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    Home » Cake

    Strawberry Filled Cupcakes

    Published: Feb 3, 2022 · Modified: Mar 1, 2023 by Samantha Ensinger · 17 Comments

    Jump to Recipe Print Recipe

    These strawberry filled cupcakes are gluten-free and dairy-free vanilla cupcakes with a naturally pink strawberry buttercream frosting. They have a fresh strawberry filling but can be made with strawberry jam filling, too! They are so rich in flavor.

    a strawberry filled cupcake on parchment paper with pink buttercream frosting and a strawberry on top.

    These are the perfect cupcakes to make during the spring and summer months. They also make for a great Valentine's Day dessert recipe! This cupcake recipe was inspired by my vegan lemon raspberry jam filled cupcakes which are absolutely delicious, too.

    Jump to:
    • Why You'll Love These Cupcakes
    • Ingredient Notes
    • Gluten-Free Vanilla Cupcakes
    • Strawberry Buttercream Frosting
    • Filling And Frosting The Cupcakes
    • Flavor Variations
    • Baking Tips And Tricks
    • Frequently Asked Questions
    • Storing And Freezing
    • More Cake Recipes
    • Recipe

    Why You'll Love These Cupcakes

    • Gluten and Dairy-Free - These vanilla cupcakes and strawberry frosting are gluten-free and dairy-free, and totally delicious.
    • Fresh Strawberry Filling - There are no added sugars in the fresh strawberry filling. It's literally JUST diced strawberries, which is super easy!
    • No Artificial Colors - There are no artificial colors or food dyes in this recipe. The strawberry frosting is naturally colored from freeze-dried strawberries.
    • Perfect For Events - These cupcakes make for the perfect dessert for parties, events, or holidays like Valentine's Day.
    • Packed with Flavor - Biting into one of these cupcakes is like a party in your mouth. The strawberry flavor is so intense and delicious!

    Ingredient Notes

    You need less than 10 ingredients to make the gluten-free vanilla cupcakes and only 6 ingredients for the strawberry buttercream frosting. Simple and easy!

    an ingredient shot showing all ingredients needed to make the strawberry filled cupcakes and buttercream frosting. Each ingredient is in a small dish on the table.

    Here are a few important notes on some of the ingredients:

    • Coconut Oil - Oil provides moistness in the cupcakes. You can use vegetable oil or canola oil instead.
    • Gluten-Free Flour - Be sure to use gluten-free 1:1 flour that has xanthan gum in the ingredients list. Do not use almond flour or coconut flour.
    • Cane Sugar - Cane sugar is minimally refined which is why I choose to use it. You can use granulated sugar if you prefer.
    • Plant Milk - Any unsweetened plant milk will work well in this recipe. I like using unsweetened almond milk the best.
    • Vegan Butter - Use vegan butter for the strawberry buttercream frosting to ensure the cupcakes are dairy-free.
    • Freeze-Dried Strawberries - Blend these into a powder to use in the strawberry frosting. If desired, you can use 3 tablespoons of strawberry jam instead.

    Gluten-Free Vanilla Cupcakes

    It takes less than 10 minutes to mix up the vanilla cupcake batter. You only need one bowl for this which keeps things super easy!

    STEP 1: Beat oil, eggs, and sugar. In a large bowl, use an electric hand mixer (or stand mixer) to beat the oil, sugar, eggs, and vanilla extract on medium-high speed until smooth.

    STEP 2: Add dry ingredients. In the same bowl, add the gluten-free flour, baking powder, salt, and plant milk. Mix on low-medium speed until combined. Don't overmix!

    four images demonstrating how to make the gluten-free vanilla cupcakes. Mixing the eggs, adding the flour, stirring the batter, and adding into the muffin tin.

    STEP 3: Scoop batter. Once mixed, use a spoon or large cookie scoop to scoop the batter into cupcake liners in the prepared muffin tin. They should be about ⅔ of the way full.

    STEP 4: Bake the cupcakes. The cupcakes should bake for about 18-20 minutes at 350 degrees Fahrenheit. To know if they are done, insert a toothpick into the center at 18 minutes. It should come out with moist crumbs. This means they are done!

