Delicious Strawberry Filled Cupcakes with Jello Frosting: The Perfect Spring Treat
Prepare to be enchanted by these incredible strawberry-filled cupcakes, a dessert that perfectly captures the essence of spring. Each bite offers a delightful harmony of sweet, light, and spongy cake, bursting with the tangy, fresh flavor of strawberries. These homemade strawberry cupcakes are guaranteed to be a hit with everyone, from the pickiest eaters to the most discerning dessert connoisseurs. Their vibrant pink hue and a hidden strawberry surprise make them not just a treat for the taste buds, but also a feast for the eyes.
If your heart beats for fresh strawberry desserts as much as ours does, then you absolutely must explore some of our other beloved recipes. Dive into the chewy goodness of our strawberry shortcake cookies, savor the simplicity and refreshing taste of our jello strawberry pie, or indulge in the layered delight of our strawberry shortcake trifles. Each recipe is crafted to highlight the natural sweetness and vibrant flavor of strawberries, ensuring you’ll find new favorites to add to your baking repertoire.
But for now, let’s turn our attention to these truly gorgeous strawberry-stuffed cupcakes, a recipe that promises to elevate any occasion.
Searching for the ultimate sweet gesture to share with a loved one on Valentine’s Day, a thoughtful gift for Mom on Mother’s Day, or simply a show-stopping dessert for your next spring gathering? Look no further! These moist strawberry cupcakes are precisely what you need. Their soft crumb, juicy center, and luscious frosting make them an irresistible indulgence for any celebration or just because you crave something wonderfully delicious.
What truly sets these strawberry cupcakes apart is the delightful surprise baked right into the center of each one: a whole, ripe strawberry. This ingenious addition ensures that every bite is as juicy, fruity, and utterly delicious as these sweet pink treats look. The natural juices from the strawberry infuse the surrounding cake, keeping it incredibly moist and adding an extra layer of authentic fruit flavor that you simply can’t achieve with just flavoring.
The best part? Despite their impressive appearance and complex flavor profile, a batch of these moist and delicious cupcakes can be whipped up in under 30 minutes of active prep and baking time, making them perfect for busy bakers who still want to create something spectacular!
Essential Ingredients and Clever Substitutions for Strawberry Cupcakes
This comprehensive section offers detailed notes on each ingredient and provides excellent substitution options. For precise measurements, a complete list of ingredients, and step-by-step instructions, please refer to the printable recipe card located at the end of this post.
- All-Purpose Flour: This forms the base of our light and fluffy cupcake batter. For those with dietary restrictions, a whole wheat flour blend can be used for a slightly denser, nuttier texture, or a good quality 1-to-1 gluten-free flour blend can work seamlessly to achieve a similar crumb.
- Fresh Strawberries: The star of the show! By baking a whole, hulled strawberry into the center of each cupcake, you create a delightful, juicy surprise that elevates the flavor and moisture. Ensure your strawberries are ripe and firm for the best results. If fresh aren’t available, thawed frozen strawberries (patted very dry) can be used, though they might release more moisture.
- Granulated Sugar: This fine white sugar perfectly sweetens the cupcakes and contributes to their tender crumb by melting into the batter. While granulated is preferred for the cake, powdered sugar (confectioners’ sugar) can be used in a pinch for the batter, though it might alter the texture slightly.
- Eggs: Essential for giving these cupcakes their light, airy, and spongy texture. Eggs act as a binder, provide structure, and help with leavening, ensuring a perfect rise. For an egg substitute, flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit for 5 mins) can be tried, but may slightly alter the texture.
- Butter: Adds a luxurious richness and unparalleled flavor to the cupcakes. Using softened butter is key for creaming it with sugar, which incorporates air and leads to a lighter cake. Salted butter is specified, but if using unsalted, simply add ½ teaspoon of salt to the dry ingredients. For a dairy-free option, a good quality plant-based butter alternative can be used.
- Whole Milk: The secret to keeping these cupcakes incredibly moist and adding to their rich flavor. The fat content in whole milk contributes to a tender crumb. Feel free to use any other cow’s milk (like 2% or skim, though they might result in a slightly less rich cake) or plant-based milk such as almond, soy, or oat milk, keeping in mind that the flavor profile might subtly change.
- Pink Food Coloring: This is entirely optional but highly recommended if you want to give your cupcakes that extra festive, vibrant pink hue that screams “strawberry fun!” Just a few drops can transform the batter. For a natural alternative, a tiny bit of beet juice or a pinch of freeze-dried strawberry powder can be used.
