Strawberry Shortcake Cupcakes
by Chungah
Conveniently in cupcake form with a strawberry buttercream that is to die for!
It’s National Strawberry Shortcake Day! And what better way to celebrate than with strawberry shortcake cupcakes? With a cakey cupcake base loaded with fresh strawberries and an oh-so-creamy strawberry buttercream, you’ll have all the joys of a strawberry shortcake in neat little cupcake package.
But even if it wasn’t strawberry shortcake day, I’d still have these cupcakes any day of the week, any time of day. They’re just too hard to resist!
Strawberry Shortcake Cupcakes
Conveniently in cupcake form with a strawberry buttercream that is to die for!
Ingredients
- 1 cup and 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1 ¼ teaspoon baking powder
- Pinch of salt
- ½ cup sugar
- 2 large eggs
- 1 ¼ teaspoon vanilla extract
- ¼ cup vegetable oil
- ¼ cup butter, melted
- ½ cup whole milk
- ½ cup diced strawberries
- 8 strawberry halves, for serving
For the strawberry buttercream
- 1 cup freeze dried strawberries
- ¾ cup unsalted butter, at room temperature
- 2 ½ tablespoons heavy cream
- 1 ½ cups confectioners’ sugar
Instructions
- Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
- In a large bowl, combine flour, cornstarch, baking powder and salt.
- In the bowl of an electric mixer fitted with paddle attachment, beat sugar, eggs and vanilla on medium speed until light and fluffy, about 2-3 minutes. Beat in vegetable oil and butter until well combined. With mixer on low speed, add dry ingredients and milk alternately in 3 parts, beginning and ending with dry ingredients, beating just until incorporated. Add strawberries and gently toss to combine.
- Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-18 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
- In the bowl of a food processor, combine freeze dried strawberries until finely ground, about 1-2 minutes; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 3 1/2 tablespoons strawberry powder on medium speed until light and fluffy approximately 1-2 minutes. With the mixer on low speed, gradually add heavy cream and confectioners’ sugar, beating just until incorporated. Increase speed to medium high and beat until frosting is light and fluffy, approximately 1-2 minutes.
- Use a small offset spatula or a pastry bag fitted with a decorative tip to frost cupcakes, garnished with strawberry half, if desired.
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I love ur recipe it is visually delicious, but I have qualms over buttercream frosting. Its like it makes sense but then it always seems too buttery flavored. But then again I make a heavy whip filling and I didn’t like the taste of the fat in the cream. I’m a a nonfat milk kinda girl
This frosting was way too buttery. You should update the recipe to reduce the amount of butter to 1/2 cup and increase the amount of confectioner’s sugar to 2 cups. Also would add 1 tsp of vanilla extract. The cupcake batter was delicious, however.
If you use fresh strawberries for the frosting, do you need to make an adjustment in the amount used?
Yes.
What amount of fresh strawberries should I use for frosting? We don’t have freeze dried strawberries over here. Thanks!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
Can you substitute fresh strawberries for freeze dried? I only ask because my freeze dried strawberries are expired and I need the icing for tomorrow :).
Yes, absolutely.
Have you used this recipe to make mini cupcakes? If so, how did you change the baking time. Thanks in advance.
I actually haven’t but you can reduce cooking time as needed to make mini cupcakes.
Thank you!
I found your website only a few days ago, but I’m already a big fan! The cupcakes were the first thing I tried and they’re absolutely delicious! I’ll try more recipes for sure, thanks for the amazing work!
Where did you get those cupcake liners from? Thanks.
I purchased them from eBay 3-4 yrs ago.
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Cupcakes were good but the frosting was insane! Best frosting I have ever made. So delicious.
I didnt make these cupcakes, I used a Martha Stewart recipe, but I did make this frosting. Oh. My. I thought I was going to eat it all with a spoon before I could get it on the cupcakes! It is FAB-U-LOUS!!! Now I just need to figure out how to freeze-dry strawberries bc we raise them. Buying them already freeze-dried is much too expensive!
Cornstarch absorbs and eliminates the liquid from the strawberries. I blenderize strawberries and cornstarch together and then add them to the dough.
I use strawberry jam for the butter cream.
Your strawberry cupcakes look awesome.i wanted to make 24 ,but needed to know how much ingredients for frosting to use. I love strawberries,and have to make cupcakes for valentines day for my girls party. Thanks
Jenny, as indicated in this recipe, this will yield 8 cupcakes. You can triple the recipe to create 24 cupcakes. As for the frosting, that really depends on how much you pipe onto each cupcake.
I think she knows it makes 8 cupcakes. That’s why she mentioned the fact on how many she wanted to make. It’s astonishing how all those ingredients and only 8 cupcakes come out.