Go Back
–+ servings
Strawberry Shortcake Cupcakes

Irresistible Strawberry Shortcake Cupcakes That Wow Every Time

These Strawberry Shortcake Cupcakes are a delightful recipe that's simple to make and perfect for impressing guests.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Granulated Sugar Swap for coconut sugar for a healthier option.
  • ½ cup Unsalted Butter Ensure it’s at room temperature.
  • 2 large Eggs Use room temperature for better batter.
  • 2 teaspoons Vanilla Extract Opt for pure vanilla for the best taste.
  • 1 cup Whole Milk Can use a high-fat dairy-free option.
  • 2 cups All-purpose Flour May substitute with gluten-free flour.
  • ½ teaspoon Salt Balances sweetness.
  • 2 teaspoons Baking Powder Make sure it’s fresh.
  • 1 teaspoon White Vinegar Lemon juice is a suitable substitute.
  • 1 teaspoon Baking Soda Keep it fresh for effectiveness.
For the Frosting
  • 1 cup Heavy Cream (36% fat) Use cold for better whipping results.
  • 8 ounces Mascarpone Cheese (41% fat) Cream cheese can be an alternative.
  • 1 cup Powdered Sugar Omit for a lower-sugar option.
For Decoration
  • 1 cup Fresh Strawberries Always use fresh for best results.

Equipment

  • Cupcake Tin
  • Mixing bowls
  • Hand mixer
  • Piping bag
  • rubber spatula

Method
 

Step-by-Step Instructions for Strawberry Shortcake Cupcakes
  1. Preheat oven to 350°F (175°C) and line cupcake tin.
  2. Cream unsalted butter and granulated sugar until light and fluffy.
  3. Add eggs one at a time and mix in vanilla extract.
  4. Sift together flour, salt, baking powder, and baking soda.
  5. Gradually mix dry ingredients with the wet ingredients and whole milk.
  6. Combine white vinegar with baking soda and fold into the batter.
  7. Fill cupcake liners ¾ full with batter.
  8. Bake for 20-22 minutes until a toothpick comes out clean.
  9. Cool cupcakes in tin for 5 minutes then transfer to wire rack.
  10. Whip cold heavy cream, mascarpone cheese, and powdered sugar until stiff peaks form.
  11. Chop fresh strawberries for decoration.
  12. Pipe frosting onto cooled cupcakes and top with strawberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 28gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 55mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 12gVitamin A: 400IUVitamin C: 15mgCalcium: 60mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid overmixing to maintain a light texture. Check freshness of leavening agents before use. Allow cooling completely before frosting.

Tried this recipe?

Let us know how it was!