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    Home » Desserts » Eggless Strawberry filled Cupcakes

    Published: Jan 19, 2021 · Modified: Feb 3, 2021 by sushma iyer · This post may contain affiliate links

    Eggless Strawberry filled Cupcakes

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    pin image with the cupcake in the centre and text on top

    Ever wondered the secret to make a moist and juicy cupcakes? Well these eggless strawberry filled cupcakes recipe will tick all the boxes off for a perfect cupcake recipe.

    ruffle patterned vanilla cupcake placed on a while lace dolli

    Why this Recipe Works?

    • Buttermilk - The addition of buttermilk in place of milk and yogurt adds the required moisture making the cupcakes moist on its own.
    • Compote - Adding cooked strawberry compote as a filling instead of fresh or frozen fruit keeps the cupcakes moist for 3 days without making it wet.
    • Frosting - The not so sweet frosting balances the tartness from the strawberries and being so smooth literally melts in the mouth.

    Trust me once you try these vanilla cupcakes with strawberry filling you can literally make 5 other variations out of it.

    A simple variation would be strawberry filled chocolate cupcakes instead of the vanilla. Find few other variations down below.

    Step by Step tutorial

    Step 1 - Prepare the Cupcakes

    collage of images showing how to make vanilla cupcakes

    Add vinegar to the warm milk and allow it to sit for 5 mins (image 1-2). This is our homemade buttermilk recipe.

    Meanwhile sift together your dry ingredients - Flour, Sugar, Salt and Baking soda (image 3).

    Once sifted add all the wet ingredients one by one. Oil, Essence and homemade Buttermilk (image 4). Combine to a cake batter like consistency (image 5).

    Divide evenly in between the muffin tins that have been pre-lined with cupcake liners. Using an ice-cream scoop or a similar ladle would make your job easier (image 6).

    Wipe off any drips from the tin and then bake in a preheated oven of 180°C for 15-18 mins or until a skewer inserted in the centre comes out clean (image 7).

    Let it sit in the pan itself for 5 mins and then remove on a wire rack to cool completely.

    Step 2 - How to prepare the Strawberry Filling

    One of the easiest and versatile filling.

    In a saucepan, combine together the Strawberries, Sugar, Lemon juice and cornflour.

    Mix everything and heat on medium flame and combine until the strawberries are softened, sugar is melted and everything comes together and thickens.

    Would take around 3 to 5 mins.

    Do a taste test, add more sugar if it is too tart and more lemon juice if it is too sweet. Then allow it to thicken again.

    Transfer to a container, cling wrap and allow it to cool completely.

    Step 3 - Buttercream Frosting

    collage of steps explaining how to make buttercream frosting

    Beat the softened butter until it is smooth, almost white in colour (image 8).

    Add the condensed milk, strawberry essence and the pink food colour and beat again until combined (images 9 - 11).

    Use this frosting to pipe on the cupcakes as you like.

    I have made a ruffle pattern on the top using petal tip nozzle - Wilton 104

    How to core and fill cupcakes?

    You do not have to necessarily buy a corer to do the job for you.

    collage of images explaining how to core cupcakes

    Just use a knife make a circular cut in the centre of the cupcakes (image 12).

    Pull out that section taking care not to make a deep cut as you want the base of the cupcakes to be intact to hold the filling (image 13).

    Fill the centre of the cupcakes with 1 tsp of the prepared strawberry filling using a spoon or piping bag so that you do not create a mess all around and close with the pulled out cupcake centre portion to seal it (images 14 - 15).

    Make some beautiful swirls on top with the frosting to hide the cut portion.

    How to make Ruffle Pattern on Cupcakes?

    collage of steps explaining how to make ruffle pattern on cupcakes

    Place the cupcake on your rotating cake stand.

    Keeping the tapered end of the tip facing the cupcake and the broad end facing outwards start piping on the cupcake in forwards and backwards direction.

    So with one hand, you pipe the frosting too and fro (images 17-18) and with the other hand rotate the cake stand so you get the frosting rolling out in one particular direction.

    In case, you do not have a cake stand, directly rotate the cupcake with your other hand to keep the continuous motion ongoing.

    Even if you make a mistake while making this pattern it won't show up. That's another big plus of using this pattern.

    Only thing when you reach the inner circle take care to count and make the pattern so as to make a tip in the centre (image 19).

