Best 5 Strawberry Shortcake Cupcake Recipes

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Indulge in a delightful symphony of flavors with our tantalizing Strawberry Shortcake Cupcake recipe. These cupcakes are a delightful fusion of sweet, tangy, and fluffy textures, offering a perfect balance of flavors. Each bite takes you on a culinary journey, starting with the moist and fluffy vanilla cupcake base, generously filled with a luscious strawberry filling that bursts with natural sweetness and a hint of tartness. The crowning glory is a cloud-like whipped cream frosting, swirled to perfection and topped with a fresh, juicy strawberry, adding a vibrant pop of color and a refreshing crunch. This recipe also includes variations for chocolate and gluten-free cupcakes, ensuring that everyone can enjoy this delectable treat. Whether you're a seasoned baker or just starting your culinary adventures, this recipe will guide you step-by-step to create these irresistible Strawberry Shortcake Cupcakes that will be the star of your next gathering or a delightful treat for yourself.

Here are our top 5 tried and tested recipes!

STRAWBERRY SHORTCAKE AS CUPCAKES



Strawberry Shortcake as Cupcakes image

After I couldn't find a great strawberry shortcake recipe for cupcakes, I decided to make my own for Memorial Day. Even people who don't like blueberries loved these! The frosting is great just to dip strawberries in and eat!

Provided by CupcakeMegan

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 55m

Yield 24

Number Of Ingredients 19

2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup milk
½ cup vegetable oil
1 teaspoon vanilla extract
1 cup white sugar
½ cup butter
3 large eggs
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
1 pinch salt
2 cups heavy cream
2 tablespoons confectioners' sugar
2 teaspoons vanilla extract
12 strawberries, halved
1 (10.5 ounce) package fresh blueberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with muffin cups.
  • Combine flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
  • Combine milk, vegetable oil, and vanilla extract in a separate bowl. Set aside.
  • Beat sugar and butter with an electric mixer until light and fluffy; add eggs one at a time, beating well after each addition. Mix in flour and milk mixtures alternatively, both beginning and ending with flour, until thoroughly combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until golden and a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Let cool completely before transferring to a wire rack.
  • Meanwhile, place a medium-sized mixing bowl and whisk into the freezer for 5 to 10 minutes.
  • Beat cream cheese and sugar in a large mixing bowl with an electric mixer until smooth. Add vanilla and salt; combine. Set aside.
  • Remove the medium-sized mixing bowl and whisk out of the freezer. Pour heavy whipping cream into the bowl and whip until stiff peaks are about to form. Add confectioners' sugar and vanilla; whip until stiff peaks form, making sure not to overwhip.
  • Mix together cream cheese and whipped cream mixtures until combined. Frost cooled cupcakes and top with strawberries and blueberries.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 31 g, Cholesterol 71.3 mg, Fat 19.9 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 10 g, Sodium 195.5 mg, Sugar 19.4 g

STRAWBERRY SHORTCAKE CUPCAKE



Strawberry Shortcake Cupcake image

Provided by Food Network

Categories     dessert

Time 3h10m

Yield 30 cupcakes

Number Of Ingredients 19

1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self rising), sifted
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups whole milk
1 packet unflavored gelatin
2 cups whole strawberries
1/2 cup sugar
2 tablespoons lemon juice
1 cup sliced strawberries
1/2 cup unsalted butter
8 ounces cream cheese
1 teaspoon pure vanilla extract
4 to 4 1/2 cups powdered sugar
Milk

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners.
  • In a medium bowl, sift together the flours, baking powder and salt, and set aside. In a mixing bowl, cream the butter and sugar on medium-high speed until light and fluffy using an electric hand mixer. Add the eggs, one at a time, beating until just incorporated. Beat in the vanilla. Reduce the mixing speed to low. Add the flour mixture in three batches, alternating with the milk. Beat until combined.
  • Divide the batter evenly among the lined cups, filling each three-quarters full. Bake until a toothpick comes out clean, 18 to 20 minutes. Transfer to a wire rack and cool completely.
  • For the filling: In a medium bowl, combine 1/4 cup water and the gelatin, then set aside. Cut up the whole strawberries into small pieces, and set aside in a small bowl. Using a food processor, puree the strawberries and pour into a medium saucepan. Add the sugar and lemon juice to the sauce pan. Cook over medium-high heat until it begins to bubble, stirring constantly. Let the mixture boil for 2 minutes. Pour the hot mixture into the bowl with the water and unflavored gelatin. Stir together until incorporated. Add in the cut strawberries. Put in the refrigerator until the mixture has thickened, 2 hours.
  • For the frosting: Beat the butter and cream cheese until light and creamy. Add in the vanilla. Add in the powdered sugar, 1 cup at a time. Add milk as needed if the frosting is too thick. Place the frosting into a piping bag fitted with a large star tip.
  • Once the cupcakes have cooled, pull out the centers with a cupcake corer. Fill with strawberry compote filling. Pipe the frosting onto each cupcake. Place some strawberry compote on top for garnish.

