Otherchocolatewithgrace4.5
Strawberry Shortcake Cupcakes
Yellow cupcakes, whipped vanilla buttercream and fresh strawberries make these strawberry shortcake cupcakes a fun variation of the summertime treat.
👥 24 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 40 min🔥 Cook: 25 min👤 Mary Younkin📖 chocolatewithgrace
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
Preheat the oven to 350 F. Line 2 cupcakes pans with 24 cupcake papers. In a stand mixer, cream the butter and sugar on high for ⏱️ 2-3 minutes or until light colored and fluffy. Beat in the eggs one at a time. Beat in the vanilla.
butter (softened)1 cup2 sticks butter, softened1 cupeggs (room temperature)4vanilla1 teaspoon
2
In a separate bowl, whisk together the flour and baking powder. Alternately add the dry ingredients to the wet ingredients with the milk in three parts, stirring just until combined and scraping down the sides as necessary.
baking powder2 teaspoonsmilk (room temperature)1 cup-4 tablespoons heavy cream or milk2
3
Spoon the batter into the lined cupcakes pan, dividing between all 24. Bake for ⏱️ 20-25 minutes or until a toothpick inserted comes out clean. Let cool for ⏱️ 5 minutes in the pan and then remove to a wire rack to cool completely.
4
To make the buttercream, beat the softened butter in a stand mixer for ⏱️ 2-3 minutes until light in color and fluffy. Beat in the powdered sugar, vanilla and enough of the heavy cream or milk to make a spreadable consistency. Beat the frosting on high for ⏱️ 3-4 minutes or until very fluffy.
butter (softened)1 cup2 sticks butter, softened1 cupvanilla1 teaspoonmilk (room temperature)1 cup-4 tablespoons heavy cream or milk2
5
Make the strawberry filling by sprinkling the granulated sugar over the finely diced strawberries. Let sit for ⏱️ 15 minutes until the strawberries release their juices.
granulated sugar1 tablespoon
6
To assemble the cupcakes, spread a small amount of frosting on the top of each cooled cupcake, like a mini crumb coat. This will keep the strawberry juices from soaking into the cupcake. Then pipe a circle of buttercream around the outside of each cupcake. Fill the center with a tablespoon or two of the strawberry filling. It is best if the cupcakes are filled with strawberries just a few hours or right before eating them.
Nutrition Facts
calories
285 kcal
fat Content
18 g
serving Size
1 cupcake
fiber Content
2 g
sugar Content
24 g
sodium Content
192 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
76 mg
carbohydrate Content
30 g
saturated Fat Content
11 g
unsaturated Fat Content
6 g
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