Description
Soft vanilla cupcakes filled with fresh strawberries and topped with creamy buttercream frosting. These strawberry shortcake cupcakes are perfect for parties and summer desserts.
Ingredients
1 cup butter softened
2 cups granulated sugar
4 eggs room temperature
1 teaspoon vanilla
2 3/4 cups all purpose flour
2 teaspoons baking powder
1 cup milk room temperature
1 cup butter softened (for frosting)
3 1/2 cups powdered sugar
2–4 tablespoons heavy cream or milk
1 teaspoon vanilla
pinch salt
3–4 cups finely diced strawberries
1 tablespoon granulated sugar
Instructions
1. Preheat oven to 350°F and line cupcake pan with liners.
2. Cream butter and sugar until light and fluffy.
3. Add eggs one at a time and mix in vanilla.
4. Whisk flour and baking powder together.
5. Alternate adding dry ingredients and milk into batter.
6. Fill cupcake liners two-thirds full.
7. Bake for 18–22 minutes and cool completely.
8. Mix diced strawberries with sugar and let sit for 10 minutes.
9. Beat butter, powdered sugar, cream, vanilla and salt to make frosting.
10. Core cupcakes and fill with strawberry mixture.
11. Pipe buttercream frosting on top and garnish with fresh strawberries.
Notes
Use room temperature ingredients for best texture.
Fresh strawberries provide the best flavor.