on top.