Strawberry Shortcake Cupcakes Recipe

I recently discovered a fun twist on cupcake recipes with strawberries that has quickly become my favorite indulgence. Infused with fresh strawberries and an elegant vanilla nuance, these moist delights burst with vibrant flavors, sparking memories of joyful celebrations and creative experiments in the kitchen.

I recently experimented with this Strawberry Shortcake Cupcakes recipe that totally blew my mind. I mixed 1.5 cups all purpose flour, 1 cup granulated sugar and 1/2 cup unsalted butter along with 2 large eggs and 1/2 cup milk to create a light, fluffy batter.

I also added 1.5 tsp baking powder and a pinch of salt to bring out all the flavors. The magic happens when I stir in 1 tsp vanilla extract and gently fold in 2 cups of fresh strawberries, hulled and sliced, along with a little extra sugar to give them that perfect sweetness.

For the frosting, I whipped up a smooth blend of 1/2 cup unsalted butter, 3 cups powdered sugar, 1/4 cup strawberry puree, another touch of vanilla extract and a pinch of salt. This recipe is a fun dessert challenge that brings a unique twist to cupcake recipes with strawberries.

It’s perfect for parties and even 2nd birthdays. Enjoy!

Why I Like this Recipe

I really love how these Strawberry Shortcake Cupcakes come out so moist and flavorful. The way the fresh strawberries mix in with the cake makes every bite feel fresh and yummy. I also like that the recipe is super straight forward and doesn’t confuse me with too many steps; its easy to follow and I feel happy watching it all come together, even if I mess up a bit sometimes. Another reason is that making the frosting is fun and really rewarding once you start whipping it up, and the strawberry puree and vanilla add that perfect extra kick of flavor that I adore. Lastly, I really appreciate that the recipe balances sweetness without being too overpowering so every bite feels just right for me.

Ingredients

• All purpose flour provides carbohydrates that give structure and hold the cupcake together
• Granulated sugar makes the cupcake sweet and gives it a lovely tender crumb
• Unsalted butter adds rich flavor and moisture that makes the cupcakes soft and delicious
• Eggs supply protein and help bind ingredients ensuring a smooth texture in each bite
• Fresh strawberries offer a natural fruity taste and a hint of tartness that balances the sweetness
• Strawberry puree and powdered sugar create a sweet frosting that adds a burst of flavor on top

Ingredient Quantities

• 1.5 cups all purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1.5 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar (for the strawberries)
• 1/2 cup unsalted butter, softened (for the frosting)
• 3 cups powdered sugar (for the frosting)
• 1/4 cup strawberry puree (for the frosting)
• 1/2 tsp vanilla extract (for the frosting)
• Pinch of salt (for the frosting)

How to Make this

1. Preheat your oven to 350°F and line your cupcake pan with paper liners.

2. In a bowl, sift together
1.5 cups of all purpose flour,
1.5 tsp baking powder, and 1/2 tsp salt.

3. In another big bowl, cream together 1/2 cup unsalted butter and 1 cup granulated sugar until it looks light and fluffy, then beat in the 2 large eggs one after the other and stir in 1 tsp vanilla extract.

4. Slowly add the dry ingredients to the butter mixture, alternating with 1/2 cup milk so it mixes well without getting too lumpy.

5. Gently fold in the 2 cups of fresh strawberries (hulled and sliced) and 1/4 cup granulated sugar designated for the berries.

6. Spoon the batter into your prepared cupcake liners, filling about 2/3 full.

7. Bake the cupcakes for about 18-20 minutes, or until a toothpick inserted into the center comes out clean, then let them cool completely.

8. For the frosting, beat 1/2 cup unsalted butter in a clean bowl until it’s smooth.

9. Gradually mix in 3 cups powdered sugar, 1/4 cup strawberry puree, 1/2 tsp vanilla extract, and a pinch of salt until you reach a smooth, creamy consistency.

10. Once the cupcakes are cool, generously frost them with the strawberry frosting and enjoy!

Equipment Needed

1. Preheated Oven – you’ll need one that can reach 350°F
2. Cupcake Pan – to place your paper liners in
3. Paper Cupcake Liners – to line the cupcake pan
4. Sifter (or fine strainer) – for sifting the flour, baking powder, and salt
5. Medium Bowl – for mixing your dry ingredients
6. Large Mixing Bowl – for creaming together the butter and sugar, and for adding eggs and vanilla
7. Electric Mixer or Hand Mixer – to beat the butter and sugar until light and fluffy
8. Measuring Cups and Measuring Spoons – to accurately measure out flour, sugar, milk, baking powder, salt, and vanilla extract
9. Spatula (or Wooden Spoon) – to gently fold in the strawberries and later stir the batter
10. Cooling Rack – to let your cupcakes cool completely before frosting
11. Toothpick – to check if the cupcakes are done by inserting it into the center and ensuring it comes out clean
12. Additional Clean Bowl – for beating the butter and mixing the strawberry frosting ingredients

Hope this helps get your kitchen set up for the recipe!

FAQ

Strawberry Shortcake Cupcakes Recipe Substitutions and Variations

• If you dont have all purpose flour, you can try using cake flour or a gluten-free blend for a lighter cupcake.
• If regular milk isn’t available, almond milk or soy milk works just fine in the recipe.
• If fresh strawberries are hard to find, you can use frozen strawberries but make sure to thaw and drain them first.
• For the frosting’s unsalted butter, using cream cheese or even vegan butter can give a more tangy flavour.

Pro Tips

1. Make sure all your ingredients, especially the eggs and butter, are at room temperature before you start; this really helps them blend better and makes your cupcakes extra fluffy.
2. Be careful not to overmix the batter once you add the dry ingredients – a few lumps are ok. Overmixing can make your cupcakes tough and the strawberries might break apart.
3. When you’re folding in the sliced strawberries, do it gently so they dont get mashed up, which helps keep nice chunks of fruit in every bite.
4. For the frosting, it helps to beat the softened butter a bit longer to get it really smooth and creamy; it makes mixing the powdered sugar easier and results in a lighter, more spreadable frosting.