    Baker's Tips:

    1. Room Temperature Ingredients - Having your ingredients at room temperature is the key to making good cakes or cupcakes.
    2. Use an ice cream scoop to add the batter to the pan.  This not only ensures that the cupcakes are uniform in size, but that they bake evenly too.
    3. Preheat your oven without fail to avoid any collapsed cupcakes or uneven rising of the cupcakes.
    4. Always fill the cupcake liner with 3/4 of its capacity to avoid over-spilling of the batter while baking or also to avoid cracked or dome shape.
    5. Thickening of the strawberry puree is important for the filling to hold its shape when filled in the cupcakes. Make sure to use cornstarch and stir constantly so that nothing burns and the puree thickens evenly.
    6. Do not frost warm cupcakes as that would melt the butter and your frosting will be a hot mess.
    sliced image of cupcake placed on a saucer to show the texture and the filling within

    Different Variations:

    1. For this Strawberries filled Cupcakes today we have used Vanilla Cupcake but you can change it to Chocolate cupcakes instead too.
    2. Strawberries and Cream Cupcakes: Instead of buttercream frosting, you can choose to make Stabilized Whipped Cream frosting or even Cream Cheese frosting to frost the cupcakes. 
    3. Fresh strawberry filled cupcakes: Imagine a whole juicy ripe strawberry sitting right in the centre of a vanilla or chocolate cupcake. I would be totally surprised to have these cupcakes. 
    4. Strawberry Shortcake Cupcakes: Use Strawberry Jam in place of compote and whipped cream in place of buttercream.
    5. Different Fillings: You can use the same base cupcake recipe and use different fillings like blueberry or lemon curd to make a whole new cupcake flavour.

    Storage Instructions (Shelf Life):

    The unfrosted cupcakes can be stored in an air tight container for upto 3 days at room temperature or in the fridge for up to a week.

    Strawberry Compote can be stored in the fridge for upto a week or in the freezer for upto a month.

    The filled and frosted cupcake would last for 3 days in the refrigerator.

    FAQ's

    Can I use this filling to make cakes?

    Absolutely. Use any of my eggless cake as the base, soak it with sugar syrup, layer with whipped cream frosting and top with the strawberry filling and repeat the layers. The strawberry filling is a versatile recipe which can be used to fill in cakes, cupcakes, top the cheesecake etc.

    What other frosting will go well with this cupcake?

    I would not prefer American Buttercream frosting for this one. Other than that you can use plain whipped cream frosting or even Cream Cheese frosting.

    How do you fill inside of a cupcake?

    Simply core the centre portion of the cupcake to create a cavity. Use this space to fill any fillings of your choice. The detailed step by step instructions with pictures can be found in the post.

    Why is my cupcake sticky on top?

    This happens if there is too much humidity where you live. Though you cannot do anything to avoid it but then the flaw would be covered by the frosting on the top and no one will notice them

    Related Recipes:

    1. Blueberry Filled Cupcakes
    2. Buttercream Frosting
    3. Whipped Cream Frosting

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    strawberry filled cupcake with a ruffle pattern placed on a small white lace dollie
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    4.67 from 3 votes

    Strawberry Filled Cupcakes

    Soft and Moist Vanilla Cupcakes with delicious juicy strawberry filling and a silky, smooth, creamy frosting with a beautiful pattern - these Strawberry Filled Cupcakes are to die for!!!
    Course Dessert
    Cuisine American
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 12 cupcakes
    Calories 374kcal
    Author Sushma Iyer

    Ingredients

    Vanilla Cupcakes

    • 1 and 3/4 cups All purpose flour / Maida
    • 1 tsp Baking Soda
    • 1/2 tsp Salt
    • 1 cup Sugar
    • 1 cup Warm Milk
    • 1 tsp Vinegar
    • 1/2 cup Oil
    • 1 tsp Vanilla Essence

    Easy Strawberry filling

    • 125 gms Strawberries Fresh or Frozen
    • 3 tbsp Sugar
    • 2 tsp Cornflour
    • Dash of lemon juice

    Buttercream Frosting

    • 150 gms Butter softened
    • 1/2 cup Condensed Milk
    • 1/2 tsp Strawberry Essence
    • few drops of pink colour

    Instructions

    Vanilla Cupcake

    • Add vinegar to the warm milk and allow it to sit for 5 mins. This is our homemade buttermilk recipe.
    • Meanwhile sift together your dry ingredients - Flour, Sugar, Salt and Baking soda.
    • Once sifted add all the wet ingredients one by one. Oil, Essence and homemade Buttermilk. Combine to a cake batter like consistency.
    • Divide evenly in between the muffin tins that have been pre-lined with cupcake liners. 
    • Wipe off any drips and then bake in a preheated oven of 180°C for 15-18 mins or until a skewer inserted in the centre comes out clean.

    Strawberry Filling

    • Take everything mentioned - Strawberries, Sugar, Lemon juice and cornflour in a saucepan.
    • Mix everything and heat on medium flame and combine until the strawberries are softened, sugar is melted and everything comes together and thickens.
    • Transfer to a container, cling wrap and all it to cool completely.

    Buttercream frosting

    • Click here for the detailed step by step recipe on Buttercream frosting or simply refer the video.

