These Strawberry Filled Cupcakes begin with soft, fluffy cupcakes made with a fresh strawberry puree reduction and filled with a luscious yet simple strawberry compote. They’re topped with a dreamy cream cheese frosting for an impressive and irresistible finish. These cupcakes are absolutely perfect for the warm weather months or any occasion.

Strawberry filled cupcakes on a plate over a napkin topped with strawberry cream cheese frosting and half strawberry for garnish.

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While these cupcakes may sound complicated to make, I’m here to tell you they’re not. As a busy mama of three kiddos, I like to keep it straightforward with options of prepping ahead each part of the recipe to fit into your busy schedule while still baking from scratch.

As a strawberry-dessert type of girl, I can’t resist a good strawberry sheet cake and especially roasted strawberry ice cream. So I thought it was appropriate to add these cupcakes to the mix (they start with the same base recipe as these strawberry crunch cupcakes) but with an extra surprise in the center!

Why You'll Love This Recipe

Fresh strawberry filling: The extra step of cooking down pureed strawberries is well worth it! I tested both raw pureed strawberries and cooked-down puree for these cupcakes, and the reduction was the clear winner! It creates a more robust strawberry cupcake flavor!
Homemade filling: We’re skipping the canned filling and using a simple 4-ingredient strawberry compote that comes together quickly.
Cream cheese frosting: A simple, tangy strawberry cream cheese frosting is the perfect complement to these cupcakes! You could also use orange cream cheese frosting for a fun twist!

Ingredient Notes

Cake flour: For this recipe, I always use cake flour to get soft and fluffy cupcakes. I don’t recommend all-purpose flour because your cupcakes will become more dense.
Strawberries: When in season, I like to use sweet, plump fresh strawberries. In a pinch, frozen strawberries will work too, just make sure to thaw and drain them well.
Butter: Use softened to room temperature unsalted butter (it should be slightly firm to the touch, yet leave the impression of your finger when you press into it). If salted butter is what you have, eliminate the salt from the recipe.
Eggs: You’ll want to use large eggs and make sure they’re at room temperature. You can also set them in a bowl of warm water for about 10-15 minutes to speed up the process.
Cream cheese. Stick with block-style cream cheese for the frosting. Be sure to bring to room temperature for a super smooth and creamy frosting.

Please see the recipe card below for the complete list of ingredients and measurements.

How To Make Strawberry Filling (Step-By-Step Instructions.

Strawberry filling ingredients added and mix in a small saucepan.

1. Cook the ingredients. Mix all the filling ingredients in a saucepan and bring to a boil for 1 minute.

Cooked strawberry filling in a small bowl cooling for strawberry filled cupcakes.

2. Cool filling. Transfer the hot filling to a bowl to cool.

How to Make Strawberry Cupcakes (Step-By-Step Instructions)

Whisked dry ingredients in a glass mixing bowl on a flat surface.

1. Sift dry ingredients. Combine the flour, baking powder, baking soda, and salt in a medium bowl.

Creamed butter and sugar in a glass mixing bowl on a flat surface.

2. Cream the butter and sugar. Use a mixer to beat together for about 1-2 minutes until light and fluffy.

Oil mixed into creamed butter and sugar in a glass mixing bowl set on a flat surface.

3. Stream in the oil. Reduce the speed of your mixer, and slowly pour in the oil, mixing until it’s fully incorporated.

Eggs and vanilla mixed in with butter and sugar in a glass mixing bowl set on a flat surface.

4. Add the eggs and vanilla. Mix in the eggs, one at a time, followed by the vanilla.

Sour cream mixed into creamed butter and sugar mixture with eggs and vanilla in a glass mixing bowl set on a flat surface.

5. Add the sour cream. Mix in the sour cream until fully incorporated. Be sure to scrape down the sides and bottom of the bowl.

Vanilla cupcakes batter in a glass mixing bowl set on a flat surface.

6. Add the dry ingredients and milk. With the mixer on low speed, add the dry ingredients and milk at the same time and mix just until everything comes together.

Strawberry cupcake batter in a glass mixing bowl set on a flat surface.

