• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pastry Wishes
  • Home
  • Recipes
  • How-tos and Tips
  • Web Stories
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipes
  • How-tos and Tips
  • Web Stories
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    • A stack of chocolate chip marshmallow cookies on parchment paper next to mini marshmallows and cookies.
      Chocolate Chip Marshmallow Cookies
    • A closeup of a strawberry mojito mocktail on a wooden surface next to strawberries, mint leaves, and lime slices.
      Strawberry Mojito Mocktail
    • A close up of chocolate marshmallow ice cream in a glass bowl topped with two toasted marshmallows next to marshmallows and ice cream cones.
      Chocolate Marshmallow Ice Cream
    • A closeup of baked blueberry apple crumble in a white baking dish with a spoon.
      Blueberry Apple Crumble
    • Two glasses of virgin sunrise mocktails with metal straws on a wooden surface, garnished with mint leaves next to a blue towel and orange slices.
      Virgin Sunrise
    • Four scoops of black forest ice cream in a glass bowl topped with a cherry.
      Black Forest Ice Cream
    • A stack of three strawberry cheesecake cookies on parchment paper next to strawberries and a white napkin.
      Strawberry Cheesecake Cookies
    • A closeup of a strawberry daiquiri mocktail next to strawberries and limes.
      Strawberry Daiquiri Mocktail
    • A closeup of an Oreo muffin on an unwrapped paper liner on top of four Oreo muffins and Oreo cookies.
      Oreo Muffins
    • A three layer chocolate salted caramel cake on a white plate next to a vase with white flowers and a jar of caramel.
      Chocolate Salted Caramel Cake
    • A stack of three lemon blueberry cookies on a white surface dripping with lemon glaze next to a cookie, blueberries and lemon slices.
      Lemon Blueberry Cookies
    • Caramel filled cupcakes on a white plate and a gray surface next to a jar of caramel sauce.
      Caramel Filled Cupcakes
    Home » Recipes » All Recipes

    Easy Strawberry Filled Cupcakes

    Published: May 9, 2022 by Voula with 2 Comments

    Sharing is caring!

    50 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    These strawberry filled cupcakes are heavenly! They’re soft and moist with a light and creamy vanilla frosting that tastes like whipped cream!

    strawberry filled cupcakes decorated with strawberries and mint leaves on a white plate

    I've been meaning to make a new recipe with fresh strawberries for a while, so I developed this recipe from my classic vanilla cupcake recipe! Delicious filled strawberry cupcakes!

    Love fresh fruit desserts? Why not try my Lemon Pomegranate Cake, Streusel Top Apple Muffins, or my Apple Rose Tart with Dulce de Leche. Have you ever tried a dessert with fresh pumpkin? Try these Kolokithopita Greek Pumpkin Hand Pies that have been handed down to me from my Yiayia! They’re made with fresh pumpkin!

    What makes these cupcakes with strawberry filling really stand out, though, is the delicious ermine frosting (aka flour frosting). Ermine frosting is A LOT LESS SWEET than traditional buttercream frosting! Actually, it's PERFECT with the strawberry filling!

    So, if you're looking for easy, delicious vanilla cupcakes with real strawberries, you've come to the right place!

    Jump to:
    • Why this recipe works
    • What do these strawberry filled cupcakes taste like?
    • What is ermine frosting?
    • WHAT YOU NEED TO MAKE THIS RECIPE
    • HOW TO MAKE THIS RECIPE
    • HOW TO FILL A CUPCAKE WITHOUT A CORER
    • Variations & Toppings
    • TIPS FOR SUCCESS
    • FREQUENTLY ASKED QUESTIONS
    • MORE STRAWBERRY RECIPES!
    • Recipe

    Why this recipe works

    • It’s simple. Nothing fancy, just a hand mixer! Plus, I have a really easy hack for filling the cupcakes without using a cupcake corer or a knife! All you need is an electric hand mixer.
    • It makes 12 cupcakes. This recipe doesn’t have any extra batter and so it's just right for a standard cupcake pan!
    • It has a no-fuss strawberry filling. This homemade strawberry filling is delicious! Moreover, it's also fuss-free because there is NO cooking involved and it only has 2 ingredients!
    • It’s perfect for strawberry lovers. If you look forward to strawberry season like I do, these cupcakes are wonderful!
    • Great for any occasion. These cupcakes are fantastic for parties, Valentine’s Day, Mother’s Day or any get-together! Honestly, though, you don't need a special occasion to make these cupcakes!

