Strawberry Filled Cupcakes with Strawberry Whipped Cream Frosting
These Strawberry Filled Cupcakes are the ultimate summer cupcake, and loved by kids and adults alike. Easy to make with just vanilla muffins, fresh strawberries and whipped cream they come together in under an hour.
Use two spoons to scoop the batter into the muffin liners. Don't fill them to more than ¾.
Bake in the midde 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.
Place the strawberries for the Strawberry Whipped Cream in a small bowl and smash with a fork, until well smashed and liquidy.
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
Exact cook time for the muffins will vary with your oven.
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 leftoverfrosted 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.