These heavenly Strawberry Filled Cupcakes are topped with a velvety Mascarpone Buttercream Frosting and truly taste like strawberries and cream!
Strawberries and cream in a cupcake? Yes please! These Strawberry Filled Cupcakes made with a homemade fresh strawberry filling and topped with mascarpone buttercream frosting are the perfect sweet recipe for the upcoming strawberry season.
These are a true flavor definition of strawberries and cream.
With a combination of vanilla, real strawberries, and mascarpone buttercream, you can't go wrong.
The base for these cupcakes is a simple vanilla sponge, which is then filled with a sweet fresh-strawberry filling and topped with velvety mascarpone-buttercream frosting and topped with fresh strawberries and white chocolate shavings.
Ingredients and Variations
For the moist vanilla cupcake sponge base, you will need:
The Dry Ingredients - Flour (all-purpose or cake flour are fine), baking powder (leavening agent), and salt.
Butter - Unsalted room temperature butter (softened) for a soft, airy sponge.
Sugar - Caster or granulated sugar.
Egg - For binding and texture. Use a room temperature egg.
Vanilla Extract - Use good quality vanilla extract for the best flavour.
Milk - Semi-skimmed or whole dairy milk for the liquid part of these cupcakes. Use room temperature milk, if possible.
For the strawberry filling, you will need:
Fresh Strawberries - Washed, hulled and diced.
Sugar - Granulated or caster sugar.
Cornstarch - Or cornflour, as a thickening agent. Make sure to dissolve cornstarch in a tablespoon of cold water rather than adding it directly to the mixture.
For the Mascarpone Buttercream frosting, you will need:
Mascarpone - Use straight out of the refrigerator.
Butter - Unsalted butter (cubed) softened to room temperature.
Icing Sugar - Or powdered sugar, sifted.
Heavy Cream - You may need this to thin the buttercream consistency.
These cupcakes are topped with halved fresh strawberries and white chocolate shavings (optional). You can also add other toppings such as sprinkles, milk/dark chocolate shavings, and crushed nuts such as pistachios.
How to Make Strawberry Filled Cupcakes
- Cupcake Sponge
To make the batter, beat the butter and sugar - you can use a stand mixer or a handheld electric mixer.
Add the egg and vanilla and mix well until combined (this will take 1-2 minutes).
Add the dry ingredients (flour, baking powder, and salt) alternating with the milk in two additions and mix until just combined. Do not overmix.
Divide the cupcake batter between 12 cupcake liners in a muffin tin and bake the sponge for 18-22 minutes in a preheated oven at 175°C (350F).
Transfer to a wire rack and let the sponge cool completely before filling. In the meantime, prep the filling and frosting.
- Strawberry Filling
To make the strawberry cupcake filling, wash, hull and dice the strawberries.
Place them in a medium-sized saucepan. Add 2 tablespoons of sugar and some cornstarch dissolved in water.
Bring to a simmer and once the strawberries are softened, mash them up slightly using a fork or a potato masher, to release some juice.
Simmer for 4-5 minutes them remove from heat and transfer the filling to a glass bowl. Chill the filling until ready to use.
- Mascarpone Buttercream Frosting
Place the mascarpone (straight from the refrigerator) and softened cubed softened butter in a large bowl of a stand mixer fitted with the paddle attachment.
Mix on medium-high speed for 30 seconds or so until combined.
Slowly add sifted powdered sugar and mix on low speed until combined. If the mixture is too thick, add 1-2 tablespoons of heavy cream until the frosting has a pipeable consistency.
Transfer the frosting to a refrigerator if not using immediately. If using immediately, transfer to a piping bag fitted with a large star tip or your favourite frosting tip.
Core/cut out a small cone-shaped circle from the center of each cupcake sponge. You can use the back of a large piping tip to do this, but be careful not to cut all the way to the bottom.
Fill the middle of each cupcake with 1-2 teaspoons. of cooled strawberry filling and top with some of the cut out sponge to seal the top.
Frost the cupcakes with mascarpone-buttercream frosting.
Top with halved strawberries and chocolate shavings as desired.
Store the cupcakes in a refrigerator until ready to serve.
Making Ahead and Storing
If not serving immediately, refrigerate frosted strawberry cupcakes in an airtight container for 3 to 5 days.
