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Strawberry Shortcake Cupcakes Recipe

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4 from 12 reviews

These Strawberry Shortcake Cupcakes are a delightful twist on the classic dessert, featuring moist vanilla cupcakes filled with a sweet strawberry mixture and topped with creamy vanilla frosting. Perfect for spring or summer gatherings, these cupcakes combine the fresh flavors of strawberries with a light, fluffy cake for a crowd-pleasing treat.

Ingredients

Cake Ingredients

  • 1 ½ Cups all-purpose flour (190g, spooned and leveled)
  • 1 ½ Teaspoons baking powder
  • ¼ Teaspoon salt
  • 1 Stick salted butter (½ Cup, softened)
  • ¾ Cup granulated sugar
  • 2 Large eggs
  • 1 Teaspoon vanilla extract
  • ½ Cup milk (at room temperature)

Filling Ingredients

  • 1 ½ Cups fresh strawberries, diced
  • 2 Tablespoons granulated sugar

Frosting and Garnish

  • 1 Tub vanilla frosting or whipped topping (store-bought)
  • Fresh sliced strawberries for garnish

Instructions

  1. Preheat the oven. Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners to prepare for baking.
  2. Prepare dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
  3. Cream butter and sugar. In another bowl, beat the softened butter and granulated sugar together using an electric mixer or whisk until the mixture becomes light and fluffy, about 2 to 3 minutes.
  4. Add eggs and vanilla. Incorporate the eggs and vanilla extract into the butter-sugar mixture, mixing well until combined.
  5. Combine wet and dry ingredients. Alternately add the dry ingredient mixture and the milk to the wet ingredients, mixing gently and stopping as soon as just combined to keep the batter light.
  6. Fill cupcake liners. Divide the batter evenly among the prepared cupcake liners, filling each just under two-thirds full to allow space for rising.
  7. Bake the cupcakes. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let them cool completely.
  8. Make the strawberry filling. While the cupcakes bake, toss the diced strawberries with 2 tablespoons of granulated sugar. Let them sit for 10 to 15 minutes so the strawberries release their juices and become syrupy.
  9. Core the cupcakes. Once the cupcakes have cooled, use a small knife or a cupcake corer to remove the centers from each cupcake, creating a cavity for the filling.
  10. Fill with strawberries. Spoon the sugared strawberry mixture into each cored cupcake, leaving any excess juice behind to prevent sogginess.
  11. Frost the cupcakes. Pipe or spread the vanilla frosting or whipped topping on top of each filled cupcake, covering the strawberry filling completely.
  12. Garnish before serving. Add sliced fresh strawberries on top of the frosting just before serving to maintain their freshness and vibrant appearance.

Notes

  • Use fresh, ripe strawberries for the best flavor and sweetness in the filling.
  • Allow cupcakes to cool completely before coring and filling to avoid melting the frosting.
  • You can substitute vanilla frosting with whipped cream for a lighter option.
  • Store cupcakes in an airtight container in the refrigerator and consume within 2 days for optimal freshness.
  • Make sure not to fill cupcake liners more than 2/3 full to prevent overflow during baking.

Find it online: https://cookedbygrace.com/strawberry-shortcake-cupcakes-recipe/