    TIP: You should let the cupcakes cool completely before filling and frosting them. While they cool, you can make the strawberry frosting and prepare the diced strawberries for the filling.

    Strawberry Buttercream Frosting

    Even the most beginner bakers can make this easy strawberry buttercream frosting. It is dairy-free and only takes a few minutes to mix up.

    STEP 1: Blend freeze-dried strawberries. Measure out one cup of freeze-dried strawberries and add them to a blender or food processor. Blend until they become powder.

    STEP 2: Beat vegan butter. In a large bowl, use an electric hand mixer or stand mixer to beat the vegan butter until it is smooth and fluffy. This takes 2-3 minutes.

    four images demonstrating the steps of making strawberry buttercream frosting, including blending the strawberries, beating the butter, and adding the sugar.

    STEP 3: Add remaining ingredients. Add the strawberry powder, powdered sugar, vanilla, and plant milk to the bowl and mix on medium speed until smooth and well-incorporated. The frosting should be thick enough to pipe.

    STEP 4: Adjust as necessary. Depending on how you want to frost the cupcakes, you can adjust the consistency by adding plant milk one teaspoon at a time to make the frosting thinner. Add more powdered sugar to make it thicker.

    Filling And Frosting The Cupcakes

    If you've never added filling to cupcakes before, don't worry. It's very easy!

    STEP 1: Core cupcakes. Use a cupcake corer, sharp knife, or a large piping tip to create a hole ¾ down in the center of each cupcake. Don't go all the way down or the strawberry filling may come out of the bottom.

    How do you core a cupcake with a piping tip? Insert the larger, open side of the piping tip ¾ down in the center of a cupcake. Twist the piping tip as you remove it and it should pull the cupcake center out. Repeat this process until all are done!

    four images demonstrating how to core cupcakes, add fresh strawberry filling, and pipe pink buttercream frosting on top.

    STEP 2: Add fresh strawberry filling. Make sure your strawberries are completely dry before dicing them into small pieces. Then spoon them into the hole in each cupcake until full and level with the top.

    STEP 3: Pipe frosting. Once the cupcakes are filled with diced strawberries, add your strawberry buttercream frosting into a piping bag with a piping tip of your choice. I used an open star tip for these. Pipe the frosting on the cupcakes to create a swirl.

    STEP 4: Garnish with a strawberry. If desired, add a fresh strawberry on top of the frosted cupcakes to finish them off and make them look even prettier.

    a strawberry filled cupcake on parchment paper, with perfectly piped frosting on top and a juicy strawberry on top.

    Flavor Variations

    • Strawberry jam filled cupcakes - Instead of using fresh strawberries for the filling, you can use strawberry jam. This chia seed jam is perfect!
    • Strawberry buttercream with jam - To make strawberry buttercream with jam, replace the freeze dried strawberries with 2-3 tablespoons of strawberry jam. Reduce the amount of plant milk so the frosting stays thick.
    • Strawberry filled cupcakes with cream cheese frosting - If you're not a fan of buttercream, check out this strawberry cream cheese frosting recipe. Use dairy-free ingredients if desired.

    If you want to make strawberry filled chocolate cupcakes, use this gluten-free chocolate cupcake recipe and add strawberry filling!

    Baking Tips And Tricks

    • Use room temperature eggs - Room temperature eggs mix more easily in the cake batter and give a better rise in the cupcakes.
    • Slightly softened butter - Pull your vegan butter out of the fridge 1-2 hours before making the frosting. If it becomes too warm, the frosting won't hold it's shape.
    • Dice the strawberries small - Make sure you are cutting the strawberries into small pieces for the filling. If they are too big, it will be hard to fit them in the cupcakes.
    a strawberry cupcake on a small white plate with strawberry filling inside and a fork on the plate.

    Frequently Asked Questions

    How do you fill inside of cupcakes?

    To fill inside of cupcakes, you first need to create a hole in the center using a small knife or cupcake corer about ¾ of the way down. Then you can add filling in the center of the cupcake.

