Make delicious strawberry cupcakes filled with strawberry jam and strawberry buttercream for that ultimate luxury
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5 from 10 votes

The Best Strawberry Cupcakes Recipe

These delicious strawberry cupcakes are the ultimate strawberry indulgence. With soft jam centers, a luxurious strawberry buttercream frosting, and adorned with a fresh strawberry. The perfect recipe when strawberries are in season. You can also use frozen strawberries during the rest of the year. This is a simple, easy and effortless recipe. It uses my one bowl mixing method, that you will love.
Course Dessert
Cuisine American
Keyword cupcake, fruit, strawberry, summer
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 Cupcakes
Calories 578kcal
Author Veena Azmanov


For the cupcakes batter

  • 170 grams Unsalted butter
  • 150 grams White granulated sugar
  • 190 grams All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 2 Large eggs
  • 120 ml Strawberry puree (about 8 to 10 large strawberries)
  • 1/2 cup Strawberries chopped finely
  • 2 tbsp milk
  • 1/2 tsp Vanilla extract
  • 1/4 tsp Strawberry extract
  • 2 drops Pink food color

Filling and Frosting


Prepare Cupcakes

  • Preheat the oven at 170 °C/ 340 °F.
  • Line cupcake pan with cupcake liners.
  • Ensure all ingredients are at room temperature.
  • Place whole strawberries in a blender - until smooth.
  • Add 2 tbsp of flour aside to be added to the chopped strawberries just before adding it to the batter.
  • Place all other ingredients except the chopped strawberries and jam in a bowl. (butter, sugar, eggs, baking powder, baking soda, milk, salt, strawberry puree, both extracts,)
  • Use a whisk or electric mixer - mix until well combined with no dry flour visible.
  • Finally, add the saved 2 tbsp flour to the chopped strawberries - give them a mix and add them to the batter.
  • (this will prevent them from sinking to the bottom of the cupcakes).
  • Use a scooper or tablespoon fill cupcake liners 2/3 full with batter.
  • Add 1 tsp strawberry jam in the center of each batter.
  • Top with more batter.
  • Tap pan to help settle the batter.
  • Bake in the preheated oven for about 18 to 20 minutes.
  • Cool completely.

Frost the cupcakes

  • Prepare strawberry buttercream - recipe here.
  • Once the strawberries are cooled completely.
  • Place the strawberry buttercream in a piping bag with a large star piping nozzle.
  • Pipe a swirl. I piped them like an ice cream scoop.
  • Sprinkle with some red sugar sprinkles or sugar hearts
  • Top with a strawberry.


Calories: 578kcal | Carbohydrates: 86g | Protein: 2g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 305mg | Potassium: 133mg | Fiber: 0g | Sugar: 67g | Vitamin A: 7.9% | Vitamin C: 12.9% | Calcium: 3.6% | Iron: 6.4%