Strawberry Shortcake Cupcakes
Hey there, and welcome back, friends.
You are in for a sweet treat!
Strawberry Shortcake Cupcakes
These Strawberry Shortcake Cupcakes combine the classic taste of strawberry shortcake with moist and fluffy cupcakes. Tender vanilla cupcakes are filled with fresh strawberries and topped with a buttercream frosting.
I consider lemon my favorite flavor, but there’s a big place in my heart for strawberries.
I love baking with strawberries and have shared quite a few strawberry-themed desserts and drinks on the blog over the years. You can find them all here.
Whether you’re hosting a party or just want something special for yourself, these strawberry shortcake cupcakes are sure to hit the spot.
Strawberry Shortcake Cupcake Ingredients
- salted butter
- granulated sugar
- a few large eggs
- pure vanilla extract
- all-purpose flour
- baking powder & baking soda
- milk
- fresh strawberries
- granulated sugar
- powdered sugar
- heavy cream
How to Make Strawberry Shortcake Cupcakes
For the cupcakes, Preheat the oven to 350 F. Line a standard 12-count cupcake pan with 12 paper cupcake liners.
In a medium mixing bowl, whisk together the flour, baking powder, and baking soda. Set aside.
In a separate large mixing bowl, cream the butter and sugar until light and fluffy.
Mix in the eggs and vanilla.
Add the dry ingredients, and milk alternately until completely combined.
Fill each liner about ⅔ of the way.
Bake for 16-18 minutes, or until a toothpick can be inserted and come out clean. Allow the cupcakes to cool on a cooling rack.
For the strawberry filling, sprinkle the granulated sugar over the strawberries, and allow to sit until the sugar combines with the strawberry juices. Mix with a spoon to distribute evenly.
For the buttercream, in a large mixing bowl, beat the softened butter and vanilla until smooth.
Add the powdered sugar gradually until completely combined.
Transfer to a piping bag.
To assemble, use a knife or cupcake corer to make a hole in the center of each cupcake.
Fill each cupcake with the strawberry filling.
Pipe the buttercream onto each cupcake and place the rest of the strawberry filling on top.
How to Store Strawberry Shortcake Cupcakes
Store these cupcakes in an airtight container in your refrigerator for up to 3 days. Since these cupcakes are made with fresh strawberries they can make the cupcakes too soggy if they are stored too long. They are best eaten fresh.
If you want to make them ahead, I suggest making the cupcakes; then, on the day you are going to serve them, make the strawberry filling and core the cupcakes and fill them with the filling and top them with the buttercream frosting.
Fresh or frozen strawberries?
It is best to use only fresh strawberries for this cupcake recipe. Frozen strawberries will become too soggy.
More Strawberry Desserts
All of these recipes make strawberry the star!
- Strawberry Cake
- No Bake Strawberry Cheesecake
- Strawberry Lemonade Cookies
- Strawberry Crumble
- Fresh Strawberry Cake
- Homemade Strawberry Pie
What do you think of this beautiful Strawberry Shortcake Cupcake recipe? What would you serve with these cupcakes? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Strawberry Shortcake Cupcake Recipe
Strawberry Shortcake Cupcakes
These Strawberry Shortcake Cupcakes combine the classic taste of strawberry shortcake with moist and fluffy cupcakes. Tender vanilla cupcakes, are filled with fresh strawberries and topped with a buttercream frosting.
Ingredients
For the cupcakes
- ½ cup salted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup milk
For the strawberry filling/topping
- 3 cups finely chopped strawberries
- 2 tablespoons granulated sugar
For the buttercream
- 1 cup unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 3 cups powdered sugar
- 2-3 tablespoons heavy cream
Instructions
For the cupcakes
Preheat the oven to 350 F. Line a standard 12-count cupcake pan with 12 paper cupcake liners.
In a medium mixing bowl, whisk together the flour, baking powder, and baking soda. Set aside.
In a separate large mixing bowl, cream the butter and sugar until light and fluffy. Mix in the eggs and vanilla. Add the dry ingredients, and milk alternately until completely combined.
Fill each liner about ⅔ of the way. Bake for 16-18 minutes, or until a toothpick can be inserted and come out clean. Allow the cupcakes to cool on a cooling rack.
For the strawberry filling
Sprinkle the granulated sugar over the strawberries, and allow to sit until the sugar combines with the strawberry juices. Mix with a spoon to evenly distribute.
For the buttercream
In a large mixing bowl, beat the softened butter and vanilla until smooth. Add the powdered sugar gradually until completely combined. Transfer to a piping bag.
To assemble
Use a knife or cupcake corer to make a hole in the center of each cupcake. Fill each cupcake with the strawberry filling. Pipe the buttercream onto each cupcake and place the rest of the strawberry filling on top.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 486Total Fat: 26gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 97mgSodium: 175mgCarbohydrates: 62gFiber: 1gSugar: 49gProtein: 4g
I am a huge fan of strawberry shortcake and these cupcakes did not disappoint. They had the best flavor and were better than the original.
So glad to hear you loved them!!