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These Strawberry Filled Cupcakes are the ultimate summer cupcakes with a delicious fresh strawberry filling, loved by kids and adults alike. Super easy to make with just vanilla cupcakes, fresh strawberries and whipped cream they come together in under 1 hour.
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The most important Swedish holiday is, without a doubt, Midsommar. And if there's one thing that everyone makes for Midsommar, it's a strawberry cake with whipped cream.
When I created these Strawberry Filled Cupcakes - that's the exact feeling I was going for. And the result, well, not to brag - but recipe for strawberry cupcakes is the best recipe I've ever created.
It's easy, it's delicious, and it tastes 100% like Swedish summer.
Why you will love this recipe
- It's quick - all done in under an hour
- It's easy - simple vanilla cupcakes, strawberries, and the most basic frosting
- Everyone loves them - from picky kids to serious foodies
- Not too sweet - just the right balance of sweetness & acidity
- They taste just like Swedish summer: oh so sweet and there's never enough
What you need to make them
Ingredient notes
- Vanilla muffins: I've included my favorite recipe for moist vanilla cupcakes below, but if you have a recipe you like already - feel free to use that
- Strawberries: They're the star of the show, so the sweeter and more flavorful, the better
- Sugar: Optional to add to the whipped cream, but I like that extra sweetness
- Other filling options: If you don't have enough fresh strawberries you can also fill these cupcakes with strawberry jam or strawberry puree.
How to make Strawberry Filled Cupcakes
- Start by making vanilla muffins and allow them to cool completely (check out my Vanilla Muffins post for a step-by-step guide to how to make them). Then use a small spoon to remove a part of the muffin from the middle. Try to keep it in one piece as we will be placing it back later!
- Be careful and try to get it all out in one piece, and make sure to leave muffin on the bottom and on all sides
- Repeat for all muffins
- Bring out 1 strawberry for each cupcake
- Remove the leaves and stem, and chop the strawberries as small as you can without them turning into mush. Set aside for now.
- Bring out the whole strawberries for the whipped cream, remove the leaves and stem, and smash them
- Repeat until they are all well smashed
- Whip the cream until stiff peaks form
- Add sugar and mix well
- Add the smashed up strawberries
- Mix again
- Bring out the muffins, and fill the hole with chopped strawberries
- Place the removed core on top, pressing gently to seal the muffin. You might need to remove some of the cake from the core first.
- Fit a pastry bag with a nozzle (I used a Wilton 1M Open Star tip*) and fill the bag with the whipped cream
- Hold a cupcake in your hand and turn it gently, wile you pipe out the whipped cream. If desired, decorate with fresh or freeze dried strawberries.
Tips & tricks
- Allow the muffins to cool completely before topping them, or the whipped cream will melt and run
- Add the sugar after whipping the cream to get a nice, firm, whipped cream
- If you don't have pastry bags & a nozzle you can just use a spoon instead
- Top with strawberries or freeze dried strawberries for a more festive look - or use another topping of your choice
- Only fill and top as many cupcakes as you are going to eat and make the rest when you want to have them
- Store leftover frosted cupcakes in the fridge for up to 2 days
- Preferably store leftovers separately - muffins in an airtight container in room temperature and whipped cream and strawberries in the fridge
Storage Instructions
Only fill and top as many cupcakes as you are going to eat, and then store the leftover components separately.
Storing: Store leftover whipped cream and strawberry filled cupcakes in the fridge in an airtight container. They will be good for up to 3 days.
Store leftover muffins without strawberries in room temperature in a muffin tin or plastic bag. They are best eaten within 2 days, but will be fine for up to 5 days.
Finished cupcakes are best eaten straight away, but can be stored in the fridge for up to 2 days.
Make-Ahead Instructions
Vanilla muffins: You can make them 1-2 days ahead of time.
Strawberry whipped cream: You can make it 1 day ahead of time.
Strawberry filled muffins: You can core the muffins and fill with strawberries 1 day ahead. Make sure to store the muffins in the fridge after filling with strawberries.
Finishing touches: They are best topped with whipped cream just before serving, but you could also top them a few hours before. Just make sure to store them in the fridge until just before serving.
Recipe FAQ
I do not recommend using frozen strawberries, as they don't have as strong a strawberry flavor and they also contain too much liquid. All that liquid will seep into the muffin and ruin the texture.
Fill cupcakes by removing part of the middle of the cupcake using a spoon or cupcake corer, then fill the hole. Make sure there is enough cupcake left on the sides to keep the filling inside. You can either place the removed part back on top of the filling, or leave it out.
If you don't have a piping bag, but you do have a tip, you can cut a corner off of a freezer bag or ziploc bag and use this as a piping bag.
If you have neither, you can either just cut off a small corner of the same bag and use it as both the piping bag and tip, or you can use a spoon to top the cupcakes.
