These Strawberry Shortcake Cupcakes are a sweet treat with fluffy cake and creamy frosting, topped with fresh strawberries. They’re perfect for any celebration or just because!
I love how bright and cheerful these cupcakes look on my table! Plus, biting into the fresh strawberries is like a taste of summer. Trust me, you’ll want to make these often! 🍓
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cupcakes, giving them structure. If you’re looking for a gluten-free option, you can try a 1:1 gluten-free flour blend.
Unsalted Butter: It adds richness and moisture. If you’re vegan or dairy-free, use coconut oil or a dairy-free butter substitute. I’ve tried both, and they give great results!
Fresh Strawberries: Fresh berries make a big difference in flavor. If out of season, consider using frozen strawberries; just make sure to thaw and drain them well.
Heavy Whipping Cream: For a rich frosting, this is key. If you want a lighter option, you can use coconut cream or a non-dairy whipping cream alternative.
What’s the Best Way to Fill Cupcakes Without Making a Mess?
Filling your cupcakes can seem tricky, but here’s a simple way to do it right! Start by letting your cupcakes cool completely to prevent the filling from melting the frosting later.
- Use a small knife or cupcake corer to cut a cone shape from the center of each cupcake. Aim for a depth of about 1 inch.
- Carefully remove the cut-out piece; you can nibble on these as a reward!
- Fill the hollow with your macerated strawberries. Make sure to get a good amount of juice for extra flavor!
- Then replace the top of the cone if you like, or just top with whipped cream for a cute look.
By doing this, you’ll have delicious strawberry surprises in every bite. Enjoy!
How to Make Strawberry Shortcake Cupcakes
Ingredients You’ll Need:
For The Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup whole milk
For The Strawberry Filling:
- 1 cup fresh strawberries, finely chopped
- 2 tbsp granulated sugar
For The Whipped Cream Frosting:
- 1 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For Garnish:
- Fresh strawberries, sliced
How Much Time Will You Need?
This delightful recipe takes about 30 minutes to prepare and another 18-22 minutes to bake. Afterward, allow the cupcakes to cool completely before filling and frosting. In total, you’ll need about 1 hour to 1 hour 15 minutes including chilling time for the filling. The waiting will be worth it!
Step-by-Step Instructions:
1. Preparing the Strawberry Filling:
Start by combining the finely chopped strawberries with granulated sugar in a bowl. Mix them well and let this sit for about 20-30 minutes. This will allow the sugar to draw out the juices from the strawberries, creating a delicious filling.
2. Making the Cupcake Batter:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together your flour, baking powder, and salt—this is your dry mixture. In a separate large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3-4 minutes. Now add the eggs one at a time, making sure to beat well after each addition. Stir in the vanilla extract.
Next, alternate adding the dry mixture and the milk to the butter mixture, starting and finishing with the dry ingredients. Mix until everything is just combined—don’t over-mix!
3. Baking the Cupcakes:
Fill each cupcake liner about 2/3 full with your batter. Pop them into the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
4. Filling the Cupcakes:
Once your cupcakes are fully cooled, it’s time to fill them! Use a small knife or a cupcake corer to carefully remove a small section from the center of each cupcake. Don’t worry if it’s not perfect! You’ll fill this hollow with the macerated strawberry mix from step one.
5. Preparing the Whipped Cream Frosting:
In a chilled mixing bowl, start whipping the cold heavy cream until it begins to thicken. This will only take a couple of minutes. Once it’s starting to hold its shape, add the powdered sugar and vanilla extract. Keep whipping until you reach stiff peaks, meaning the cream holds its shape well.
6. Frosting and Garnishing:
Using a piping bag fitted with a star tip, or just a spoon, generously pipe or spread the whipped cream frosting on top of each cupcake. Finish it all off by adorning your beautiful creations with fresh sliced strawberries.
7. Serve:
Your strawberry shortcake cupcakes are now ready to be enjoyed! They can be served fresh and chilled or at room temperature. Store any leftovers in the refrigerator, but trust me, they won’t last long!
Can I Use Different Berries for the Filling?
Absolutely! Feel free to substitute with raspberries, blueberries, or blackberries. Just remember that the berry’s sweetness may vary, so taste and adjust the sugar as needed when macerating them!
What If I Don’t Have Whole Milk?
No worries! You can use 2% milk or even half-and-half for a richer taste. If you need a non-dairy option, almond or soy milk works too—just be aware that it might slightly alter the flavor and texture.
How to Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. For best results, add the frosting just before serving to keep it fresh and fluffy!
Can I Freeze These Cupcakes?
Yes! You can freeze the un-frosted cupcakes. Once cooled, wrap them tightly in plastic wrap and place them in a freezer-safe container. They should stay good for up to 3 months. Thaw them in the fridge before adding the frosting!
