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Strawberry Shortcake Cupcakes

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!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.