Strawberry Shortcake Cupcakes

There’s something truly magical about a bite of Strawberry Shortcake Cupcakes. I remember the first time I made these delightful treats for a summer picnic. The sun was shining, laughter filled the air, and the moment I took my first bite, I was transported back to my childhood, where strawberries were plump and sweet. The soft, fluffy texture of the cupcakes paired with the creamy frosting and the surprise of strawberry jam in the middle makes for an unforgettable dessert. These cupcakes aren’t just a treat; they’re a celebration of warm days and good company. Whether you’re hosting a gathering or simply treating yourself, these Strawberry Shortcake Cupcakes are bound to impress. So, let’s dive into this delicious adventure together!

Strawberry Shortcake Cupcakes Shopping List

When it comes to baking Strawberry Shortcake Cupcakes, the ingredients you choose are crucial for achieving that perfect texture and flavor. Each component plays a vital role in creating the beloved classic that we all enjoy. Let’s explore the key players that make these cupcakes so irresistible.

• Granulated Sugar: The backbone of sweetness, making your cupcakes rich and sweet while also helping with browning.
• Whole Milk: It adds moisture and helps create a tender crumb, ensuring the cupcakes are soft and fluffy.
• Sour Cream: This ingredient adds richness and a slight tang, balancing the sweetness perfectly.
• Vegetable Oil: It keeps the cupcakes moist and contributes to their spongy texture.
• All-Purpose Flour: Provides structure to the cupcakes, ensuring they hold their shape while staying light.
• Baking Powder: This leavening agent helps the cupcakes rise beautifully in the oven.
• Unsalted Butter: Adds a rich flavor that complements the sweetness and gives the frosting its creamy texture.
• Powdered Sugar: Essential for making the frosting fluffy and sweet.
• Vanilla Extract: Adds depth of flavor to both the cupcakes and the frosting.
• Strawberry Jam: The hidden surprise inside each cupcake, bursting with strawberry flavor.
• Fresh Strawberries: For topping, they add a burst of freshness and a pop of color.

The Process for Making Strawberry Shortcake Cupcakes

Making Strawberry Shortcake Cupcakes is a fun and rewarding experience. You’ll find that as you mix, bake, and frost, the delightful aromas will fill your kitchen, making it hard to resist sneaking a taste. Let’s walk through this delicious process together!

1. Preheat your oven to 350°F. This step is crucial as it ensures your cupcakes bake evenly. Line two cupcake pans with cupcake liners, which helps with easy removal once they’re baked.

2. In a large bowl, combine granulated sugar, whole milk, sour cream, vegetable oil, and eggs. Using a hand or stand mixer, beat these ingredients together on medium speed until everything is fully combined and smooth. The batter should have a creamy consistency without any lumps.

3. In a separate small bowl, whisk together all-purpose flour, salt, and baking powder. This step helps to evenly distribute the leavening agent.

4. Gradually add the dry mixture to the wet ingredients while beating on low speed. It’s important not to overmix at this stage; stop mixing as soon as no flour streaks remain. The batter should be thick yet pourable.

5. Using a spoon or an ice cream scoop, fill each cupcake liner about three-quarters full with batter. This allows enough room for the cupcakes to rise without overflowing.

6. Place the pans in the preheated oven and bake for 18 to 22 minutes. Rotate them halfway through baking for even cooking. You’ll know they’re done when a toothpick inserted into the center comes out clean.

7. Once baked, allow the cupcakes to cool in the pans for about 5 minutes, then transfer them to a wire rack to cool completely. This cooling process is essential to prevent the frosting from melting.

8. While the cupcakes cool, prepare the frosting. In a large bowl or the bowl of a stand mixer, beat unsalted butter on medium speed until completely smooth, about 1 to 2 minutes. The butter should look pale and fluffy.

9. Add salt and mix until combined. Then, mix in one cup of powdered sugar until smooth. Repeat this process for another cup of powdered sugar. The frosting should have a thick yet spreadable consistency.

10. Add vanilla extract and 1 tablespoon of heavy cream. Beat for one minute until incorporated. This will lighten the frosting.

11. Gradually add the remaining two cups of powdered sugar, mixing one cup at a time until the frosting is creamy and smooth. Adjust the consistency with more cream if necessary, adding one to two teaspoons at a time until desired.

12. Prepare a piping bag fitted with a star tip. If you don’t have a piping bag, a ziplock bag with a corner cut off works just as well. Fill the bag with the frosting.

13. Carefully remove a small portion from the center of each cooled cupcake using a knife or a small spoon. This creates a pocket for the strawberry jam.

14. Add 1 to 2 teaspoons of strawberry jam into each cupcake. You can either spoon it in or use a piping method for a cleaner look.

15. Finally, frost each cupcake generously and top with fresh strawberries if desired. Enjoy your delightful Strawberry Shortcake Cupcakes!

