Moist Vanilla Strawberry Cupcakes (Printable)
Fluffy vanilla cupcakes filled with fresh strawberries and whipped cream, blending classic flavors in every bite.
# What You’ll Need:
→ For the Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, room temperature
05 - 1 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 2 teaspoons pure vanilla extract
08 - 1/2 cup whole milk
→ For the Strawberry Filling
09 - 1 1/2 cups fresh strawberries, hulled and diced
10 - 2 tablespoons granulated sugar
11 - 1 teaspoon lemon juice
→ For the Whipped Cream Topping
12 - 1 cup heavy whipping cream, cold
13 - 2 tablespoons powdered sugar
14 - 1 teaspoon pure vanilla extract
→ For Garnish
15 - 6 fresh strawberries, halved
# Steps:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well combined.
03 - In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes. Beat in eggs one at a time, then stir in vanilla.
04 - Add half the flour mixture to the butter mixture and mix gently. Add the milk, then the remaining flour, mixing until just combined. Do not overmix.
05 - Divide the batter evenly among the cupcake liners, filling about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
06 - While cupcakes cool, combine diced strawberries, sugar, and lemon juice in a small bowl. Let sit for 10–15 minutes until juicy, stirring occasionally.
07 - Once cupcakes are completely cool, use a small knife or apple corer to remove a small section from the center of each cupcake. Fill each cavity with a spoonful of the strawberry mixture, including some juices.
08 - Beat cold heavy cream, powdered sugar, and vanilla with an electric mixer on high speed until stiff peaks form, about 3–4 minutes.
09 - Pipe or dollop whipped cream onto each cupcake. Garnish with a halved strawberry. Serve immediately or refrigerate until ready to serve.
# Expert Advice:
01 -
- Each bite delivers that perfect sweet creamy berry combination without needing a fork
- The cupcakes stay moist for days thanks to the juicy strawberry center
02 -
- Room temperature ingredients combine more evenly and prevent the batter from separating or curdling
- The strawberry filling needs time to macerate so those juices develop and really soak into the cake
03 -
- Chill your mixing bowl and whisk in the freezer for 10 minutes before whipping cream for faster results
- Brush a little strawberry syrup on the cupcake tops before filling for an extra punch of flavor