Dessertsbellyfull
Strawberry Shortcake Cupcakes
These Strawberry Shortcake Cupcakes feature dense, pound cake-like cupcakes topped with a light, whipped frosting, and fresh strawberries. This strawberry dessert is easy to make and great for summer!
👥 24 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 20 min🔥 Cook: 20 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
📝 Preparation Steps
1
Preheat the oven to 350 degrees Fahrenheit and line 2 cupcake pans with cupcake liners.
2
In a large bowl, use a hand or stand mixer to beat the sugar, milk, sour cream, vegetable oil, and eggs together until completely combined.
large eggs3
3
Slowly add the flour, salt, and baking powder into the bowl with the wet ingredients while beating on low speed. Beat until just combined.
salt1 teaspoonbaking powder1 teaspoon
4
Fill each cupcake liner 3/4 full with batter.
5
Bake for ⏱️ 18-22 minutes or until a toothpick comes out clean.
6
Let cupcakes cool completely before assembling.
7
To assemble the cupcakes, prepare a piping bag with a star tip (I used a 1M Wilton tip) and fill it with the whipped buttercream frosting.
8
Now use the piping bag to pipe the frosting in a circle starting on the outside of the cupcakes while leaving a hole in the middle, making a sort of “nest”.
9
Add 1/2 a tablespoon of the strawberry jam to the inside center of the frosting nest of each cupcake.
10
Top each cupcake with additional frosting and fresh strawberries.
Nutrition Facts
calories
259 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
1 g
sugar Content
35 g
sodium Content
69 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
27 mg
carbohydrate Content
48 g
saturated Fat Content
2 g
unsaturated Fat Content
4 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...