These Triple Strawberry Cupcakes are for every strawberry lover out there! Packed with strawberry flavor in three layers: soft strawberry-studded cupcakes, a bright and jammy strawberry compote filling, and a silky smooth strawberry Swiss meringue buttercream made with real strawberries. The result is soft and fluffy cupcakes filled with fruity flavour, and also they are gorgeous to look at. These pretty cupcakes are not only show-stopper desserts, but can also be a perfect companion to your evening tea/coffee, as they are not overtly sweet.
Why you’ll love this recipe:-
Soft, fluffy, and super moist cupcakes– A mix of butter, oil, and milk keeps the cupcakes soft even after refrigeration, which makes them perfect for make-ahead baking.
Real strawberry flavour in every layer– These cupcakes use strawberries three different ways — inside the batter, as a compote filling, and in the Swiss meringue buttercream. Nothing artificial here, just real fruit flavour.
Homemade strawberry compote filling– The thick strawberry compote adds a slightly tangy, jammy center that balances the sweetness of the frosting beautifully.
Silky smooth Swiss meringue buttercream– This frosting is lighter and less sweet than regular buttercream, which makes these cupcakes taste elegant instead of heavy.
I love fruit-based desserts, especially cakes and cupcakes, because there is a sense of nostalgia associated with them. Good old jams, compotes, and juices in the form of baked items. Sounds so amazing, right? And if you’re like me, then try my green grape cake, chocolate cherry cake, and orange chocolate cake. All of these recipes use real fruit flavours that we have grown up with, just in baked forms.
Ingredients you’ll need:
For the details, find the recipe card below:
Strawberry compote
- Strawberries- I’ve used fresh strawberries, but you can use frozen ones too. Thaw and drain before cooking.
- Sugar
- Cornflour/cornstarch & water – to thicken the compote
Cupcake batter
- All-purpose flour
- Baking powder & Baking soda- leavening agents
- Salt
- Cornflour – makes cupcakes softer
- Butter – richness and flavor
- Sugar
- Eggs
- Vanilla
- Milk – moisture
- Neutral oil – keeps cupcakes soft longer. You can use sunflower, canola, or vegetable oil.
- Fresh strawberries- I’ve used fresh strawberries, but you can use frozen ones too. Thaw and drain before cooking.
Swiss meringue buttercream
- Egg whites – base of meringue
- Sugar – stabilizes meringue
- Butter – makes buttercream smooth
- Strawberry compote residue – natural strawberry flavor
- Pink/red color (optional) – for vibrant color
For assembly
- Strawberry compote
- Mint leaves (optional)
How to make triple strawberry cupcakes?
Make strawberry compote
Cook strawberries and sugar on medium heat until soft and mushy. Reduce the flame to low.
Add thickener– Mix cornflour and water to make a slurry. Add to the strawberries on low heat. Cook till thick, then take it off the flame.
Strain- Transfer the mixture to a strainer. Press well to extract all liquid. Save the residue for buttercream.
Cool– Cover the compote (the surface) with a cling film. Cool completely at room temperature before using. Cooling is important, or filling will melt the cupcakes.
Make cupcakes
Prep: Preheat oven to 180°C / 350°F. Line a 6/12 hole cupcake tray with liners.
Dry ingredients: Mix all-purpose flour, baking powder, baking soda, salt, and cornflour. Set aside. Wet Ingredients: Combine milk and oil in a different bowl and set aside.
Butter and Sugar: Beat butter and sugar till fluffy and pale.
Eggs and Vanilla: Add eggs one at a time beating after each addition. Add vanilla and combine.
Dry and wet Addition: Add dry ingredients and wet ingredients alternately, starting and ending with dry ingredients. Beat till just combined after each addition. Do not overmix as it can lead to dense cupcakes.
Fresh Strawberries: Add chopped strawberries to the batter and fold with a spatula to combine.
Fill cupcake liners – Fill the cupcake liners about ⅔ full (1/4 cup) . Bake cupcakes for about 20-22 minutes or until a toothpick inserted in the middle comes out clean with a few crumbs and the tops spring back when gently pressed.
Cool – Let the cupcakes cool in the pan for about 5-7 minutes before lifting them out of the pan and transferring them to a wire rack to cool completely.
Swiss Meringue
Egg whites and sugar on a double boiler- To a heat-safe mixing bowl, add the egg whites and sugar. In a small pot, bring about 1″ of water to a boil. Place the bowl on top of the pot. The bottom of bowl should not touch the water.
Heating the mixture- Lower the heat to a low flame. Stir the mixture until all the sugar has dissolved, there are no grits when rubbed between fingers, and the mixture is warm. (mixture reaches 65–70°C).
Beat until stiff peaks – Remove the bowl carefully from the pot. Use an electric hand mixer/stand mixer to beat the mixture until it becomes opaque white and forms stiff peaks.
Addition of Butter: Add the just softened butter in 4-5 parts while beating on high speed after every addition. Keep beating until the mixture is soft, fluffy, and forms stiff peaks.
