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Refreshing and delicious, these fresh strawberry shortcake cupcakes are so yummy and look like a showstopper! Once you have one, you won’t be able to resist reaching for a second!
Cupcakes are perfect for any occasion! Try out these cannoli cupcakes, these banana cupcakes, or the BEST red velvet cupcakes! Change up the flavor, the frosting, and the toppings, and they will be new every single time!
Strawberry Shortcake Cupcake Recipe
Raise your hand if you are a fan of strawberry shortcake! I am! I absolutely love it. This recipe takes a classic recipe and turns it into individual servings. Your cupcake wrapper is the only evidence that you will have eaten more than one. So throw it away quickly and go in for another. Then, you can have as many as you want! And trust me. You will definitley want more than one of these!
These strawberry shortcake cupcakes are made up of a delicious white cupcake batter. Once that has been cooked then you scoop out the middle and fill it with fresh (yes fresh! Yum!) strawberries. You swirl some delicious frosting on top, add some more strawberries a voila… You have yourself a beautiful and delicious dessert that all of your guests will remember!
Ingredients in Strawberry Shortcake Cupcakes
If you have made cupcakes before then this ingredients list will come as no surprise. Classic and staple food items that you probably already have in your pantry are all that you need! See the recipe card at the bottom of the post for exact measurements.
Cupcakes
- Cake Flour: I like to use cake flour in this recipe because it creates the perfect soft consistency.
- Granulated Sugar: Add in some sweetness with some sugar! (I never claimed these were healthy!)
- Baking Powder and Baking Soda: These help the cupcakes to rise.
- Salt: The salt will enhance all of the flavors in the cupcakes.
- Buttermilk: You can buy buttermilk from the store or easily make some on your own using this recipe.
- Milk: I used 1 percent milk but you can use whatever you have on hand!
- Vanilla Extract: This will enhance the sweet ingredients.
- Almond Extract: Adding a splash of almond extract gives this cupcake a distinct and delicious flavor.
- Vegetable Oil: This makes the cupcakes nice and moist.
- Egg: You will use a whole egg and an egg white to bind this all together.
Frosting
- Heavy Whipping Cream: Keep this chilled in the fridge until you are ready to use it.
- Instant Vanilla Pudding Powder: This stabilizes the frosting so that it doesn’t fall.
- Sliced Strawberries: These will go on top of your cupcakes!
Filling
- Fresh Strawberries: Dice these up small because they have to fit inside the cupcake!
- Strawberry Jam: You mix this with the strawberries and it creates the perfect filling!
How to Make Strawberry Shortcake Cupcakes
These strawberry shortcake cupcakes are so fun to make! My kids loved helping me cutout the middle part to add in the filling. And they especially loved seeing people’s surprised faces as they but into them and tasted the filling!
Cupcakes
- Prep: Preheat the oven to 350°. Line a muffin pan with cupcake liners and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside.
- Whisk Wet Ingredients: In a large bowl, whisk together the buttermilk, milk, vanilla extract, almond extract, vegetable oil, egg and egg white until fully combined.
- Combine: Add the dry ingredients to the wet and whisk until just fully combined.
- Scoop, Bake and Cool: Use a medium scoop to fill the cupcake liners 2/3 of the way full. Bake for 20-22 minutes, until a toothpick comes out clean and the centers of the cupcakes bounce back when lightly pressed. Let the cupcakes cool completely before filling and frosting.
Filling
- Combine: In a small bowl combine the diced strawberries and jam.
- Remove Tops: When the cupcakes are cooled, use a paring knife to cut a small hole in the center of the cupcakes. Angle the knife towards the center, about halfway down into the cupcake, to form a well. Remove the tops.
- Fill: Fill the cupcakes with a tablespoon of filling and place the cut-out piece of cupcake on top.
Frosting
- Combine: In a chilled metal or glass bowl, add the chilled whipped cream and pudding powder.
- Whisk: Use a stand mixer fitted with the whisk attachment or a hand mixer to beat the cream until medium stiff peaks form.
- Pipe: Use a piping bag fitted with a large star tip to pipe the whipped cream on top of the cupcake. Top with sliced strawberries.
- Serve: Serve immediately.
Tips for Making Strawberry Shortcake Cupcakes
- Runny Filling: The strawberry filling will get runny as it sits, but that strawberry jam has great flavor! Be sure to use some when filling the cupcakes for maximum strawberry flavor.
- Chill: Using chilled cream and a chilled bowl will help the cream frosting whip up faster. I like to put my bowl and whisk (or beaters) in the freezer for 15-20 minutes before I’m ready to start making the whipped cream.
- Frosting: Adding instant pudding powder to the whipped cream instead of sugar gives it flavor, but also stability. Using a stabilized whipped cream will ensure the whipped cream doesn’t melt on your cupcakes and will keep it’s shape through your event.
How to Make Cake Flour at Home
Don’t worry if you don’t have any cake flour on hand for these strawberry shortcake cupcakes! You can easily make your own in less than 5 minutes with only two ingredients: cornstarch and all-purpose flour.
- To make 1 cup of cake flour: Take your all purpose flour and measure out 1 cup. Remove 2 tablespoons of the flour and place the rest of the flour in a bowl. Add 2 table spoons of cornstarch to the flour in your bowl. Whisk together and use as a substitute for 1 cup of cake flour. Repeat until you have the amount that your recipe calls for.
How to Store Leftover Cupcakes
Because you have fresh strawberries in these strawberry shortcake cupcakes, they are best stored in your fridge. Keep them in an airtight container and they will last for 3-4 days! If you can, I would store them without the whipped cream and add that on just before serving. If you already have the frosting on them then just keep in mind that it will start to lose its shape in the fridge after 1-2 days!
Cupcakes
-
Preheat the oven to 350°. Line a muffin pan with cupcake liners and set aside.
-
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside.
-
In a large bowl, whisk together the buttermilk, milk, vanilla extract, almond extract, vegetable oil, egg, and egg white until fully combined.
-
Add the dry ingredients to the wet and whisk until just fully combined.
-
Use a medium scoop to fill the cupcake liners 2/3 of the way full. Bake for 20-22 minutes, until a toothpick comes out clean and the centers of the cupcakes bounce back when lightly pressed. Let the cupcakes cool completely before filling and frosting.
Filling
-
In a small bowl combine the diced strawberries and jam.
-
When the cupcakes are cooled, use a paring knife to cut a small hole in the center of the cupcakes. Angle the knife towards the center, about halfway down into the cupcake, to form a well. Remove the tops.
-
Fill the cupcakes with a tablespoon of filling and place the cut-out piece of cupcake on top.
Frosting
-
In a chilled metal or glass bowl, add the chilled whipped cream and pudding powder.
-
Use a stand mixer fitted with the whisk attachment or a hand mixer to beat the cream until medium stiff peaks form.
-
Use a piping bag fitted with a large star tip to pipe the whipped cream on top of the cupcake. Top with sliced strawberries.
-
Serve immediately.
Serves: 12
Serving1cupcakeCalories288kcal (14%)Carbohydrates35g (12%)Protein4g (8%)Fat15g (23%)Saturated Fat10g (50%)Polyunsaturated Fat1gMonounsaturated Fat4gTrans Fat1gCholesterol60mg (20%)Sodium423mg (18%)Potassium142mg (4%)Fiber1g (4%)Sugar19g (21%)Vitamin A626IU (13%)Vitamin C11mg (13%)Calcium63mg (6%)Iron1mg (6%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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