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+ servings
A cupcake topped with a swirl of pink strawberry frosting

Strawberry Filled Cupcakes With Real Strawberry Frosting

Course: Cupcakes
Cuisine: British
Keyword: Buttercream, Chocolate Oreo Cupcakes, Easy Cupcakes, Strawberry Cupcakes, Strawberry Filled Cupcakes, Strawberry Frosting
Skill level: Easy
Prep Time: 15 minutes
Cook Time: 18 minutes
Servings: 18 cupcakes
Calories: 423kcal
Author: Amy Treasure
We've used the juiciest and tastiest fresh strawberries to turn vanilla cupcakes into strawberry filled cupcakes topped with a real strawberry buttercream frosting.
Print Recipe


  • 1 3/4 cups plain flour 290g
  • 1 1/2 cups caster sugar 330g
  • 3 tsps baking powder
  • .5 tsp salt
  • 1 stick unsalted butter 1/2 cup / 110g, softened
  • 240 ml whole milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries 140g approx 8 large strawberries

For the strawberry frosting

  • 2 sticks unsalted butter 1 cup / 230g, softened
  • 500 g icing sugar
  • 50 ml whole milk
  • .5 tsp vanilla extract
  • 1 cup freeze-dried strawberries 12g


  • Preheat the oven to 350ºF/ 175ºC (160ºC fan)/ Gas 4
  • Add flour, salt, baking powder, salt and butter to a free standing mixer fitted with a paddle attachment
  • Beat on speed 2 for a couple of minutes until the mixture resembles wallpaper paste
  • In a separate bowl whisk the milk, eggs and vanilla extract until combined
  • Pour the wet ingredients into the dry into the flour mixture and beat on speed 4 until smooth (a couple of minutes - don't over mix)
  • Crush the strawberries with the back of a fork and scrape them into the bowl and fold together until just combined
  • Divide the mixture between 18 cupcake cases filling them half full
  • Bake in the centre of a pre heated oven for 18-21 minutes until the cupcakes are golden and spring back when touched
  • Leave to cool completely
  • Once cool, make holes in the tops of the cupcakes and add a teaspoon of jam to each hole

To make the strawberry frosting

  • In a free standing mixer, beat the butter on speed 4 until creamy
  • Add the icing sugar a tablespoon at a time
  • Slowly pour in the milk
  • Add the vanilla extract and freeze-dried strawberries - increase the speed to 6 and continue to beat for a few more minutes
  • Transfer the frosting to a piping bag fitted with a Wilton 1M piping nozzle
  • Pipe the frosting in a swirl or rose pattern on top of the cupcakes
  • Decorate with a whole fresh strawberry


See under subheadings for extra tips


Calories: 423kcal | Carbohydrates: 67g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 63mg | Sodium: 76mg | Potassium: 294mg | Fiber: 2g | Sugar: 54g | Vitamin A: 525IU | Vitamin C: 165.3mg | Calcium: 60mg | Iron: 3.6mg