Go Back
A delicious plate of Homemade Strawberry Shortcake Cupcakes

Homemade Strawberry Shortcake Cupcakes

These strawberry shortcake cupcakes are a delightful treat, combining fluffy vanilla cupcakes with sweet strawberry filling and creamy buttercream frosting.
Print Recipe Pin Recipe
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 I like Kerrygold unsalted butter for this
  • 1.75 cups sugar
  • 4 eggs eggs room temperature, about 70°F
  • 1.5 tsp vanilla extract
  • 3.25 cups flour I always use King Arthur all-purpose flour
  • 2 tsp baking powder
  • 1.25 cups milk
For the buttercream
  • 1 lb butter softened to room temperature for a smooth whip
  • 4 cups powdered sugar sifted to remove lumps
  • 5 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1 pinch salt
For the strawberry filling
  • 4 cups strawberries diced into 1/4-inch pieces
  • 1 tbsp sugar
  • 1 tsp lemon juice

Equipment

  • Muffin Pan
  • Mixing Bowl
  • Piping Bag

Method
 

  1. Preheat your oven to 350°F and line two 12-cup muffin pans with cupcake liners.
  2. In a large mixing bowl, beat the softened butter and sugar together for 2-3 minutes until light and fluffy.
  3. Add the room-temperature eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  4. Alternate adding the dry ingredient mixture and the milk to the butter mixture, starting and ending with the dry ingredients.
  5. Divide the batter evenly among the cupcake liners. Bake for 20-25 minutes until a toothpick comes out clean.
  6. Cool cupcakes in the pans for 5 minutes, then transfer to a wire rack to cool completely.
  7. Dice strawberries and toss with sugar and lemon juice. Let sit for 15 minutes.
  8. In a clean mixing bowl, beat the softened butter for 2-3 minutes. Gradually add powdered sugar, then add cream, vanilla, and salt.
  9. Spread a thin layer of frosting on each cupcake. Pipe a border of frosting around the edge, leaving the center open.
  10. Spoon the macerated strawberries into the center of each cupcake. Serve immediately or refrigerate.

Notes

For best results, use fresh, ripe strawberries. These cupcakes are perfect for summer parties or as a sweet treat after dinner.