Strawberry-Filled Cupcakes Recipe – Moist Cupcakes with Fresh Strawberry Center

These fresh, flavorful strawberry filled cupcakes with cream cheese frosting are an easy and delicious dessert idea. Moist white cake cupcakes are filled with strawberry jam and topped with a tangy cream cheese frosting for a semi-homemade treat that tastes homemade without the fuss.

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Everyone loves cupcakes, and filled cupcakes have a special appeal. Biting into soft cake with a hidden burst of jam elevates any simple dessert. These strawberry filled cupcakes with cream cheese frosting are a family favorite year-round, and they’re especially delightful when strawberries are in season.

They’re perfect as a quick weeknight dessert and also work beautifully for birthday parties, baby showers, or bridal showers. This semi-homemade version uses a boxed cake mix with a few simple upgrades to create a tender, bakery-style crumb.

Ingredients for Strawberry Cupcakes

This recipe uses a couple of shortcuts to save time without sacrificing flavor.

To make the cupcakes, you will need:

• Super moist white cake mix — choose your preferred brand.
• Cornstarch — a small addition improves the crumb and gives a tender, bakery-style texture.
• Vanilla extract — pure vanilla adds the best flavor.
• Milk and oil — milk enhances flavor while oil helps keep the cupcakes moist.
• Eggs and extra egg whites — these improve structure and texture compared with the box instructions.
• Store-bought strawberry sauce or jam — seedless or seeded, jarred preserves make filling quick and easy.

For the cream cheese frosting:

• Cream cheese — full fat and at room temperature for a smooth texture.
• Butter — unsalted and softened to room temperature.
• Powdered sugar — sifted if possible for the smoothest frosting.

See the recipe card below for exact quantities.

Substitutions

This semi-homemade recipe is flexible. Swap as needed:

• White cake mix: Use a homemade vanilla cupcake recipe or try a different boxed mix such as vanilla bean, yellow, or strawberry for a different flavor profile.
• Strawberry jam: Homemade jam or pie filling works well. You can also use other fruit fillings like raspberry or blueberry for variety.
• Frosting: If you prefer, use vanilla buttercream, whipped topping, or a homemade strawberry frosting instead of cream cheese.

Equipment

Before you begin, gather:

• Mixing bowls
• Hand mixer
• Cupcake scoop or cookie scoop
• Cupcake pan and liners
• Piping bag and tip (a wide tip such as M1 works well for filling and piping)

How to Make Strawberry Filled Cupcakes

Below are the main steps. Full, step-by-step instructions are in the recipe card.

Step 1: Make the Cupcakes

1. Preheat the oven to 350°F and line a 12-count muffin tin with liners.

Choose Your Liners: White liners keep the look simple and elegant; pink liners add a playful touch.

2. Whisk the dry ingredients: Combine the cake mix and cornstarch in a bowl until evenly mixed.
3. Add the wet ingredients: Stir in milk, vanilla, oil, eggs, and egg whites. Mix on medium until smooth, about a couple of minutes.
4. Portion the batter: Fill each liner about two-thirds full to prevent overflow and ensure a nice dome.

Tip: Use a cookie scoop or measuring cup for even cupcake portions.

5. Bake: Cook for 12–15 minutes or until a toothpick inserted in the center comes out clean and the tops are lightly golden.
6. Cool: Let cupcakes cool completely before filling so the jam stays centered and the frosting doesn’t melt.

Step 2: How to Fill Cupcakes

1. Create a cavity: Insert an upside-down piping tip (wide end first) and twist to remove a small core. A small spoon works if you don’t have a tip.
2. Fill with jam: Spoon strawberry sauce or jam into the cavity, leaving the top exposed—the frosting will cover it.

Step 3: Make the Cream Cheese Frosting

Finish the cupcakes with a simple cream cheese frosting.

1. Beat cream cheese and butter: Use an electric mixer on medium speed until fully combined and smooth. Room-temperature ingredients are key for a silky frosting.
2. Add vanilla and powdered sugar: Add vanilla, then add powdered sugar gradually, about ½ cup at a time, mixing well between additions until you reach the desired sweetness and consistency.
3. Pipe the frosting: Transfer frosting to a piping bag and pipe swirls atop each cupcake. Garnish with sprinkles or fresh strawberry slices if desired.

Variations

Experiment with different fillings and cake bases: switch to raspberry or blueberry jam, or use a strawberry cake mix for an even bolder strawberry flavor.

Storage

Store the cupcakes in an airtight container in the refrigerator for 3–4 days.

Can I freeze strawberry filled cupcakes?

Yes. Cupcakes, frosting, or fully assembled frosted cupcakes freeze well for up to three months. Freeze first on a tray until firm, then wrap individually to prevent ice crystals. Thaw overnight in the fridge or bring to room temperature before serving.

Expert Tips and FAQs

Quick tips for success:

• Using box cake mix and store-bought jam is a smart shortcut that still delivers great results.
• Room-temperature cream cheese and butter are essential for a smooth, lump-free frosting.
• Use a piping tip to remove the cupcake center for consistent cavities and less mess.

More Delicious Cupcake Recipes

Did you try this recipe? Please leave a star rating in the recipe card below and share a review in the comments. I love seeing your creations—tag @freshcoasteats if you post photos!