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Homemade Strawberry Shortcake Cupcakes

These delightful cupcakes are a twist on the classic strawberry shortcake, featuring light, fluffy cake topped with creamy frosting and juicy strawberries.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 24 cupcakes
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup unsalted butter (room temperature) Make sure it's softened for easy creaming. I love using Kerrygold for its rich flavor.
  • 1 3/4 cups granulated sugar A little sweetness goes a long way!
  • 4 large eggs (room temperature) You can help them come to room temp quickly by placing them in warm water for about 10 minutes.
  • 1 1/2 teaspoons vanilla extract Pure vanilla extract enhances the flavor of the cupcakes beautifully.
  • 3 1/4 cups all-purpose flour Ensure it’s sifted for lightness.
  • 2 teaspoons baking powder Fresh baking powder makes all the difference in puffiness.
  • 1 1/4 cups whole milk For a richer flavor, stick with whole milk.
For the Frosting
  • 1 lb unsalted butter (for frosting, softened) Again, use a quality brand for a velvety texture.
  • 4 cups powdered sugar (sifted) Sifting is crucial to avoid lumps.
  • 5 tablespoons heavy cream This will make your frosting ultra-creamy and luscious.
  • 1 teaspoon vanilla extract (for frosting)
  • 1 pinch of salt Enhances the flavors.
For the Strawberry Filling
  • 4 cups strawberries (diced) Fresh, ripe strawberries are irresistible.
  • 1 tablespoon sugar (for strawberries) Helps macerate the strawberries and draw out their juices.
  • 1 teaspoon lemon juice Brightens up the strawberry filling.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C) and line two 12-cup muffin pans with cupcake liners.
  2. In a large mixing bowl, beat together the 1 cup of softened unsalted butter and 1 3/4 cups of sugar using an electric mixer until light and fluffy, about 3-5 minutes.
  3. Add the eggs, one at a time, mixing well after each addition. Stir in the 1 1/2 teaspoons of vanilla extract until smooth.
  4. In a separate bowl, sift together the 3 1/4 cups of flour and 2 teaspoons of baking powder. Gradually add this dry mixture to the butter mixture, alternating with 1 1/4 cups of milk. Begin and end with the dry mixture, mixing until just combined.
  5. Divide the batter among the lined cupcake cups, filling each about 2/3 full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
  6. In a bowl, combine the diced strawberries with 1 tablespoon of sugar and 1 teaspoon of lemon juice. Let them sit for about 15 minutes to macerate.
Frosting and Assembly
  1. In a large bowl, beat 1 lb of softened unsalted butter until creamy. Gradually add 4 cups of sifted powdered sugar, then mix in 5 tablespoons of heavy cream, 1 teaspoon of vanilla extract, and a pinch of salt, beating until fluffy.
  2. Once the cupcakes are completely cool, frost the tops generously with the buttercream frosting, using a piping bag if desired. Cut a small cone out of the center of each cupcake and fill the hole with the macerated strawberries.
  3. Serve immediately or store in the refrigerator until ready to enjoy.

Notes

Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. You can prepare the cupcakes a day in advance, but frost them no more than 4 hours before serving to maintain freshness.