    What do these strawberry filled cupcakes taste like?

    OMG! These cupcakes have an amazing strawberry flavor! They are DIVINE! They actually taste somewhat like mini strawberry shortcakes! And, they are filled with fresh strawberries and jam and topped with luscious vanilla frosting called ermine frosting. As a result, the cupcakes are not overly sweet. In fact, the frosting is SO incredibly light, it tastes like whipped cream! The perfect cupcakes for strawberry season!

    strawberry filled cupcakes decorated with strawberries and mint leaves

    What is ermine frosting?

    Ermine frosting (aka flour frosting) is an old-fashioned recipe made by cooking milk, flour and sugar together to make a pudding base, which is then cooled and beaten with butter. As a result, this frosting is A LOT LESS SWEET than classic buttercream frosting and there is NO GRITTINESS. To me, it tastes very much like whipped cream, which is why I decided to use it for this recipe. This frosting is PHENOMENAL with these strawberry filled cupcakes!

    WHAT YOU NEED TO MAKE THIS RECIPE

    11 ingredients for strawberry filled cupcakes
    Ingredients for strawberry filled cupcakes!
    7 ingredients for strawberry ermine frosting
    Ingredients for strawberry ermine frosting.
    • Strawberries: I use fresh, ripe strawberries.
    • Strawberry jam: I use my own homemade strawberry jam that you can find here, but you could use store-bought, if you want.
    • Flour: I use all-purpose flour.
    • Buttermilk: If you don't have buttermilk, you can make your own using whole milk mixed with vinegar (I’ll include it in the recipe card).
    • Milk: I use whole milk for the ermine frosting.
    • Vanilla: I use pure vanilla extract.
    • Egg: You only need one egg for this recipe.
    • Oil: I use light vegetable oil to help make the cupcakes moist.
    • Unsalted Butter: I use room temperature butter (unsalted).
    • Sugar: You just need regular, granulated sugar for this recipe.
    • Baking powder: It helps the cupcakes rise.
    • Salt: As always, it enhances all the flavors.

    HOW TO MAKE THIS RECIPE

    First, start off by making the cupcakes.

    a collage of four photos of making strawberry filled cupcakes step 1-4
    a collage of four photos of making strawberry filled cupcakes step 6-8

    STEP 1

    First, line your pan with cupcake liners.

    STEP 2

    Next, whisk together the dry ingredients: the flour, baking powder, and salt. Then set it aside.

    STEP 3
    Then in a large bowl, beat the butter and sugar with an electric mixer until it's creamy. Using room temperature butter makes this step a lot easier!

    STEP 4
    After that, add the egg and vanilla and mix well.

    STEP 5
    After that, add the buttermilk and oil and mix until everything is fully combined. Scrape the sides of the bowl as needed with a rubber spatula.

    STEP 6
    Then add the flour mixture and mix until JUST combined. Don't overmix it.

    STEP 7
    Fill the paper liners with the cupcake batter, a little over halfway full. I like using a measuring cup (¼ cup), but you could also use a cookie scoop or just a spoon.

    STEP 8
    Finally, bake the cupcakes and let them cool in the pan for about 5 minutes before removing them to a wire rack to cool completely.

    Next, make the strawberry ermine frosting.

    a collage of four photos of making ermine frosting step 1-4
    a collage of four photos of making ermine frosting step 5-8

    STEP 1
    In a medium-sized saucepan, whisk together the flour, sugar, milk and salt.

    STEP 2
    Then heat it over medium heat. Whisk continuously until the mixture thickens. You’ll see bubbles on the top, too. Keep cooking for 1-2 minutes more.

    STEP 3
    Afterwards, take the saucepan off the heat and pour the mixture into a small bowl.

    STEP 4
    Immediately cover the pudding mixture with some plastic wrap, touching the surface so that a crust won't form on the top. Then set it aside to cool completely.

