Strawberry filled cupcakes with cream cheese frosting are a delightful treat for any occasion. These sweet treats feature moist, light, and fluffy cupcakes with a generous helping of juicy strawberry compote inside, and a delightful strawberry cream cheese frosting is the cherry on top! Every bite of these delicious treats starts with the flavor of fresh-picked and ripe strawberries, which is then followed by the luxurious cream cheese frosting. With such an irresistible combination of flavors, it's easy to see why these tasty cupcakes have become a fan favorite.
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Delicious and fragrant, strawberry filled cupcakes are the perfect treat to add a little sweetness to any occasion. These moist and delightful cupcakes contain succulent strawberries inside and on top of a fluffy cream cheese frosting.
If you're looking for an impressive snack that will delight your friends or loved ones, look no further; this strawberry filled cupcakes with strawberry cream cheese frosting recipe will make everyone's mouth water! So don't wait - whip up a few batches of these scrumptious cupcakes today and let their heavenly aroma waft through your kitchen!
Why You’ll Love This Recipe
Who doesn't love a good, sweet cupcake? These strawberry filled cupcakes with strawberry cream cheese frosting will definitely hit the spot. Whether you're making them for a party or just for yourself, these cupcakes have something for everyone. I think you'll love them and here are a few reasons why:
- Instead of just being topped with buttercream frosting like ordinary cupcakes, these babies use a combination of freeze-dried strawberries and cream cheese to create something truly special - a light and fruity frosting that you won't soon forget.
- Not only are they filled with flavor, but they are also sure to wow people with a strawberry surprise when they bite into them.
- These cupcakes are almost too pretty to eat, with their swirls of creamy strawberry cream cheese frosting topped with sweet and juicy strawberries. Every bite brings a delightful mix of textures and flavors that will tantalize the taste buds.
No matter who you make these treats for, they are sure to love their moist texture and the burst of fruit flavor found in every bite!
What You’ll Need To Make Strawberry Filled Cupcakes
White cake mix: I used a Pillsbury white cake box mix to make things easier, but you can use your favorite homemade cake batter recipe instead if you prefer.
Eggs: Use three large eggs for this recipe.
Vegetable oil: This helps to make the cupcakes moist and fluffy.
I recommend filling these cupcakes with my easy-to-make strawberry compote. It's an easy, homemade version of store-bought jams or preserves and can be used for a variety of recipes.
If you'd prefer a quicker alternative, you can use diced fresh strawberries mixed with a teaspoon of sugar or your favorite store-bought strawberry jam or jelly instead.
For homemade strawberry compote you'll need:
Strawberries: Fresh, frozen or thawed will work.
Sugar: This helps sweeten the compote.
Lemon juice: A simple squeeze of fresh lemon juice adds a bit of citrus flavor and brightness.
Vanilla extract (optional): A hint of vanilla extract adds even more flavor to the compote.
Lemon zest (optional): This is optional, but it will add a nice citrus flavor to the compote.
Strawberry Cream Cheese Frosting
Butter: Unsalted butter should be softened to help the frosting come together easily.
Cream cheese: Use full-fat, room temperature cream cheese for the best outcome.
Vanilla extract: This will give the frosting a nice, sweet flavor.
Powdered sugar: This is the main ingredient used to make the cream cheese frosting. It helps to sweeten and thicken the frosting.
Strawberry preserve: Use a good quality strawberry preserve or jam to add extra strawberry flavor. You can also use a few tablespoons of homemade strawberry compote if you don't have strawberry preserve on hand.
Freeze-dried strawberries: These will give the frosting its lovely strawberry flavor and color without adding too much moisture. Crush them into a powder with a food processor or mortar and pestle before adding to the frosting.
Salt: A pinch of salt helps to bring out the sweetness and bring balance to all the flavors.
Once you’ve gathered all your ingredients, making these strawberry-filled cupcakes with strawberry cream cheese frosting is easy! Here's how to do it:
Step 1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare two cupcake tins with liners and set aside.
Step 2: Make the cupcake batter according to the package instructions.
Step 3: Once it's ready, divide the batter among the cupcake liners and bake for 19-23 minutes.
Step 4: Prepare the strawberry compote while the cupcakes are baking. Heat a pan over medium heat and add the diced strawberries, sugar, and lemon juice. Cook until the strawberries have softened and released their juices. Once the compote has reached your desired consistency, stir in the vanilla extract and lemon zest and set it aside to cool completely.
Step 5: When the cupcakes are done baking, remove them from the oven and let them cool completely before filling.
Step 6: Prepare the strawberry cream cheese frosting. With a hand mixer or stand mixer, beat the butter and cream cheese until light and fluffy.
Step 7: Add the vanilla, salt, and strawberry preserve, and mix until combined.
Step 8: Slowly add the powdered sugar and mix until the desired consistency is reached, then add the crushed freeze-dried strawberries.
Step 9: Once the cupcakes have cooled, use a sharp knife or a metal piping tip to cut a small hole in the top of each cupcake for the filling. Discard the core.
Step 10: Fill each cupcake with a tablespoon of strawberry compote and then top with the strawberry cream cheese frosting.
