Description
Delight in these moist and fluffy strawberry-filled cupcakes topped with creamy vanilla frosting. Perfectly baked and filled with a luscious strawberry compote, these cupcakes make a charming dessert or treat for any occasion.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup whole milk
Strawberry Filling
- 1 cup fresh strawberries, finely chopped
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch
Vanilla Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a muffin tin by lining it with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set this mixture aside.
- Cream butter and sugar: In a large bowl, beat the softened butter with the granulated sugar until the mixture is light and fluffy. This creates a smooth base for your cupcakes.
- Add eggs and vanilla: Incorporate the eggs one at a time into the butter mixture, making sure each is fully mixed before adding the next. Then stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Alternately add the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Gently mix until just combined to avoid overmixing and keep cupcakes tender.
- Fill cupcake liners: Spoon the batter into the liners, filling each about two-thirds full to give room for rising while baking.
- Bake the cupcakes: Place the muffin tin in the oven and bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Remove and let the cupcakes cool completely on a wire rack.
- Prepare strawberry filling: In a saucepan over medium heat, combine the finely chopped strawberries, sugar, lemon juice, and cornstarch. Stir constantly and cook until the mixture thickens, about 5 to 7 minutes. Remove from heat and allow to cool.
- Core and fill cupcakes: Once cupcakes have cooled, carefully core out a small center piece from each cupcake. Fill the cavity with the cooled strawberry mixture, then replace the removed piece to seal the cupcake.
- Make vanilla frosting: Beat the softened butter until smooth and creamy. Gradually add the powdered sugar, beating continuously. Mix in the milk and vanilla extract, adjusting consistency as needed, until the frosting is smooth and spreadable.
- Frost the cupcakes: Evenly frost the tops of the filled cupcakes with the vanilla frosting. Optionally, garnish with fresh strawberry slices for an extra touch.
Notes
- Ensure butter is softened but not melted for easier creaming.
- Do not overmix the batter to maintain cupcake fluffiness.
- Allow strawberry filling to cool before filling cupcakes to prevent sogginess.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- For extra strawberry flavor, garnish with fresh sliced strawberries on top of the frosting.
