Strawberry Upside Down Cupcakes with Orange Buttercream Filling

This is a strawberry upside down cupcake. The cake batter is a vanilla bean cream cake, and it’s filled with an orange butter cream. It is most delicious! I love how each part can be separated and used on its own for different things. The strawberry sauce would be killer on a cheesecake (I will probably do this), the cake is another world of moist richness, and the orange buttercream is a great icing for anything! The flavor of the orange really stands out. All combined this dessert is total perfection.

strawberry upside down vanilla bean cake with a orange buttercream filling (4)

Most of the sweetness comes from the strawberry butter sauce, the cake is moist and fluffy, and then you end with a citrus finish on your palette due to the orange buttercream filling.

xoxo GreedyGirl

strawberry upside down vanilla bean cake with a orange buttercream filling (3)

Strawberry Upside Down Cupcakes with Orange Buttercream Filling


    For the strawberry butter sauce
  • 1 lb fresh strawberries
  • 1/2 cup amaretto liquor
  • 1/2 cup sugar
  • 1/2 a lime (juice)
  • 4 Tbsp. butter (unsalted)
  • 1 Tbsp. honey (stir in at the end)
  • For the vanilla bean cream cake
  • 1 stick salted butter (room temp)
  • 1 1/4 cup brown sugar (or white sugar for a lighter batter)
  • 2 eggs (room temp)
  • 1 3/4 cup flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup heavy cream
  • 1/2 cup skim milk
  • 1/2 stick of vanilla bean
  • 1 Tbsp. vanilla extract
  • For the orange buttercream filling
  • 3 cups powdered sugar
  • 1 stick butter (unsalted)
  • 1 tsp vanilla extract
  • 1 Tbsp orange juice
  • 2 Tbsp orange zest
  • 2 Tbsp cream
  • 3 drops yellow food coloring (optional)


  • Preheat oven to 350 F
  • For the strawberry sauce
  • Chop all your strawberries reserving 12 strawberry tips
  • In a sauce pan add butter and melt. Then add all strawberry, sugar, amaretto, and let it cook on med/low heat until all the sauce has thickened and the consistency is close to a jam. 8-10 minutes depending on stove.
  • While the sauce is cooking. Combine heavy cream and milk in a small pot and warm. Do not allow this to boil, as soon as its warm to the touch remove from heat
  • Once it's removed add vanilla and vanilla beans and let it steep in the warm milk until you’re ready for the cake.
  • When the strawberry sauce is thick, remove from heat and stir in honey. This is very necessary or you may end up with strawberry candy after the sugar gets cold.
  • Use a fork and remove the strawberry tips and set aside for later
  • For the cake
  • Cream butter and sugar on high speed for about 5 minutes till the mixture is fluffy (brown sugar does not get as fluffy as white). On medium speed blend in one egg at a time
  • Sift together flour, baking soda and baking powder in a dish.
  • On low speed add milk and flour mixture alternately ending with flour (do not over mix). Set aside.
  • Take a muffin tin and spray with nonstick cooking spray, then spoon the fruit mixture in the bottom of the pans. Add cake mixture on top of each, place in the oven for 20 minutes.
  • Remove after 20 minutes and allow cooling for a for minutes before flipping over unto a cooling rack to completely cool.
  • For the orange cream
  • While the cupcakes are cooling blend butter, confectioners’ sugar till light and fluffy. Then add orange juice, orange zest and whipping cream. Stir in the food coloring. Place cream in a piping bag with a pointy tip and insert into the cupcake on the strawberry side and fill the cupcake (you will feel and see the cake expanding).
  • Take strawberry tips and place on top of the opening where you just piped the orange cream. The strawberry tips are to camouflage the opening where you inserted the cream
 Strawberry Upside Down Cupcakes with Orange Buttercream Filling Recipes

Tips and Tricks

  • The general rule in cupcake filling is not over fill your cupcake pans, but not here, use up all the batter and fill each cupcake to the brim. You want them to overflow on the edges and create the lip (almost looks like a mushroom) . The cupcakes sit flatter when flipped upside down when you allow this. If you don’t fill all the way you will have cupcakes with pointy or rounded tips that won’t sit as flat when flipped
  • The cupcake absorbs all the sauce and there may be chunks of strawberries that may be in the bottom of the pan, just spoon them out and stick them onto the cake its very sticky and will easily adhere.
  • For an even better topper, you can use fresh strawberries to camouflage the opening where you piped the icing.
  • Leave even the bean pod of the vanilla bean in the milk to steep, just remember to remove it before pouring in the batter.
  • If you don’t have vanilla beans, double up on the vanilla extract and add a teaspoon of nutmeg

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