Vanilla Strawberry-Filled Cupcakes with Strawberry Buttercream Icing
From the deliciously crumbly vanilla cupcake to the fresh strawberry-lemon filling to the strawberry buttercream icing–every bite of this cupcake is sure to put a smile on your face!
  1. Preheat oven to 350 degrees F. Line cupcake pan with cupcake liners. Set aside.
  2. In medium-sized bowl, measure out dry ingredients: flour, baking powder & soda, and salt. Sift or whisk together. Set aside.
  3. In a bowl attached to a stand mixer (or with a hand mixer), cream together butter and coconut oil until soft and creamy (about 2 minutes). Add in sugar and beat another 2 minutes. Slowly add in eggs one at a time, and vanilla and milk. Beat for another minute. With mixer on low speed, gradually add in dry ingredients and mix until just combined.
  4. Using a large cookie scoop, measure out batter into prepared cupcake liners. Bake for about 15-18 minutes or until tops are set and spring back when touched. Let cool completely.
Strawberry Filling
  1. In a medium-sized pan, heat strawberries over medium heat until bubbly. Take a fork and smash strawberries. Add in sugar and lemon juice, stirring occasionally. Let the strawberries cook down for several minutes. In a small bowl, mix together corn starch and water. Pour corn starch mixture over strawberries and continue mixing and cooking until mixture has thickened to desired consistency (add more water if too thick, more starch if too runny). Remove from heat and let cool.
  2. Once cool, cut out the center part of cupcakes. Fill cupcakes with filling and place remaining cupcake topper on top.
Strawberry Buttercream Icing
  1. In a food processor, chop 1/4 cup strawberries into small pieces. In the bowl of a stand mixer, cream together butter. Slowly add in confectioners’ sugar and strawberries until smooth and creamy. Pipe icing onto tops of cupcakes. Store in airtight container in refrigerator until ready to serve.