Go Back
Print
Strawberry Shortcake Cupcakes
Prep Time
25 mins
Cook Time
16 mins
Total Time
41 mins
 
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
Ingredients
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
Instructions
Cupcakes
  1. Preheat oven to 375 and line 2 cupcakes tins with liners.
  2. 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.
  3. Add in eggs, one at a time, beating well after each addition.
  4. In a separate bowl, sift together flour, baking soda, and salt.
  5. Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
  6. Add in vanilla extract and sour cream, and mix until combined.
  7. Spoon batter evenly into cupcake tins, about 2/3 full (batter makes around 16-18 cupcakes).
  8. Bake for 17-18 minutes, or until a cake tester comes out clean. Allow to cool.
Whipped Cream Cheese Filling
  1. Beat heavy cream on high until soft peaks form. Add in powdered sugar, vanilla extract, and lemon zest, and beat until stiff peaks form.
  2. 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).
  3. 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.
  4. Fill each center with filling, place a strawberry half in the center, and set the cupcake top on this side.
  5. When ready to serve, top with powdered sugar.
  6. Keep leftovers in the fridge.
  7. Enjoy!
Recipe Notes

*Cupcake recipe slightly adapted from Southern Cakes.