Homemade Strawberry Shortcake Cupcakes Recipe

Refreshing and delicious, these fresh strawberry shortcake cupcakes are so yummy and look like a showstopper! Once you have one, you won’t be able to resist reaching for a second! Cupcakes are perfect for any occasion! Try out these cannoli cupcakes, these banana cupcakes, or the BEST red velvet cupcakes! Change up the flavor, the frosting, and the toppings, and they will be new every single time!

Strawberry Shortcake Cupcake Recipe

Raise your hand if you are a fan of strawberry shortcake! I am! I absolutely love it. This recipe takes a classic recipe and turns it into individual servings. Your cupcake wrapper is the only evidence that you will have eaten more than one. So throw it away quickly and go in for another. Then, you can have as many as you want! And trust me. You will definitley want more than one of these! These strawberry shortcake cupcakes are made up of a delicious white cupcake batter. Once that has been cooked then you scoop out the middle and fill it with fresh (yes fresh! Yum!) strawberries. You swirl some delicious frosting on top, add some more strawberries a voila… You have yourself a beautiful and delicious dessert that all of your guests will remember!

Ingredients in Strawberry Shortcake Cupcakes

If you have made cupcakes before then this ingredients list will come as no surprise. Classic and staple food items that you probably already have in your pantry are all that you need! See the recipe card at the bottom of the post for exact measurements.

Cupcakes

Cake Flour: I like to use cake flour in this recipe because it creates the perfect soft consistency. Granulated Sugar: Add in some sweetness with some sugar! (I never claimed these were healthy!)Baking Powder and Baking Soda: These help the cupcakes to rise. Salt: The salt will enhance all of the flavors in the cupcakes. Buttermilk: You can buy buttermilk from the store or easily make some on your own using this recipe. Milk: I used 1 percent milk but you can use whatever you have on hand! Vanilla Extract: This will enhance the sweet ingredients. Almond Extract: Adding a splash of almond extract gives this cupcake a distinct and delicious flavor. Vegetable Oil: This makes the cupcakes nice and moist. Egg: You will use a whole egg and an egg white to bind this all together.

Frosting

Heavy Whipping Cream: Keep this chilled in the fridge until you are ready to use it. Instant Vanilla Pudding Powder: This stabilizes the frosting so that it doesn’t fall. Sliced Strawberries: These will go on top of your cupcakes!

Filling

Fresh Strawberries: Dice these up small because they have to fit inside the cupcake! Strawberry Jam: You mix this with the strawberries and it creates the perfect filling!

How to Make Strawberry Shortcake Cupcakes

These strawberry shortcake cupcakes are so fun to make! My kids loved helping me cutout the middle part to add in the filling. And they especially loved seeing people’s surprised faces as they but into them and tasted the filling!

Cupcakes

Prep: Preheat the oven to 350°. Line a muffin pan with cupcake liners and set aside.Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside.Whisk Wet Ingredients: In a large bowl, whisk together the buttermilk, milk, vanilla extract, almond extract, vegetable oil, egg and egg white until fully combined.Combine: Add the dry ingredients to the wet and whisk until just fully combined.Scoop, Bake and Cool: Use a medium scoop to fill the cupcake liners 2/3 of the way full. Bake for 20-22 minutes, until a toothpick comes out clean and the centers of the cupcakes bounce back when lightly pressed. Let the cupcakes cool completely before filling and frosting.

Filling

Combine: In a small bowl combine the diced strawberries and jam.Remove Tops: When the cupcakes are cooled, use a paring knife to cut a small hole in the center of the cupcakes. Angle the knife towards the center, about halfway down into the cupcake, to form a well. Remove the tops.Fill: Fill the cupcakes with a tablespoon of filling and place the cut-out piece of cupcake on top.

Frosting

Combine: In a chilled metal or glass bowl, add the chilled whipped cream and pudding powder.Whisk: Use a stand mixer fitted with the whisk attachment or a hand mixer to beat the cream until medium stiff peaks form.Pipe: Use a piping bag fitted with a large star tip to pipe the whipped cream on top of the cupcake. Top with sliced strawberries.Serve: Serve immediately.

To make 1 cup of cake flour: Take your all purpose flour and measure out 1 cup. Remove 2 tablespoons of the flour and place the rest of the flour in a bowl. Add 2 table spoons of cornstarch to the flour in your bowl. Whisk together and use as a substitute for 1 cup of cake flour. Repeat until you have the amount that your recipe calls for.

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.