Strawberry Stuffed Cupcakes are a delightful, seasonal treat that combine a tender yellow cake with a fresh strawberry center and a silky cream cheese frosting. They’re easy to prepare, visually charming, and a wonderful way to showcase fresh strawberries for spring, Easter, or any gathering where you want a simple but impressive dessert.

Strawberry Stuffed Cupcakes

I love a really good cupcake, and these strawberry-stuffed cupcakes are one of my favorites. They’re built from a doctored boxed yellow cake mix that bakes up moist and homemade-tasting, thanks to a few upgrades. The surprise whole strawberry in the center makes each bite fresh and bright, and the cream cheese-based frosting balances the sweetness.

Using a boxed mix can save time without sacrificing flavor when you enhance it. A few simple swaps—adding whole milk, extra egg yolks, and melted butter—give the batter a richer texture and a homemade feel. If you prefer baking from scratch, feel free to use your favorite yellow cake recipe instead.

Why you’ll love these cupcakes

Fresh strawberry centers add natural flavor and a pretty reveal when sliced or bitten into.
A simple, adapted boxed cake mix keeps prep quick while still delivering a homemade taste.
Cream cheese frosting is tangy and smooth, pairing perfectly with the sweet cake and strawberry.
They’re easy to dress up with seasonal sprinkles or small decorations for holidays like Easter.

Cupcake ideas to try

If you’re in a cupcake mood, try variations like blueberry-lemon cupcakes, fresh cherry cupcakes, marble cupcakes, or chocolate options with Oreos. These strawberry-stuffed cupcakes are an especially great choice when strawberries are at their peak.

Ingredients

Cake

1 box yellow cake mix
1 small box vanilla instant pudding mix
1 cup whole milk
3 large eggs
2 egg yolks
1 stick butter, melted and cooled
1 tablespoon Grand Marnier (optional)
12 strawberries, washed, dried, and stemmed

Frosting

2 (8 ounce) packages cream cheese, softened
2 sticks unsalted butter, softened
1 (13 ounce) jar marshmallow cream
1/4 cup sour cream

Instructions

Preheat the oven and line a standard 12-cup muffin tin with paper liners.
In a large bowl, combine the yellow cake mix and the vanilla instant pudding mix. Add the whole milk, eggs, and extra egg yolks, and mix on low for about 1 minute to combine.
Add the melted, cooled butter and the Grand Marnier if using. Beat on medium for about 2 minutes until the batter is smooth and slightly fluffy.
Divide the batter among the prepared liners, filling each about two-thirds full. Bake for about 20 minutes, or until a toothpick inserted in the cake portion comes out with moist crumbs but not wet batter. Allow cupcakes to cool completely on a wire rack.
Prepare the frosting by beating the softened cream cheese and softened butter together until smooth. Fold in the marshmallow cream and sour cream, then beat briefly until fluffy. If the frosting is too soft, chill it in 5-minute increments until it holds shape for piping.
Once cupcakes are fully cooled, use a small paring knife or a cupcake corer to cut a cone-shaped piece from the center of each cupcake. Remove the cake piece and set it aside.
Insert a cleaned, dried, stemmed strawberry into the hollow of each cupcake, then replace the reserved cake piece on top to seal the strawberry inside.
Pipe or spread the cream cheese frosting over each cupcake and decorate with sprinkles or seasonal decorations as desired.

Tips and variations

Choose evenly sized strawberries so each cupcake has a consistent fill and appearance.
If strawberries are particularly large, halve them before inserting to avoid overflowing the cupcake.
For a boozy twist, brush the cupcake tops lightly with simple syrup spiked with extra Grand Marnier before replacing the cake tops.
Swap the marshmallow cream for additional powdered sugar if you prefer a firmer, more classic cream cheese frosting texture.
Decorate for holidays with themed sprinkles, small fondant shapes, or colored frosting tips.

Time and yield

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 cupcakes

Nutrition (per serving)

These values are approximate.

Calories: 664
Total Fat: 41g (Saturated Fat: 24g)
Cholesterol: 182mg
Sodium: 587mg
Carbohydrates: 68g (Fiber: 1g, Sugar: 40g)
Protein: 8g

These strawberry-stuffed cupcakes are an easy way to make a simple boxed-mix base taste homemade and special. The fresh strawberry center adds a burst of fruitiness that pairs beautifully with cream cheese frosting, making this recipe a favorite for seasonal dessert tables, spring celebrations, and family gatherings.