These easy strawberry shortcake cupcakes are light, fluffy, and filled with a whipped cream frosting!
All of the flavors of homemade strawberry shortcake are transformed into pretty cupcakes, and would make a wonderful spring dessert! Plus, these would make a super fun Valentine’s Day dessert or even Easter dessert!
In junior high, for a brief time, I was in an all-girl band.
We weren’t great.
It all started because one of my friends began playing the drums, so, obviously, we all had to start playing instruments. In our little group, apart from our drummer, we had one who loved to sing, one who had previously learned the piano, one was willing to learn bass, and I had dabbled with the guitar.
For a time, we were really into it, and had band practice and everything. The appeal eventually faded away, especially after we heard ourselves on camera and realized we were missing a key quality:
I channeled my disappointment of not reaching stardom in the musical world into baking. Baking Strawberries and Cream Cupcakes, Berry Naked Cakes, Strawberry Blondies, and these super delish Strawberry Shortcake Cupcakes (among other things, of course).
My ability to bake far outweighs my musical gifts. #shocking
See how pretty these are with all that powdered sugar on top? Well, let me tell you, humidity and powdered sugar do not go hand in hand.
I made these cupcakes for my best friend’s bridal shower, and the day before, when I shot these pictures, the powdered sugar lasted hours.
But, of course, the next day happened to be extremely humid by the beach, which, was where her shower was being held. The moisture in the air dissolved the powdered sugar in minutes.
They were still pretty, just lacked that ‘finished’ quality I was hoping for. Moral of the story? Powder sugar these babies all you want on a non-humid day. On a humid day, well, powder sugar right before serving and keep those fingers crossed 😉.
Strawberry Shortcake Cupcakes Tips & Tricks:
- Sift your dry ingredients — even if you really want to skip that step. Sifting your flour makes your cupcakes incredibly light and airy.
- Don’t over mix the batter. Yes, you want all the ingredients to be incorporated into each other, but as soon as that happens, stop mixing. Over mixing the batter makes for dense cupcakes that are really heavy.
- Frosting cupcakes can be a real pain, and sometimes I am just not in the mood. I saw this idea in a magazine, and I really liked the fact that these cupcakes were super cute without the hassle of piping on frosting. However, you are absolutely welcome to frosting these cupcakes. If I were to frost the whole cupcake, I would still fill the cupcakes with frosting, place that cupcake top back on, frost the cupcake, and place a strawberry on top.
These were a hit! Even sans powdered sugar! 😉
- 1/2 cup butter softened
- 1 Tbsp vegetable oil
- 1 cup granulated sugar
- 3 eggs large
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2/3 cup buttermilk
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 cup heavy whipping cream
- 6 oz whipped cream cheese
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
- 2 tsp lemon zest
- Powdered Sugar
- Strawberry halves about 16-18
Preheat oven to 375 and line 2 cupcakes tins with liners.
Cream butter and vegetable oil until light and fluffy, about 1 minute. Add in granulated sugar, and beat until well combined and fluffy, about 1 minute.
Add in eggs, one at a time, beating well after each addition.
In a separate bowl, sift together flour, baking soda, and salt.
Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
Add in vanilla extract and sour cream, and mix until combined.
Spoon batter evenly into cupcake tins, about 2/3 full (batter makes around 16-18 cupcakes).
Bake for 17-18 minutes, or until a cake tester comes out clean. Allow to cool.
Beat heavy cream on high until soft peaks form. Add in powdered sugar, vanilla extract, and lemon zest, and beat until stiff peaks form.
Add in whipped cream cheese, 2 oz at a time, beating well after each addition. (Cream will keep in the fridge until ready to fill cupcakes; additionally, the cream will keep in the cupcakes at room temperature for a few hours).
With a pairing knife, cut out a circle in the center of the cup cake, going about half way down into the cupcake. Keep the tops.
Fill each center with filling, place a strawberry half in the center, and set the cupcake top on this side.
When ready to serve, top with powdered sugar.
Keep leftovers in the fridge.
*Cupcake recipe slightly adapted from Southern Cakes.
Favorite Products Used in This Recipe
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