If you’re looking for strawberry cupcakes with strawberry filling that are super soft, packed with real fruit flavor, and have a jammy surprise inside, this is it. These are the kind of cupcakes that get people talking (and asking for seconds).
I’ve made these jam-filled strawberry cupcakes more times than I can count—whether it’s a birthday, tea time, or just a “we need cake today” kind of day. And guess what? No fancy mixers or complicated steps. Just simple ingredients, one bowl, to mix the cupcake batter.
What makes these stand out? The gooey strawberry jam center! It is sweet and rich, and it is easier than chopping berries or making compote from scratch. Plus, you can make them with homemade jam or a good store-bought one.
Finally, the beautiful strawberry flavor in the cupcake sponge. Yes, there’s fresh strawberry purée in the batter, too. If you enjoy fruity cupcakes or anything that is both cute and delicious, you’re in the right place.
Why You’ll Love These Strawberry Cupcakes
This isn’t just any cupcake recipe—it’s my all-time favorite. These strawberry cupcakes with strawberry filling are
- Bursting with real strawberry flavor, thanks to fresh purée added to the cupcake batter.
- Filled with jammy goodness, that hidden jammy center with a gooey surprise is heaven.
Perfect for:
- Birthdays, tea parties, weekend bakes
- Using up homemade or store-bought jam
- A quick, no-fuss dessert that still impresses
Fast facts:
- One bowl = fewer dishes
- Kid-friendly and bake-sale approved
- Totally customizable with frosting and fillings
The Secret Sauce: Jam-Filled Centers
Forget chopping strawberries; jam’s where it’s at. It delivers that rich berry flavor and dreamy texture without all the extra steps. This is the magic behind moist, bakery-style strawberry cupcakes with strawberry filling that taste like a bite of summer.
Why Jam Wins Over Fresh Berries
- No extra moisture = no soggy bottoms
- More concentrated, intense strawberry sweetness
- Easy to use year-round – even when berries are out of season.
Pro Tip: Use a thick, spreadable jam. If yours is thin, simmer it 5–7 minutes to thicken it up.
Ingredients
- All-purpose flour gives the perfect structure, light and tender without being too crumbly.
- Butter adds richness and that melt-in-your-mouth feel we all love.
- Caster sugar dissolves easily and blends smoothly into the batter, keeping the crumb fine and even.
- Eggs bind everything together and help the cupcakes rise beautifully.
- Vanilla extract adds warmth and depth, enhancing the strawberry flavor.
- Baking powder gives the batter a lovely lift.
- Full-fat milk adds moisture and a creamy finish.
- Fresh strawberry purée (yes, the real stuff!) infuses every bite with fruity freshness.
Ingredients for the strawberry cupcake filling and garnishing.
- Homemade Strawberry Jam
- Semi-sweet chocolate
See the recipe card for quantities.
Step-by-Step Guide to the Best Strawberry Cupcakes with Strawberry Filling
- To begin making strawberry cupcakes with strawberry filling, first add chopped strawberries to a food processor to make strawberry puree.
2. Pulse for a few seconds to prepare the strawberry puree for the cupcakes. Keep it aside.
- Add room temperature butter to a mixing bowl.
- Incorporate caster sugar into the beaten butter and whisk thoroughly until well combined.
- Combine the eggs with the creamed butter and whisk until fully mixed.
- Sift in all the dry ingredients.
5. After mixing the batter, add a small amount of milk to thin it out.
6. Add the vanilla extract to the batter and mix gently until combined.
7. Add the strawberry puree to the cupcake batter.
8. Gently fold the strawberry puree into the cupcake batter, being careful not to overmix.
9. Preheat your oven to 180°C (356°F). Line a muffin tray with cupcake liners and fill each ¾ full with batter. Pop them in the oven for 15 to 16 minutes, or until a skewer comes out clean.
10. Move them to a wire rack and let them cool completely before filling and frosting.
How to Fill Cupcakes with Jam. Simple Tricks for Coring and Filling Strawberry Cupcakes Like a Pro
11. Use a piping nozzle to create a round mark for filling the strawberry cupcake with strawberry filling.
12. Use a small, sharp knife, apple corer, or cupcake corer. Gently twist and lift out a small round plug from the center (about ½ to ¾ inch deep).
13. Fill the homemade strawberry jam into a piping cone or a ziplock pouch.
14. Spoon or pipe 1 teaspoon of strawberry jam into the hollow center.
15. Don’t overfill; it might ooze out when you frost!
16. Seal the cupcake with the cored plug.
17. Melt semi-sweet chocolate on low heat in a pan or in a microwave for 30 seconds.
18. Spoon melted semi-sweet chocolate over the cored portion of the strawberry cupcake.
19. Your decadent, luscious strawberry cupcakes with jam filling are ready to devour.
Why Jam Wins Over Fresh Berries
- No extra moisture = no soggy bottoms
- More concentrated, intense strawberry sweetness
- Easy to use year-round—even when berries are out of season
Pro Tip: Use a thick, spreadable jam. If yours is thin, simmer it 5–7 minutes to thicken it up.
Tips for Jam-Filled Cupcake Perfection
Avoid Soggy Cupcakes
Let both the cupcakes and the jam (if prepared simultaneously) cool completely before filling. Use a small spoon or piping bag to add the jam once they’re cool.
Get the Right Jam Texture
Thicker jam stays but won’t sink or soak the crumb. Homemade or store-bought works—just skip anything runny. Try out my Homemade Strawberry Jam on the blog.
Topping ideas beyond chocolate
Try out my Easy Chocolate Ganache with fresh cream in the blog. It is one of my favorite frostings.
