Name: Delish Strawberry Filled Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1.1 cup all-purpose flour (sifted); 0.75 cup granulated sugar; 0.5 cup unsalted butter (softened); 3 large eggs (room temperature); 1 tbsp vanilla extract; 0.5 tbsp baking powder; 0.25 tsp salt; 0.75 cup fresh strawberries (chopped); 1 cup heavy cream (for frosting)

Alright, so you know those days when you just want to bake something that looks totally impressive, but secretly, you’re clinging to your sanity by a thread and need it to be, like, ridiculously easy? Yeah, me too. That’s where these Delish Strawberry Filled Cupcakes waltz in, looking all innocent and homemade, but they’re basically my secret weapon for looking like a domestic goddess without actually *being* one. They’re fluffy, they’re bursting with fresh strawberry goodness, and honestly, they’re just plain happy. You need them in your life, trust me.

My husband, bless his heart, acts like he’s doing me a favor by “taste testing” everything. With these cupcakes? Forget it. I literally caught him once, at 11 PM, in the kitchen with a half-eaten cupcake and a sheepish grin, trying to pretend he was just getting a glass of water. My kids? They just bypass the “please ask” rule entirely. The first batch of these went from “cool mom bake” to “empty cupcake liner massacre” in less than an hour. I tried to explain that baking is an art, a delicate process, but they were already sticky-faced and asking when the *next* batch was coming. Seriously, a little respect for the baker’s labor, people!

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Why You’ll Love This Delish Strawberry Filled Cupcakes

* It’s like a tiny, edible hug, bursting with sunshine. Who doesn’t need that?
* You’ll finally use up those “almost-too-ripe” strawberries instead of letting them become science experiments in the back of your fridge. Adulting, achieved!
* The filling-to-cake ratio is pure perfection, meaning every bite is a little explosion of sweet and tart. No dry cake here, folks!
* Makes you look like a total culinary wizard, even if you, like me, occasionally burn toast. Shhh, it’s our little secret.
* They disappear so fast, you barely have to worry about storing them. Convenience, right?

Time-Saving Hacks

– Don’t even *think* about hulling all those strawberries by hand. Grab a straw and push it through the bottom. Stem pops right off. You’re welcome.
– Use a small ice cream scoop for portioning out the batter into the cupcake liners. Saves time, keeps things uniform, and means fewer drips down the side of the pan. Win-win-win!
– My sneaky “cheat” when I’m in a rush? I use a good quality store-bought vanilla frosting and just swirl in a little extra strawberry puree (from the filling batch) to make it “homemade” strawberry frosting. Nobody knows!

Kitchen Confessions

– The first time I tried filling these, I got a little overzealous with my spoon. The cupcakes looked like they’d had a minor strawberry explosion, with sticky red goo bubbling out the top. Delicious, but definitely not Pinterest-ready.
– My youngest once decided the “filling” was actually an edible finger paint and decorated herself (and the kitchen counter) before I could even get the frosting out. It took three wet wipes and a stern lecture about proper cupcake etiquette.
– Honestly, the messy part I secretly skip is usually sifting the flour. I know, I know! But sometimes, a girl’s just gotta live on the edge and trust her whisk.

What to Serve It With

These Delish Strawberry Filled Cupcakes are pretty much a standalone party. But if you’re feeling extra, a dollop of fresh whipped cream on the side never hurt anyone, or maybe a simple glass of iced tea to cut through the sweetness. They’re also excellent after a light summer dinner – think grilled chicken and a big salad – as the perfect bright, fruity ending.

✔Tips & Mistakes

Make sure your ingredients are at room temperature – especially the butter and eggs. This helps create that perfectly smooth batter and fluffy cupcake texture. Don’t overmix the batter, or you’ll end up with tough cupcakes (learned that the hard way, many times). For the filling, let it cool completely before adding it to the cupcakes; warm filling will just melt your frosting into a sad, pink puddle. And remember to let the baked cupcakes cool fully before you even *think* about frosting them! Patience, young grasshopper.

Storage Tips

Keep it in the fridge… assuming there’s anything left. Midnight cold bites? Honestly better than fresh. Pop them in an airtight container for up to 3-4 days. They might get a *tiny* bit denser in the fridge, but that just means more chew to enjoy with your secret late-night snack.

Variations and Substitutions

Swap whatever—honey ↔ sugar, tamari ↔ soy sauce—or skip a step and call it rustic. Still edible. For these cupcakes, feel free to use raspberries or mixed berries for the filling if strawberries aren’t in season. You could even add a tiny splash of strawberry extract to the batter or frosting for an extra punch of flavor. If you’re out of fresh berries, a good quality strawberry jam can work in a pinch for the filling, just reduce the sugar a bit!

Frequently Asked Questions

How do I prevent the strawberry filling from making my cupcakes soggy?

The key is to create a thick, jam-like filling that has very little excess liquid. After cooking the strawberries, ensure you let the filling cool completely before coring and filling your cupcakes. A thick, cool filling won’t seep into the cake as much, keeping your cupcakes perfectly moist, not soggy.

Can I use frozen strawberries for the cupcake filling?

Absolutely! Frozen strawberries work perfectly for the filling. Just know they release more liquid as they cook, so you might need to simmer your filling a bit longer to achieve that desired thick, jammy consistency. No need to thaw them beforehand, just toss them straight into the pot.

What’s the best way to core the cupcakes without making a huge mess or crumbling the cake?

The easiest way is to use a cupcake corer, but if you don’t have one, a small paring knife or the wide end of a piping tip works great! Gently cut a cone shape out of the center of each cooled cupcake, being careful not to go all the way through the bottom. This creates a neat pocket for your delicious strawberry filling.

Can these strawberry filled cupcakes be made ahead of time?

Yes, you can definitely do some prep in advance! Bake the cupcakes a day ahead and store them in an airtight container at room temperature. You can also make the strawberry filling up to two days ahead and keep it in the fridge. Assemble and frost them on the day you plan to serve for the freshest results.

My cupcakes always sink in the middle. What am I doing wrong?

There are a few culprits for a sunken cupcake! Overmixing the batter develops too much gluten, causing them to collapse. Also, ensure your oven temperature is accurate (a thermometer helps!), and avoid opening the oven door too early while they’re baking, as a sudden change in temperature can make them deflate.

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