Recipe Tips about Strawberry Shortcake Cupcakes

When preparing Strawberry Shortcake Cupcakes, a few handy tips can ensure your cupcakes turn out perfectly each time. Here are some essential tips to consider:

• Storage: These cupcakes can be stored in an airtight container at room temperature for up to three days. If frosted, place them in the fridge to keep them fresh.
• Freezing: You can freeze unfrosted cupcakes for up to three months. Just thaw them at room temperature before frosting.
• Frosting Variations: You can experiment by adding other flavors to the frosting, such as lemon or almond for a twist.
• Garnishing: For added flair, consider using edible flowers or sprinkles on top of the frosting.
• Cutting Cupcakes: If you prefer a neat look, use a serrated knife to level off the domes of the cooled cupcakes before frosting.

Great Combinations for Strawberry Shortcake Cupcakes

Pairing Strawberry Shortcake Cupcakes with the right accompaniments can enhance your dessert experience. Here are some ideas:

• Fresh Fruit: Serve alongside a medley of fresh berries like blueberries and raspberries to add variety and color.
• Whipped Cream: A dollop of fresh whipped cream can make every bite even more decadent.
• Ice Cream: Consider serving these cupcakes with a scoop of vanilla ice cream for a delightful contrast of temperatures.
• Occasions: These cupcakes are perfect for birthday parties, summer picnics, or holiday gatherings, making them versatile for any celebration.
• Seasonal Pairings: They pair wonderfully with iced teas or lemonade during warm months, adding a refreshing touch.
• Storage Tips: If you’re planning to make them ahead, remember to store them in an airtight container to keep them fresh for events.

FAQ

Conclusion

These Strawberry Shortcake Cupcakes are a delightful treat that perfectly balances sweetness and flavor. Their fluffy texture and creamy frosting will have you reaching for seconds. I encourage you to try making them this weekend. Your friends and family will be amazed at your baking skills, and you’ll be rewarded with sweet smiles all around.

Strawberry Shortcake Cupcakes

Craving something sweet? These Strawberry Shortcake Cupcakes combine fluffy cake, creamy frosting, and luscious strawberry filling for a stunning treat. Perfect for any occasion, these easy cupcakes will impress your guests and satisfy your sweet tooth!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 24 servings

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 cups Granulated Sugar
• 1 cup Whole Milk room temperature
• 0.5 cups Sour Cream room temperature
• 0.33 cups Vegetable Oil
• 3 large Eggs room temperature
• 2.5 cups All-Purpose Flour spooned and leveled
• 1 teaspoon Salt
• 1 teaspoon Baking Powder
• 1 cup Unsalted Butter
• 0.25 teaspoon Salt
• 4 cups Powdered Sugar
• 1 teaspoon Vanilla Extract
• 2-3 tablespoons Heavy Cream half and half or milk
• 0.5 cups Strawberry Jam or preserves
• 0.5 cups Fresh Strawberries cut in half

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Whisk
• Mixing Bowl

Method

 

1. Preheat the oven to 350°F. Line 2 cupcake pans with cupcake liners.
2. Combine granulated sugar, whole milk, sour cream, vegetable oil, and eggs in a large bowl and use a hand or stand mixer to beat together until completely combined.
3. In a separate, small bowl, whisk together all-purpose flour, salt, and baking powder. Slowly add to the wet ingredients while beating on low speed, just until combined. Do not over mix.
4. Fill each cupcake liner about ¾ full with the cupcake batter.
5. Bake for 18 to 22 minutes, rotating halfway through, or until an inserted toothpick comes out clean.
6. Let the cupcakes cool completely before frosting.
7. In a large bowl or the bowl of a stand mixer, beat the butter on medium speed until completely smooth, about 1 to 2 minutes. Add salt and mix until combined.
8. Add one cup of powdered sugar and beat until combined. Add another cup of powdered sugar and beat again, until nice and smooth.
9. Add vanilla extract and beat until incorporated. Add 1 tablespoon of heavy cream and beat for 1 minute.
10. Add the remaining 2 cups of powdered sugar, adding one cup at a time and beating until smooth and creamy.
11. Add cream, one to two teaspoons at a time until your desired consistency is reached. Continue beating until frosting is smooth and fluffy.
12. Prepare a piping bag (or ziploc bag) with a star tip and fill it with the frosting.
13. Use a knife or another frosting tip to remove a small amount out of the center of the cupcake. You want to leave enough space for a teaspoon or so of strawberry jam.
14. Add 1 to 2 teaspoons of strawberry jam to the center of each cupcake. You can either spoon the jam or pipe it in for less mess.
15. Frost each cupcake and top with fresh strawberries if desired. Enjoy!

Notes

• Storage Information: These Strawberry Shortcake Cupcakes can be made in advance and stored in an airtight container at room temperature for up to three days.
• Refrigeration: Once frosted, the cupcakes need to be stored in the refrigerator. Place in an airtight container for up to three days.
• Freezing: If you’d like to prepare them ahead of time, you can freeze the unfrosted cupcakes for up to three months. Simply thaw them at room temperature and frost them before serving.

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Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.