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Strawberry Filled Vanilla Cupcakes

Light and fluffy strawberry filled vanilla cupcakes are topped with vanilla buttercream and fresh strawberries. They make the perfect celebratory treat!
Course Dessert
Cuisine American
Keyword cupcakes for birthday party, easy cupcake recipe, strawberry cupcakes
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 18 cupcakes
Calories 403 kcal


  • 2 cups cake flour
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup milk room temperature
  • 4 large egg whites room temperature
  • 1/2 cup unsalted butter at room temperature
  • 1-1/4 cups granulated sugar
  • seeds scraped from one vanilla bean
  • 1-1/2 teaspoons pure vanilla extract

For the Vanilla Buttercream Frosting:

  • 1-1/2 cups unsalted butter softened
  • 4-5 cups sifted powdered sugar
  • 1 vanilla bean scraped
  • 1 teaspoon pure vanilla extract
  • 4-5 Tablespoons heavy cream
  • pinch salt

For the Strawberry Topping:

  • 3/4 cup diced strawberries


  1. Preheat oven to 350°F. Line cupcake pan with paper liners.
  2. In a large bowl, sift together the flour, baking powder, and salt.
  3. In a medium bowl, whisk together the milk and egg whites.
  4. In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter, sugar, and vanilla bean seeds at medium speed for 3 minutes, or until the butter and sugar are very light. Add in the vanilla extract and one-third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until well incorporated. Add the rest of the milk and eggs, beating until the batter fully incorporated and smooth, then add the last of the dry ingredients.
  5. Once ingredients are thoroughly incorporated, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Using a large scoop (about 3 tablespoons), distribute the batter between 18 muffin wells, filling each well 2/3 full.
  6. Bake for 18-24 minutes, or until a toothpick inserted into the centers come out clean. Cool on wire rack.
  7. Using your electric stand mixer or a hand mixer, whip butter for 7 minutes on medium speed until pale and creamy. Slowly add the powdered sugar and mix on low speed for 1 minute. Then add in scraped vanilla bean seeds, vanilla extract and 2 tablespoons of heavy cream and beat for an additional 2 minutes on medium speed. Add more heavy cream to reach desired consistency and continue beating for an additional 3 minutes until the icing is very light, creamy and fluffy.
  8. Fill a pastry bag and use Wilton Tip 1M for rose swirls. Top center with fresh diced strawberries. Serve immediately.

Recipe Notes

Cupcakes slightly adapted from Dorie Greenspan's Perfect Party Cake

Nutrition Facts
Strawberry Filled Vanilla Cupcakes
Amount Per Serving (1 cupcake)
Calories 403 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g65%
Cholesterol 55mg18%
Sodium 54mg2%
Potassium 115mg3%
Carbohydrates 51g17%
Sugar 40g44%
Protein 3g6%
Vitamin A 655IU13%
Calcium 52mg5%
Iron 0.2mg1%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.