Strawberry Filled Cupcakes with Cream Cheese Frosting
If you are looking for a beautiful spring cupcake, try these strawberry filled cupcakes. They have diced strawberries swirled throughout the batter, filled in the center and added to a cream cheese frosting.
Servings: 12
Equipment
- hand or stand mixer
- cupcake tin
Ingredients
Strawberry Cupcakes
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, room temperature
- ¾ cup sugar
- ¼ cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup strawberries, finely chopped
- ¾ cup buttermilk
Strawberry Filling
- ¼ cup strawberries, finely chopped
Strawberry Cream Cheese Frosting
- ¼ cup strawberries, finely chopped (reduced to 2 tablespoons)
- 8 ounces cream cheese
- ½ cup unsalted butter, 1 stick
- 3 cups powder sugar
- 1 teaspoon vanilla extract
Instructions
Strawberry Cupcakes
- Preheat oven to 350 degrees Fahrenheit. Add paper liners to a cupcake tin.
- In a bowl, mix flour, baking soda and salt together.
- In a separate large bowl cream butter, sugar and vegetable oil until light and fluffy, about 1 minute.
- Add egg and vanilla extract and continue to mix.
- Add diced strawberries to the batter along with half of the flour and half of the buttermilk.
- Once combined continue to mix while adding the remaining flour and milk. Use a spatula to scrape the sides of the bowl. Be careful to not over mix the cupcake batter.
- Spoon mixture into prepared cupcake pan. Bake on the center rack for 17-19 minutes, checking early with a toothpick for doneness.
- Cool cupcakes on a wire rack while preparing the cream cheese frosting.
Cream Cheese Frosting
- Add ¼ cup of diced strawberries to a small sauce pan and heat over medium heat. Stir the strawberries frequently to make sure they do not stick while the moisture is evaporating from the berry. Reduce to about 2 tablespoons. Set aside to cool.
- In a large bowl add the room temperature butter and cream cheese. Use a hand or stand mixer to cream together until light and fluffy. Add ½ cup of powdered sugar at a time to the mixture. Once combined add the cooled strawberry puree and vanilla extract.
- Use a cupcake corer to remove the center of the cupcakes. Fill each cavity with diced strawberries.
- Add cream cheese frosting to a piping bag and pipe onto the cupcakes. Decorate the top with strawberry slices.
- Store the cupcakes in an airtight container in the refrigerator for 2-3 days.