I have an obsession: strawberry cake. I think it stems from those boxed cakes (popular in the 1980’s for sure)- you know the ones! Deep pink with that artificially flavored strawberry taste. Add some vanilla frosting and you’re back at your 8th birthday party for sure. The thing is, natural strawberries have an amazing color and flavor, but it’s a bit more subtle than the boxed variety. I used that inspiration to make grown-up-style Fresh Strawberry Filled Cupcakes. These are lower in sugar, have so many added health benefits from whole grain cornmeal, fresh lemon juice and zest, and….so many strawberries. You’re going to love them.
I made these for a family party and I noticed that the kids and adults loved them. The fresh (you can also use frozen) strawberries on top make them pretty irresistible to grab. The single-serving aspect of cupcakes is perfect for a picnic, birthday or party. Biting into the Fresh Strawberry Filled Cupcakes has some added surprises. They are actually filled with jam for even more strawberry flavor and the sweet flavor is packed with fresh, zesty lemon which really brightens up the flavor and adds an unexpected depth of flavor. The cornmeal adds a texture that’s really hearty but the cake is soft. These are so GOOD.
Did you know that due to the popularity of strawberries, they are one of the top cultivated fruits in the U.S? Of course, like most fruits, they usually taste the best when they are in-season locally. Look for strawberries during the summer season at your local farmer’s market. Not the season where you are? Not to worry. Even though they don’t pack as much flavor, out of season strawberries are still a good source of vitamin C, manganese, folate and potassium. Manganese helps with collagen production (important for skin health!), and vitamin C is essential for immune system function. Strawberries are also a good source of antioxidants called polyphenols that benefit heart health and promote balanced blood sugar levels because of their high fiber content.
Strawberry jam
While jam should be consumed in moderation due to its sugar content, it also has some beneficial health properties. Jams are made out of crushed or ground fruit, meaning they retain some of the same antioxidant properties. Jams also contain pectin, which is a type of carbohydrate naturally occurring in fruits and vegetables. Pectin is a prebiotic, meaning our friendly gut bacteria can use it as food, which promotes good gut health.
When I read jam labels, the thing that I look for is: is the fruit the first ingredient? If not, I pass. I also like jam that, if it has added sugar at all, the source is fruit juice concentrate rather than sugar or syrups. If you’re super creative, make your own at home!
Vanilla extract
Vanilla extract is a prized flavoring agent for good reason. It has many health benefits including its calming effect. Vanilla provides a satisfying, comforting flavor that can help add flavor while reducing added sugar in recipes. I really love using natural herbs and spices in all of my recipes. You’ll find vanilla in so many of my top beverages. Try my Single-Serving Vegan Hot Chocolate, my Lavendar Tea Latte, or my Vegan Golden Milk.
Lemon zest and juice
Utilizing the lemon peel not only cuts back on food waste, but also has health benefits. One tablespoon of zest contains ~9% of your daily value of vitamin C. Lemon peels are high in the antioxidant d-limonene. Studies suggest that d-limonene can reduce oxidative stress, which is a marker of aging and inflammation. Using lemon is one of my favorite types of flavors. It adds such a beautiful, balanced flavor and brightens up any dish – sweet OR savory.
Making the Fresh Strawberry Filled Cupcakes
Prepping the ingredients
Before you start mixing, get everything ready. Preheat the oven to 350°F and line your cupcake tin with liners. Slice the strawberries thinly—you’ll want them to be uniform so they bake evenly on top. If your lemons are on the firmer side, roll them on the counter with your palm before juicing. This helps release more juice and makes zesting easier.
Mixing the batter
Start by whisking together the dry ingredients: flour, cornmeal, baking powder, baking soda, sugar, and salt. In a separate bowl, combine the wet ingredients—eggs, egg yolk, sour cream, lemon zest, lemon juice, and vanilla. When it’s time to bring them together, mix gently to avoid overworking the batter (overmixing can make cupcakes dense).
The key to a moist, tender cupcake? Gradually folding in the olive oil. This ensures it gets evenly distributed without making the batter greasy. Use a rubber spatula to gently incorporate it until the batter is smooth.
Filling the cupcake tins
Fill each cupcake liner about ⅔ to ¾ full—this gives them room to rise without overflowing. Now comes the fun part: adding the jam! Drop about a teaspoon of no-sugar-added strawberry jam into the center of each cupcake and gently swirl it in with a butter knife. Don’t mix too much—you want pockets of jam rather than fully blending it into the batter.
Decorating with strawberries
Placing the strawberries on top is a great step to involve kids or guests. Use about 4–6 slices per cupcake, arranging them however you like. You can overlap them slightly for a pretty layered effect or fan them out in a star shape. If you have extra strawberries, feel free to add more!
Baking and finishing touches
Bake for 30–35 minutes, or until the cupcakes are golden brown and springy to the touch. To check for doneness, insert a toothpick into the cake part (not the jam)—it should come out clean or with just a few crumbs. Let them cool in the pan for about 5 minutes before transferring to a wire rack.
Fresh Strawberry Filled Cupcakes FAQ’s
Can I make these cupcakes without eggs?
Eggs play a key role in the texture, but if you need an alternative, you can try using a flax egg (mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for a few minutes) or an egg substitute. The texture may be slightly different, but it will still work!
What’s the best dairy-free swap for sour cream?
There are plenty of great non-dairy sour cream options available! If you can’t find one, you can substitute plain dairy or non-dairy yogurt instead.
Can I reduce the sugar?
Yes! You can cut the sugar by ¼ cup for a lower-sugar option. If you prefer, you could also experiment with a sugar alternative like monk fruit.
Can I use different fruits?
Absolutely! While strawberries add a classic touch, you can mix things up by swapping or adding blueberries or raspberries. If you try it, let me know how it turns out!
Fresh Strawberry Filled Cupcakes
The strawberries on top of these cupcakes make them very cute and special for events
Preheat oven to 350℉ and prepare 12 cupcake tins with liners
Whisk the flour, cornmeal, baking powder, baking soda, sugar, and salt in a medium mixing bowl and set it aside.
In a separate mixing bowl, whisk the eggs, egg yolk, sour cream, lemon zest, lemon juice, and vanilla.
Add the dry ingredients to the wet and beat gently to combine. Gradually add the oil, folding it in with a rubber spatula until incorporated and the batter is smooth.
Scrape the batter into the cupcake tins until they’re ⅔-¾ full.
Using a small spoon, dollop 1 teaspoon of jam in the middle of each cupcake and gently swirl it into the batter with a butter knife.
Arrange the strawberries on top of each cupcake - about 4-6 slices per cupcake.
Bake until golden brown and springy on top, about 30-35 minutes.
Integrative nutrition specialist helping clients navigate complex health conditions to reduce inflammation and feel better.
Thanks for visiting! If you're struggling with a cancer diagnosis, autoimmune condition, gut health problems, or even a medical mystery, nutrition can make a HUGE difference in your day-to-day life. I run a virtual, concierge private practice where I partner with my clients over time to help them improve their health through nutrition. Be sure to visit the blog for easy, plant-based, anti-inflammatory recipes and our "Resources" page for a variety of self-paced programs, books, e-books, and nutrition podcast episodes.
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Wonderful post
Thanks so much! Glad you stopped by 🙂