If you’ve been dreaming of a dessert that perfectly balances fruity freshness with rich, creamy sweetness, then you are in for a delightful treat with the Strawberry Filled Cupcakes with Cream Cheese Frosting Recipe. Picture moist, strawberry-infused cupcakes hiding a luscious strawberry filling inside, all crowned with a velvety cream cheese frosting that’s bursting with a subtle strawberry twist. This recipe is that perfect combination of homey comfort and elegant flavor that feels like sunshine in every bite.

Ingredients You’ll Need

A silver metal pot filled with a thick, reddish-brown mixture that looks creamy and textured, with small dark specks throughout. A long silver whisk rests inside the pot, partially covered in the mixture. The pot is placed on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering ingredients for this recipe is a joy in itself because each element plays a crucial role in creating the beautiful harmony of flavors and textures. From fresh strawberries to creamy butter and tangy cream cheese, every ingredient brings something special to the table.

Butter (1 cup softened): Provides moisture and richness that make the cupcakes tender and flavorful.
Sugar (¾ cup): Adds the perfect sweetness to balance the tartness of the strawberries.
Strawberry jam (1 cup): Enhances the intense strawberry flavor within the cupcake batter.
Eggs (4, room temperature): Bind all ingredients and help create a light, fluffy texture.
Flour (3 cups): The essential base for structure that holds the cupcakes together.
Baking powder (1 teaspoon): Helps the cupcakes rise beautifully, making them airy.
Baking soda (1 teaspoon): Works alongside baking powder for perfect leavening.
Salt (½ teaspoon): Balances sweetness and enhances overall flavor.
Fresh or frozen strawberries (16 ounces for batter): Pureed to infuse fresh strawberry goodness into the cake.
Buttermilk (½ cup, room temperature): Adds a slight tang and tender crumb to the cupcakes.
Fresh or frozen strawberries (32 ounces for filling): Pureed and drained to create that luscious strawberry filling.
Sugar (1 cup for filling): Sweetens the filling and makes it irresistibly sticky.
Cornstarch (¼ cup): Thickens the strawberry filling to the perfect consistency.
Fresh lemon juice (2 tablespoons): Brightens flavors and adds a subtle tartness to the filling.
Egg yolks (6, lightly beaten): Gives richness and smoothness to the filling.
Butter (½ cup cut into pieces for filling): Adds creaminess and depth to the strawberry filling.
Cream cheese (8 ounces, room temperature): The star in the frosting that provides tang and silkiness.
Butter (½ cup for frosting, room temperature): Makes the frosting rich and spreadable.
Powdered sugar (3 cups): Sweetens the frosting and creates that perfect fluffy texture.
Vanilla extract (1 teaspoon): A classic flavor enhancer for the frosting.
Freeze dried strawberries (1 cup, ground): Adds vibrant color and an extra punch of strawberry flavor to the frosting.

How to Make Strawberry Filled Cupcakes with Cream Cheese Frosting Recipe

Step 1: Prepare the Strawberry Filling

Start by pureeing 32 ounces of fresh or thawed frozen strawberries until smooth. In a saucepan, combine sugar, cornstarch, strawberry puree, lemon juice, and lightly beaten egg yolks. Cook this mixture over medium heat, whisking constantly for 7 to 8 minutes until it thickens beautifully. Once thickened, remove from heat and whisk in the butter pieces until fully melted and incorporated. Let the filling cool slightly, then cover and refrigerate for at least 2 hours. This step ensures your filling is rich and luscious when you scoop it into your cupcakes.

Step 2: Make the Cupcake Batter

Preheat your oven to 350ºF and line a 24-cup muffin tin with paper liners. Puree 16 ounces of strawberries to add that fresh fruity punch to the batter. In a large bowl, beat the softened butter and sugar until creamy and smooth, then add the strawberry jam and mix well. Incorporate the eggs one at a time, beating thoroughly after each addition for a silky batter. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the strawberry puree, beginning and ending with the flour mixture. Add the buttermilk and beat everything together until just combined. This gentle folding ensures moist and tender cupcakes with a vibrant pink hue.