    How do I make strawberry jam filled cupcakes?

    To make strawberry jam filled cupcakes, use strawberry jam instead of fresh strawberries for the filling.

    Do I need to refrigerate strawberry cupcakes?

    Yes, it's best to keep strawberry cupcakes in an airtight container in the fridge so the strawberry filling stays fresh.

    How long do strawberry filled cupcakes last?

    Strawberry filled cupcakes can last in an airtight container in the fridge for 5-7 days.

    a strawberry filled cupcake sliced in half on a white dessert plate, showing the strawberry filling inside.

    Storing And Freezing

    To store the strawberry filled cupcakes, place them in an airtight container (like a cake saver) and keep them in the fridge for 5-7 days.

    I don't recommend freezing fully decorated cupcakes because the strawberry filling and frosting won't thaw well. You can freeze undecorated cupcakes by keeping them in an airtight container in the freezer for up to 90 days.

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    Did you make this recipe? Please leave a rating and review below. Consider posting a photo on Instagram and tag me so I can see how they turned out! For more recipe inspiration, follow me on Pinterest and join my email list to stay updated.

    Recipe

    a cupcake sliced on half on a plate with strawberries inside

    Strawberry Filled Cupcakes

    Samantha Ensinger
    These strawberry filled cupcakes are gluten-free and dairy-free vanilla cupcakes with fresh strawberry filling and naturally colored strawberry buttercream frosting. They are easy to make for Valentine's Day and spring and summer events.
    5 from 17 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 18 mins
    Total Time 33 mins
    Course Dessert
    Cuisine American
    Servings 12 cupcakes
    Calories 504 kcal

    Equipment

    • 1 Cupcake Tin
    • 12 Cupcake Liners
    • 2 Mixing Bowls
    • 1 Electric Hand Mixer (or stand mixer)
    • 1 Blender (or food processor)
    • 1 Piping Bag
    • 1 Piping Tip

    Ingredients
      

    Gluten-Free Vanilla Cupcakes

    • ½ cup coconut oil melted
    • ¾ cup cane sugar
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • 1 ¼ cups gluten-free 1:1 flour with xanthan gum
    • 1 ¾ teaspoons baking powder
    • ¼ teaspoon salt
    • ½ cup unsweetened plant milk

    Strawberry Buttercream Frosting

    • 1 cup freeze-dried strawberries
    • 1 cup vegan butter room temperature
    • 4 cups powdered sugar
    • 3-4 tablespoons unsweetened plant milk
    • 1 teaspoon pure vanilla extract
    • ¼ teaspoon salt optional

    Strawberry Filling

    • 1 cup fresh strawberries diced

    Instructions
     

    Making Cupcakes

    • Preheat the oven to 350 degrees Fahrenheit. Line a standard muffin tin with 12 cupcake liners (paper or silicone).
    • In a large mixing bowl, add melted coconut oil, cane sugar, eggs, and vanilla extract. Beat on medium-high speed with an electric mixer until smooth.
    • In the same bowl, add gluten-free flour, baking powder, salt, and unsweetened plant milk. Mix on low-medium speed for one minute, until combined.
    • Use a spoon or cookie scoop to scoop the cupcake batter into the cupcake liners. They should be about ⅔ of the way full. Bake the cupcakes for 18-20 minutes, or until a toothpick comes out with moist crumbs.

    Making Frosting

    • Measure one cup of freeze-dried strawberries and add them to a blender or food processor. Blend them until they become powder.
    • In a large bowl, beat the vegan butter with an electric mixer until smooth and fluffy. Add the strawberry powder, powdered sugar, plant milk, vanilla extract, and salt (if using). Mix on medium speed for 1-2 minutes until smooth and well-incorporated.
    • If necessary, add more plant milk one teaspoon at a time until the desired consistency is reached. For thicker frosting, slowly add more powdered sugar until you have the right texture/

    Filling And Frosting Cupcakes

    • Wash fresh strawberries and make sure they are completely dry. Dice them into small pieces until you have one cup of diced strawberries.
    • Once the cupcakes are compeltely cool, use a cupcake corer, sharp knife, or large piping tip to create a hole about ¾ down into the center of each cupcake.
    • Fill the cupcakes with diced strawberries until full and level with the top of the cupcake.
    • Add your strawberry frosting into a piping bag with a piping tip. Pipe the frosting on top of the cupcakes and garnish with a fresh strawberry. Serve and enjoy!