- Strawberry Jello Frosting: A truly unique and delicious topping made from a blend of softened unsalted butter, powdered sugar (confectioners’ sugar), whole milk, and sugar-free strawberry Jello mix. The Jello mix gives the frosting an intense strawberry flavor and a beautiful pink color. Using sugar-free Jello helps balance the sweetness from the powdered sugar.
Simple Equipment You’ll Need for Perfect Strawberry Cupcakes
You’ll be delighted to know that these light, sweet, and spongy strawberry cupcakes are surprisingly simple to make, requiring no specialized or fancy kitchen equipment. This recipe is designed for accessibility, meaning most of the tools you need are likely already in your kitchen!
Just ensure you have a sturdy mixing bowl large enough to combine all your ingredients, a reliable set of measuring cups and spoons for accuracy, an electric hand mixer or a stand mixer (the latter makes the job even easier) for creaming butter and whipping frosting, and, of course, a standard 12-cup cupcake tin to bake your delicious creations. Having cupcake liners on hand is also a good idea for easy cleanup and presentation.
How to Make Irresistible Strawberry-Stuffed Cupcakes: A Step-by-Step Guide
This section guides you through the process of making these delightful cupcakes with helpful step-by-step photos and detailed instructions. For the complete printable recipe, including exact measurements and additional notes, please refer to the recipe card at the very end of this post. Let’s get baking!
Step one: Cream Butter and Sugar. In a large mixing bowl, begin by beating together the softened butter and granulated sugar. Use your electric hand mixer or stand mixer on medium speed until the mixture becomes light, fluffy, and creamy, typically 2-3 minutes. This crucial step incorporates air, which contributes to the cupcakes’ light texture. Next, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, mix in the vanilla extract until everything is well combined and smooth. Set this creamy mixture aside.
Step 2: Combine Wet and Dry Ingredients. In a separate, medium-sized bowl, stir together the all-purpose flour and baking powder until thoroughly combined. This ensures even leavening. Now, gradually add the dry mixture to the butter mixture, alternating with the whole milk. Begin by gently folding about half of the flour mixture into the butter mixture, followed by all of the milk, and then the remaining flour mixture. Mix just until no streaks of dry flour remain in the batter. Be careful not to overmix, as this can develop the gluten too much and result in tough cupcakes. If using, gently stir in the pink food coloring until the batter achieves a uniform, lovely pink hue.
Step 3: Assemble the Strawberry-Stuffed Cupcakes. Line your muffin tin with cupcake liners and preheat your oven to 350°F (175°C). Carefully pour a little over half of your prepared batter into the bottom of each cupcake liner, filling them about one-third full. Next, take one whole, hulled strawberry (ensure the stem and any green leafy parts are removed) and gently nestle it down into the center of each partially filled cupcake cup. Finally, use your remaining batter to spoon over and fully cover the tops of the strawberries, ensuring they are completely encased. This creates the delightful “stuffed” effect.
Step 4: Bake and Cool. Place your filled muffin tin into the preheated oven and bake for approximately 20-25 minutes, or until the edges of the cupcakes begin to look slightly golden and a toothpick inserted into the cake (not the strawberry) comes out clean. Remove the tin from the oven and allow the cupcakes to cool in the tin for 5-10 minutes. This resting period helps them firm up slightly before you transfer them to a wire cooling rack to cool completely. Ensuring they are fully cool before frosting is essential to prevent the frosting from melting.
Step 5: Prepare and Frost. While your delicious cupcakes are cooling, it’s time to prepare the star of the topping – the strawberry Jello buttercream frosting. In a clean mixing bowl, beat together the softened unsalted butter, powdered sugar, sugar-free strawberry Jello mix, and whole milk. Start on low speed to combine the ingredients, then increase to medium-high and beat until the frosting is incredibly smooth, light, and fluffy. Once the cupcakes are completely cool, frost them generously using a piping bag with your favorite tip or an icing spatula. Serve immediately and enjoy the burst of fresh strawberry flavor in every bite!
Storage Solutions for Your Strawberry Filled Cupcakes
To keep your frosted strawberry cupcakes at their best, we recommend storing them in an airtight container at room temperature on the counter. In this manner, they should remain wonderfully fresh, moist, and delicious for up to 4 days, ready to be enjoyed whenever a craving strikes. Keeping them on the counter also helps maintain the smooth and creamy texture of the Jello frosting.
If you prefer to refrigerate or freeze your cupcakes for longer storage, you certainly can. However, for optimal texture, especially with the Jello frosting, it’s best to refrigerate or freeze your cupcakes *unfrosted*. Once you’re ready to indulge in these sweet pink delights, simply allow the unfrosted cupcakes to come to room temperature on the counter. Then, whip up a fresh batch of the delectable Strawberry Jello frosting, decorate your cupcakes, and enjoy them as if they were freshly baked. This method ensures the frosting remains perfectly soft and smooth.
