Introduction

Triple Strawberry Cupcakes are a delightful treat combining fresh, frozen, and compote strawberries for a burst of flavor in every bite. Light, moist cupcakes are filled and topped with luscious strawberry buttercream and fresh berries, making them perfect for any strawberry lover.

A close-up of a pink cupcake with a bite taken from it, showing a soft, moist texture and a layer of strawberry filling inside. The cupcake is topped with one layer of light pink whipped frosting swirled on top, and a halved fresh strawberry sits on the frosting as decoration. The cupcake rests on a white plate with a subtle embossed pattern, with a silver fork beside it. In the background, several more cupcakes with similar frosting and strawberry topping are visible on a white cake stand, all set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 batches prepared Strawberry Compote
1 stick (4 oz) Salted Butter
227 grams (1 3/4 cups) All-Purpose Flour
1 1/2 tsp Baking Powder
1 tsp Baking Soda
3/4 tsp Salt
2 Tbsp Instant Clearjel
200 grams (1 cup) Sugar
3 oz (85 grams, about 3/4 cup) Frozen Strawberries (unsweetened)
2 large Eggs
3/4 cup Buttermilk
1/2 cup Vegetable Oil
2 Tbsp Light Corn Syrup
1 1/2 tsp Vanilla Extract
1 1/2 tsp Natural or Pure Strawberry Extract
1/2 tsp Liquid Red Food Coloring
255 grams (2 1/4 cups) Powdered Sugar
3 Tbsp Instant Clearjel
4 oz Cream Cheese
1 1/2 sticks (6 oz) Salted Butter (room temperature)
1 1/2 tsp Pure Vanilla Extract
1/4 tsp Natural or Pure Strawberry Extract
10 Fresh Strawberries, halved

Instructions

Step 1: Make the Strawberry Compote by whisking Instant Clearjel and 62 g (1/4 cup + 1 Tbsp) sugar in a small bowl. Set aside.
Step 2: Combine frozen strawberries, 76 g (1/4 cup + 2 Tbsp) sugar, and lemon juice in a nonstick skillet or saucepan.
Step 3: Cook over medium heat until strawberries thaw and liquid simmers. Break strawberries into small pieces (about 1/4 inch) with a spatula and cook about 5 minutes until softened.
Step 4: Remove from heat and stir in the Instant Clearjel/sugar mixture quickly to thicken. Cool the compote. Reserve 1/2 cup for the batter, 1/2 cup for the frosting, and keep the rest for cupcake filling. Refrigerate if made ahead.
Step 5: Preheat oven to 325°F (160°C). Line cupcake tins with 19 liners.
Step 6: Melt the salted butter in the microwave and set aside.
Step 7: Thaw frozen strawberries in the microwave, then puree until smooth to make about 1/4 cup strawberry puree.
Step 8: In a large bowl, combine strawberry puree with eggs, buttermilk, vegetable oil, corn syrup, vanilla extract, strawberry extract, and red food coloring. Whisk until smooth.
Step 9: Sift together flour, baking powder, baking soda, salt, and 2 Tbsp Instant Clearjel in a separate bowl. Whisk to combine.
Step 10: Pour wet ingredients into dry ingredients and whisk until just combined. Add melted butter and whisk in. Fold in 1/2 cup prepared strawberry compote until batter is shiny and uniform.
Step 11: Using a 2-oz scoop or 1/4 cup measuring cup, fill cupcake liners evenly. Let the batter rest for 5-10 minutes for the clearjel to thicken before baking.
Step 12: Bake on the middle or top oven rack for 10 minutes at 325°F. Then reduce oven temperature to 300°F and bake another 6-8 minutes. Test doneness with a toothpick; moist crumbs are okay but no wet batter.
Step 13: Optionally brush cupcakes lightly with simple syrup after baking for extra moisture.
Step 14: Prepare the strawberry buttercream by whisking powdered sugar and 3 Tbsp Instant Clearjel together. Set aside.
Step 15: Beat softened cream cheese in a mixer until smooth. Add room temperature butter and beat until combined and fluffy.
Step 16: Gradually add the powdered sugar mixture on low speed, then beat in reserved 1/2 cup strawberry compote, strawberry extract, and vanilla extract.
Step 17: Beat on high for about 3 minutes until light and fluffy. The buttercream will thicken further as it sits for 10 minutes.
Step 18: Core the center of each cooled cupcake using a knife or cupcake corer. Fill each hole with the remaining compote and replace the removed cake piece or pipe in compote with a piping bag.
Step 19: Frost the cupcakes with buttercream using an icing spatula or piping bag fitted with a star tip. Top each with halved fresh strawberries.
Step 20: Enjoy your delicious Triple Strawberry Cupcakes!

Tips & Variations

Use fresh lemon juice in the compote to brighten flavors and balance sweetness.
Instant Clearjel helps stabilize moisture in both the cupcakes and frosting, but substitute with cornstarch if unavailable.
Swap natural strawberry extract for raspberry extract for a berry twist.
Let the cupcake batter rest before baking to improve rise and texture.
For extra shine, brush cupcakes with simple syrup before frosting.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture. The buttercream and compote keep well chilled. You can freeze unfrosted cupcakes for up to 2 months; thaw completely before filling and frosting.

How to Serve

Six red cupcakes with dark brown wrappers are arranged on a white plate. Each cupcake has one thick swirl of light pink frosting on top, with a fresh red strawberry cut in half and placed vertically on the frosting. The cupcakes sit on a wooden surface with a blurred brick wall in the background. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of frozen?

Yes, fresh strawberries can be used for the puree and compote, but you may need to adjust the cooking time slightly to achieve the right consistency.

What is Instant Clearjel, and can I substitute it?

Instant Clearjel is a modified cornstarch used to thicken and stabilize fillings and frostings. If you don’t have it, cornstarch is the closest substitute, but it might not provide the same smooth texture.