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