Strawberry Shortcake Cupcakes

Made with fresh strawberries, buttermilk cake, and cream cheese buttercream frosting. A delicious and adorable dessert that's perfect for celebrating Valentine's Day, an anniversary, a birthday, or any special occasion.

Course Dessert

Cuisine American

Recipe Type Birthday, Bridal Shower, Cakes, Christmas, Kid-Friendly, Pastries, Strawberry, Valentine's Day

Skill Level Easy

Prep Time 20

Cook Time 20

Cooling Time 15

Total Time 55

Servings Servings

Calories 428kcal

Author Angela G.

Equipment

Ingredients

Cupcakes

1 ¼ cups all-purpose flour
1 ¼ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter softened
¾ cup sugar
2 eggs room temperature
1 tablespoon vanilla extract
½ cup buttermilk room temperature

Strawberry Filling

1 cup fresh strawberries finely diced
2 tablespoon strawberry preserves

Cream Cheese Frosting

8 oz cream cheese room temperature
½ cup unsalted butter, softened
¼ teaspoon salt
½ teaspoon vanilla extract
2 ½ cups powdered sugar

Garnish

sliced fresh strawberries as desired for garnish

Instructions

Preheat oven 350˚F.
Add cupcake liners to a 12-cup baking pan.
In a medium bowl, whisk together dry ingredients—all-purpose flour, baking powder, and salt.
In a large bowl, using an electric mixer, cream together butter and sugar.
Beat in eggs, one at a time.
Mix in vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk.
Mix just until ingredients are combined. Avoiding overmixing.
Using an ice cream scooper, distribute the batter equally into the cupcake liners, filling them about ⅔rd full.
Bake for 20-22 minutes or just until a toothpick inserted into the center comes out clean. Avoid overbaking for moist cupcakes.
Allow cupcakes to cool on a wire rack for at least 15 minutes.
While they cool, prepare the strawberry filling. Heat the strawberry preserves in a microwave-safe bowl for 30-60 seconds, then combine it with diced strawberries.
Once cupcakes are fully cooled, cut a small hole out of the top center of each cupcake. Use a piping tip to remove the piece of cake and set aside.
Fill hole ¾ full with the strawberry mixture, then top with removed piece of cake. Repeat for the remaining cupcakes.
For the cream cheese frosting, beat cream cheese in a medium bowl to fluff it.
Add softened butter and beat until combined and fluffy.
Scrape sides of the bowl and gradually add confectioner's sugar in batches, beating at low speed until fully incorporated.
Transfer cream cheese frosting to a piping bag with a nozzle and pipe over each cupcake.
Garnish with sliced strawberries and serve.

Notes

Buttermilk can be substituted with ½ cup of milk and 1 teaspoon of white vinegar or lemon juice mixed in.

Nutrition