These strawberry-filled cupcakes are everything you look for in the perfect spring dessert. Sweet, light, spongy, and packed with tangy strawberry flavor, these strawberry cupcakes are sure to be a hit among adults and kids alike.
If you are like me and just can’t get enough fresh strawberry desserts give my strawberry cookies, jello strawberry pie, and strawberry shortcake trifle recipes a try. You are certain to love them as well!
Now on to these gorgeous strawberry-stuffed cupcakes.
Looking for the perfect treat to share with a loved one on Valentine’s Day, gift to mom on Mother’s Day, or simply serve at your next spring get-together? These moist strawberry cupcakes are just the thing!
Baked with a whole strawberry hidden inside, these sweet pink cupcakes are sure to taste just as juicy, fruity, and delicious as they look.
Not to mention that a batch of these moist and delicious cupcakes can be whipped up in less than 30 minutes!
Ingredients and Substitutions
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- All-Purpose Flour—A whole wheat or gluten-free flour blend will also work.
- Fresh Strawberries—Surprise everyone by baking up a whole strawberry into the center of each cupcake!
- Sugar—Granulated white sugar will melt into your cupcakes to add just the right amount of sweetness. Powdered sugar would also work in a pinch.
- Eggs—Give your finished cupcakes a light, spongy texture.
- Butter—Adds a sense of richness and helps to smooth out your cake batter.
- Whole Milk—Keeps these cupcakes super moist. Any other cow’s milk or plant-based milk should also work.
- Pink Food Coloring—This is completely optional, but I find that it makes these cupcakes feel extra festive.
- Strawberry Jello Frosting—A blend of unsalted butter, powdered sugar, whole milk, and sugar-free strawberry Jello.
Equipment You’ll Need
These light, sweet, and spongy strawberry cupcakes are quite simple to make—no special kitchen equipment required!
Just be sure that you have a sturdy mixing bowl, some measuring cups and spoons, an electric hand mixer or stand mixer, and a cupcake tin!
How to Make Strawberry-Stuffed Cupcakes
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step one: In a large bowl, beat together the butter and sugar until light and creamy. Add the eggs and vanilla, mixing until everything is well combined. Set aside.
Step 2: 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. Gently stir in the pink food coloring (if using).
Step 3: Pour a little over half of your batter into the bottom of your cupcake liners. Nestle one whole strawberry (with the stem removed) down into each partially filled cup. Use your remaining batter to cover the tops of the strawberries.
Step 4: Bake your strawberry cupcakes until the edges begin to look slightly golden. Remove from the oven and allow to cool for 5-10 minutes in the tin before transferring them to a cooling rack to cool fully.
Step 5: While your cupcakes are cooling, prepare your frosting by beating together the butter, powdered sugar, jello mix, and milk until smooth. Frost your cupcakes, serve, and enjoy!
I recommend storing your frosted strawberry cupcakes in an airtight container on the counter. They should stay fresh for up to 4 days.
If you’d like to refrigerate or freeze your cupcakes, you can do so. However, I would recommend refrigerating or freezing your cupcakes unfrosted. Then when you’re ready to enjoy these sweet pink cupcakes, allow them to come to room temperature on the counter, whip up a fresh batch of Jell-o frosting, decorate, and enjoy!
If you must refrigerate the cupcakes after frosting them simply let the cupcake sit at room temperature for 10-15 minutes before serving.
Expert Tips and Tricks
- Since the buttercream frosting is already so sweet from the powdered sugar, I recommend using sugar free jello mix. However, you can use regular jello, if desired.
- Not a fan of strawberry jello? Try using freeze-dried strawberry powder to flavor your buttercream instead.
- Unsure about using whole strawberries? You can chop your berries into bite-sized pieces and swirl them throughout your batter instead.
- Frosting too thick? Mix in a bit more milk. Too thin? Add more confectioners sugar.
Alternative Frosting Ideas
Wondering if there are other frostings that pair well with these moist strawberry-filled cupcakes?
Below are a few of my other favorite glazes, buttercreams, and icings that I occasionally use to top these light and fruity cupcakes!
- Lemon juice glaze
- Lemon curd buttercream
- Strawberry jam buttercream
- Milk chocolate buttercream
- Dark Chocolate ganache
- Cream cheese frosting
Frequently Asked Questions
There is no need to refrigerate these light and sweet strawberry cupcakes! In fact, the strawberry Jello in the frosting will set when refrigerated, throwing off the smooth and creamy texture.
I prefer using a piping bag fitted with a wide star tip to frost these cupcakes. However, you can also use a ziplock bag with the corner cut off or an icing spatula to spread your frosting on.
As long as your strawberries are ripe, the natural juices will help to keep these cupcakes super moist! If you’re really worried about your cupcakes drying out, you can add a bit of plain Greek yogurt or sour cream to your cupcake batter.
More Incredible Cupcake Recipes
- ¾ cup granulated sugar
- ¾ cup salted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extraxt
- ⅔ cup whole milk
- 1 teaspoon pink food coloring
- 2 cup all-purpose flour
- ½ teaspoon baking powder
- 1 ½ cups fresh strawberries
- 1 (3 ounce) packet of sugar free strawberry Jell-O
- ½ cup unsalted butter, softened
- 2 cups confectioners sugar
- 2 Tablespoons whole milk
- Preheat the oven to 350ºF. Line a muffin tin with cupcake liners and set aside.
- In a large bowl, beat together the butter and sugar until light and creamy. Add the eggs and vanilla, mixing until everything is well combined. Set aside.
- 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 over mix.
- Gently stir in the pink food coloring (if using).
- Add a little over half of your batter into the bottom of your cupcake liners. Nestle one whole strawberry (with the stem removed) down into each partially filled cup. Use your remaining batter to cover the tops of the strawberries.
- Bake until the edges begin to look slightly golden. Remove from the oven and allow to cool for 5 minutes in the tin before transferring them to a cooling rack to cool fully.
- While your cupcakes are cooling, prepare your frosting by beating together the butter, powdered sugar, jello mix, and milk until smooth.
- Frost your cupcakes and enjoy.
If you are using unsalted butter in the cupcakes, simply add 1 teaspoon of salt to the batter.
The pink food coloring is not necessary but it gives the cupcakes a nice hue.
These cupcakes can be stored in the fridge or on the counter for up to four days, or in the freezer for up to 1 month.
When stored in the fridge, the frosting can become quite firm because the Jello will want to set, so it is best to let the cupcake sit on the counter for 10-15 minutes before serving.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 266
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.