Flavouring: Add a pinch of salt and the strained residue. A few drops of pink/red colour (optional). Beat until just combined.
Assembly
Scoop out the middle – Use a small melon baller/knife/small spoon to scoop out the middle portion of each cupcake, about halfway deep into the cupcake.
Fill with strawberry compote – Pipe the cooled compote into the middle of each cupcake.
Top with strawberry swiss meringue – Pipe the meringue on top with a piping bag, or you can use a spoon.
Fill the top with compote: Use the back of a spoon to press a depression on top of the meringue. Fill it with compote using a spoon or piping bag. Use mint leaves to decorate, optional.
STORAGE TIPS
Room temperature storage: These cupcakes can be kept at room temperature for about 8–10 hours if the weather is cool. Keep them in an airtight container away from direct sunlight. Because the frosting is Swiss meringue buttercream, they should not be left out for too long in warm climates.
Refrigerator storage: Keep the cupcakes in an airtight container in the refrigerator for up to 4 days.
Before serving, let them sit at room temperature for about 20–30 minutes so the buttercream becomes soft and creamy again. Cold buttercream will feel firm and less flavorful.
Freezer storage: Unfrosted cupcakes freeze very well. Wrap each cupcake in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months.
Thaw overnight in the refrigerator, then bring to room temperature before filling and frosting.
Make-ahead Instructions:
Strawberry compote: Can be stored in the fridge for 1-3 days, and in the freezer for up to 2 months. Leave for a few hours at room temperature before using.
Cupcakes: The unfrosted cupcake can be stored in the fridge for 4-5 days and in the freezer for 2 months. Thaw overnight in the refrigerator, then bring to room temperature before filling and frosting.
Swiss meringue buttercream: Meringue buttercream can be stored in the fridge for 2 weeks, and can be frozen for up to 1 month. Thaw in the fridge, then let it sit at room temperature for a few hours, and then rewhip until smooth before using.
Tips for success
- Strain and cool the compote before using: Straining the compote for a smooth finish is necessary; it becomes difficult to fill and pipe. Cooling the compote is also necessary, otherwise it will affect the texture of both cupcakes and meringue.
- Do not over-mix: Over-mixing can lead to dense cupcakes.
- Fill the liners ⅔ full: ⅔ full is just right most of the time. Overfilling the cupcakes can lead to domed or misshapen cupcakes. Underfilling is better than overfilling.
FAQ’s
Q. Why are my cupcakes dense?
Overmixing batter can make cupcakes dense. After adding flour make sure to mix until just combined.
Q. What other fruits I can use instead of strawberries?
You can use almost all kinds of fruits. Berries, mango, oranges. The variations are limitless.
if you liked this recipe try these:
Triple Strawberry Cupcakes with Strawberry Swiss Meringue Buttercream
Ingredients
Method
- In a saucepan, combine strawberries and sugar.
- Cook on medium heat, covered, stirring occasionally, until the strawberries become soft and mushy.
- In a small bowl, mix cornflour with water to make a slurry.
- Reduce heat to low and add the slurry to the strawberry mixture.
- Stir continuously until the mixture thickens slightly.
- Turn off the heat and strain the mixture through a sieve.
- Press with a spoon to extract as much liquid as possible.
- Reserve the thick residue for the buttercream.
- Cover the strained compote and let it cool completely.
- Preheat oven to 180°C / 350°F.
- Line a cupcake tray with liners.
- In a bowl, whisk flour, baking powder, baking soda, salt, and cornflour. Set aside.
- In another bowl, mix milk and oil. Set aside.
- In a large bowl, beat butter and sugar until pale and creamy.
- Add eggs one at a time, beating after each addition.
- Add vanilla and mix.
- Add dry ingredients and milk mixture alternately, starting and ending with dry ingredients.
- Mix only until combined. Do not overmix.
- Fold in chopped strawberries gently.
- Fill liners about ⅔ full.
- Bake for 20–22 minutes or until a toothpick comes out with a few crumbs.
- Cool 5 minutes in pan, then transfer to rack to cool completely.
- Add egg whites and sugar to a heat-safe bowl.
- Place bowl over a pot with simmering water, making sure the bowl does not touch the water.
- Stir constantly until sugar dissolves and mixture reaches about 65–70°C.
- Remove from heat.
- Beat with mixer until stiff, glossy peaks form.
- Add softened butter little by little while beating.
- Continue beating until smooth and creamy.
- Add reserved strawberry residue.
- Add food color if desired.
- Beat until fluffy.
- Use a knife or melon baller to remove the center of each cupcake halfway deep.
- Fill the center with cooled strawberry compote.
- Pipe buttercream on top.
- Make a small depression using the back of a spoon.
- Fill with more compote.
- Garnish with mint leaves if desired.
- Serve at room temperature.
Notes
Storage Tips
Room temperature: Store in airtight container for 1 day. Refrigerator: Store up to 4 days.Bring to room temperature before serving. Freezer: Freeze unfrosted cupcakes up to 2 months.
Thaw overnight.