Strawberry Cupcake Filling, featuring fresh, flavourful strawberries, is a great fruity filling for cupcakes, layer cakes, or tarts. It also makes an excellent topping for ice cream! Using only 4 ingredients, you can whip up a batch in just a few minutes!
It's wonderful to make this in the spring and early summer when fresh, local strawberries are in season. This recipe uses just a little raw sugar and is free from dairy, grains, and all of the common allergens.
Strawberry Cupcake Filling pairs well with my Gluten Free Vanilla Cake. Either use it between the two layers, or make a dozen cupcakes with the same recipe. Core the cupcakes and fill them individually.
- Strawberries - Fresh, local strawberries are the most flavourful. I have not tested this recipe with frozen berries, but I think they would work with a little more cooking time.
- Lemon Juice - Freshly squeezed lemon juice always tastes best.
- Tapioca Starch - Also known as tapioca flour, it produces a nice transparent, gel-like quality while the filling remains grain free.
See recipe card for quantities.
Begin by washing and hulling fresh strawberries.
Stir sugar into strawberries and tapioca starch into lemon juice.
Stir the lemon mixture into the strawberry mixture.
Bring to a boil, stirring constantly.
Turn down the heat and cook a little longer.
Hint: Allow the filling to cook before using it to fill cupcakes, cake layers, or tarts.
Do cupcakes with strawberry filling need to be refrigerated?
Yes, cupcakes with strawberry filling should be covered and refrigerated if they haven't been eaten within a few hours.
Using a small, sharp knife, cut a circle about ¾-inch (2 cm) in diameter and about an inch (2.54 cm) deep in the centre of a cupcake. Then pull out the "plug" you've created and set it aside for an extra snack. You'll see the process in the video in the recipe card below.
- Use the recipe for Gluten Free Vanilla Cake to make 12 cupcakes.
- Core the cupcakes as explained above and shown in the video in the recipe card below.
- Fill each cored cupcakes with Strawberry Cupcake Filling.
Make a frosting with:
- 1 cup (250 ml) heavy whipping cream
- 1 teaspoon raw sugar
- 1 teaspoon gel scooped from Strawberry Cupcake Filling (avoiding chunks of berries) for pink colour
Beat the whipping cream until it's stiff. Then beat in the sugar and strawberry gel. Use it to frost the filled cupcakes.
Alternatively, you might like to frost the cupcakes with my Cream Cheese Frosting without Butter.
You don't really need much in the way of special equipment for this recipe, just your regular measuring spoons, cup, stirring spoon, and a small saucepan.
Store cooled Strawberry Cupcake Filling in a covered container in the refrigerator until you're ready to put the filling to use.
Keep an eye on the filling as it cooks, so it doesn't get scorched on the bottom of the pan. Stir it frequently, and make sure the heat isn't too high.
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Strawberry Cupcake Filling
- 1 small saucepan
- ½ pound fresh strawberries
- 2 tablespoons raw sugar
- 1½ teaspoons lemon juice freshly squeezed
- 1½ teaspoons tapioca starch
- Wash and hull the strawberries. Cut large ones into quarters, small ones in half.½ pound fresh strawberries
- Stir the sugar into the cut berries in a small saucepan. Stir the tapioca starch into the lemon juice until smooth.2 tablespoons raw sugar, 1½ teaspoons lemon juice, 1½ teaspoons tapioca starch
- Then, stir the lemon-tapioca mixture into the sugared berries.
- Bring the whole mixture to a boil over medium-high heat, stirring constantly. It will thicken up quickly.
- Reduce the heat to medium-low, and cook for 4 or 5 more minutes to cook down the berries, stirring frequently.
- Allow the filling to cool before using it to fill cored cupcakes, cake layers, or tart shells.
- Cut a ¾" (2 cm) core about an inch (2.54 cm) into the centre of each of a dozen vanilla cupcakes and spoon cooled filling into each one.
- For a pink whipped cream frosting, scoop about a teaspoon (5 ml) gel from the strawberry filling (avoiding chunks of strawberry), and add it along with a teaspoon of sugar to 1 cup (250 ml) heavy whipping cream, whipped.
Please note that the nutrition information is for the entire recipe.
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