    TOP TIPS FOR COOLING THE PUDDING BASE

    The pudding base needs to cool COMPLETELY before moving to the next step. Otherwise you’ll get a whole bunch of ugly lumps in your frosting!

    To cool the pudding base faster, you can spread it out onto a baking sheet and then cover it with plastic wrap.

    STEP 5
    After the pudding based has cooled completely, beat the butter in a medium bowl for about 7-8 minutes. You really need to beat the butter well for this frosting!

    STEP 6
    Then take a tablespoon of the pudding base and add it to the butter. Mix it really well so that everything is incorporated.

    STEP 7
    Repeat, adding some pudding base, ONE tablespoon at a time, until it’s all incorporated into the butter.

    STEP 8
    After that, add the vanilla extract and the strawberry jam and mix well. I wouldn’t add too much jam, though, because the frosting could curdle. Also, make sure to scrape the bowl as needed so that everything is blended together.

    Then you make the strawberry filling and fill the cupcakes.

    a collage of four photos of filling cupcakes with strawberries step 1-4
    a collage of four photos of filling cupcakes with strawberries step 5-8

    STEP 1
    Next, wash and dice the strawberries. I like to put them in a sieve for a few minutes to remove excess liquid.

    STEP 2
    Then put the diced strawberries in a small bowl and stir in the jam.

    After that, it's time to fill the cupcakes!

    HOW TO FILL A CUPCAKE WITHOUT A CORER

    STEPS 3-5
    Make a small hole in the middle of each cupcake by using the back of a balloon whisk! Gently press it into the cupcake to make the hole. Be careful not to press too hard, though, or it’ll go all the way to the bottom!

    If you don't have a balloon whisk, use your thumb. You may have to wiggle your thumb around a bit to make a hole, but it works just fine! Or you could use another similar kitchen utensil to make a small hole.

    STEP 6-7
    Then, fill the cupcakes. I use a small spoon to add the filling in the center of each cupcake.

    STEP 8

    After that, you frost the cupcakes! I love using my Wilton 1M tip for pretty swirls! Of course, you can frost them without using a piping bag. Just use a knife to spread the frosting on the cupcakes.

    Storage Tips
    You can store these cupcakes in the refrigerator for up to about 3 days. Make sure you put them in an airtight container so that they stay fresh.

    a strawberry filled cupcake cut in half

    Variations & Toppings

    • Instead of strawberry ermine frosting, you can also frost these cupcakes with vanilla buttercream frosting from this recipe or delicious maple cream cheese frosting from my cinnamon cupcakes recipe! Keep in mind, though, that the cupcakes will be sweeter than the ones in this recipe.
    • Whipped cream would also be amazing with these cupcakes if you don't want to make any frosting!
    • If you don't want to frost the cupcakes, you could just dust them with some powdered sugar, instead.
    • You could make strawberry puree if you don't want chunks of strawberries for the filling.
    • You could also make strawberry filled chocolate cupcakes! I have an amazing classic chocolate cupcakes recipe here! Strawberry and chocolate are great together!
    • Play around with different garnishes! For example, top these cupcakes with some sliced strawberries, chopped nuts, or even grated chocolate!

    TIPS FOR SUCCESS

    • For accuracy, I suggest using a digital scale to weigh the ingredients before you start.
    • Make sure to use room temperature ingredients. I usually leave them out for about an hour or so before starting.
    • Ermine frosting is best eaten right after you make it. I found that it doesn't have the same texture the next day.
    • Don't overmix the batter because this will make the cupcakes dense and flat.
    • Try not to overfill the cupcake liners or the batter overflow and make an ugly mess in the oven! That's why I use a ¼ measuring cup to fill them a little over halfway full.
    • Overbaking the cupcakes can make them dry. Every oven is different, so keep an eye on them so that they don't overbake.
    • If you store these cupcakes with the frosting in the refrigerator, make sure you take them out about 1-2 hours before serving. The frosting is PERFECT when it’s at room temperature.

    FREQUENTLY ASKED QUESTIONS

    Can you put fresh strawberries in cupcakes?

