Strawberry Cupcake Filling Recipe; In a Unique Style

When strawberry season arrives, my mind immediately turns to one dessert: strawberry cupcakes. This particular recipe, which I baked on a Sunday evening, resulted in the most delicious and lightest cupcakes I’ve ever tasted. Today, I’m excited to share this tried-and-tested strawberry cupcake filling recipe with you. It’s straightforward to make, and the results are simply perfect.

The Texture of Strawberry Cupcake Filling Recipe

The outcome of the strawberry cupcake filling recipe is that the cupcakes have a unique texture—they’re light, not overly sweet, and filled with fresh strawberries. The frosting options are also versatile. I made swirls of buttercream on the strawberry cupcakes and added fresh strawberries to the buttercream. Alternatively, you can use strawberry whipped cream frosting. It’s a fantastic combination of strawberry cupcakes with a filling of strawberries. Feel free to adapt the recipe to suit your taste.

I fondly remember baking a strawberry cake for an evening party. Everyone was intrigued by the recipe and the secrets behind its mouth-watering taste. That day, I decided to try the strawberry cupcake filling recipe for the next party. It was a hit, and I’ve been making them ever since.

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Let’s Start our Strawberry Cupcake Filling Recipe

Ingredients:

Cupcakes

Strawberries – 1 cup
All-purpose flour – 2 cups
Baking powder – 2 teaspoon
Eggs – 2 large (room temperature)
Cornstarch – ¼ cup
Vanilla extract – 2 teaspoon
Whole milk – 1 cup (room temperature)
Salt- 1 pinch
Granulated sugar – 1 ½ cups
Unsalted butter – ¾ cup

Strawberry Buttercream Frosting:

Strawberries – 1 cup (fresh or frozen & dried)
Heavy cream – 3 tbsp
Pure vanilla extract – 1 tsp
Confectioners’ sugar – 4 cups
Unsalted butter – 1 cup
Salt – 1 small pinch

Ingredients for Strawberry Filling:

Warm water – 1 ½ Tablespoon
Diced strawberries – 2 cups
Cornstarch – 1 ½ Tablespoon
Lemon zest – 1 teaspoon
Granulated sugar – 7 tbsp

Procedure of Strawberry Cupcake Filling Recipe:

Preheat the oven to 350°F (177°C). Line a cupcake pan with cupcake liners. This recipe makes 16-17 cupcakes, so you will have a few cupcakes to bake in a second batch. Please read the notes about mini cupcakes.
Make the strawberry filling first: Using a fork, mix the cornstarch and water in a small bowl until the cornstarch has dissolved—the mixture is thick.
Warm the strawberries and sugar together in a small saucepan over medium heat. Stir the mixture as it cooks, and break up some strawberries as you stir. Bring it to a simmer.
Once simmering, stir in the cornstarch mixture. Allow to simmer for 5 minutes, stirring constantly.
After 5 minutes, remove from heat, stir in the lemon zest, and cool completely.
You will have about 1 and 1/4 cup (about 340g) of strawberry filling. The filling thickens as it cools.

Cupcakes Preparation:

Slice five strawberries and place them in a food processor or blender. Pulse until strawberries are a chunky puree. You should have about 1/3 cup. Set aside. Finely chop the remaining strawberries. Set aside.
With a stand mixer fitted with a whisk attachment, quickly beat the three egg whites in a medium bowl until soft peaks form, about 2-3 minutes. Set aside.
Make the cupcakes: Sift the flour, cornstarch, baking powder, and salt in a large bowl. Set aside. Using a stand mixer fitted with a paddle attachment beat the butter quickly until smooth and creamy for about 1 minute.
Add the sugar and beat rapidly for 3-4 minutes until creamed together fairly well. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
Add the egg yolk and vanilla and beat at medium to high speed until combined. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
With the mixer on low speed, add the dry ingredients in three additions alternating with the whole milk, beginning and ending with the dry ingredients, and mixing each addition until incorporated. Stay undermixed.
Fold egg whites, 1/3 cup strawberry puree, and finely chopped strawberries into the cupcake batter. The batter will be velvety and slightly thick.
Spoon batter into cupcake liners, filling halfway. Bake for 20-24 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the centre comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.

Fill the cupcakes:

First, set aside 1/2 cup of the filling for the whipped cream topping. Using a sharp knife, cut a circle into the centre of the cooled cupcakes to create a pocket about 1 inch deep.
The piece you removed will be cone-shaped. Spoon some cooled and thickened strawberry filling inside each carved-out cupcake—use however much will fit.
Slice/tear off the pointy end of the “cone” piece of cupcake you removed, and gently press the round piece back on top of the filling.
Frosting Preparation:
Process the freeze-dried strawberries into a powdery crumb using a blender or food processor.
You should have around 1/2 cup. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter quickly until creamy – about 2 minutes.
Add confectioners’ sugar, strawberry powder, cream, and vanilla extract with the mixer running on low.
Increase to high speed and beat for three minutes. If the frosting is too thin, add 1/4 cup (30g) more confectioners’ sugar or one more Tablespoon of cream.
Add a pinch of salt if the frosting is too sweet. Last, add the strawberry purée that was set aside and fold it in the buttercream frosting using a spatula.

Frost the Cupcakes:

Frost cupcakes using a Wilton 2M piping tip and making Swirls. Leftovers of this strawberry cupcake filling recipe can be stored tightly at room temperature for up to a day or in the refrigerator for up to 5 days.

So this was my strawberry cupcake filling recipe. I hope you would enjoy it. Now Grab the ingredients and take a try!