Strawberry Shortcake Cupcakes

Name: Strawberry Shortcake Cupcakes
Prep time: 35 min
Cook time: 15 min
Total time: 1 h 50 min
Yield: 18 cupcakes
Ingredients: ½ cup whole milk; ¼ cup unsalted butter; 1½ cups all-purpose flour; 2 teaspoons baking powder; 3 large eggs; ¾ teaspoon fine sea salt; ¾ cup granulated sugar; 2 teaspoons pure vanilla extract; 3 cups small-diced fresh strawberries; 2 tablespoons granulated sugar; 1 batch whipped cream frosting

User Reviews

4.4

30 reviews

Good

Prep Time
35 mins
Cook Time
35 mins
Additional Time
1 hr
Total Time
1 hr 50 mins
Servings
18 cupcakes
Course
Cake

Strawberry Shortcake Cupcakes

Iris Warren

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Strawberry shortcake cupcakes turn a summertime favorite into a portable dessert! Lightly sweet yellow cupcakes are filled with strawberries, topped with whipped cream frosting, and finished with more diced strawberries. They’re almost too pretty to eat!

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Ingredients

Servings

For the cupcakes:

½ cup whole milk
¼ cup unsalted butter 4 tablespoons
1½ cups all-purpose flour
2 teaspoons baking powder
3 large eggs room temperature
¾ teaspoon fine sea salt
¾ cup granulated sugar
2 teaspoons pure vanilla extract

For filling and topping:

3 cups small-diced fresh strawberries
2 tablespoons granulated sugar
1 batch whipped cream frosting

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Instructions

Make the cupcakes:

Preheat to 350˚F. Line 18 cupcake wells with paper liners. Set aside.
In a small saucepan over medium heat, warm the milk and butter, stirring, until the butter has fully melted. Set aside to cool.
In a mixing bowl, whisk together the flour and baking powder.
Using an electric mixer on low speed, beat eggs in a large bowl, gradually increasing speed to medium-high, until well beaten. Add salt and continue to beat until mixture begins to foam, about 1 minute.
Reduce mixer speed to low and gradually add in the sugar; increase speed to high and beat until the eggs are voluminous, and very light and pale yellow in color, about 5 minutes. With the mixer back on low speed, add in the butter and milk mixture and vanilla and mix until combined, about 45 seconds.
Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Divide the batter between the prepared cupcake wells.
Bake in preheated oven until the cupcakes are golden golden and a tester inserted into the center comes out clean, 15-18 minutes. Let cool completely.

Assemble the cupcakes:

In a small bowl, stir together the diced strawberries and the granulated sugar. Let rest while you core the cupcakes.
Core the cupcakes (see notes). Fill each cupcake with about ½ tablespoon of the diced strawberries.
Make the whipped cream frosting. Pipe onto the cupcakes; I recommend piping around the edges a couple of times to make a small well.
Just before serving, top with another small spoonful of the diced strawberries.

Notes

Learn how to fill cupcakes using 2 methods.
Baked cupcakes can be stored, covered, at room temperature for up to a day before filling and topping.
Filled and frosted cupcakes should be kept chilled until ready to serve, for several hours or overnight. Keep in mind that the juices from the strawberries will soak into the cupcakes the longer they sit. Wait to top with the additional berries until just before serving.