Craving the ultimate fruity dessert? Our Premium Strawberry Cream Cupcakes are exactly what you need. These Premium Strawberry Cream Cupcakes feature a hidden, sweet berry center topped with the most luxurious frosting. Whether you are baking for a summer party or just a weekend treat, these Premium Strawberry Cream Cupcakes will steal the show. Try baking these Premium Strawberry Cream Cupcakes today and taste the magic!
Premium Strawberry Cream Cupcakes
There is something so incredibly nostalgic about biting into a soft, fluffy cupcake and finding a sweet surprise hidden right in the middle. These cupcakes look like your standard bakery treat from the outside, but that gooey strawberry center takes them to a whole new level.
I love making these for spring gatherings or weekend picnics. The cake is tender and buttery, the filling is perfectly tart and sweet, and the whipped cream frosting keeps everything feeling light. Let's get baking!
Prep time: 20 minutes | Cook time: 18 minutes | Yields: 12 cupcakes
Ingredients
For the Cupcakes:
1 ½ cups all-purpose flour
1 cup granulated sugar
1 ½ tsp baking powder
½ tsp salt
½ cup (1 stick) unsalted butter, softened
2 large eggs, room temperature
½ cup whole milk
2 tsp vanilla extract
For the Strawberry Filling:
¾ cup fresh strawberries, finely diced
⅓ cup high-quality strawberry jam
For the Cream Frosting & Topping:
1 ½ cups heavy whipping cream, cold
½ cup powdered sugar
1 tsp vanilla extract
1 tbsp strawberry jam (optional, for a slight pink tint and flavor)
12 small fresh strawberries (with leafy tops intact) for garnish
Instructions
Prep your station: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with your favorite paper liners.
Mix the dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Create the batter: Add the softened butter to the dry ingredients and mix on low speed until it looks like coarse sand. In a separate small jug, whisk the eggs, milk, and vanilla extract. Slowly pour the wet ingredients into the dry mixture, beating on medium speed until just combined and smooth. Do not overmix!
Bake the cupcakes: Divide the batter evenly among the 12 cupcake liners, filling them about two-thirds full. Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make the filling: While the cupcakes cool, stir together the diced fresh strawberries and the strawberry jam in a small bowl until well combined.
Core the cupcakes: Once the cupcakes are completely cool, use a cupcake corer or a small knife to cut a small hole in the center of each cupcake (about an inch deep). Save the cake scraps for snacking! Spoon about a teaspoon of the strawberry filling into each hole.
Whip the frosting: In a large chilled bowl, whip the heavy cream, powdered sugar, vanilla, and the optional tablespoon of jam until stiff peaks form. Be careful not to overwhip, or it will turn into butter!
Decorate: Transfer the whipped cream to a piping bag fitted with a large star tip. Pipe a generous swirl onto each filled cupcake. Top each one with a fresh, whole strawberry.
Storage Tip: Because of the fresh cream and berries, keep these cupcakes stored in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for about 10 minutes before eating for the best texture.
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