    To Assemble

    • Once the cupcakes are cooled, using a knife just remove the centre portion to create a cavity. Do not cut it deep inside or else it will fall apart into two.
    • Add the strawberry filling in the centre using a spoon or a piping bag and put back the cutout centre portion on top of the filling to seal it.
    • Start piping forwards and backwards with the prepared frosting using Tip No 104 to create a beautiful ruffle pattern. (Use the steps mentioned in the paragraphs above or simply refer the video)
    • And that is your yummy Strawberry filled cupcakes with a beautiful pattern on top,

    Video

    Notes

    1. Room Temperature Ingredients - Having your ingredients at room temperature is the key to making good cakes or cupcakes.
    2. Use an ice cream scoop to add the batter to the pan.  This not only ensures that the cupcakes are uniform in size, but that they bake evenly too.
    3. Preheat your oven without fail to avoid any collapsed cupcakes or uneven rising of the cupcakes.
    4. Always fill the cupcake liner with 3/4 of its capacity to avoid over-spilling of the batter while baking or also to avoid cracked or dome shape.
    5. Thickening of the strawberry puree is important for the filling to hold its shape when filled in the cupcakes. Make sure to use cornstarch and stir constantly so that nothing burns and the puree thickens evenly.
    6. Fresh or Frozen strawberries can be used to make the compote.
    7. Do not frost warm cupcakes as that would melt the butter and your frosting will be a hot mess.
    8. To change the flavour instead of vanilla cupcakes, one can also make Strawberry Cupcakes or Chocolate Cupcakes. Or even totally skip making the compote that is the filling and use strawberry jam instead. 
    9. The frosting recipe mentioned above just covers 7 cupcakes with ruffle pattern. The recipe can be easily doubled to cover the entire batch of cupcakes. Or you can consider doing a simple swirl to cover the 12 cupcakes using the recipe mentioned above. 
    10. For best results, store in refrigerator until ready to serve. Let cupcakes stand at room temperature for 30 minutes before serving. Cupcakes will keep for up to 3 days in refrigerator.
    11. Butter melts around 90 to 95 degrees, and so will your frosting. Even though the frosting is stable and sturdy it would still melt if kept under direct sun light or in a hot place. If that happens you can always put it back in the refrigerator.  Refrigerating your frosted baked goods will not hurt them, but you will want to give them some time to come to room temperature before serving.

    Nutrition

    Calories: 374kcal | Carbohydrates: 43g | Protein: 4g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 317mg | Potassium: 113mg | Fiber: 1g | Sugar: 28g | Vitamin A: 379IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 1mg
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    Reader Interactions

    Comments

    1. Preethy says

      October 01, 2021 at 5:50 am

      Can I bake this as base cake instead of cupcakes and use strawberry filling in-between layers? If yes, what would be cake tin size should be for this quantity?

      Reply
      • sushma iyer says

        October 02, 2021 at 9:36 am

        Hi Preethy.. you can bake this in two 8 inch cake tins or three 6 inch cake tins.. thanks

        Reply
    2. Ambika says

      January 20, 2021 at 9:55 am

      Hi Sushma,

      If I want to bake these with whole wheat do I follow the same process. Cause usually whole wheat ones are little dry as compared to APF. Any suggestions on this.

      Reply
      • sushma iyer says

        January 20, 2021 at 1:10 pm

        Hi Ambika.. You can bake these with whole wheat flour.. it would be moist but it won't be as soft, light and fluffy as this one here.

        Reply
    3. Mary-Jane Keiwan says

      January 05, 2021 at 7:43 pm

      Is strawberry and vanilla essence the same as extract?

      Reply
      • sushma iyer says

        January 06, 2021 at 9:58 pm

        Hi Mary No they are not the same. Extract is a better quality than essence however you can easily interchange one for other

        Reply
    4. Anubha says

      July 10, 2020 at 4:39 pm

      Hi Sushma,

      I am planning to make these cupcakes but I don’t like the smell of baking soda in my bakes.. can I just add baking powder in place of baking soda.. will the results be the same?
      If not can u suggest a good brand baking soda ?

      Thank u
      Anubha

      Reply
      • sushma iyer says

        July 11, 2020 at 9:17 pm

        Hi Anubha.. Actually you need a good quality vanilla to mask the smell of soda.. try that and you will be surprised.. Just use the same recipe with a good quality vanilla

        Regards
        Sushma

        Reply

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    sushma iyer spicesnflavors.com author picBaking for Passion and Baker by Profession, Hi, I am Sushma Iyer, a certified Career Baker. This space is designed in a way that anyone can bake from scratch with confidence. Overwhelmed and don't know where to start from let me guide you in this journey of HOME BAKING!!! Read more

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