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A delicious plate of Homemade Strawberry Shortcake Cupcakes

Homemade Strawberry Shortcake Cupcakes

Delight in these luscious strawberry shortcake cupcakes, perfect for any celebration with their fluffy buttercream and fresh strawberry filling.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 24 cupcakes
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the cupcakes
  • 1 cup butter I like Kerrygold unsalted butter for this
  • 1 3/4 cups sugar
  • 4 eggs eggs room temperature, about 70°F
  • 1 1/2 tsp vanilla extract
  • 3 1/4 cups flour I always use King Arthur all-purpose flour
  • 2 tsp baking powder
  • 1 1/4 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 the mixture is light, fluffy, and pale yellow.
  3. Add the room-temperature eggs one at a time to the creamed mixture, beating well after each addition until fully incorporated.
  4. Mix in the vanilla extract. 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 24 prepared cupcake liners, filling each about two-thirds full. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.
  6. While the cupcakes are cooling, toss the diced strawberries with sugar and lemon juice. Let sit for 15 minutes.
  7. In a clean mixing bowl, beat the softened butter for 2-3 minutes until light and creamy. Gradually add the powdered sugar, then the heavy cream, vanilla extract, and salt. Beat until frosting holds stiff peaks.
  8. Spread a thin layer of frosting on each cooled cupcake. Pipe a ring of frosting around the edge, leaving the center open. Spoon the strawberries into the center of each cupcake.

Notes

Ensure your eggs are at room temperature for a smooth batter. Use fresh, ripe strawberries for the best flavor. These cupcakes can be refrigerated until ready to serve.