7. Add the strawberry puree. Using a rubber spatula, gently fold in the strawberry puree until evenly distributed throughout the batter.

Strawberry cupcake batter in cupcake liners in a muffin tin set on a flat surface.

8. Transfer to the pan. Fill each cupcake liner ⅔ full and bake for 17-19 minutes.

Note: Use a cookie dough scoop or pastry bag to evenly divide the batter between each cupcake liner. This will minimize any mess!

How to Make Cream Cheese Frosting (Step-By-Step Instructions)

Stand mixer bowl with creamed butter and cream cheese.

1. Beat cream cheese and butter. Mix the cream cheese and butter in a large bowl until smooth and creamy.

Stand mixer bowl with mixed cream cheese frosting.

2. Add powdered sugar. Beat in the powdered sugar on low. Then add strawberry puree and vanilla.

How to Fill and Assemble Strawberry Cupcakes

Strawberry cupcakes with the core taken with a bowl of strawberry filling prepped to fill the cupcakes.

1. Core cupcakes. Hollow out the centers of the cupcakes without cutting completely through.

Strawberry filled cupcakes without frosting on a table.

2. Fill cupcakes. Spoon or pipe the filling into each cupcake filling to the top of the cupcake.

Three strawberry filled cupcakes with strawberry cream cheese frosting and a half strawberry for garnish.

3. Frost cupcakes. Using a pastry bag or resealable bag with the tip snipped off, pipe the frosting over each cupcake so that the filling is covered completely (spreading the icing with a knife works too!).

Flavor Variations

Berry filling: Swap out the strawberry filling for your favorite mix of berries! A combination of blackberries, raspberries, and blueberries makes a wonderfully flavorful filling that’s just as delicious.
Whipped cream topping: For a lighter option, replace the strawberry cream cheese frosting with homemade whipped cream. The result? Cupcakes that taste just like a dreamy strawberry shortcake.
Lemon & berries: Lemon and berries are always a winning pair (I’m obsessed with lemon raspberry bars!). Try using a zesty lemon cream for the filling and topping the cupcakes with the cooked strawberries for a bright, irresistible twist.

Recipe Tips

Choose quality cupcake liners: Opt for grease-proof liners to ensure the cupcakes don’t stick to the wrappers. It’s a small detail, but it makes a big difference in the presentation.
Cook the fruit filling properly: Bring the strawberry filling to a boil and let it cook for 1 minute. This step activates the cornstarch, ensuring the filling thickens beautifully and holds its shape.
Sift your cake flour: Sifting helps break up any lumps, making it easier to combine with the wet ingredients. This step is key for achieving a smooth, lump-free batter.
Use room temperature ingredients: Allow butter, eggs, milk, sour cream, strawberry puree, and cream cheese to come to room temperature before starting. This helps everything blend evenly and creates a silky batter and frosting.
Fill cupcake liners carefully: Only fill the liners ⅔ full. Overfilling can cause the cupcakes to rise too quickly, overflow, or sink in the center. Taking the time to measure ensures perfectly shaped cupcakes every time.

Overhead shot of a strawberry filled cupcake with a bite taken out of it displaying the cupcake with the strawberry filling, strawberry cream cheese frosting and a half strawberry garnish.

Make Ahead

Strawberry cupcakes: Bake the cupcakes up to 2 days in advance and store them in an airtight container at room temperature.

Strawberry filling: Prep the filling up to 5 days in advance and store it in an airtight container in the fridge. It’s perfect for making things easy when you’re ready to assemble.

Cream cheese frosting: Mix the frosting and store in an airtight container in the fridge for up to 1 week before using. Just give it a quick mix before using it and it’ll be perfectly creamy!

Storing

Store any leftover strawberry filled cupcakes in an airtight container in the fridge for up to 5 days. Let them come to room temperature before serving so the frosting gets soft again.

Want to save them for later? Pop the cupcakes into a freezer-safe container and freeze for up to 3 months. When you’re ready to enjoy, just thaw them overnight in the fridge, and they’ll be as delicious as ever!

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