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–+ servings
Strawberry Shortcake Cupcakes

Dreamy Strawberry Shortcake Cupcakes for a Sweet Summer Treat

These Strawberry Shortcake Cupcakes are a delightful summer treat, featuring moist yellow cake, fluffy vanilla buttercream, and fresh strawberries.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 24 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Butter softened, can substitute with margarine
  • 2 cups Granulated Sugar no direct substitute recommended
  • 4 Eggs room temperature, for vegan option use flax eggs
  • 1 teaspoon Vanilla Extract can be swapped with almond extract
  • 2 3/4 cups All-Purpose Flour a gluten-free blend can work
  • 2 teaspoons Baking Powder baking soda can be adjusted if needed
  • 1 cup Milk room temperature, almond milk as a substitute
For the Buttercream
  • 1 cup Butter softened, can switch to shortening for vegan
  • 3 1/2 cups Powdered Sugar coconut sugar can be used but may affect consistency
  • 2-4 tablespoons Heavy Cream/Milk any plant-based milk can be used
  • Salt a pinch to balance sweetness
For the Strawberry Filling
  • 3-4 cups Finely Diced Strawberries can substitute with thawed frozen strawberries
  • 1 tablespoon Granulated Sugar to help macerate strawberries

Equipment

  • Stand mixer
  • mixing bowls
  • Cupcake pans
  • Cupcake liners
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two cupcake pans with 24 cupcake liners.
  2. In a stand mixer, cream together the softened butter and granulated sugar on high speed for 2-3 minutes.
  3. Add the eggs one at a time, mixing well after each addition, then pour in the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour and baking powder, then gradually add this to the wet ingredients alternating with the milk.
  5. Divide the batter evenly among the lined cupcake pans and bake for 20-25 minutes.
  6. While the cupcakes cool, prepare the buttercream by beating the softened butter, then gradually adding the powdered sugar.
  7. To create the strawberry filling, finely dice the fresh strawberries and sprinkle with granulated sugar.
  8. Once cupcakes are cool, apply a thin layer of buttercream to the top of each cupcake and fill the center with macerated strawberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 36gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 180mgPotassium: 100mgSugar: 18gVitamin A: 400IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Best served shortly after assembling to maintain the freshness of strawberries and buttercream.

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