Strawberry Shortcake Cupcakes Recipe
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
40 mins
-
Total Time
55 mins
-
Servings
18 cupcakes
-
Calories
342 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
Strawberry Shortcake Cupcakes Recipe
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These strawberry shortcake cupcakes are so nostalgic. Stuffed with vanilla pudding and topped with a strawberry crunchy crumble.
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Ingredients
For the Cupcakes
- 15.25 ounces vanilla cake mix (1 box)
- 1 cup water
- ⅓ cup unsalted butter melted
- 3 large eggs
For the Strawberries
- 1 cup chopped strawberries
- ⅓ cup granulated sugar
For the Buttercream
- 3 cups powdered sugar
- 1 cup unsalted butter room temperature (2 sticks)
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk optional
For the Topping
- 5 golden Oreos crushed
- 1 tablespoon strawberry Jell-O mix
- pink food coloring optional
Assembly
- ½ cup ready-to-eat vanilla pudding (1 snack cup)
Instructions
For the Cupcakes
- Preheat oven to 350°F. Line a cupcake tin with liners and set aside.
- Mix the cake mix, water, butter, and eggs in a medium bowl.
- Fill the cupcake liners ¾ full of batter and place into the oven to bake for 15-18 minutes or until a toothpick inserted comes out clean or with moist crumbs. Once baked, remove from the oven and place onto a wire rack to cool.
For the Strawberries
- In a small bowl, combine the chopped strawberries and sugar to allow the sugar to sweeten the strawberries. Set aside.
For the Buttercream
- Combine all of the buttercream ingredients except the milk in the bowl of a stand mixer fitted with a paddle attachment. Beat on low for 1 minute to allow the powdered sugar to become incorporated. Increase the speed to high and beat for another 3-4 minutes, or until a fluffy, smooth frosting has formed. If you feel that your buttercream is too thick, simply add the milk 1 tablespoon at a time. You may not need it at all.
- Fill a piping bag fitted with a star tip with buttercream and set aside.
For the Topping
- Add the crushed Oreos, strawberry Jell-O, and a dot of pink food coloring to a small bowl. Stir until it is completely mixed and the Oreos have begun to turn somewhat pink.
Assembly
- Once the cupcakes are cooled, use a piping tip or an apple corer to remove the center of each cupcake. Place that piece of cupcake to the side, but do not discard it.
- Fill a piping bag with the prepared vanilla pudding. Fill the empty centers of the cupcakes with vanilla pudding just below the top edge of the cupcake. Replace the piece of cupcake that you took out of the center and push it down into the vanilla pudding to hold it in.
- Pipe an empty circle of vanilla buttercream around the edge of the cupcake about 2-3 layers high. Gently roll the buttercream through the strawberry Oreo mixture to coat. Lastly, spoon several sugared strawberry pieces into the middle of the buttercream. Serve and enjoy!
Notes
- Storage: Store strawberry shortcake cupcakes in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1cupcake
Calories
342kcal
(17%)
Carbohydrates
48g
(16%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
67mg
(22%)
Sodium
204mg
(9%)
Potassium
50mg
(1%)
Fiber
0.5g
(2%)
Sugar
36g
(72%)
Vitamin A
469IU
(9%)
Vitamin C
5mg
(6%)
Calcium
66mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18cupcakes
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 342kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 204mg | 9% |
| Potassium | 50mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 36g | 72% |
| Vitamin A | 469IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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