Should you decide to refrigerate the cupcakes after they’ve been frosted, keep in mind that the Jello in the frosting will cause it to firm up. To restore its creamy texture, simply let the frosted cupcakes sit at room temperature for about 10-15 minutes before serving. This brief period will allow the frosting to soften beautifully.
Expert Tips and Tricks for Perfect Strawberry Cupcakes
- Since the buttercream frosting is already delightfully sweet from the powdered sugar, I highly recommend using a sugar-free Jello mix. This helps to balance the overall sweetness, allowing the fresh strawberry flavor to shine through without being overly cloying. However, if you prefer a sweeter frosting, regular Jello can certainly be used.
- Not a fan of the Jello texture or looking for an even more intense, natural strawberry flavor? Try incorporating freeze-dried strawberry powder into your buttercream instead. Simply grind freeze-dried strawberries into a fine powder and mix it into your frosting along with the powdered sugar. This provides a concentrated berry flavor and a beautiful natural color.
- If the idea of a whole strawberry inside feels daunting, or if you simply prefer a different texture, you can absolutely chop your berries into smaller, bite-sized pieces and swirl them throughout your cupcake batter. This will distribute the strawberry flavor more evenly, creating bursts of fruit in every bite.
- Achieving the perfect frosting consistency is key. If your frosting is too thick and difficult to spread or pipe, gradually mix in a bit more milk, one teaspoon at a time, until it reaches your desired smoothness. Conversely, if your frosting turns out too thin or runny, add more confectioners’ sugar, one tablespoon at a time, until it thickens up to a workable consistency.
- Ensure all cold ingredients are at room temperature before you start mixing. This includes butter, eggs, and milk. Room temperature ingredients emulsify better, creating a smoother, more uniform batter and a lighter, airier cupcake texture.
- Do not overfill your cupcake liners. Fill them no more than two-thirds full to prevent them from overflowing during baking and ensure a perfectly domed top.
- Preheat your oven properly. An accurately preheated oven is crucial for even baking and proper rise. Consider using an oven thermometer to verify your oven’s temperature.
Creative Alternative Frosting Ideas for Strawberry Cupcakes
While our Strawberry Jello Buttercream is absolutely divine, you might be wondering about other frostings that pair beautifully with these moist strawberry-filled cupcakes. The versatility of a vanilla base with a fresh strawberry center means you have a wide array of options!
Below are a few of my other favorite glazes, buttercreams, and icings that I occasionally use to top these light and fruity cupcakes, each offering a unique twist and complementing the vibrant strawberry flavor:
- Lemon Juice Glaze: A simple yet elegant option. Whisk powdered sugar with a squeeze of fresh lemon juice until smooth. The bright, zesty lemon beautifully cuts through the sweetness and enhances the strawberries’ tart notes.
- Lemon Curd Buttercream: For a richer lemon experience, fold some tangy lemon curd into a classic vanilla buttercream. This creates a luxurious frosting with a delightful sweet-tart balance that perfectly complements the strawberries.
- Strawberry Jam Buttercream: If you want even more concentrated strawberry flavor, substitute the Jello mix with a few tablespoons of high-quality strawberry jam (ensure it’s not too watery) in a standard buttercream recipe.
- Milk Chocolate Buttercream: A classic pairing! The creamy sweetness of milk chocolate offers a comforting contrast to the fresh fruit, making for a decadent treat.
- Dark Chocolate Ganache: For a more sophisticated and intensely chocolatey experience, a rich dark chocolate ganache drizzled or spread over the cupcakes creates a striking contrast with the sweet strawberry center.
- Cream Cheese Frosting: The slight tanginess of cream cheese frosting is a perennial favorite, providing a wonderful counterpoint to the sweet cupcakes and enhancing the overall flavor profile.
Frequently Asked Questions About Strawberry Filled Cupcakes
For these particular light and sweet strawberry cupcakes, there is generally no need to refrigerate them if you plan to eat them within 3-4 days. In fact, refrigerating them can actually alter the texture of the strawberry Jello buttercream frosting. The Jello tends to firm up significantly when chilled, which can make the frosting less smooth and creamy. If you do refrigerate them, simply allow them to sit at room temperature for 10-15 minutes before serving to soften the frosting back to its ideal consistency.
