Simple and stunning, these Strawberry-Filled Cupcakes with Cream Cheese Frosting are a real treat. With tender vanilla cupcakes hiding a sweet surprise of strawberry filling and topped with a swirl of creamy, tangy frosting, they’re as delightful to eat as they are to serve. This recipe brings bakery-style results right to your own kitchen, no fancy skills or tools required.
This recipe makes 12 cupcakes, but if you’re cooking for one or two, you’ll find a small batch version in the notes section of the recipe card.
You can never have enough strawberry recipes and this old-fashioned and strawberry rhubarb pie is a great way to use up those summer berries! If you want something small then this little fresh strawberry pie from A Weekend Cook is perfect.
Why You’ll Love This Recipe:
- Crowd-Pleaser – Great for birthdays, brunches, and for potlucks.
- Make Ahead Option – Bake the cupcakes and prep the filling a day early to save time.
- Freezer Friendly – These cupcakes freeze well, making them a great treat to keep on hand for the next dessert emergency. 🙂
Cupcake and Frosting Ingredients
Step-By-Step Photos: Strawberry Filled Cupcakes
- Start by preheating the oven and lining a muffin pan with paper cupcake liners
Strawberry Cupcakes with Cream Cheese Frosting
Ingredients
Step by Step Directions
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy (about 2 minutes). Add eggs one at a time, then mix in vanilla extract
- Alternate adding dry ingredients and milk, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly into cupcake liners, filling about ⅔ full. Bake for 18–20 minutes or until a toothpick inserted comes out clean.
- Let cupcakes cool completely before filling and frosting.Using a small knife or piping tip, cut out the center of each cupcake (don’t cut all the way through). Fill each hole with about 1 teaspoon of strawberry jam. Replace the removed cupcake tops (trim if needed).
- Beat cream cheese and butter until smooth and fluffy. Add strawberry jam, vanilla extract, and salt, mixing until combined.
- Gradually mix in powdered sugar, beating until smooth and creamy. If frosting is too soft, chill for 15 minutes before piping.
- Pipe or spread frosting onto the cupcakes. Garnish with fresh strawberries or sprinkles if desired.
Nutrition
Notes
Cupcake Ingredients
- ½ cup (63g) all-purpose flour
- ½ teaspoon baking powder
- Pinch of salt
- 2 tablespoons + 2 teaspoons (37g) unsalted butter, softened
- ¼ cup + 1 tablespoon (63g) granulated sugar
- 1 large egg (use 1 egg for structure even though it’s a slight overage—it ensures proper emulsification)
- ¼ teaspoon vanilla extract
- 2 tablespoons + 2 teaspoons (45ml) whole milk
Filling
- 4 teaspoons strawberry jam (about 1 teaspoon per cupcake)
Strawberry Cream Cheese Frosting
- 3 ounces (85g) cream cheese, softened
- 2 tablespoons (28g) unsalted butter, softened
- 1 cup (120g) powdered sugar, sifted
- 1 tablespoon strawberry jam
- ¼ teaspoon vanilla extract
- Small pinch of salt
Tried this recipe?
Let us know how it was!How To Store Your Cupcakes
Refrigerator (2–3 Days):
To keep them fresher longer, especially if you’re using a homemade or low-sugar jam, store the cupcakes in the refrigerator. Place them in a covered container and let them sit at room temperature for about 20 minutes before serving for the best texture.
Freezer (Up to 1 Months):
Frosted, jam-filled cupcakes can be frozen. Freeze uncovered on a baking sheet until firm, then wrap each cupcake tightly in plastic wrap and store in a freezer-safe container. Thaw in the fridge overnight or on the counter for a few hours.
