If you’re looking for the ultimate cupcake recipe that’s as beautiful as it is delicious, these Strawberry-Filled Vanilla Cupcakes are a must-try! Fluffy vanilla cupcakes are filled with sweet strawberry pie filling and topped with a luscious, creamy frosting — making every bite a perfect balance of light, fruity, and indulgent. Whether you’re baking for a birthday, baby shower, summer gathering, or just because, these cupcakes are guaranteed to impress. Best of all, they’re easy to make with simple ingredients you likely already have on hand!
What You’ll Need
Ingredients
- For the Cake:
- 3/4 cup sugar
- 1 3/4 cups flour
- 1 package vanilla pudding mix (102g)
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 eggs
- 1 cup milk
- 1/2 cup butter
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1 cup boiling water
- For the frosting:
- 1 cup butter, room temperature
- 3 cups powdered sugar, or added to taste
- 1/4 tsp salt
- 1 tbsp vanilla extract
- 2-3 tbsp heavy cream or whole milk, added to desired consistency
- For the filling:
- 1 can strawberry pie filling
Equipment I Used
How to Make It
For the Cupcakes
Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners and set aside.
Mix Dry Ingredients
In a large bowl, combine the sugar, flour, vanilla pudding mix, baking powder, baking soda, and a pinch of salt. Stir to evenly distribute.
Add Wet Ingredients
Add the eggs, milk, melted butter, vanilla extract, and almond extract to the dry mixture. Mix until everything is thoroughly combined and smooth.
Incorporate Boiling Water
Stir in the boiling water gradually. The batter will be thin — this is normal and results in moist cupcakes.
Bake the Cupcakes
Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the Frosting
Beat the Butter
In the bowl of a stand mixer fitted with the whisk attachment, beat the butter on high speed for about 5 minutes until lightened in color and fluffy. Scrape down the sides as needed.
Add Powdered Sugar
Sift the powdered sugar to remove lumps. Add it to the butter in increments, mixing on low speed until fully incorporated.
Flavor and Adjust Consistency
Add the vanilla extract and salt, beating to combine. Gradually add heavy cream or milk, 1 tablespoon at a time, until the frosting reaches your desired creamy consistency. Whip for another minute to finish.
Assembling the Cupcakes
Core the Cupcakes
Once the cupcakes are fully cooled, use an apple corer or small round cutter to remove the center of each cupcake, going about 2/3 of the way down without piercing through the bottom.
Fill with Strawberry
Spoon or pipe the strawberry pie filling into the hollowed-out centers of each cupcake.
Frost and Decorate
Frost the cupcakes using a piping bag or a spatula. Get creative with swirls, extra sprinkles, or a drizzle of chocolate if you like! Serve and enjoy.
Make-Ahead Tips
You can easily make these cupcakes ahead of time to save yourself some stress on the day you plan to serve them!
- Bake the cupcakes up to 2 days in advance and store them unfrosted in an airtight container at room temperature.
- Prepare the frosting a day ahead and refrigerate it. Before using, let it come to room temperature and re-whip briefly for a smooth texture.
- Assemble (core, fill, and frost) the cupcakes the day you plan to serve for the freshest texture. However, if needed, fully assembled cupcakes can be made up to 1 day ahead and kept chilled.
Storage & Reheating
Refrigeration:
- Store fully assembled cupcakes in an airtight container in the refrigerator for up to 3 days.
- Allow the cupcakes to sit at room temperature for about 15–20 minutes before serving for the best flavor and texture.
Freezing:
- You can freeze the baked (unfilled and unfrosted) cupcakes for up to 2 months.
- Wrap them individually in plastic wrap and store them in a freezer-safe bag or container.
- Thaw overnight in the refrigerator or at room temperature before filling and frosting.
Note:
- It’s not recommended to freeze the assembled cupcakes, as the strawberry filling and frosting may not retain the best texture once thawed.
These Strawberry-Filled Vanilla Cupcakes are a sweet reminder that sometimes the simplest combinations create the most unforgettable treats. Light, fluffy, and bursting with strawberry goodness, they’re perfect for birthdays, showers, summer parties, or just because.
If you enjoyed this recipe, don’t forget to save it for later and share it with someone who loves a good cupcake! I’d love to hear what you think in the comments below.
Strawberry-Filled Vanilla Cupcakes
Ingredients
For the Cake:
- 3/4 cup sugar
- 1 3/4 cups flour
- 1 package vanilla pudding mix (102g)
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 eggs
- 1 cup milk
- 1/2 cup butter
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1 cup boiling water
For the frosting:
- 1 cup butter, room temperature
- 3 cups powdered sugar, or added to taste
- 1/4 tsp salt
- 1 tbsp vanilla extract
- 2-3 tbsp heavy cream or whole milk, added to desired consistency
For the filling:
- 1 can strawberry pie filling
Directions
For the cake:
- Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
- In a large bowl, combine the sugar, flour, vanilla pudding mix, baking powder, baking soda, and salt. Add the eggs, milk, butter, vanilla and almond extract, and mix until everything is thoroughly incorporated. Stir in the boiling water.
- Divide the batter evenly among the prepared cupcake pans. Bake for 20 until a toothpick inserted comes out clean. Cool the cupcakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the frosting:
- In the bowl of a stand mixer fitted with the whisk attachment, beat butter on high speed for 5 minutes or until lightened in color and whipped, scraping down the bowl as needed.
- Meanwhile, sift 3 cups of powdered sugar. Reduce mixer to medium-low speed and add powdered sugar half a cup at a time until it is fully incorporated, scraping the sides of the bowl as needed.
- Add 1/4 tsp salt, then add 1 tbsp Vanilla Extract, beating until incorporated.
- Add 2-3 tbsp of heavy cream or milk, 1 tbsp at a time, and adding it to the desired consistency. Beat another minute until whipped and well combined.
Assembling the Cupcakes:
- Use an apple corer or cookie cutter to remove the center of the cupcakes. Plunge the corer about 2/3 of the way down the cupcake, twist, and remove.
- Spoon in the strawberry filling.
- Frost cupcakes with a piping bag or spatula. Get creative with swirls, sprinkles, or chocolate drizzle. Enjoy!
LITTLE MESSY KITCHEN 
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