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The Sweet Occasion ยป Recipes ยป Cakes & Cupcakes

Strawberry Filled Cupcakes With Easy Strawberry Compote

Published: Feb 27, 2023 ยท Modified: Mar 11, 2025 by Maria Pagiotas ยท 6 Comments

269 shares
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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. Theyโ€™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, Iโ€™m here to tell you theyโ€™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 canโ€™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!ย  It creates a more robust strawberry cupcake flavor!
  • Homemade filling: Weโ€™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 donโ€™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: Youโ€™ll want to use large eggs and make sure theyโ€™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 itโ€™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 โ…” 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 thatโ€™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 (Iโ€™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 donโ€™t stick to the wrappers. Itโ€™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 โ…” 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. Itโ€™s perfect for making things easy when youโ€™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 itโ€™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 youโ€™re ready to enjoy, just thaw them overnight in the fridge, and theyโ€™ll be as delicious as ever!

More Strawberry Recipes You'll Love

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    Fresh Strawberry Banana Cupcakes
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โค๏ธ Made This Recipe & Love It? โค๏ธ
I hope you enjoy this recipe and that it becomes a family favorite! I would love for you to leave me a review and star rating below to let me know how you liked it! And please tag me on social @thesweetoccasion!

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

Strawberry Filled Cupcakes With Easy Strawberry Compote


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Maria Pagiotas
  • Total Time: 1 hour 50 minutes
  • Yield: 14 cupcakes 1x
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Description

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. Theyโ€™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.


Ingredients

Scale

Strawberry Filling

  • 240 g (1 ยฝ cups) fresh strawberries, hulled and diced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons granulated sugar
  • 2 teaspoons cornstarch

Strawberry Cupcakes

  • 210 g (1 ยพ cups) cake flour
  • 1 teaspoon baking powder
  • ยผ teaspoon baking soda
  • ยผ teaspoon salt
  • 85 g (6 tablespoons) unsalted butter, at room temperature
  • 200 g (1 cup) granulated sugar
  • 3 tablespoons vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 60 g (ยผ cup) sour cream, at room temperature
  • 60 g (ยผ cup) whole milk, at room temperature
  • 60 g (ยผ cup) reduced strawberry puree*

Strawberry Cream Cheese Frosting

  • 170 g (ยพ cup) unsalted butter, at room temperature
  • 112 g (4 oz) cream cheese, at room temperature
  • 450 g (1 pound) powdered sugar
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons reduced strawberry puree*

Instructions

Strawberry Filling

  1. Combine all the ingredients in a small saucepan over medium heat. Stir to combine and cook until it begins to bubble. Allow to cook 1 minute, then remove from the heat.
  2. Transfer to a heat-safe bowl to cool.

Strawberry Cupcakes

  1. Preheat oven to 350ยฐF/177ยฐC. Line a muffin pan with cupcake liners. Set aside.
  2. In a medium bowl, sift the flour, baking powder, baking soda, and salt.
  3. In a large bowl, using a handheld or stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl as needed.
  4. With the mixer running on medium-low speed, slowly stream in the oil and mix to combine.
  5. Beat in the eggs, one at a time, until combined. Scrape down the sides of the bowl and beat in vanilla.
  6. Add the sour cream and mix until completely combined.
  7. With the mixer on low speed, add the dry ingredients and the milk. Beat until just combined. Gently fold in the strawberry puree.
  8. Fill the cupcake liners โ…” full and bake for 17-19 minutes, or until a toothpick inserted in the center comes out clean.
  9. Allow the cupcakes to cool completely in the pans set on a wire rack before filling and frosting.

Strawberry Cream Cheese Frosting

  1. In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth and creamy, 2-3 minutes.
  2. Add the powdered sugar and mix on low speed until completely incorporated.ย  Add the strawberry reduction and vanilla and combine. Increase to medium-high speed and beat for 2 minutes.

Assemble Cupcakes

  1. Using a paring knife or corer, hollow out the centers of the cupcakes without cutting through the bottoms.
  2. Spoon or pipe the filling into each cupcake filling to the top of the cupcake.
  3. Using a piping bag fitted with a large star tip or an offset spatula, frost the cupcakes to completely cover the filling.

Notes

  1. *Reduced strawberry puree: Cut the stems off of 225 g (ยฝ pound) fresh strawberries.ย  Puree them in a food processor or blender until smooth. Cook in a small saucepan over medium heat for about 20 minutes or until you have a little more than ยผ cup of strawberry puree. Allow to cool completely before adding to your cupcake batter.
  2. Cake:ย Bake the batter in a greased and floured 8x8-inch square baking pan for 20-25 minutes.
  3. Make-Ahead: Make the cupcakes up to 2 days in advance, the strawberry filling up to 5 days in advance, and the cream cheese frosting up to 1 week in advance.
  4. Freezing:ย ย Store unfrosted and unfilled cupcakes in a freezer-safe container and freeze for up to 3 months. When ready to serve, thaw in the refrigerator overnight, fill, and frost.
  • Prep Time: 45 minutes
  • Cooling Time: 45 minutes
  • Cook Time: 20 minutes
  • Category: Cupcakes
  • Method: Baking

Did you make this recipe?

Tag @thesweetoccasion on Instagram so we can see your creation!

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  1. Trangiee says

    July 31, 2024 at 11:02 pm

    Do you think I can use pasteurized carton egg whites ?

    Reply
    • Maria Pagiotas says

      August 11, 2024 at 8:56 pm

      Hi! Yes you should be able to substitute pasteurized egg whites for fresh egg whites in this recipe! Happy Baking!

      Reply
  2. Kristen says

    July 12, 2023 at 11:12 am

    We loved these cupcakes! I made them for my daughter's 2nd birthday and they were a hit with the kids and adults! The filling is such a fun surprise for the guests.

    Reply
    • Maria Pagiotas says

      July 12, 2023 at 2:30 pm

      Hi Kristen! Happy birthday to your daughter! So happy everyone enjoyed these cupcake! We love these cupcakes for parties too ๐Ÿ™‚

      Reply
  3. Joanna says

    May 18, 2023 at 10:45 am

    These cupcakes are amazing!!! My family loved the bursting strawberry flavor! And I love how easy it is to to make the filling. My kids had so much fun helping me make these cupcakes.

    Reply
    • Maria Pagiotas says

      May 18, 2023 at 1:46 pm

      Hi Joanna! So happy you and family enjoyed these cupcakes! They are super fun to make with kids ๐Ÿ™‚

      Reply

Hello! I'm Maria, a professionally trained pastry chef, blogger, and photographer. Here at The Sweet Occasion, you'll find easy and impressive baking recipes for everyday occasions that save you time. My goal is to inspire home bakers to bake from scratch.

More about me โ†’

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