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–+ servings
Close up square image of finished cupcake in paper liner, frosted with a sliced strawberry on top.
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Strawberry Shortcake Cupcakes

Light, fluffy and fruity - these Strawberry Shortcake Cupcakes are a fun and tasty summer dessert you won't be able to resist.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Cupcakes, Dessert
Cuisine: American
Servings: 18
Calories: 281kcal
Author: Tornadough Alli

Ingredients

Cupcakes:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter softened
  • ½ cup sour cream
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 3 large eggs

Strawberry filling:

  • 2 cups fresh strawberries cut into small cubes
  • 1 Tablespoon granulated sugar
  • 1 teaspoon lemon juice

Frosting:

  • 1 ½ cup heavy cream
  • 1 ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 9 fresh strawberries cut in half for decoration optional

Instructions

  • Preheat oven to 350 degrees F.
  • Line a muffin pan with paper cupcake liners, set aside.
  • In a mixing bowl, combine the flour, baking powder, and salt. Set aside.
  • In a separate mixing bowl, combine the sugar and butter, with a hand mixer mix until creamed together (1-2 minutes).
  • Add the sour cream, milk, and vanilla extract and mix until creamy and no lumps remain.
  • Then mix in one egg at a time until well combined.
  • Add the flour mixture and stir with a wooden spoon. A thick dough like batter will form.
  • Scoop even portions of the batter into each cup of the prepared muffin pan (about 1/8 cup each, or halfway full each).
  • Place pan in the oven and bake for 19-22 minutes, or until cake remains firm when you gently press it with your finger.
  • Remove from oven and transfer to a cooling rack and allow to cool completely before decorating.
  • To make the strawberry filling, cut strawberries into small pieces and place in a bowl. Add the sugar and lemon juice, mix, and set aside.
  • To make the whipped topping, on a mixing bowl, add heavy cream, powder sugar, and vanilla extract and mix with a hand mixer on medium high speed until stiff peaks form (about 3-5 minutes).
  • Transfer whipped topping into a piping bag and set aside.
  • Once the cupcakes have cooled, using a spoon or a cupcake corer, remove about 1 Tablespoon of cake from the center of each cupcake.
  • Fill with 1 Tablespoon of strawberry filling (don’t be afraid to let a little bit of the juices from the strawberries get in there!), then pipe the whipped topping on top of each cupcake.
  • Top with optional strawberries and serve immediately.

Notes

  1. You can easily double this recipe to make a larger batch.
  2. If you want to make a lighter cupcake, then use your favorite white or yellow cupcake recipe.
  3. I highly suggest making your own homemade whipped cream frosting, store bought will not hold up as well.
  4. It is ok to let some of the juices from the strawberries soak into the cupcakes themselves.
  5. Make sure you are filling the cupcakes about 1 Tablespoon full of strawberry mixture.
  6. These can be frozen, but just the cupcakes before filling and frosting.
  7. If you want a heavier frosting, you can use your favorite vanilla or even strawberry buttercream.
  8. Greek yogurt can replace the sour cream in this recipe.

Nutrition

Calories: 281kcal | Carbohydrates: 35g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 67mg | Sodium: 125mg | Potassium: 138mg | Fiber: 1g | Sugar: 24g | Vitamin A: 537IU | Vitamin C: 13mg | Calcium: 54mg | Iron: 1mg