Description
Delightful cupcakes filled with sweet strawberries and topped with creamy buttercream, perfect for any occasion.
Ingredients
Scale
- 1 cup (2 sticks) butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1 cup milk, room temperature
- For the Buttercream:
- 1 cup (2 sticks) butter, softened
- 3 1/2 cups powdered sugar
- 2–4 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Pinch of salt
- For the Strawberry Filling:
- 3–4 cups finely diced strawberries
- 1 tbsp granulated sugar
Instructions
- Preheat your oven to 350°F (175°C) and line two cupcake pans with 24 cupcake liners.
- Cream the softened butter and granulated sugar on high speed for 2-3 minutes until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
- Whisk together the flour and baking powder. Alternately add the dry ingredients and milk to the butter mixture in three parts, mixing just until combined.
- Spoon the batter into the prepared cupcake liners, filling each about 2/3 full. Bake for 20-25 minutes or until a toothpick comes out clean. Let cool for 5 minutes in the pans before transferring to a wire rack to cool completely.
- To make the buttercream, beat the softened butter until light and fluffy. Gradually add powdered sugar, vanilla extract, and a pinch of salt. Adjust with heavy cream or milk until spreadable. Beat for 3-4 minutes until fluffy.
- Combine diced strawberries with granulated sugar and let sit for 15 minutes for the filling.
- Assemble the cupcakes by frosting the tops with a base layer of buttercream, piping a border, and filling the center with strawberry filling.
- Serve fresh, ideally a few hours after assembly.
Notes
Use fresh strawberries for the best flavor. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 24g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: strawberry, cupcakes, dessert, buttercream, summer treats