    Absolutely! And they taste incredible!

    Can I use frozen strawberries?

    I wouldn’t recommend using frozen strawberries for this recipe because they would have too much moisture and would make the cupcakes soggy.

    Will cupcakes go stale overnight?

    No. These cupcakes are still fresh and moist the next day!

    Happy baking! ?

    ~Voula

    MORE STRAWBERRY RECIPES!

    • A vanilla swiss roll cake with powdered sugar and fresh strawberries on a white plate.
      Easy Vanilla Swiss Roll Recipe
    • A close up of strawberry and apple crumble in a white baking dish.
      Easy Strawberry and Apple Crumble
    • Overhead shot of a strawberry charlotte cake on a pink surface next to strawberries and flowers.
      Easy Strawberry Charlotte Cake with Fresh Strawberries
    • strawberry cups with a bowl of strawberries in the background
      No Bake Strawberry Dessert Cups (Easy + Tips)

    Let me know how these Strawberry Filled Cupcakes turn out for you in the comments below! I’d love to hear from you!

    Recipe

    A close up of strawberry filled cupcakes decorated with strawberries and mint leaves.
    Print

    Easy Strawberry Filled Cupcakes

    These strawberry filled cupcakes are heavenly! They’re soft and moist with a light and creamy vanilla frosting that tastes like whipped cream!
    Course Dessert
    Cuisine American
    Prep Time 30 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 47 minutes minutes
    Servings 12

    Ingredients

    For the cupcakes

    • 1 ¼ cup (190 g / 6.7 oz) all purpose flour
    • 1 ½ teaspoons baking powder
    • a pinch of salt
    • ¼ cup (57 g) unsalted butter, at room temperature
    • ¾ cup (150 g) sugar
    • 1 medium egg, at room temperature
    • 1 ½ teaspoons vanilla
    • 2 tablespoons light vegetable oil
    • ½ cup buttermilk, room temperature (or add ½ tablespoon vinegar to half a cup of milk and stir & then let it sit for 5-8 minutes before using)

    For the strawberry filling

    • 6-8 large strawberries, washed and diced (to equal 1 cup diced)
    • 1 tablespoon strawberry jam

    For the strawberry ermine frosting

    • 4 ½ tablespoons (35g) all-purpose flour
    • 1 cup (200g) sugar
    • 1 cup (250ml) milk
    • 1 cup (226g) unsalted butter, at room temperature
    • 1 teaspoon vanilla
    • 1 tablespoon strawberry jam

    Instructions

    Make the cupcakes

    • Preheat oven to 350°F / 175°C.
    • Line a cupcake pan with cupcake liners. Set aside.
    • Whisk together the flour, baking powder, and salt. Set aside.
    • In a large bowl, beat the butter and sugar until the mixture is creamy.
    • Add the egg and the vanilla and mix well.
    • Add the buttermilk and oil and mix until everything is fully combined.
    • Then add the flour mixture and mix until JUST combined. Don't overmix it.
    • Fill the cupcake liners with the batter, a little over halfway full. (I like using a ¼ cup measuring cup.)
    • Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
    • When the cupcakes are done, take them out of the oven and let them cool in the pan for about 5 minutes before removing them to a wire rack to cool completely.

    Make the strawberry ermine frosting

    • In a medium saucepan, whisk together the flour, sugar, milk and salt.
    • Heat the mixture over medium heat and whisk continuously until it thickens, about 3-5 minutes.
    • When you start to see bubbles on the top, keep cooking for 1-2 minutes more, whisking continuously.
    • Take the saucepan off the heat and pour the mixture into a small bowl or a large sheet pan (to cool faster). Immediately cover the pudding mixture with some plastic wrap, touching the surface so that a crust won't form on the top.
    • After the pudding base has cooled completely, beat the butter for about 7-8 minutes.
    • Take a tablespoon of the cooled pudding base and add it to the butter. Beat it really well so that everything is incorporated.
    • Repeat, adding some pudding base, ONE tablespoon at a time, until it’s all incorporated into the butter.
    • Add the vanilla extract and the strawberry jam and beat 1-2 minutes more. Set aside.