    Notes

    To store the cupcakes, keep them in an airtight container in the fridge (like a cake saver) for up to 5 days.
    I do not recommend freezing decorated cupcakes because the strawberry filling and frosting won't thaw well. However, you can freeze undecorated cupcakes in an airtight container for up to 90 days.
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    Reader Interactions

    Comments

    1. Cindy Mom the Lunch Lady says

      February 05, 2022 at 11:16 am

      5 stars
      These cupcakes are so pretty! Perfect for Valentine's Day and even Canada Day! Thanks for sharing

      Reply
    2. Sue says

      February 05, 2022 at 11:18 am

      5 stars
      Delicious! Just what I wanted to find for Valentine's Day, thank you!

      Reply
    3. Katie says

      February 05, 2022 at 12:44 pm

      5 stars
      These cupcakes were absolutely perfect! I am totally hooked, perfect for valentine's day!

      Reply
    4. Shilpa says

      February 05, 2022 at 3:24 pm

      5 stars
      These strawberry cupcakes are so pretty and incredibly delicious. We loved them. Perfect taste and texture.

      Reply
    5. Kalin Williams says

      February 05, 2022 at 3:52 pm

      5 stars
      The icing on these look incredible! Can't wait to give it a try

      Reply
    6. Jean Nie says

      February 05, 2022 at 4:41 pm

      5 stars
      this will be perfect for my niece’s birthday!looks so good

      Reply
    7. Anaiah says

      February 05, 2022 at 11:38 pm

      5 stars
      Can these strawberry filled cupcakes be any more perfect!? I love the idea of filling it with fresh strawberries. So yummy!

      Reply
    8. Bianca says

      February 06, 2022 at 6:44 am

      5 stars
      These cupcakes were absolutely amazing! The perfect treat for my bf and his family as they are all gluten free!

      Reply
    9. nancy says

      February 06, 2022 at 12:44 pm

      5 stars
      i love how fresh it looks!! the recipe is a keeper!

      Reply
    10. Lucas Gian Guizo says

      February 06, 2022 at 2:54 pm

      5 stars
      Hum, I'm amazed by these photos! I need to make these cupcakes tonight!

      Reply
    11. Emily says

      March 26, 2022 at 1:35 pm

      5 stars
      I brought these cupcakes to a party and everyone loved the strawberry filling as well as the pretty pink icing! This recipe is a keeper!

      Reply
    12. Chantry says

      March 26, 2022 at 3:41 pm

      5 stars
      These were almost too pretty to eat! I sure am glad I did though. SO good!

      Reply
    13. nancy says

      March 26, 2022 at 4:53 pm

      5 stars
      this cupcake is so pretty!! so lovely!

      Reply
    14. Katie says

      March 26, 2022 at 9:36 pm

      5 stars
      The ultimate cupcake recipe! I can't wait to make them again!

      Reply
    15. Jacqui says

      March 27, 2022 at 12:25 pm

      5 stars
      These look amazing - what a great filling idea!

      Reply
    16. Weekend Baker says

      April 06, 2022 at 6:43 pm

      5 stars
      I baked these strawberry filled cupcakes and they turned out great! They are incredibly moist and tender for a gluten free and dairy free cupcake and smell amazing.

      Reply
    17. Weekend Baker says

      April 06, 2022 at 6:44 pm

      5 stars
      I baked these strawberry filled cupcakes and they turned out great! They are incredibly moist and tender for a gluten free and dairy free cupcake and smell amazing.

      Reply

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    Hi, I'm Samantha! I created Savor The Spoonful during my sophomore year of college with the goal of sharing dietary-friendly recipes that are truly delicious. I'm passionate about inspiring others to live a life without food rules and dieting. That means enjoying desserts like these, and having fun while doing so. Learn more about me.

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