These strawberry shortcake cupcakes are soft vanilla cupcakes studded with diced strawberries and topped with a pink strawberry buttercream made from freeze dried berries.
The recipe makes 12 cupcakes and takes about 1 hour 25 minutes, including cooling. The frosting gets its flavor and color from real strawberry powder, so there is no artificial dye and no overly sweet aftertaste.
Table of Contents
Why This Strawberry Shortcake Cupcakes Recipe Works
A little cornstarch lightens the flour, and both oil and melted butter go into the batter. The oil keeps the crumb tender and the butter adds flavor, so the cupcakes stay soft for days.
Freeze dried strawberries ground to a powder give the buttercream an intense berry flavor without adding any moisture. That keeps the frosting thick enough to pipe into tall swirls.
Ingredients for Strawberry Shortcake Cupcakes
- 1 cup plus 2 tbsp all purpose flour
- 2 tbsp cornstarch
- 1 1/4 tsp baking powder
- 1 pinch salt
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/4 tsp vanilla extract
- 1/4 cup vegetable oil
- 1/4 cup unsalted butter, melted
- 1/2 cup whole milk
- 1/2 cup diced fresh strawberries
- 12 strawberry halves, for topping
- 1/2 cup freeze dried strawberries (ground to a powder)
- 3/4 cup unsalted butter, at room temperature (for the frosting)
- 2 1/2 tbsp heavy cream (for the frosting)
- 1 1/2 cups powdered sugar (for the frosting)
Cornstarch. It softens the flour protein, which gives the cupcakes a tender, shortcake like crumb.
Oil and melted butter. The oil keeps the cupcakes moist and the butter adds a rich flavor.
Whole milk. It adds moisture and helps the batter come together smoothly when alternated with the dry mix.
Diced strawberries. Pat them dry on a paper towel before folding them in so they do not make the batter wet or sink.
Freeze dried strawberries. Grind them in a food processor until they turn to a fine powder. You will use 3 1/2 tablespoons for the frosting.
Heavy cream and powdered sugar. They turn the strawberry butter into a smooth, light frosting with a good piping consistency.
How to Make Strawberry Shortcake Cupcakes
1. Prep the pan. Heat the oven to 350 degrees F and line a 12 cup muffin tin with paper liners.
2. Mix the dry ingredients. Whisk the flour, cornstarch, baking powder, and salt in a large bowl.
3. Beat the sugar and eggs. In another bowl, beat the sugar, eggs, and vanilla on medium speed for 2 to 3 minutes, until pale and fluffy.
4. Add the fats. Mix in the oil and melted butter until the batter looks smooth and glossy.
5. Make the batter. On low speed, add the dry mix and milk in three additions, starting and ending with the dry mix. Fold in the diced strawberries by hand.
6. Bake. Scoop the batter into the liners and bake for 15 to 18 minutes, until a toothpick comes out clean. Cool completely on a wire rack, about 30 minutes.
7. Make the strawberry powder. Grind the freeze dried strawberries in a food processor for 1 to 2 minutes until fine.
8. Frost. Beat the soft butter with 3 1/2 tablespoons of strawberry powder for 1 to 2 minutes. Add the cream and powdered sugar on low speed, then beat on medium high until fluffy. Pipe onto the cupcakes and top each with a strawberry half.
How to Serve Strawberry Shortcake Cupcakes
Serve the cupcakes the same day for the softest texture, with a fresh strawberry half on each. They are a good match for other strawberry bakes on a dessert table, such as homemade strawberry cake, creamy strawberry swirl cake, strawberry sponge dessert, and strawberry earthquake cake.
How to Store and Reheat Strawberry Shortcake Cupcakes
Store the frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days and bring them to room temperature before serving. Freeze unfrosted cupcakes in a freezer bag for up to 3 months. Rewhip the frosting briefly if it was made ahead and has firmed up.
Tips and Variations for Strawberry Shortcake Cupcakes
Pat the berries dry. Wet strawberries bleed into the batter and can make the cupcakes dense.
Use room temperature ingredients. Eggs and butter at room temperature blend smoothly and bake into an even crumb.
Do not overmix. Mix the batter just until the flour disappears for a soft, tender cupcake.
Cool completely. Frosting on warm cupcakes melts and slides off the top.
Grind to a fine powder. Any large pieces of fruit can clog a piping tip. Sift the powder if it looks coarse.
Adjust the pink color. Add another tablespoon of strawberry powder for a deeper pink and a stronger berry flavor.
Top at the last minute. Add the fresh strawberry halves right before serving so they do not weep onto the frosting.
Check storage tips. For general guidance on storing leftovers, see this University of Wisconsin Extension leftovers guide.
Frequently Asked Questions About Strawberry Shortcake Cupcakes
Where can I find freeze dried strawberries for strawberry shortcake cupcakes?
Look in the dried fruit or snack aisle at most grocery stores, or in the freeze dried section of larger supermarkets.
Can I use fresh strawberries in the frosting for strawberry shortcake cupcakes?
Fresh fruit adds too much water and thins the buttercream, which is why freeze dried berries work better.
Can I freeze strawberry shortcake cupcakes?
Yes. Freeze them unfrosted for up to 3 months, then thaw and frost before serving.
Can I make the cupcakes ahead?
Bake them a day ahead, store them airtight, and frost on the day you plan to serve them.
Can I use frozen strawberries in the batter?
Thaw and drain them well, then pat them dry before dicing and folding them into the batter.
Strawberry Shortcake Cupcakes
Equipment
- 12-cup muffin tin
- paper liners
- Electric mixer
- Food processor
- Wire rack
- piping bag
Ingredients
Main Ingredients
- 1 cup all purpose flour plus 2 tbsp
- 2 tbsp cornstarch
- 1 ¼ tsp baking powder
- 1 pinch salt
- ½ cup granulated sugar
- 2 large eggs
- 1 ¼ tsp vanilla extract
- ¼ cup vegetable oil
- ¼ cup unsalted butter melted
- ½ cup whole milk
- ½ cup diced fresh strawberries patted dry
- 12 strawberry halves for topping
- ½ cup freeze dried strawberries ground to a powder
- ¾ cup unsalted butter for the frosting, at room temperature
- 2 ½ tbsp heavy cream for the frosting
- 1 ½ cup powdered sugar for the frosting
Instructions
Cooking
- Set up. Heat the oven to 350 degrees F and line the muffin tin. Whisk dry. Combine the flour, cornstarch, baking powder, and salt.
- Beat. Whip the sugar, eggs, and vanilla for 2 to 3 minutes until pale. Add fat. Mix in the oil and melted butter until smooth.
- Alternate. Add dry mix and milk in three rounds, then fold in the strawberries.
- Bake. Fill the liners and bake 15 to 18 minutes. Cool on a rack for 30 minutes.
- Grind. Process the freeze dried berries into a fine powder.
- Frost. Beat the butter with 3 1/2 tablespoons powder, then add the cream and powdered sugar until fluffy. Pipe and top with a strawberry half.
