Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes are a delightful twist on the classic dessert. These yummy cupcakes combine soft vanilla cake with fresh strawberries, making them perfect for any occasion. Whether it’s a birthday party, a summer picnic, or just a sweet treat at home, these cupcakes are sure to please everyone!

Why Make This Recipe

Making Strawberry Shortcake Cupcakes is a great way to enjoy the flavors of summer all year round. They are easy to prepare and bring joy with their bright colors and delicious taste. Plus, you can customize them with different toppings or add more fruit to suit your taste. Everyone loves strawberries, and these cupcakes are an adorable way to serve them.

How to Make Strawberry Shortcake Cupcakes

Ingredients

• 1 cup and 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 1 1/4 teaspoon baking powder
• Pinch of salt
• 1/2 cup sugar
• 2 large eggs
• 1 1/4 teaspoon vanilla extract
• 1/4 cup vegetable oil
• 1/4 cup butter (melted)
• 1/2 cup whole milk
• 1/2 cup diced strawberries
• 8 strawberry halves (for serving)
• 1 cup freeze-dried strawberries
• 3/4 cup unsalted butter (at room temperature)
• 2 1/2 tablespoons heavy cream
• 1 1/2 cups confectioners’ sugar

Directions

1. Preheat your oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners and set it aside.
2. In a large bowl, mix the flour, cornstarch, baking powder, and salt together.
3. In another bowl (or using an electric mixer), beat the sugar, eggs, and vanilla on medium speed until light and fluffy, about 2-3 minutes. Add the vegetable oil and melted butter, mixing until well combined.
4. With the mixer on low speed, add the dry ingredients and milk alternately in three parts, starting and ending with the dry ingredients. Mix only until combined. Gently fold in the diced strawberries.
5. Scoop the batter evenly into the muffin tray. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting.
6. In a food processor, grind the freeze-dried strawberries until finely ground, about 1-2 minutes.
7. In a mixing bowl (with an electric mixer), beat the room-temperature butter and 3 1/2 tablespoons of the strawberry powder on medium speed until light and fluffy, around 1-2 minutes.
8. Gradually add the heavy cream and confectioners’ sugar with the mixer on low speed, mixing until just combined. Increase the speed to medium-high and beat until the frosting is light and fluffy, about 1-2 more minutes.
9. Use a small offset spatula or a pastry bag with a decorative tip to frost the cupcakes. Top each cupcake with a strawberry half, if desired.

How to Serve Strawberry Shortcake Cupcakes

Serve these cupcakes fresh and soft, ideally the same day you bake them. They make a great dessert after dinner, a fun treat for a picnic, or even a sweet snack for a movie night. Pair them with whipped cream or ice cream for extra indulgence.

How to Store Strawberry Shortcake Cupcakes

Store the cupcakes in an airtight container at room temperature for up to 2 days. If you need to keep them longer, you can place them in the refrigerator for about a week. Be sure to bring them back to room temperature before serving for the best taste.

Tips to Make Strawberry Shortcake Cupcakes

• Make sure your ingredients are at room temperature for better mixing.
• Do not overmix the batter; this keeps the cupcakes tender.
• For an added burst of strawberry flavor, fold in more diced strawberries.
• Use fresh strawberries for the best flavor and texture.
• You can make the frosting in advance and store it in the refrigerator; just rewhip before using.

Variation

You can easily change things up by adding different berries, such as raspberries or blueberries, making it a mixed berry cupcake. Additionally, consider adding a lemon zest into the batter for a refreshing twist.

FAQs

Q: Can I use frozen strawberries instead of fresh?
A: Yes, you can use frozen strawberries, but be sure to thaw them and drain excess moisture before adding them to the batter.

Q: Is it okay to make the cupcakes in advance?
A: Absolutely! You can make the cupcakes a day ahead. Just store them properly, as mentioned above, and frost them on the day you want to serve.

Q: Can I make these cupcakes gluten-free?
A: Yes, replace the all-purpose flour with a good gluten-free flour blend. Just make sure to check that all other ingredients are gluten-free as well.

Enjoy making and sharing these delightful Strawberry Shortcake Cupcakes!

Strawberry Shortcake Cupcakes

These delightful Strawberry Shortcake Cupcakes combine soft vanilla cake with fresh strawberries, making them a perfect treat for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 cupcakes

Calories 200 kcal

Ingredients

  

For the Cupcakes

• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 ¼ teaspoons baking powder
• 1 pinch salt
• ½ cup sugar
• 2 large eggs
• 1 ¼ teaspoons vanilla extract
• ¼ cup vegetable oil
• ¼ cup butter (melted)
• ½ cup whole milk
• ½ cup diced strawberries
• 8 pieces strawberry halves (for serving)

For the Frosting

• 1 cup freeze-dried strawberries to be ground into powder
• ¾ cup unsalted butter (at room temperature)
• 2 ½ tablespoons heavy cream
• 1 ½ cups confectioners’ sugar

Instructions

 

Preparation

• Preheat your oven to 350°F. Line a 12-cup standard muffin tin with paper liners.
• In a large bowl, mix the flour, cornstarch, baking powder, and salt together.
• In another bowl, beat the sugar, eggs, and vanilla on medium speed until light and fluffy, about 2-3 minutes.
• Add the vegetable oil and melted butter, mixing until well combined.
• With the mixer on low speed, add the dry ingredients and milk alternately in three parts, starting and ending with the dry ingredients. Mix only until combined; gently fold in the diced strawberries.

Baking

• Scoop the batter evenly into the muffin tray.
• Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cupcakes cool completely on a wire rack before frosting.

Frosting

• In a food processor, grind the freeze-dried strawberries until finely ground, about 1-2 minutes.
• In a mixing bowl, beat the room-temperature butter and 3 1/2 tablespoons of the strawberry powder on medium speed until light and fluffy, around 1-2 minutes.
• Gradually add the heavy cream and confectioners’ sugar with the mixer on low speed, mixing until just combined.
• Increase the speed to medium-high and beat until the frosting is light and fluffy, about 1-2 more minutes.

Assembly

• Use a small offset spatula or a pastry bag with a decorative tip to frost the cupcakes.
• Top each cupcake with a strawberry half, if desired.

Notes

Serve fresh and soft, ideally the same day baked. Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for about a week. Rewhip the frosting if made in advance.

Keyword Baked Goods, Cupcakes, Strawberry Shortcake, Summer Desserts, Sweet Treats