STRAWBERRY SHORTCAKE CUPCAKES



Strawberry Shortcake Cupcakes image

Go the full eight minutes when creaming the butter and sugar-it helps incorporate air and will give these berry and cream cupcakes a light and fluffy texture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h50m

Yield Makes 21 cupcakes

Number Of Ingredients 11

1 1/2 cups all-purpose flour, plus 2 tablespoons
1 1/2 teaspoons baking powder
1 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup plus 2 tablespoons granulated sugar
4 large eggs, room temperature
1/2 teaspoon pure vanilla extract
6 tablespoons sour cream, room temperature
2 tablespoons good-quality strawberry jam
12 ounces strawberries, finely chopped, plus more thinly sliced, for topping
Lightly sweetened whipped cream, for topping

Steps:

  • Preheat oven to 325 degrees. Line two 12-cup muffin tins with paper liners. Whisk together flour, baking powder and salt. Cream butter and sugar on medium-high speed until pale and fluffy, about 8 minutes. Add eggs, one at a time, beating thoroughly between each addition, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with sour cream and beating until just incorporated.
  • Divide batter evenly among the tins using a 1/4 cup measure or ice cream scoop. Tap pans and smooth tops with an offset spatula or the back of a spoon. Bake until a cake tester inserted into the middle comes out clean, about 30 minutes. Let cool on a wire rack, about 30 minutes.
  • Whisk the jam in a small bowl until smooth. Fold in chopped strawberries. Using a melon baller or teaspoon, scoop out a hole in the center of each cupcake. Fill with 1 to 2 teaspoons strawberry filling. Top with whipped cream and a slice of strawberry. Serve immediately.

STRAWBERRY SHORTCAKE CUPCAKES



Strawberry Shortcake Cupcakes image

All the flavors of strawberry shortcake, in cupcake-form! Can be made even easier by prepping the day before a party. The final, assembled cupcakes can be stored in the fridge up to an hour before serving.

Provided by canmcg27

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 3h50m

Yield 24

Number Of Ingredients 11

1 (18.25 ounce) box yellow cake mix (such as Betty Crocker®)
1 cup water
3 eggs
½ cup vegetable oil
7 tablespoons strawberry jam
1 pound fresh strawberries, hulled and quartered
3 tablespoons white sugar
2 teaspoons lemon juice
2 cups heavy whipping cream
3 tablespoons confectioners' sugar
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  • Beat cake mix, water, eggs, and oil together in a bowl using an electric mixer on low speed for 30 seconds; increase speed to medium and beat until batter is smooth, about 2 minutes more. Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 12 to 17 minutes. Cool cupcakes in the tin for 5 minutes.
  • Stir strawberry jam in a bowl until it reaches a smooth and spreadable texture. Spread a thin layer of jam onto each cupcake. Refrigerate cupcakes until jam has set into the cake, 3 hours to overnight.
  • Mix strawberries, white sugar, and lemon juice together in a bowl until evenly combined; refrigerate until strawberries are slightly broken down, at least 3 hours.
  • Beat cream, confectioners' sugar, and vanilla extract together in a bowl using an electric mixer until soft peaks form and whipped cream is light and fluffy.
  • Top each cupcake with 3 or 4 slices strawberry and about 2 tablespoons whipped cream.

Nutrition Facts : Calories 242.5 calories, Carbohydrate 25.3 g, Cholesterol 50.9 mg, Fat 15.1 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 5.8 g, Sodium 158.4 mg, Sugar 16.4 g

STRAWBERRY SHORTCAKE CUPCAKES



Strawberry Shortcake Cupcakes image

Add a twist of shortcake to your cupcake that are filled with strawberries and whipped cream - a wonderful dessert treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 18

Number Of Ingredients 12

2 1/2 cups sliced fresh strawberries
1/3 cup sugar
3 cups Gold Medal™ all-purpose flour
1/2 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
1/2 cup cold butter
3/4 cup whipping cream
1 teaspoon almond extract
2 eggs, beaten
1 cup whipping cream, whipped, sweetened
18 fresh small whole strawberries

Steps:

  • In medium bowl, mix sliced strawberries and 1/3 cup sugar; let stand at least 30 minutes.
  • Heat oven to 425°F. Spray 18 regular-size muffin cups with cooking spray. In large bowl, mix flour, 1/2 cup sugar, the baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in 3/4 cup whipping cream, the almond extract and eggs with fork until soft dough forms.
  • On lightly floured surface, knead dough lightly 3 or 4 times. Divide dough evenly among muffin cups, filling each about three-fourths full.
  • Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool 2 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
  • Split cupcakes; fill with strawberries and sweetened whipped cream. Place in paper baking cups. Using toothpick, garnish each shortcake with whole strawberry.

Nutrition Facts : Calories 250, Carbohydrate 28 g, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 311 mg

Tips:

  • Use fresh, ripe strawberries: This will ensure the best flavor and texture in your cupcakes.
  • Hull the strawberries properly: Use a sharp knife to remove the hull, leaving as much of the fruit intact as possible.
  • Don't overmix the batter: Overmixing can result in tough, dense cupcakes.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean: This will ensure that they are cooked through.
  • Let the cupcakes cool completely before frosting them: This will help prevent the frosting from melting.
  • Use a stiff buttercream frosting: This will help it hold its shape on the cupcakes.
  • Decorate the cupcakes with additional strawberries and sprinkles: This will add a festive touch.

Conclusion:

Strawberry shortcake cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. With a moist and tender crumb, a sweet and tangy strawberry filling, and a creamy buttercream frosting, these cupcakes are sure to be a hit. So next time you're looking for a special treat, give strawberry shortcake cupcakes a try!

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