Step 11: Finally, garnish the cupcakes with freshly sliced strawberries or additional freeze-dried strawberries.
And that's it! Enjoy your freshly baked cupcakes with strawberry compote and cream cheese frosting. They make a delicious treat for any occasion. Happy baking!
Tips & Tricks For Making The Best Strawberry Filled Cupcakes
Here are a few tips and tricks to make sure that your strawberry filled cupcakes with cream cheese frosting turn out perfectly every time:
- Make sure the cream cheese and butter are at room temperature before making the frosting. This helps the ingredients to combine together easily and more smoothly.
- Be sure to let the strawberry compote cool completely before adding it to the cupcakes. If it's too hot, it can soak into the cupcake too far and it will ruin the effect when you bite into the cupcake.
- Make sure your cupcakes have cooled fully before frosting them as warm cupcakes will cause the frosting to soften and run off the cupcake.
- Use a piping bag and tip to pipe the frosting onto the cupcakes for a professional look. My favorite piping tips are the Wilton 1M open star tip (which I used for these cupcakes), or the Wilton 6B open star tip.
Serving Suggestions And Substitutions
These delicious cupcakes are perfect for any occasion, from birthdays to tea parties, or just as a sweet treat. You can also serve them with a dollop of sweetened whipped cream or a scoop of ice cream for an extra special treat.
When it comes to substitutions, here are a few that I recommend:
- Experiment with different flavors of jam or preserves for a unique twist. Raspberry, blueberry, and apricot all work great!
- If you don't have freeze-dried strawberries, you can also use chopped fresh strawberries instead, but it will make the frosting softer. You may need to add extra powdered sugar to achieve a pipable texture.
- You can also use buttercream frosting instead of cream cheese frosting. The cupcakes will still be delicious!
How To Store Leftovers
Leftover cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Cream cheese frosting must be refrigerated for storage so be sure you don't leave frosted cupcakes on the counter for more than an hour or two.
To extend their shelf life, they can also be stored in the freezer for up to two months. When ready to eat, thaw the cupcakes in the refrigerator overnight before serving.
Frequently Asked Questions
The easiest way to core a cupcake is to use a sharp knife or metal piping tip. Insert the tip into the center of the cupcake and twist it gently to remove the core. Discard the core, then fill with the strawberry compote or your favorite filling.
Yes, you can use buttercream frosting if you prefer. Just be sure to make sure it's thick enough to pipe onto the cupcakes to achieve the pretty swirls. If you need to, add extra powdered sugar to achieve a thicker consistency.
I recommend using fresh strawberries instead of frozen if you don't want to use compote for the filling. Frozen strawberries tend to have more liquid and can make the cupcakes soggy if you use them for filling.
Tools And Equipment For This Recipe
Wilton 1M Piping Tip: This piping tip is perfect for piping the frosting for these strawberry-filled cupcakes. It has a large star-shaped opening that creates beautiful swirls of frosting.
Riccle Disposable Piping Bags 12 Inch: You’ll need a piping bag to pipe the cream cheese frosting onto the cupcakes. I like to use disposable piping bags for easy clean-up, but you can also use a reusable bag.
USA Pan Bakeware Muffin Pan: This 12-cavity muffin pan is perfect for baking cupcakes. It’s made with heavy gauge aluminum and has a non-stick coating for easy release.
Strawberry Filled Cupcakes With Cream Cheese Frosting
- 15.25 ounce box Pillsbury white cake mix
- 3 large eggs
- ½ cup vegetable oil
- 1 pound fresh strawberries
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest
Strawberry Cream Cheese Frosting
- ½ cup unsalted butter
- 8 ounces cream cheese
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ⅓ cup crushed freeze dried strawberries
- 4 cups powdered sugar
- 2 tablespoon strawberry preserve
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare two cupcake tins with liners and set aside.
- Make the cupcake batter according to package instructions.
- Once it's ready, divide the batter among the cupcake liners and bake for 19-23 minutes.
- Prepare the strawberry compote while the cupcakes are baking. Heat a pan over medium heat and add the diced strawberries, sugar, and lemon juice. Cook until the strawberries have softened and released their juices. Once the compote has reached your desired consistency, stir in the vanilla extract and lemon zest and set it aside to cool completely.
- When the cupcakes are done baking, remove them from the oven and let them cool completely before filling.
- Prepare the strawberry cream cheese frosting. With a hand mixer or stand mixer, beat the butter and cream cheese until light and fluffy.
- Add the vanilla, salt, and strawberry preserve, and mix until combined.
- Slowly add the powdered sugar and mix until the desired consistency is reached, then add the crushed freeze-dried strawberries.
- Once the cupcakes have cooled, use a sharp knife or a metal piping tip to cut a small hole in the top of each cupcake for the filling. Discard the core.
- Fill each cupcake with a tablespoon of strawberry compote and then top with the strawberry cream cheese frosting.
- Garnish the cupcakes with freshly sliced strawberries or additional freeze-dried strawberries.
* Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary based on brands of ingredients used, measuring methods, portion sizes, and more.
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