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A delicious plate of Homemade Strawberry Shortcake Cupcakes

Homemade Strawberry Shortcake Cupcakes

Delight in these fluffy cupcakes filled with fresh strawberry goodness, perfect for any celebration or a sweet indulgence.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 24 cupcakes
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the cupcakes
  • 1 cup butter unsalted, softened
  • 1.75 cup sugar
  • 4 g eggs room temperature
  • 1.5 tsp vanilla extract
  • 3.25 cup flour all-purpose
  • 2 tsp baking powder
  • 1.25 cup milk
For the buttercream
  • 1 lb butter softened
  • 4 cup powdered sugar sifted
  • 5 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1 pinch salt
For the strawberry filling
  • 4 cup strawberries diced into 1/4-inch pieces
  • 1 tbsp sugar
  • 1 tsp lemon juice

Equipment

  • Muffin Pan
  • Piping Bag

Method
 

  1. Preheat your oven to 350°F and line two 12-cup muffin pans with cupcake liners.
  2. Beat the softened butter and sugar together in a large mixing bowl until light and fluffy.
  3. Add the room-temperature eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  4. Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with dry ingredients.
  5. Divide the batter evenly among cupcake liners and bake for 20-25 minutes. Cool completely before frosting.
  6. Toss diced strawberries with sugar and lemon juice. Let sit for 15 minutes.
  7. Beat the softened butter for the buttercream, gradually adding powdered sugar, then cream, vanilla, and salt.
  8. Frost cooled cupcakes and fill centers with strawberry mixture. Serve immediately or refrigerate.

Notes

For best results, use fresh, ripe strawberries and high-quality butter. These cupcakes are best enjoyed on the day they are made.