    Make the strawberry filling & fill the cupcakes

    • Wash and dice the strawberries. Put them in a sieve for a few minutes to remove excess liquid.
    • Put the diced strawberries in a small bowl and stir in the jam.
    • Using the back of a balloon whisk, gently press into the cupcakes to make a hole (don't press too hard, or it'll go all the way to the bottom of the cupcake). Or use your thumb to make a hole (see the photos in the post).
    • Fill each cupcake with about a teaspoon of the strawberry filling.
    • Then frost each cupcake using a pastry bag and tip (I use a Wilton 1M tip). Or just use a knife to spread the frosting on the cupcakes.
    • Enjoy!

    Notes

    Picture Tutorial & Tips: I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
    • Ermine frosting is best eaten immediately after you make it. I found that it doesn't have the same texture the next day.
    • Frosted cupcakes can be stored in an airtight container in the refrigerator for up to about 3 days.
    • For accuracy, I suggest using a digital scale to weigh the ingredients before you start.
    • Make sure the ingredients are at room temperature. I usually leave them out for about an hour or so before starting.
    • Don't overmix the batter because this will make the cupcakes dense and flat.
    • Try not to overfill the cupcake liners or the batter overflow and make an ugly mess in the oven! That's why I use a ¼ measuring cup to fill them a little over halfway full.
    • Overbaking the cupcakes can make them dry. Every oven is different, so keep an eye on them so that they don't overbake.
    • If you store these cupcakes with the frosting in the refrigerator, make sure you take them out about 1-2 hours before serving. The frosting is PERFECT when it’s at room temperature.
     
    The recipe for the ermine frosting is slightly adapted from: https://thetoughcookie.com/2015/06/07/how-to-make-flour-buttercream-or-ermine-buttercream-the-battle-of-the-buttercreams-2-0/ 
    ©Pastry Wishes
    « Greek Ekmek Kataifi
    Strawberry Crunch Topping (Easy-No bake) »

    Reader Interactions

    Comments

    1. Sharon

      October 17, 2022 at 11:39 am

      5 stars
      These were sooooo good! I really loved your hacks for coring the cupcakes, too! Thanks for a great recipe!

      Reply
      • Voula

        October 17, 2022 at 11:41 am

        Yay! I'm so glad it was a success!

        Reply

    Thanks for stopping by! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi! I'm Voula!

    about me photo

    I’m a self-taught baker, recipe developer and aspiring food photographer with a passion for baking. I believe making desserts from scratch doesn’t have to be intimidating or complicated. Learn more about me ...

    Popular

    • A vanilla swiss roll cake with powdered sugar and fresh strawberries on a white plate.
      Easy Vanilla Swiss Roll Recipe
    • Virgin mojito with sprite, mint leaves, ice and lime in a glass.
      Virgin Mojito Recipe With Sprite
    • A slice of greek ekmek kataifi on a white plate.
      Greek Ekmek Kataifi
    • A slice of lazy cake on a white plate on a white surface.
      Easy Lazy Cake Recipe
    • Peanut butter fudge squares in a white bowl.
      No Bake Peanut Butter Fudge
    • homemade peanut butter
      How to Make Peanut Butter (Step-by-step Tutorial)

    Seasonal

    • Apple pie tartlets on burlap next to two apples and two cinnamon sticks on a wooden surface.
      Apple Pie Tartlets
    • A slice of pumpkin cheesecake bar with whipped cream and caramel sauce on top and a pumpkin in the back.
      No Bake Pumpkin Cheesecake Bars
    • two streusel top apple mufins, one on top of the other, with two apples and cinnamon sticks
      Streusel Top Apple Muffins (No Mixer)
    • An overhead shot of an apple rose tart with dulce de leche on a white surface next to an apple and cinnamon sticks.
      Easy Apple Rose Tart with Dulce de Leche
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ↑ back to top

    INFO

    • About
    • Privacy Policy

    FOLLOW

    • Instagram
    • Pinterest
    • Facebook
    • Twitter

    RECIPES

    • All Recipes

    CONTACT

    • Contact Us

    Copyright © 2023 Pastry Wishes

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie SettingsAccept
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT