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4.8 from 42 votes

Strawberry Shortcake Cupcakes

These strawberry shortcake cupcakes are a delicious and fresh treat! Layered with a moist vanilla cupcake, a whipped vanilla cream cheese frosting, and fresh diced strawberries, these delicious cupcakes are a hit for summer BBQ's, parties, baby showers or even Valentine's Day.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
20 mins
Total Time
1 hr 6 mins
Servings: 12 Cupcakes
Calories: 482 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For The Cupcakes
  • ½ cup butter softened, unsalted
  • ¾ cup white sugar
  • 2 large eggs
  • ½ cup vanilla yogurt
  • 2 teaspoons vanilla extract
  • 1 ⅓ cups all purpose flour
  • 1 ¼ teaspoons baking powder
  • ½ teaspoon salt
FOR THE CREAM CHEESE FROSTING AND TOPPINGS
  • 1 cup strawberries diced, stems removed
  • 2 teaspoons white sugar see notes
  • 1 cup butter softened, unsalted
  • 6 ounces cream cheese
  • 4 cups powdered sugar
  • 2 tablespoons milk I used 2 %
  • 1 teaspoon vanilla extract

Instructions

For The Cupcakes
    Cup of Yum
  1. Preheat the oven to 350 degrees and line your cupcake pan with paper liners.
  2. Cream together the softened butter and sugar until well combined. Then add your eggs, yogurt and vanilla. Mix the ingredients well into your wet ingredients
  3. In a separate bowl, combine the dry ingredients the flour, baking powder and salt and stir. Then add the dry ingredients to the wet ingredients and mix until just combined.
  4. Spoon the batter into the liner cups. Fill the liners until they are about 2/3 full. Try to keep the batter even between the cupcakes. Don't overfill! This recipe will make between 12-14 cupcakes.
  5. Bake at 350 degrees for 14- 17 minutes. Check with a toothpick to make sure they are done, the toothpick should come out of the cupcake clean. Let cupcakes cool completely!
For The Frosting And Toppings
  1. Dice the strawberries and place in a bowl. Add the granulated sugar and mix well. If your strawberries are super ripe and sweet, the extra sugar may not be necessary.
  2. With an electric mixer beat your softened butter on medium for about five minutes. Your butter will change to a slightly lighter color. Scrape down the sides of the bowl with a spatula.
  3. Add softened cream cheese and beat for an additional 2-3 minutes until well combined.
  4. Next add the powdered sugar to the mixer a cup at a time. Allow each cup of powdered sugar to fully mix into the frosting before adding the next cup, it takes a little less than a minute. Add milk and vanilla and mix into the frosting.
  5. Frost a layer of frosting on each cupcake, then fill a piping bag with the rest of the frosting. I fitted my bag with the 1M tip but any wide grooved frosting tip works. Pipe circles of frosting around the outer edge of the cupcake only.
  6. Just before serving place a spoonful of diced strawberries in the center of each cupcake. Enjoy!

Notes

  • Adding the strawberries right before serving these cupcakes keeps both the cupcake and the strawberries fresher.
  • Depending on how juicy your strawberries are they can sometimes cause juice to drip on your cupcakes if you put the strawberries on the cupcakes too soon, especially when placed overnight in the fridge. The layer of frosting between the cupcakes and the strawberries helps, but cut strawberries do tend to become juicier over time.

Nutrition Information

Serving 1g Calories 482kcal (24%) Carbohydrates 59g (20%) Protein 4g (8%) Fat 26g (40%) Saturated Fat 16g (80%) Polyunsaturated Fat 9g Trans Fat 1g Cholesterol 93mg (31%) Sodium 355mg (15%) Fiber 1g (4%) Sugar 48g (96%)

Nutrition Facts

Serving: 12Cupcakes

Amount Per Serving

Calories 482

% Daily Value*

Serving 1g
Calories 482kcal 24%
Carbohydrates 59g 20%
Protein 4g 8%
Fat 26g 40%
Saturated Fat 16g 80%
Polyunsaturated Fat 9g 53%
Trans Fat 1g 50%
Cholesterol 93mg 31%
Sodium 355mg 15%
Fiber 1g 4%
Sugar 48g 96%

* Percent Daily Values are based on a 2,000 calorie diet.