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Strawberry Mousse Cupcakes
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5 from 1 vote

Strawberry Cupcakes with Filling of Whipped Mousse

These Luscious Strawberry Mousse Cupcakes are filled with a strawberry mousse filling that is so decadent. Add a chocolate drizzled strawberry on top. 
Course Dessert
Cuisine American
Keyword strawberry mousse, vanilla cupcakes
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 cupcakes
Calories 577kcal
Author Candi Elm


Cupcake Batter

  • 1 1/2 cup cake flour
  • 3/4 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter
  • 1 cup granulated sugar
  • 3 whole eggs
  • 1 Egg Yolk
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract

Strawberry Mousse Filling

  • 16 oz heavy whipping cream
  • 2 teaspoon strawberry jam
  • 1/4 cup confectioners sugar

Vanilla Frosting

  • 1 stick of room temp butter unsalted
  • 3 cups of sifted confectioners sugar
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of salt


  • Preheat over to 350 degrees, line your cupcake pan with cupcake liners.
  • Put both flours, baking powder, baking soda, and salt in a bowl and whisk to sift.
  • Put butter and sugar in a mixer and start beating. Add eggs one at a time.
  • Add the flour mixer in three batches with the buttermilk in between. Then add the vanilla extract. Scoop your batter into liners with an ice cream scoop. Bake 18 to 20 minutes. Check often, don't overbake. Remove from oven and let cool. Once cooled - use an apple corer and core out the middle of the cupcake.

Mousse whipping cream:

  • Put the heavy whipping cream into a bowl with whisk attached and add confectioners sugar and whip until medium stiff peaks. Add strawberry jam and whip until blended. Put in pastry bag and fill cupcakes.

Vanilla Frosting:

  • Place butter in mixer and add 1 cup of sifted confectioners sugar at a time. Then add vanilla and salt. You can also add a drop of food coloring if you prefer. Fill a pastry bag and use a 1M tip by Wilton and swirl around the top of the cupcake.


Frosting recipe adapted from Martha Stewart.


Serving: 1cupcake | Calories: 577kcal | Carbohydrates: 70g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 588mg | Potassium: 111mg | Fiber: 1g | Sugar: 51g | Vitamin A: 1141IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg