strawberry shortcake cupcakes

Yellow cupcakes, whipped vanilla buttercream and fresh strawberries make these strawberry shortcake cupcakes a fun variation of the summertime treat.

Strawberry Shortcake Cupcakes

butter (softened)

sugar

eggs (room temperature)

vanilla

all purpose flour

baking powder

milk (room temperature)

butter,

heavy cream

salt

strawberries

Preheat the oven to 350 F. Line 2 cupcakes pans with 24 cupcake papers. In a stand mixer, cream the butter and sugar on high for 2-3 minutes or until light colored and fluffy. Beat in the eggs one at a time. Beat in the vanilla.

In a separate bowl, whisk together the flour and baking powder. Alternately add the dry ingredients to the wet ingredients with the milk in three parts, stirring just until combined and scraping down the sides as necessary.

Spoon the batter into the lined cupcakes pan, dividing between all 24. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes in the pan and then remove to a wire rack to cool completely.

To make the buttercream, beat the softened butter in a stand mixer for 2-3 minutes until light in color and fluffy. Beat in the powdered sugar, vanilla and enough of the heavy cream or milk to make a spreadable consistency. Beat the frosting on high for 3-4 minutes or until very fluffy.

Make the strawberry filling by sprinkling the granulated sugar over the finely diced strawberries. Let sit for 15 minutes until the strawberries release their juices.

To assemble the cupcakes, spread a small amount of frosting on the top of each cooled cupcake, like a mini crumb coat. This will keep the strawberry juices from soaking into the cupcake. Then pipe a circle of buttercream around the outside of each cupcake. Fill the center with a tablespoon or two of the strawberry filling. It is best if the cupcakes are filled with strawberries just a few hours or right before eating them.

100% homemade strawberry shortcake in cupcake form.

(209 grams) all-purpose flour (spoon & leveled)

baking soda

(200 grams) granulated sugar

(115 grams) unsalted butter, melted and slightly cooled

egg whites*

(60 grams) sour cream

(180 milliliters) milk*

vanilla extract

vanilla bean

strawberries (about 10 medium strawberries finely diced)

(100 grams) granulated sugar

cornstarch

(360 milliliters) heavy whipping cream

strawberry filling

Make the strawberry filling first

 Place the strawberries in a small saucepan over medium heat. Stir constantly for about 4 full minutes until the strawberry juices have been released. Add the sugar and cornstarch/water liquid and continue to stir for another 2 minutes. The mixture will be much thicker. Remove from heat and allow to cool as you prepare the cupcakes.

Make the cupcakes

Preheat oven to 350°F (177°C). Line muffin pan with 12 cupcake liners. Set aside.

In a medium bowl, whisk flour, baking powder, baking soda, and salt together. Set aside. In a large bowl, whisk the melted butter and sugar together &#8211; mixture will be gritty. Whisk in egg whites, sour cream/yogurt, milk, vanilla extract, and vanilla bean seeds (if using) until combined.

Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.

Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before filling and frosting.

Fill the cupcakes

Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 1/2 inch deep. Spoon 1 teaspoon of strawberry filling inside and top with the piece of cupcake you removed to seal. Repeat with all cupcakes. You will have leftover filling to use in the whipped cream.

Make the strawberry whipped cream

In a large bowl, whip the cream, sugar, and vanilla extract together on high speed until stiff peaks begin to form, about 4 full minutes. Fold in the remaining strawberry filling with a large spoon or rubber spatula. Frost the cupcakes with the strawberry whipped cream. You may have some whipped cream leftover. Serve cupcakes chilled.

Love this recipe (I mean me and my family loves all the recipe from your website) I did this for my sister's bday and They loved it! Thank you so much for sharing this and your other recipes!

The recipe seemed really dough-y to me after baking. I could have baked longer but it was starting to brown. Any tips? I followed exactly and make cupcakes semi frequently.

Thanks for this yummilicious recipe!!The filling and whipped cream were the most delicious part. I licked up ALL the leftover whipped cream. But somehow my vanilla cakes are always a little dense. Plz, suggest what I should do. Also, how long can the strawberry filling be stored? (so that I can use it in other recipes) And could upload a few recipes of fruit compotes!! Thanks again!

These delicious summer-inspired Strawberry Crunch Cupcakes are light and fluffy vanilla cupcakes baked full of fresh strawberries, topped with cream cheese frosting, and sprinkled with strawberry crunch crumble topping. Bursting with flavors reminiscent of strawberry shortcake bars, these homemade cupcakes are the ultimate dessert recipe!

Strawberry Crunch Cupcakes

all-purpose flour ((see notes for GF version)*)

unsalted butter, softened

vegetable oil (or melted coconut oil)

whole milk ((see notes for DF version)*)

strawberries, finely chopped

cream cheese, softened

Golden Oreos

unsalted butter, melted ((cooled slightly))

strawberries (sliced in half (for topping))

Preheat the oven and prepare a pan.

Preheat the oven to 350°F. Prepare a standard 12-count cupcake pan with cupcake liners and set aside.

Combine dry ingredients.

In a medium mixing bowl, whisk together the flour, baking powder and salt until evenly combined.

Beat the butter, oil, and sugar.

In a separate mixing bowl, use an electric hand mixer or stand mixer to beat the softened butter, oil, and sugar together until smooth and fluffy.

Add the eggs and vanilla.

Add the eggs and vanilla extract and mix until smooth and well combined.

Combine dry and wet ingredients.

While mixing on low speed, slowly add the dry ingredients to the wet ingredients. When the dry ingredients are halfway combined, add the milk and continue mixing until the cupcake batter is smooth. Don’t over-mix!

Fold in fresh strawberries.

Use a rubber spatula to gently fold in the chopped strawberries until they are evenly spread throughout the batter.

Transfer the batter to the pan.

Use a large spoon or cookie scoop to transfer the cupcake batter into the prepared liners, filling each about 2⁄3 to ¾ of the way full.

Bake the cupcakes.

Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cupcakes cool in the pan for 5-10 minutes before transferring to a cooling rack to cool completely.

Making the Cupcakes

Beat the frosting ingredients.

Use an electric mixer or stand mixer to beat the cream cheese, softened butter, and vanilla extract together until smooth, creamy, and fluffy.

Add the powdered sugar and a frosting forms.

Gradually add the powdered sugar until a thick, pipeable frosting forms. You can adjust the consistency as necessary by adding more sugar or water.

Making the Frosting

Pulse the oreos and freeze-dried strawberries.

Add the Oreos and freeze dried strawberries to a food processor or blender. Gently pulse the mixture until it becomes thick, coarse crumbs, but not too fine that it becomes powder.

Add butter and pulse the crunch topping together.

Add in the melted butter and pulse a few times to incorporate it with the mixture. Stop pulsing when a nice coarse strawberry crumble forms.

How to Make Strawberry Crunch

Pipe the cupcakes with cream cheese frosting.

Once the cupcakes have cooled completely, use a piping bag with a star tip to pipe the cream cheese frosting on top of the cupcakes. You can spread the frosting with a knife if you don&#39;t have a piping bag.

Sprinkle with strawberry crunch topping.

Sprinkle each cupcake generously with the strawberry crunch topping and garnish with a fresh strawberry. Enjoy!

Decorating the Cupcakes

Featuring moist vanilla cake, luscious chantilly whipped cream topping, and freshly chopped strawberries, these fruity strawberry shortcake cupcakes put a portable twist on the classic favorite dessert!

Unsalted butter (at room temperature)

Egg (at room temperature)

Vanilla extract

120 g Whole milk (at room temperature)

185 g All purpose flour

Salt

Baking powder

White vinegar

Baking soda

230 g Heavy cream (36% fat content, cold)

75 g Mascarpone (41% fat content, cold)

g Powdered sugar (sifted)

strawberries (finely chopped)

Prepare your cupcake tin by lining it with muffin liners and preheat your oven to 175℃ / 350℉ (no fan).

In a large bowl, cream the room-temperature butter and sugar for a few minutes until light and fluffy. Then, whip in the room-temperature eggs one by one, and finally, mix in the vanilla extract.

Sift together the flour, baking powder, and salt. This is your dry ingredients. Reduce the mixer speed to low speed and add the dry ingredients in thirds alternating with the room temperature milk. Do not overmix the batter at this point.

In a small bowl, mix vinegar with the baking soda. It will be super bubbly. Then, immediately fold the vinegar mixture into the batter just until it&#039;s combined.

Pipe or spoon the batter evenly into the cavities of your cupcake tin, filling each one about ¾ full.

Bake the cupcake for about 20-22 minutes at 175℃ / 350℉ or until a toothpick inserted into the center comes out clean. Do not overbake them, as they can dry out. Cool the baked cupcakes on a cooling rack. They must be at room temperature before frosting.

Vanilla Cupcakes

Place very cold 36% fat-content heavy cream and cold 41% fat-content mascarpone into a mixing bowl along with the sifted powdered sugar.

Whip it up with an electric hand mixer for a minute, and then add the vanilla.

The whipped cream frosting reaches a fluffy and pipeable consistency after about 2-3 minutes. You will have to stop at early hard peaks (straight after soft peaks). If you continue whipping, the frosting will separate, get runny, and then it will turn into butter.

Move the frosting into a piping bag.

Mascarpone Stabilized Whipped Cream

Wash and finely chop the strawberries.

When the cupcakes are chilled to room temperature, pipe the frosting on top and place some chopped strawberries in the middle of the frosting.  Alternatively, make a teaspoon of holes on each vanilla cupcake base and fill them also with the chopped strawberries.

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Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes

Strawberry Crunch Cupcakes

Strawberry Shortcake Cupcakes

The most viewed strawberry shortcake cupcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine