By Updated July 25, 2020.
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Pretty sure these are the best cupcakes I’ve ever made. The filling and buttercream were amazing. I can’t take any credit for a recipe for the actual cake part, so this post focuses on the filling, frosting, and putting it all together at the end. You can use a boxed mix as described in the recipe, or if you need a good vanilla cupcake recipe, try Simply Perfect Vanilla Cupcakes (Sally’s Baking Addiction) or Perfect Vanilla Cupcake Recipe (Natasha’s Kitchen).
Looking for more cupcake recipes? Try these Hot Chocolate Cupcakes, Eggnog Cupcakes, or Spice Cupcakes with Apple Pie Filling.
Strawberries & Cream Filled Cupcakes
Semi-homemade cupcakes with a creamy strawberry filling made with fresh strawberries. A great way to dress up boxed cake mix!
Servings: 24 cupcakes
Ingredients
Cupcakes
- 1 box white cake mix (recommended: Duncan Hines)
- 3 eggs or number of eggs per cake box instructions
- 1 cup water or amount per cake box instructions
- ⅓ cup vegetable oil or amount per cake box instructions
Filling
- 1 envelope instant vanilla pudding mix
- 2 cups quartered strawberries
- ⅔ cup sugar
- 3 tbsp water
- 1 cup heavy cream
Buttercream Frosting
- 3 cups powdered sugar
- 3 tsp heavy cream
- 2 tsp vanilla
- 1 cup butter at room temperature
- sprinkles or food coloring optional
Instructions
- Prepare cupcakes per box instructions. Allow to cool completely before filling and frosting, about 30 minutes. (You can make the filling and frosting while the cupcakes cool)
Filling
- Puree the strawberries. I used the Vitamix, but you could use any blender or food processor.
- Combine the water and sugar in a small saucepan and bring to a boil over medium-high heat. Turn the heat to low and continue to cook while stirring until the sugar is fully dissolved.
- Add the strawberry puree, combine, cook over low for a few minutes, and put it in the fridge to cool.
- Whip heavy cream using a hand mixer or stand mixer until soft peaks form.
- Fold in the strawberry mixture. It’s OK if the strawberry mixture is not super cold.
- Put the filling in the fridge to chill. It will need to be cold for the next step. (You can make the buttercream while it’s chilling.)
- Once the filling mixture is cold (it’s very important for it to be cold!), add the package of vanilla pudding mix and beat for 2 minutes. Let set for a few minutes. It shouldn’t be runny. It’s OK if it’s looser than a normal pudding or custard, but if it’s flowing right out of your piping bag before you even squeeze, it’s too runny. It’s OK if a small amount drips out. See notes section for filling troubleshooting tips.
Buttercream
- Use the paddle attachment to your stand mixer – bonus if you have one with the flex edge. You can also use a hand mixer.
- Beat butter until it’s fluffy, then beat in the vanilla.
- Beat in powdered sugar and heavy cream by alternating ½ cup of powdered sugar and ½ tsp of heavy cream. Wait until the powdered sugar is fully incorporated before adding the next ½ cup. (This is a good time to use the pouring shield for your stand mixer, if you have one. The powdered sugar tends to fly.)
- Add sprinkles or food coloring at the end. I just shook the sprinkles in until the buttercream turned pink and the sprinkles were incorporated throughout.
Assemble Cupcakes
- When the cupcakes and filling are fully cooled, use an apple corer to make a hole for the filling in the center of each cupcake.
- Add filling to a piping bag. You can also use a plastic zip-top bag with a corner cut off if you don’t have a piping bag.
Notes
Troubleshooting Filling: Too runny? Leave it in the fridge for several minutes to set. Still too runny? Whisk in another package of pudding mix. Start with half of a package, whisk in for at least a minute, let it sit for a few minutes to see how it sets. Add the rest if needed. Too firm? Whisk in some milk, a little at a time, until it loosens up enough.
