If you love strawberry shortcake, you’re going to be obsessed with these easy Strawberry-Filled Cupcakes. Made with a simple cake mix, filled with fresh strawberries, and topped with creamy frosting and vanilla wafer crumbs, they’re soft, sweet, and full of that classic nostalgic flavor.
Heat oven to 350°F. Place a paper baking cup in each of 24 regular-size muffin cups.
In a large bowl, mix cake mix, milk, oil, and eggs. Whisk until smooth, about 1 minute.
Divide batter evenly among muffin cups (about two-thirds full).
Bake 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes; remove to a cooling rack. Cool completely, about 30 minutes.
Using a knife or cupcake corer, remove the center of each cupcake. Fill each hole with a spoonful of strawberries. Trim the bottoms from each cupcake center, as needed, and place on top of the strawberries. Squeeze a dollop of frosting onto each cupcake and spread to create a smooth surface. Top with diced strawberries and sprinkle with crushed vanilla wafers.
