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!
Course:
Cupcake
Servings: 16 -18 Cupcakes
Author: A Latte Food
Cupcakes
-
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
Whipped Cream Cheese Filling
-
1
cup
heavy whipping cream
-
6
oz
whipped cream cheese
-
1
tsp
vanilla extract
-
1/2
cup
powdered sugar
-
2
tsp
lemon zest
Topping
-
Powdered Sugar
-
Strawberry halves
about 16-18
Cupcakes
-
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.
Whipped Cream Cheese Filling
-
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.
-
Enjoy!
*Cupcake recipe slightly adapted from Southern Cakes.