Step 3: Bake the Cupcakes

Divide the batter evenly among the cupcake liners, filling them about three-quarters full. Bake for 18 to 20 minutes, or until a toothpick inserted comes out clean. Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. This cooling time is important so the cupcakes hold their shape when you remove the centers and add the filling.

Step 4: Prepare the Cream Cheese Frosting

In a food processor, finely grind the freeze-dried strawberries until they resemble a powder. Combine the cream cheese and softened butter, processing them until creamy and smooth. Add powdered sugar and vanilla extract, and blend everything again until the frosting is fluffy and completely smooth. The freeze-dried strawberries will infuse this frosting with a delightful flavor and a gorgeous pink tint that makes it irresistible.

Step 5: Fill and Frost the Cupcakes

Using a cupcake corer or melon baller, gently scoop out about a tablespoon from the center of each cooled cupcake to create a little hollow for the filling. Spoon or pipe the chilled strawberry filling into each cavity, leveling the top. Finally, generously frost each cupcake with the strawberry cream cheese frosting. This combination is pure magic—a burst of strawberry goodness inside, wrapped with creamy sweetness on top.

How to Serve Strawberry Filled Cupcakes with Cream Cheese Frosting Recipe

A round gray plate holds five light brown cupcakes, each topped with pink frosting in two different styles: some with smooth swirled peaks and others with small rosettes and ruffled shapes, all sprinkled with thin pink sugar strands. Two fresh red strawberries with green leaves sit near the cupcakes on the plate. The plate is set on a soft pink cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding garnishes is a simple way to elevate the presentation and add texture. Fresh strawberry slices, a light dusting of powdered sugar, or even a sprinkle of finely chopped toasted almonds can create the perfect finishing touch that invites your guests to dive in.

Side Dishes

Serve these cupcakes alongside a light salad of mixed greens with a citrus vinaigrette or pair them with a scoop of vanilla bean ice cream for a luscious contrast that complements the strawberry flavors perfectly.

Creative Ways to Present

For a fun twist, arrange these cupcakes in a cupcake tower for parties or line them up on a brightly colored serving platter to highlight their rosy hues. You can even serve them in cupcake wrappers with floral designs for a charming touch, ideal for brunches or birthday celebrations.

Make Ahead and Storage

Storing Leftovers

These cupcakes should be stored in an airtight container in the refrigerator to keep the cream cheese frosting fresh. They can last up to 3 days when properly covered, maintaining their moistness and flavor.

Freezing

You can freeze the unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before filling and frosting.

Reheating

If you prefer your cupcakes at room temperature, remove them from the fridge about 30 minutes before serving. Avoid microwaving as the cream cheese frosting can melt and separate.

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Frozen strawberries work wonderfully for both the filling and the batter. Just make sure to thaw and drain them well to avoid excess moisture in your cupcakes.

Is it possible to make the filling and frosting ahead of time?

Yes, you can prepare both the filling and frosting up to two days in advance. Keep them refrigerated in airtight containers and bring to a spreadable temperature before assembling.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, mix regular milk with a tablespoon of lemon juice or white vinegar and let it sit for 5 minutes. This will mimic buttermilk’s acidity and improve the cupcake texture.

Can I make these cupcakes gluten-free?

Yes, by substituting the all-purpose flour with a gluten-free flour blend that includes xanthan gum, you can make these cupcakes gluten-free. Baking times might vary slightly, so be sure to check for doneness.

What’s the best way to hollow out the cupcakes for filling?

A cupcake corer or a small melon baller works perfectly for removing the centers cleanly without breaking the cupcake. Just be gentle and keep the removed crumb for stirring into frosting or enjoying as a snack!

Final Thoughts

This Strawberry Filled Cupcakes with Cream Cheese Frosting Recipe is truly a gem to add to your baking repertoire. It’s approachable but feels special, bursting with fresh strawberry flavor and creamy frosting that will leave everyone asking for seconds. Whether you’re baking for family gatherings, celebrations, or simply to treat yourself, these cupcakes are sure to bring smiles and a touch of springtime joy any time of year. Give it a go—you might just find your new favorite cupcake recipe!