Strawberry Filled Cupcakes with Strawberry Buttercream Frosting

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Strawberry Filled Cupcakes with Strawberry Buttercream Frosting

These strawberry filled cupcakes are soft, fluffy vanilla cupcakes filled with a homemade fresh strawberry compote and topped with a naturally pink strawberry buttercream. Made completely from scratch and bursting with real strawberry flavor in every bite.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Keyword: easy strawberry filled cupcakes, fresh strawberry buttercream, fresh strawberry cupcakes, homemade strawberry filled cupcakes, naturally pink frosting, strawberry buttercream, strawberry buttercream frosting, strawberry buttercream without food coloring, strawberry compote cupcake filling, strawberry compote cupcakes, strawberry cupcake filling from scratch, strawberry filled cupcakes, strawberry filling for cupcakes, strawberry frosting from scratch, strawberry frosting with real strawberries, strawberry frosting with strawberry compote

Servings: cupcakes

Calories: 543kcal

Author: Viana Boenzli

Ingredients

Fresh Strawberry Compote Filling

8 ounces strawberries, cored and chopped
2 Tablespoons granulated sugar
1 teaspoon lemon juice
2 ¼ teaspoons cornstarch
½ Tablespoon water

Vanilla Cupcakes

1 ⅔ cup all purpose flour
1 ½ teaspoons baking powder
1 cup granulated sugar
½ cup butter, softened to room temperature
2 large egg whites
⅓ cup sour cream or plain Greek yogurt
1 ½ teaspoons vanilla extract
½ cup milk

Strawberry Buttercream Frosting

2 sticks butter, softened to room temperature
4 cups powdered sugar
2 Tablespoons homemade strawberry compote filling
¼ cup heavy cream
1 ½ teaspoons vanilla extract

Instructions

Make the filling first

Add the chopped strawberries, sugar, lemon juice, cornstarch, and water to a small saucepan over low-medium heat. Stir everything together and bring to a gentle simmer.
8 ounces strawberries, cored and chopped, 2 Tablespoons granulated sugar, 1 teaspoon lemon juice, 2 ¼ teaspoons cornstarch, ½ Tablespoon water
Cook for about 5 minutes, stirring frequently, until the mixture thickens and the strawberries break down.
Set aside to cool, or pop it in the fridge to speed things up while you make the cupcakes.

Make the cupcakes

Preheat your oven to 350°F and line a muffin tin with cupcake liners.
In a bowl, whisk together the flour and baking powder. Set aside.
1 ⅔ cup all purpose flour, 1 ½ teaspoons baking powder
In a separate larger bowl, cream the butter and sugar together until light and fluffy.
½ cup butter, softened to room temperature, 1 cup granulated sugar
Add the egg whites, sour cream or Greek yogurt, milk, and vanilla and mix until combined.
2 large egg whites, ⅓ cup sour cream or plain Greek yogurt, ½ cup milk, 1 ½ teaspoons vanilla extract
Add the dry ingredients to the wet ingredients and mix just until combined.
Fill each cupcake liner about two-thirds full.
Bake for 20 minutes, or until a toothpick comes out mostly clean with just a few wet crumbs.
Let the cupcakes cool completely on a wire rack before filling.

Fill the cupcakes

Once the cupcakes and filling are both completely cool, use a small knife or a cupcake corer to cut a small opening in the top center of each cupcake.
Set aside about 2 Tablespoons of the compote...you'll be using this to make the strawberry frosting.
2 Tablespoons homemade strawberry compote filling
Spoon the fresh strawberry compote filling into each one, then replace the small piece of cake on top or just leave it off - it'll be covered by the frosting anyway.

Make the frosting

Beat the butter and powdered sugar together until the mixture pulls away from the sides of the bowl. It will look very thick at this stage, almost like a dough.
2 sticks butter, softened to room temperature, 4 cups powdered sugar
Add 2 Tablespoons of the strawberry compote filling and vanilla and beat again. Add the heavy cream and beat until the frosting is smooth and fluffy.
2 Tablespoons homemade strawberry compote filling, ¼ cup heavy cream

Frost and decorate the cupcakes

Pipe the frosting onto the cupcakes using a 1M piping tip if you have one, or just spread it on with a knife. Top each cupcake with a fresh strawberry and serve.

Notes

👩‍🍳 Tips

Make the filling first so it has plenty of time to cool.
Room temperature butter is key for both the cupcakes and the frosting.
Fill cupcake liners about two thirds full for the perfect rise.
Both the cupcakes and filling need to be completely cool before filling for the best results.
The frosting will look very thick at first, almost like a dough. Add the heavy cream and it will smooth out beautifully.

🧺 Storage

Store in an airtight container in the refrigerator for up to 4 days. Let sit at room temperature for 20-30 minutes before serving. Unfrosted, unfilled cupcakes can be frozen for up to 3 months.

💫 Variations

Swap the vanilla cupcake base for chocolate for a chocolate strawberry version.
Add a teaspoon of lemon zest to the batter for a strawberry lemon twist.
Use the compote method with raspberries, blueberries, or blackberries for a different filling.
Stir a couple spoonfuls of compote into cream cheese frosting instead of buttercream.

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