I personally find that using a piping bag fitted with a wide star tip (like a Wilton 1M or 2D) creates a beautifully elegant swirl on these cupcakes, making them look professionally decorated. However, you don’t need special equipment to achieve a lovely finish. You can easily use a Ziplock bag with one corner snipped off to create a simple piped effect, or for a rustic yet charming look, an icing spatula or even the back of a spoon works perfectly to spread your frosting on evenly.
The natural juices from the whole strawberry baked inside each cupcake are the primary secret to keeping them wonderfully moist. As the strawberry bakes, it releases its moisture, infusing the surrounding cake with flavor and tenderness. To further ensure your cupcakes stay super moist, make sure your strawberries are ripe and plump. If you’re particularly concerned about dryness, or if your climate is very dry, you can add a bit of plain Greek yogurt or sour cream (about 1/4 cup) to your cupcake batter. The acidity and fat in these ingredients help to break down gluten, resulting in a more tender and moist crumb.
Yes, you can use frozen strawberries for the filling, but a little extra care is needed. Thaw the frozen strawberries completely and then pat them very dry with paper towels. Excess moisture from frozen berries can make the cupcakes too wet. While fresh strawberries are ideal for their firm texture and vibrant flavor, properly prepared thawed frozen berries can still provide that delicious juicy center.
You can bake the unfrosted cupcakes up to 2 days in advance. Store them in an airtight container at room temperature. The frosting can also be made a day in advance and stored in an airtight container in the refrigerator. Before frosting, let the frosting come to room temperature and beat it again briefly to restore its fluffy texture. For the best flavor and texture, I recommend frosting the cupcakes on the day you plan to serve them.
More Incredible Cupcake Recipes to Explore
If you loved these strawberry delights, you’re in for a treat! We have a treasure trove of other fantastic cupcake recipes waiting for you to discover and bake. Each recipe is crafted to bring joy to your kitchen and your taste buds, with unique flavors and simple instructions.
- Tangy Lemon Cupcakes with Cream Cheese Frosting
- Sweet and Fruity Cherry Pie Cupcakes
- Nostalgic Root Beer Cupcakes
- Vibrant Rainbow Cupcakes for Any Celebration
- Refreshing Strawberry Lemonade Cupcakes (made with cake mix!)
- Cozy Apple Pie Cupcakes
Want to see them all? Visit my extensive collection of over 70 delightful cake and cupcake recipes, where you’re sure to find your next baking adventure.
Strawberry Filled Cupcakes
Author: Jaclyn
Ingredients
Cupcakes:
- ¾ cup granulated sugar
- ¾ cup salted butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup whole milk
- 1 teaspoon pink food coloring
- 2 cup all-purpose flour
- ½ teaspoon baking powder
- 1 ½ cups fresh strawberries
Frosting:
- 1 3 ounce packet of sugar free strawberry Jell-O
- ½ cup unsalted butter softened
- 2 cups confectioners sugar
- 2 Tablespoons whole milk
Instructions
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Preheat the oven to 350ºF (175°C). Line a muffin tin with cupcake liners and set aside.
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In a large bowl, beat together the softened butter and granulated sugar until light and creamy, about 2-3 minutes. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract until everything is well combined. Set aside.
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In a medium-sized bowl, stir to combine the flour and baking powder. Gently fold half of the flour mixture into the butter mixture, followed by the milk, then the remaining flour mixture. Stir only until no chunks of dry flour remain in the batter. Do not overmix.
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Gently stir in the pink food coloring (if using) until the batter is a uniform pink.
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Pour a little over half of your batter into the bottom of your cupcake liners (about one-third full). Nestle one whole, hulled strawberry (with the stem removed) down into the center of each partially filled cup. Use your remaining batter to cover the tops of the strawberries completely.
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Bake for 20-25 minutes, or until the edges begin to look slightly golden and a toothpick inserted into the cake (avoiding the strawberry) comes out clean. Remove from the oven and allow to cool for 5 minutes in the tin before transferring them to a wire cooling rack to cool fully.
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While your cupcakes are cooling, prepare your frosting. In a clean bowl, beat together the softened unsalted butter, confectioners’ sugar, sugar-free Jello mix, and whole milk until smooth, light, and fluffy.
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Once the cupcakes are completely cool, frost them generously and enjoy!
Notes
The pink food coloring is not strictly necessary but it gives the cupcakes a beautiful, festive hue that truly enhances their appeal.
These cupcakes can be stored in an airtight container at room temperature on the counter for up to four days. If you wish to keep them longer, they can be stored unfrosted in the freezer for up to 1 month.
When stored in the fridge, the frosting can become quite firm because the Jello will set. For the best creamy texture, it is best to let the frosted cupcakes sit on the counter for 10-15 minutes before serving to allow the frosting to soften.
Nutrition
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