Strawberry Shortcake Cupcake Recipe

byBeth Le Manach
8 Comments
byBeth Le Manach
8 Comments
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Strawberry Shortcake Cupcake Recipe in polka dot cups on green cake stand

It’s strawberry season! Although one could argue in today’s global food economy, it’s always strawberry season somewhere, but there’s nothing that reminds me to eat seasonally and locally more than the taste of a ripe, California strawberry, bursting with flavor and sweetness! My strawberry shortcake cupcake recipe is a treat my kids love every time this year.

They are delicious and festive and the perfect little springtime dessert idea for any special occasion.

They become “extra cute” when baked in these darling baking cups by Simply Baked.

For a step-by-step video tutorial you can watch the video below! Subscribe to my YouTube Channel and never miss a recipe! It’s free! 🙂

Easy Strawberry Shortcake Cupcakes recipe served on a green cake plate

Strawberry Shortcake Cupcakes

Yield: makes 12
Prep Time: 45 minutes
Cook Time: 23 minutes
Total Time: 1 hour 8 minutes

Although one could argue in today's global food economy, it's always strawberry season somewhere, but there's nothing that reminds me to eat seasonally and locally more than the taste of a ripe, California strawberry, bursting with flavor and sweetness! My strawberry shortcake cupcake recipe is a treat my kids love every time this year.

Ingredients

FOR CUPCAKES:

  • 1 ½ cups (180g) flour
  • 1 tsp (2.5 ml) salt
  • 1 tsp (2.5 ml) baking powder
  • 3 eggs, room temperature
  • ¾ cup (150 g) sugar
  • ½ cup (120 ml) melted butter
  • ½ cup (120 ml) water
  • 2 tsp (10 ml) vanilla
  • 1 cup (150 g) chopped strawberries
  • 1 tsp (5 ml) fresh lemon zest
  • 12 whole strawberries, on the small side

FOR FROSTING:

  • 2 cups (480 ml) heavy cream
  • 3 tbsp (45 ml) confectioners sugar
  • 1 tsp (5 ml) vanilla

Instructions

  1. Preheat oven to 350F (175 C) degrees.
  2. Whisk together the flour, salt and baking powder and set aside.
  3. Mix together eggs, sugar, butter, water and vanilla.
  4. Then slowly add the flour mixture to the wet ingredients just until combined, being careful not to over mix! (or your cupcakes will be tough)
  5. Toss chopped strawberries with 1 tsp of lemon zest, and set aside.
  6. Spoon batter into muffins cups 1/3 of the way, then add 1 tbsp of chopped strawberries on top, then top with more batter until 2/3 of the way full.
  7. Bake for 15 mins. It's done when a toothpick comes out clean. If using the Simply Baked cups it may take up to 20-23 mins for them to be completely baked since the cupcakes end up being more tightly compacted then a regular muffin tin.
  8. Allow to cool completely.
  9. For the frosting, combine cream, sugar and vanilla in a bowl and whip on high until stiff peaks form. Transfer whipped cream to a pastry bag fitted with a star tip. Pipe a round rosette of frosting, and top with a whole strawberry. Keep refrigerated until ready to serve. Best eaten the day they are made. Enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 46Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 53mgSodium: 23mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 2g
© Beth Le Manach
Cuisine: American / Category: Desserts
Brownie cake scooped into a mug with ice cream

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8 Comments

  1. Hi Beth!

    Thank you for this wonderful recipe! I had some leftover white chocolate butter cream from a birthday celebration, so I indulged and make this recipe. I substituted strawberries for raspberries since they were in season where I live. It turned out wonderfully and was a smash hit. Thank you so much for providing us with such great recipes and tips, they really do impress and the shortcuts mean I have more time to press on with all the other demands life makes.

    Best wishes to you and your family!!!

    Reply

    1. Awe you are SO welcome Shannon! I’m so glad the cupcakes were a hit! That sounds like a delicious combo! 🙂

      Reply
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  5. Very tasty! The only two things I did differently were creaming the sugar and butter together for about eight minutes (so the cupcakes turned out fluffier) and added the vanilla to the frosting at the end (to have a fluffier frosting-I’m into fluffy).
    Thank you for the recipe!

    Reply

  6. These were amazing. I only made two adjustments but only because I had to use what I had on hand. firstly, I used honey instead of sugar in the cake part and secondly, I omitted the lemon (basically because I missed that step)

    I would rate this recipe as 5 stars. Its a simple and fun recipe that I will definitely make again!

    Thank you 🙂

    Reply