Strawberry Shortcake Cupcakes
These strawberry shortcake cupcakes bring the classic flavors into an easy handheld dessert. The soft vanilla base, juicy strawberry filling and fluffy topping make them perfect for parties and picnics.
Servings: 12
Equipment
- Muffin Pan 12-Cup
- Pastry Bag with Large Piping Tip or Offset Spatula
- Cupcake Corer Optional
Ingredients
For the Cupcakes
- 1 ½ Cups all-purpose flour 190g, spooned and leveled
- 1 ½ Teaspoons baking powder
- ¼ Teaspoon salt
- 1 Stick salted butter ½ Cup, softened
- ¾ Cup granulated sugar
- 2 eggs large
- 1 Teaspoon vanilla extract
- ½ Cup milk at room temperature
For the Filling
- 1 ½ Cups strawberries fresh. diced
- 2 Tablespoons granulated sugar
For the Topping
- 1 Tub vanilla frosting or whipped topping, store-bought is fine
To Garnish
- strawberries fresh. sliced
Instructions
- Preheat the oven to 350°F and line a muffin pan with cupcake liners.
Prepare the Cupcake Batter
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In another bowl, beat butter and sugar until light and fluffy, 2 or 3 minutes.
- Add eggs and vanilla extract, then mix.
- Alternate adding the dry ingredients and milk, mixing until just combined.
- Divide batter evenly among the liners, filling each just under ⅔ full.
Bake the Cupcakes
- Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely.
Make the Filling
- While the cupcakes are baking, toss the diced strawberries with sugar.
- Let them sit for 10 to 15 minutes to release juices.
Fill the Cupcakes
- Once cooled, use a small knife or cupcake corer to remove the centers of each cupcake.
- Fill with the strawberry mixture, making sure to leave the liquid behind.
Frost the Cupcakes
- Pipe or spread vanilla frosting or whipped topping on top of each cupcake.
- Don’t garnish with extra diced strawberries until you’re ready to serve them, for the freshest result.
Notes
Don’t overmix: Stop mixing as soon as the batter comes together so the cupcakes stay tender.
Macerate the strawberries: Tossing them with sugar draws out moisture which deepens flavor, but you should leave behind most liquid when filling the cupcakes to avoid soggy centers. I sometimes like to give the strawberries an extra mash with a fork or spoon to help the process along.
Cool completely: Warm cupcakes crumble when cored, so let them fully cool first.
Use a steadier topping outdoors: Store bought vanilla frosting holds shape better than plain whipped cream in warm weather.
Clean cores: A cupcake corer gives neat centers, but a small knife works fine if you don't have one.
Macerate the strawberries: Tossing them with sugar draws out moisture which deepens flavor, but you should leave behind most liquid when filling the cupcakes to avoid soggy centers. I sometimes like to give the strawberries an extra mash with a fork or spoon to help the process along.
Cool completely: Warm cupcakes crumble when cored, so let them fully cool first.
Use a steadier topping outdoors: Store bought vanilla frosting holds shape better than plain whipped cream in warm weather.
Clean cores: A cupcake corer gives neat centers, but a small knife works fine if you don't have one.
Nutrition
Calories: 246kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 195mg | Potassium: 76mg | Fiber: 1g | Sugar: 22g | Vitamin A: 294IU | Vitamin C: 11mg | Calcium: 54mg | Iron: 1mg
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