These cupcakes are great to make ahead, as long as you store them in a refrigerator.
You can also prepare and bake the cupcake sponge ahead and then fill and frost them right before serving.
The mascarpone frosting tends to solidify once refrigerated, thereby ensuring that the frosting will hold its shape beautifully.
The mascarpone frosting can be made 1 day ahead and chilled. You may need to whip up the frosting slightly before piping it if it becomes stiff.
Storing Mascarpone Buttercream Frosting
Any food product containing mascarpone needs to be refrigerated immediately after preparing. Mascarpone has a very high fat content and is prone to splitting easily and become runny at room temperature, especially in warmer temperatures.
Use mascarpone straight from the fridge or after leaving it at room temperature for not more than 2-5 minutes.
I have not tried making these cupcakes with frozen strawberries, so I'm not sure if the consistency of the filling would be the same. If using frozen strawberries, I suggest using them straight out of the freezer (without thawing) to avoid a runny/soggy filling.
Yes! This is especially great when strawberries are not in season. You can use strawberry (or other berry) jam for filling instead of fresh strawberry filling.
Other Strawberry Recipes
Strawberry Filled Cupcakes with Mascarpone Buttercream Frosting
- 180 g cake flour or all-purpose (1½ cup)
- 1½ tsp. baking powder
- ¼ tsp. salt
- 112 g unsalted butter softened (½ cup)
- 200 g granulated sugar or caster sugar (1 cup)
- 1 medium-sized egg room temperature
- 1 tsp. vanilla extract
- 160 mL milk semi-skimmed or whole (⅔ cup)
- 250 g fresh strawberries washed, hulled and diced
- 2 tbsp. granulated sugar
- 1½ tsp. cornstarch dissolved in 1 tbsp. cold water
Mascarpone Buttercream Frosting
- 250 g mascarpone cheese
- 112 g unsalted butter softened (½ cup)
- 250 g icing sugar or powdered sugar (2 cups, sifted)
- 1-2 tbsp. heavy cream or milk
- 6 fresh strawberries washed and halved
- 20 g white chocolate (optional)
- Preheat oven to 175°C (350F) and line a cupcake/muffin pan with 12 cupcake liners.
- Sift and mix the dry ingredients (flour, baking powder, and salt) in a medium-sized bowl and set aside.
- In a large mixing bowl of a stand mixer fitted with the paddle attachment, place butter and sugar and beat on medium speed until pale and fluffy. Use a spatula to scrape any ingredients from the side of the bowl.
- Add the egg and vanilla extract and mix for 1-2 minutes until combined.
- Add the dry ingredients in two additions, alternating with the milk, and mix on low speed until just combined. Do not overmix.
- Divide the batter between 12 cupcake liners, filling ¾ of the way. Do not overfill.
- Bake for 18-22 minutes or until a skewer inserted into the center comes out clean. While the sponge is baking, prepare the filling.
- Transfer to a wire rack and let the cupcake sponge cool completely. In the meantime, prepare the frosting.
- Wash, hull and dice fresh strawberries. Place in a medium-sized saucepan on medium heat and add sugar and cornstarch (1½ tsp. cornstrach dissolved in 1 tbsp. cold water).
- Bring to a simmer and once the strawberry are softened, mash them slightly using a fork or potato masher to release juice.
- Simmer for 4-5 minutes and remove from heat. Transfer to a glass bowl and place in refrigerator until ready to use.
Mascarpone Buttercream Frosting
- Place mascarpone and cubed softened butter in a large bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high for 30 seconds or so until combined.
- Slowly add sifted powdered sugar and mix on low speed until combined. If the mixture is too thick, add 1-2 tbsp. heavy cream until its of pipeable consistency.
- Transfer mascarpone-buttercream frosting to refrigerator until ready to use.
- Once the cupcakes have cooled, core/cut out a small cone-shaped circle from the center of each cupcake sponge. You can use the back of a large piping tip to do this, but be careful not to cut all the way to the bottom.
- Fill each core with 1-2 tsp. of cooled strawberry filling and top with some of the cut out sponge to seal the top.
- Transfer mascarpone-buttercream frosting to a piping bag fitted with a large star tip (or any tip of your choice) and frost the cupcakes. Top with halved strawberries and white chocolate shavings as desired.
- Store frosted cupcakes in refrigerator until ready to serve.