More easy muffin and cupcake recipes
- Cinnamon Muffins
- Cinnamon Apple Muffins
- Candy Cane Cupcakes
- Double Chocolate Chip Muffins
- Raspberry White Chocolate Muffins
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...and let me know what you loved about it in the comments.
Recipe
Strawberry Filled Cupcakes
Print RateIngredients
Vanilla Cupcakes
- 1 cup salted butter at room temperature, cut in small pieces, or unsalted butter and a pinch of salt
- 1 cup sugar
- 2 eggs at room temperature
- 2 cups all-purpose flour
- 2 teaspoon vanilla sugar or vanilla extract
- 2 teaspoon baking powder
- 1 cup milk at room temperature
Strawberry Filling
- 12 strawberries stem and leaves removed
Strawberry Whipped Cream
- 2 cups heavy cream
- 1 tablespoon sugar optional
- 8 strawberries stem and leaves removed
To decorate
- fresh or freeze dried strawberries optional
Instructions
Vanilla Cupcakes
- Preheat the oven for 400°F (200°C) and place cupcake liners in a muffin tin.
- Mix room temperature butter and sugar in a large mixing bowl until fluffy. Make sure to scrape down the sides of the bowl so it's all well mixed in.1 cup salted butter, 1 cup sugar
- Add eggs and mix well.2 eggs
- In a separate bowl, mix together all the dry ingredients, then add them to the cupcake batter together with the milk. Mix until just well blended.2 cups all-purpose flour, 2 teaspoon vanilla sugar, 2 teaspoon baking powder, 1 cup milk
- Use two spoons to scoop the batter into the muffin liners. Don't fill them to more than ¾.
- Bake in the middle of the oven for 16-20 minutes. Use a cake tester or tooth pick to test when they are done, it should come out with no or very little batter on it.
- Set aside to cool for at least 30 minutes before topping. To cool them quicker, place on a wire rack. Meanwhile, you can prep the rest of the ingredients.
Prepping the Strawberries
- Bring out the strawberries for the filling, and chop as small as you can without smashing them. Set aside for now.12 strawberries
- Place the strawberries for the Strawberry Whipped Cream in a small bowl and smash with a fork, until well smashed and liquidy.8 strawberries
Strawberry Whipped Cream
- Beat the heavy cream in a large bowl until it forms solid peaks. Mix in the sugar gently.2 cups heavy cream, 1 tablespoon sugar
- Add the smashed strawberries and mix gently.
- Fit a pastry bag with a nozzle and fill with the whipped cream. You might need to use two pastry bags. Place in the refrigerator until you are ready to frost the cupcakes.
Filling the Cupcakes
- When the cupcakes have cooled, use a small spoon to remove the center of the cupcakes. Try to get it out in one piece, and make sure to leave cake on the bottom and all around the sides.
- Fill the hole with chopped strawberries, then place the core you removed back on top. You might need to remove a part of the cake from the core to fit it. Press gently to seal the cupcake.
Topping the Cupcakes
- Bring out the pastry bag with whipped cream and hold a cupcake in your hand, turning it slowly, while topping with the whipped cream.
- Decorate with fresh or freeze dried strawberries, or another topping of your choice.fresh or freeze dried strawberries
Equipment needed for this recipe
- Muffin tin* or cupcake tin
- Measuring cups (metric or US)*
- Pastry bags
- Wilton 1M Open Star piping tip (or other icing tip)
- Stand mixer or electric hand held mixer
Video
Notes
Ingredient notes & substitutions
- Strawberries: They're the star of the show, so the sweeter and more flavorful, the better
- Sugar: Optional to add to the whipped cream, but I like that extra sweetness
- Other filling options: If you don't have enough fresh strawberries you can also fill them with strawberry jam or strawberry puree
Tips & tricks
- Allow the muffins to cool completely before topping them, or the whipped cream will melt and run
- Add the sugar after whipping the cream to get a nice, firm, whipped cream
- If you don't have pastry bags & a nozzle you can just use a spoon instead
- Top with strawberries or freeze dried strawberries for a more festive look - or use another topping of your choice
- Only fill and top as many cupcakes as you are going to eat and make the rest when you want to have them
- Store leftover frosted cupcakes in the fridge for up to 2 days
- Preferably store leftovers separately - muffins in an airtight container in room temperature and whipped cream and strawberries in the fridge
- Prep ahead by making the vanilla cupcakes and the strawberry whipped cream the day before, and even fill them with strawberries the day before if you'd really like to save time. However, they're best topped with whipped cream just before serving.
Can I use frozen strawberries?
I do not recommend using frozen strawberries, as they don't have as strong a strawberry flavor and they also contain too much liquid. All that liquid will seep into the muffin and ruin the texture.Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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