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Strawberry Filled Cupcakes

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Prep Time: 30 mins    Cook Time: 15 mins

5 from 2 votes

Would you believe you can create these beautiful strawberry filled cupcakes with only a few ingredients? Really, they’re so easy and you don’t have to be a professional baker (or even a novice one) to make these bakery-quality cakes!

Three strawberry filled cupcakes displayed on a cake stand.
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Knowing how to fill cupcakes means you can create all kinds of unusual treats. This particular recipe is for cupcake lovers and strawberry shortcake fans.

With a fluffy texture, whipped cream, and fresh strawberries, these are so more-ish! After biting into the cupcake you will taste the sweet strawberry filling which contrasts beautifully with the creamy topping. Yum!

They look so impressive everyone will think you bought them from the local bakery. Once you know how to fill them, you will want to try this simple technique on all your other cupcake recipes. It’s a real game-changer for home cooks!

Extra strawberries? No problem! You could always make these strawberry cream crepes for breakfast the following morning.

Main Ingredients

The ingredients needed to make strawberry filled cupcakes laid out on a table.

Along with the ingredients listed, you will need whatever is needed to make the cake mix. This can vary depending on which brand you are using so check you have everything before you get started. These are the other key ingredients you will need:

  • Strawberries: The main ingredient in the recipe. Such a beautiful cupcake deserves to be made with fresh strawberries. This isn’t a recipe for canned or thawed ones.
  • White cake mix: The basis of this recipe. Using white cake mix saves time and energy and results in perfect cupcakes. I haven’t tried yellow cake mix, but I’m sure it would taste good. The cupcakes would have a yellow color though, so it’s your choice.
  • Whipped topping: For decorating the cupcakes. You can use either whipped topping (any kind) or whipped cream, either freshly whipped or from an aerosol can.
  • Strawberry glaze: To intensify the strawberry flavor. There’s no such thing as too much strawberry flavor, right? Using a glaze means adding moisture to the strawberry filling and you can also drizzle some over the top for a splash of color.

Instructions Overview

You will be so impressed when you see how simple these elegant strawberry filled cupcakes are to prepare. First, ensure you have all the ingredients needed, including what is listed on the cake mix packaging. Make them ahead and then let them cool to room temperature.

Remove the middle of each cupcake with a sharp knife, apple corer, or melon baller. Now mix the chopped strawberries with glaze and add this to the cutout part of each cupcake. Add the removed cake centers back on top of the strawberry mixture.

Now all you need to do is decorate the cupcakes. Add whipped topping or whipped cream, drizzle with a little glaze and add half a fresh strawberry. They will look beautiful by now and you will want to taste one as soon as possible!

One of the cupcakes cut in half showing the strawberry-filled inside.

Common Questions

How should these be stored?

Keep them in an airtight container in the refrigerator for up to 3 days. They will then start to taste a bit dry. If you’re using some kind of synthetic or dairy-free whipped topping, keep them at room temperature instead.

Can I make them ahead?

You can make the cupcakes themselves up to 2 days ahead. It’s best to fill and decorate them before serving though.

Can I freeze strawberry filled cupcakes?

These should be individually wrapped and then you can freeze them in a container for up to 3 months. Consider a glass or plastic box instead of a Ziploc bag though, since this helps protect the frosting/topping better.

What should I serve with these?

A cupcake is a perfect treat for any occasion. Since these gourmet-style cupcakes definitely have the wow factor, they’re perfect for special occasions. They are also ideal for an afternoon-pick-me up if a sweet craving hits.

How much filling should I add?

The filling should be divided between the 18 cupcakes. About a tablespoon of filling per cupcake is fine.

A cupcake on a plate topped with a fresh strawberry halve.

Chopnotch Tips

  • If you’re making them ahead, keep them covered at room temperature for up to 2 days. You can then proceed with the recipe.
  • Don’t cut all the way through when removing the center. If you do, the filling will drip right through to the paper liner and they’ll be very messy to eat!
  • If you don’t have a melon baller or apple corer to remove the center, you can use a sharp knife. Use a 45-degree angle and cut out a cone shape.
  • If you have an apple corer, simply insert it into the center, twist slightly, and lift. If you want to use a melon baller, it’s similar - insert, twist, and lift.
  • Swap the strawberries for blackberries or raspberries if you prefer.
Several cupcakes displayed on a cake stand.

Strawberry filled cupcakes have more than just a touch of ‘gourmet’ about them, but they are so easy to make, even if you’re quite new to home baking. You won’t regret making these elegant cupcakes.

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Strawberry Filled Cupcakes

This recipe teams a classic white cupcake with juicy strawberry filling and creamy topping. They are easy to make and guaranteed to wow!
SCALE THIS RECIPE
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 18 cupcakes

Ingredients

  • ¾ cup strawberry glaze
  • 1 cup strawberries, finely chopped
  • 1 box white cake mix, plus the ingredients listed on box
  • 2 cups whipped topping, or whipped cream
  • 9 strawberries, cut into halves
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Instructions

  • Make cupcakes as directed on the cake mix box and then let them cool to room temperature.
  • Take a small paring knife (or melon baller) to neatly remove the center of each cupcake from the top. Reserve the removed center.
  • Combine the finely chopped strawberries with ½ cup strawberry glaze in a small bowl, and then fill each cupcake with this strawberry mixture using a small spoon.
  • Now press the removed centers from step #2 back into the tops of each cupcake to cover the strawberry filling. Top with whipped cream, drizzle the remaining strawberry glaze on top and garnish with a strawberry halve.
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Notes

  • If you’re making them ahead, keep them covered at room temperature for up to 2 days. You can then proceed with the recipe.
  • Don’t cut all the way through when removing the center. If you do, the filling will drip right through to the paper liner and they’ll be very messy to eat!
  • If you don’t have a melon baller or apple corer to remove the center, you can use a sharp knife. Use a 45-degree angle and cut out a cone shape.
  • If you have an apple corer, simply insert it into the center, twist slightly, and lift. If you want to use a melon baller, it’s similar - insert, twist, and lift.
  • Swap the strawberries for blackberries or raspberries if you prefer.

Nutrition Facts

Calories: 23kcal (1%), Carbohydrates: 3g (1%), Protein: 1g (2%), Fat: 1g (2%), Saturated Fat: 1g (6%), Cholesterol: 1mg, Sodium: 7mg, Potassium: 30mg (1%), Fiber: 1g (4%), Sugar: 3g (3%), Vitamin A: 8IU, Vitamin C: 8mg (10%), Calcium: 8mg (1%), Iron: 1mg (6%)
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course:
Dessert
cuisine:
American

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