Strawberry Cupcakes Recipe with Fresh Berry Frosting

These Strawberry Cupcakes are filled with a bright, sweet strawberry center and finished with an ultra-fluffy strawberry cream-cheese buttercream. They’re elegant enough for special occasions yet simple enough for a home baker to pull off.

Homemade Strawberry Cupcakes with Strawberry Filling

When strawberries are in season I always buy extra—they’re vibrant, juicy, and full of flavor. These filled strawberry cupcakes showcase fresh fruit in the center and in the frosting, making a memorable dessert for birthdays, showers, Valentine’s Day, or any celebration.

Although they look like a bakery treat, the recipe is straightforward. Even a beginner baker can follow these steps and produce a beautiful batch of cupcakes that taste as good as they look.

What Is the Difference Between Buttercream and Cream Cheese Frosting?

Buttercream is typically made mostly from butter and powdered sugar, producing a sweeter, lighter finish. Cream cheese frosting includes cream cheese, yielding a denser texture and tangier flavor. For these cupcakes the frosting blends both: mostly buttercream with a small amount of cream cheese for a light, stable frosting with a subtle tang.

The Ingredients You’ll Need

This recipe has three main components: the cupcakes, the strawberry filling, and the strawberry cream-cheese buttercream. Below are the ingredients for each.

Cupcake Ingredients

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened to room temperature
• Granulated sugar
• Large eggs, at room temperature
• Plain yogurt, at room temperature
• Pure vanilla extract
• Whole milk, at room temperature

Strawberry Filling Ingredients

• Fresh strawberries, chopped
• Granulated sugar
• Cornstarch (or arrowroot) to thicken
• Vanilla extract

Buttercream Ingredients

• Unsalted butter, at room temperature
• Powdered sugar
• Cream cheese, a small amount for tang and structure
• Heavy cream to adjust consistency
• Strawberry filling (a few tablespoons folded into the frosting)
• Vanilla extract and a pinch of salt
• Garnish: fresh strawberries or white chocolate shavings (optional)

How to Make Strawberry Cupcakes

Read through the steps before you start so you understand the flow: make the cupcakes, prepare the filling, and finish with the frosting and assembly. The process moves quickly once everything is ready.

Cupcake Instructions

• Preheat the oven to 350°F (175°C). Whisk together flour, baking powder, and salt in a medium bowl.
• Cream softened butter and granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in yogurt and vanilla.
• Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
• Divide the batter evenly among cupcake liners, filling each about two-thirds full. Bake 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before filling.

Strawberry Filling Instructions

• Combine chopped strawberries, sugar, cornstarch, and vanilla in a small saucepan. Cook over medium heat, stirring occasionally, until the strawberries soften and the mixture thickens, about 5–7 minutes.
• Remove from heat and cool completely, then transfer to a piping bag or small container for filling the cupcakes.

Buttercream Instructions

• Cream the softened butter and powdered sugar until light and fluffy.
• Add cream cheese, heavy cream, vanilla, a pinch of salt, and about 3 tablespoons of the cooled strawberry filling. Beat until smooth and fluffy, adjusting consistency with more cream if needed.
• Transfer the frosting to a piping bag fitted with your preferred tip.

Assembly

• Use a cupcake corer or small knife to remove a small plug from the center of each cupcake. Fill each cavity with the cooled strawberry filling.
• Pipe the buttercream on top of each filled cupcake. Garnish with fresh strawberries or white chocolate shavings if desired.

Baker’s Notes

These tips will help your cupcakes look and taste their best:

• Mixing technique: The alternating dry-and-wet method creates a tender, even crumb—follow the order and avoid overmixing.
• Room temperature ingredients: Bring eggs, yogurt, milk, butter, and cream cheese to room temperature for smooth blending and a lump-free frosting.
• Strawberry size: Chop strawberries into small pieces so the filling is easy to eat and doesn’t create large chunks inside the cupcake.
• Scale up: This recipe can be doubled to make three 8″ cake layers or a 9×13″ sheet cake.

Should Strawberry Cupcakes Be Refrigerated?

Yes. Because the filling uses fresh strawberries and the frosting contains cream cheese, store the cupcakes in an airtight container in the refrigerator. They will stay fresh for up to 5 days.

Can I Freeze Filled Cupcakes?

• You can freeze unfrosted cupcakes and you can also freeze frosting. The fresh strawberry filling can become watery after thawing, so it’s best to make the filling fresh when you plan to fill and serve the cupcakes.
• To freeze cupcakes: cool completely, wrap each individually in plastic wrap, place wrapped cupcakes in zip-top freezer bags, and freeze up to three months.
• Frosting freezes well in an airtight container or freezer bag for up to three months. Thaw overnight in the refrigerator before using.

Strawberry Cupcakes

Filled with fresh strawberry filling and topped with a light strawberry cream-cheese buttercream. Serves 12.

Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: 12

Ingredients

Cupcake Ingredients:

• 1¾ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• ⅓ cup plain yogurt, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup whole milk, at room temperature

Strawberry Filling Ingredients:

• 1½ cups chopped fresh strawberries
• ½ cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon pure vanilla extract

Buttercream Ingredients:

• 1 cup unsalted butter, at room temperature
• 2 cups powdered sugar
• 2 tablespoons cream cheese
• 2 tablespoons heavy cream
• 3 tablespoons strawberry filling
• 1 teaspoon pure vanilla extract
• Pinch of salt
• Additional strawberries or white chocolate shavings for garnish (optional)

Instructions

Cupcake Instructions:

1. Preheat the oven to 350°F. Whisk the flour, baking powder, and salt in a medium bowl.
2. Cream butter and granulated sugar until light and fluffy. Add eggs one at a time, then mix in yogurt and vanilla.
3. Alternate adding the dry mixture and milk, starting and ending with the dry ingredients. Mix until just combined.
4. Fill liners about ⅔ full and bake 18–20 minutes or until a toothpick comes out clean. Cool completely.

Strawberry Filling Instructions:

1. Combine strawberries, sugar, cornstarch, and vanilla in a small saucepan. Cook over medium heat, stirring occasionally, until thickened, about 5–7 minutes. Cool completely.
2. Place filling in a piping bag and set aside.

Frosting Instructions:

1. Cream butter and powdered sugar until light and fluffy.
2. Add cream cheese, heavy cream, 3 tablespoons of strawberry filling, vanilla, and salt. Beat until smooth and airy.
3. Pipe the frosting into a piping bag.

Assembly:

1. Core each cupcake and fill with the cooled strawberry filling.
2. Pipe frosting on top, garnish as desired, and serve.

Notes

• Use room-temperature ingredients for best texture and smooth frosting.
• Chop strawberries small so the filling is easy to eat inside the cupcake.
• Store cupcakes airtight in the refrigerator for up to 5 days.
• To freeze, cool and wrap individually, then freeze up to 3 months. Thaw in the refrigerator before serving.

Nutrition

Serving: 1 cupcake | Calories: 506 kcal | Carbohydrates: 64 g | Protein: 4 g | Fat: 27 g. Nutritional information is an estimate and may vary.

More Strawberry Desserts

• Easy Strawberry Pavlova Nests
• Fresh Strawberry Pie
• Easy Chocolate Covered Strawberries