Strawberry Buttercream
- Made with reduced strawberry purée plus butter
- Naturally pink—no dye needed
Whipped Cream Cheese
- Light, tangy, and pipes beautifully
- Chill before piping for the best texture
Coconut Cream (Vegan & Dairy-Free)
- Fluffy, lightly sweet, made with coconut cream
- Add freeze-dried strawberries for a flavor and color boost
Easy Variations for Strawberry Cupcakes with Strawberry Filling
Gluten-Free Strawberry Cupcakes
Swap in a 1:1 gluten-free flour blend. Texture may shift slightly, but flavor stays fabulous.
Vegan Strawberry Cupcakes
Use plant-based butter or coconut oil. Replace eggs with:
- ¼ cup yogurt
- OR ¼ cup applesauce
- OR 1 flax egg (1 tablespoon flax + 3 tablespoon water)
Filling Variations
Strawberry is classic, but here’s your cue to get creative:
- Easy Raspberry Jam Without Pectin
- Homemade Mango Jam
- Big batch Blueberry Jam
- You can try something like Gulkand (rose petal jam) for an Indian-inspired twist.
Infusing Indian Fusion Flair
Want to give your cupcakes a signature desi spin? Add just a pinch or ¼ teaspoon of cardamom to the batter for that cozy floral aroma. A few drops (about ¼ teaspoon) of rose essence can also elevate the flavor with a gentle, exotic twist. Small additions, big flavor!
- Add a pinch or ¼ teaspoon of cardamom to the batter for a cozy, floral note.
- Swap in rose essence or gulkand instead of strawberry.
- Top with elaichi whipped cream for a delicate fusion touch.
These ideas turn everyday strawberry cupcakes with strawberry filling into a festive showstopper.
Storage, Make-Ahead- Tips & Serving Suggestions
Planning ahead? Here’s how to prep and serve easily.
- Room Temp (unfilled): 2–3 days in an airtight container
- Refrigerated (unfilled): Keeps for up to a week
- Freezing Tip: Freeze unfrosted, unfilled cupcakes. Thaw, then fill and frost fresh for best results.
Garnish and serve
Top with chocolate frosting and a slice of fresh strawberry or a whole strawberry. Add the strawberry just before serving to keep things from getting soggy. Makes the guest and kids extra special and visually stunning.
FAQ
Absolutely. Just make sure it’s thick and not runny.
Unfilled, they stay good for 2–3 days at room temp or a week in the fridge. Always fill and frost the day you serve.
Yes, but freeze only the plain cupcakes (no jam or frosting). Thaw to room temp, then decorate fresh
What to Pair with These Cupcakes
- Masala Chai: Warm spice meets berry sweet
- Mango Ice Cream: Serve with warm cupcakes for a dreamy tropical contrast. Mango ice-cream
- Watermelon juice: Refreshing the summer with a decadent cupcake. Watermelon juice
- Butter Cookies: Great for dessert spreads. Eggless Butter Cookies/Biscuits
Looking for other recipes like this? Try these:
If you’ve tried this recipe, don’t forget to rate the recipe and let me know your feedback in the comments below. I love hearing from you! Happy Baking!
Recipe Card📖
Strawberry Cupcakes With Strawberry Filling.
Ingredients
- 2 cups all-purpose flour
- 1 cup butter
- 4 egg
- 1½ cup caster sugar
- 4 tablespoon strawberry puree
- 1½ teaspoon vanilla extract
- 1 teaspoon baking powder
- 2 tablespoon milk (full fat)
Ingredients for frosting
- 100 g (4 oz) semi-sweet chocolate
- fresh strawberries (for garnish)
Instructions
- To begin making strawberry cupcakes with strawberry filling, first add chopped strawberries to a food processor to make strawberry puree.
- Pulse for a few seconds to prepare the strawberry puree for the cupcakes. Keep it aside.
- Add room temperature butter to a mixing bowl.
- Incorporate caster sugar into the beaten butter and whisk thoroughly until well combined.
- Combine the eggs with the creamed butter and whisk until fully mixed.
- Sift in all the dry ingredients.
- After mixing the batter, add a small amount of milk to loosen it.
- Add the vanilla extract to the batter and mix gently until combined.
- Add the strawberry puree to the cupcake batter.
- Gently fold the strawberry puree into the cupcake batter, being careful not to overmix.
- Preheat your oven to 180°C (356°F). Line a muffin tray with cupcake liners and fill each ¾ full with batter. Pop them in the oven for 15 to 16 minutes, or until a skewer comes out clean.
- Move them to a wire rack and let them cool completely before filling and frosting.
Tips and tricks to fill cupcakes with jam
- Use a piping nozzle to create a small hole for filling the strawberry cupcake with strawberry filling.
- Use a small, sharp knife, apple corer, or cupcake corer. Gently twist and lift out a small round plug from the center (about ½ to ¾ inch deep).
- Fill the homemade strawberry jam into a piping cone or a ziplock pouch.
- Spoon or pipe 1 teaspoon of strawberry jam into the hollow center.
- Don’t overfill; it might ooze out when you frost!
- Seal the cupcake with the cored plug.
How to frost the cupcakes
- Melt semi-sweet chocolate on low heat in a pan or in a microwave for 30 seconds.
- Spoon melted semi-sweet chocolate over the cored portion of the strawberry cupcake.
Notes
- Room Temp (unfilled): 2–3 days in an airtight container
- Refrigerated (unfilled): Keeps for up to a week
- Freezing Tip: Freeze unfrosted, unfilled cupcakes. Thaw, then fill and frost fresh for best results.
Nutrition
Leave a Reply