These delectable Strawberry Shortcake Cupcakes are the perfect dessert for summer! These moist and tender cupcakes are filled with luscious strawberry jam and topped with a heavenly buttercream frosting. Top with fresh strawberries for an irresistible treat that is perfect for any occasion.
Can’t get enough shortcake? Try my Strawberry Shortcake Roulade and favorite Strawberry Shortcake recipe!
Strawberry Shortcake Cupcake Recipe
Cupcakes and strawberry shortcake all in one? Yes please! These Strawberry Shortcake Cupcakes are like portable, handheld versions of everyone’s favorite classic strawberry dessert: strawberry shortcake! The cupcake itself is has a texture similar to shortcake and is incredibly moist with a little bit of density, like you would find in a pound cake.
The cupcake gets filled with strawberry jam (or preserves) and is topped with creamy, dreamy, buttercream frosting. A fun twist on a classic, these shortcake cupcakes are indulgent and delicious. Take advantage of strawberry season and bring these to your next family gathering!
Why You’ll Love This Recipe
These cupcakes are so beautiful and festive with unmatched flavor and texture. They are a crowd pleaser for sure!
- Perfect for summer. Personal sized and handheld shortcakes? Yes please! This strawberry shortcake cupcake recipe is just perfect for summer get togethers.
- Tender and moist. Thanks to the addition of whole milk, sour cream and vegetable oil, these cupcakes turn out incredibly moist with a wonderfully tender crumb.
- Heavenly frosting. The buttercream frosting is smooth and velvety and the perfect complement to the texture of the cupcakes and strawberry jam. While strawberries are in season, they aren’t always. You can easily remake this recipe with any in-season fruit and matching jam.
What You’ll Need
Strawberry Shortcake Cupcakes utilize fresh fruit and preserves and homemade buttercream frosting to create a delicious dessert! As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Here’s what you’ll need…
For the Cupcakes:
- granulated sugar: Sweetens the cupcake perfectly.
- milk: I use whole milk in this recipe but you can substitute to fit your preference or needs.
- sour cream: Full fat sour cream will give the best flavor and texture. Substitute with greek yogurt if you prefer.
- vegetable oil: Creates a tender crumb and a beautifully moist cupcake.
- eggs: Act as a binder and adds necessary structure to the cupcakes.
- all purpose flour:Â Provides structure and texture to the cupcakes.
- salt: Balances the sweetness of the cupcakes and enhances all of the other flavors.
- baking powder: The leavening agent in this cupcake recipe. Creates a light and fluffy cupcake.
- strawberry jam: Strawberry preserves can also be used as can any other flavor you might prefer.
For the Buttercream Frosting:
- butter: Use unsalted butter at room temperature for the best results.
- salt: Balances the sweetness of the frosting and enhances all of the other flavors.
- powdered sugar: Sweetens the buttercream.
- vanilla extract: Adds warmth and a ton of flavor to the buttercream frosting.
- heavy cream: You can also use half and half or whole milk.
How To Make Strawberry Shortcake Cupcakes
These cupcakes come together quickly and beautifully. The cupcakes and frosting can be made ahead of time and assembled the day you plan to serve. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Here’s what you’ll need…
For the Cupcakes:
- Line two cupcake pans with paper or silicone liners and set aside. Preheat your oven to 350°F.
- Use a hand or stand mixer and a large bowl to beat the granulated white sugar, milk, sour cream, vegetable oil, and large eggs together until fully combined.
- Add in the flour, salt, and baking powder to the wet ingredients. Beat on low speed until just combined.
- Pour the batter into the cupcake pans, filling each about ¾ full.
- Bake each pan of cupcakes in the oven for 18-22 minutes. Cupcakes are done with a toothpick inserted in the center comes out clean.
- Cool the cupcakes completely (about 20-30 minutes) before assembling.
Buttercream Frosting
- Beat the butter, with the whisk attachment, on medium speed until completely smooth, 1 to 2 minutes. Add salt and mix until combined.
- Beat in one cup of powdered sugar. Add another cup of powdered sugar and beat again, until nice and smooth.
- Add vanilla extract and beat until incorporated. Add 1 tablespoon of cream to the frosting and beat for 1 minute.
- Beat in the remaining 2 cups of powdered sugar.
- Add cream, one to two teaspoons at a team until your desired consistency is reached. Continue beating until frosting is smooth and fluffy.
Assembly
- Prepare a piping bag (or ziploc bag) with a star tip (I used a 1M Wilton tip) and fill it with the frosting.
- Use a knife or another frosting tip to remove a small amount out of the center of the cupcake. You want to leave enough space for a teaspoon or so of strawberry jam.
- Add 1 to 2 teaspoons of strawberry jam or preserves to the center of each cupcake.½ cup strawberry jam
- Frost each cupcake and top with halved, fresh strawberries just before serving. Enjoy!
Storage Information
These cupcakes can be made in advance and stored in an airtight container at room temperature for up to three days. Once frosting, the cupcakes need to be stored in the refrigerator. Place in an airtight container for up to three days.
Freezer: If you’d like to prepare them ahead of time, you can also freeze the unfrosted cupcakes for up to three months. Simply thaw them at room temperature and frost them before serving.
Frequently Asked Questions
Because these cupcakes are meant to be similar to shortcake, the recipe creates a denser texture than what is expected in traditional cupcakes. Think of it as similar to poundcake. You need a denser base in order to hold up the jam and fruit.
Sure! You could even use store bought frosting if you prefer a shortcut.
Just use a ziploc bag and snip off a corner and then pipe the frosting. You can always just use a knife too!
Trish’s Tips and Tricks
- Let the strawberry shortcake cupcakes cool completely before frosting.
- If you’re looking to save time, feel free to use canned frosting as opposed to making your own. You can also change up the flavor or type of frosting. Maybe a chocolate or cream cheese flavor?
- Speaking of flavors, this recipe works with any kind of fresh fruit and jam. Blueberry, raspberry, peach, try switching it up for different seasons or occasions!
- If your frosting isn’t piping correctly and seems to be melting, place it in the fridge for a few moments to chill. The heat from your hands will cause the frosting to begin to melt in the bag. A few minutes in the fridge will set it once more.
- When filling the cupcakes with strawberry jam, you can use a piping bag fitted with a small tip or simply use a spoon to create a well in the center of each cupcake.
- For an extra touch of elegance, garnish each cupcake with a whole strawberry or a slice of fresh strawberry on top of the frosting.
- Use an ice cream scoop or a large cookie scoop to evenly distribute batter to each cupcake liner.
More Strawberry Recipes
How To Make Strawberry Shortcake Cupcakes
Strawberry Shortcake Cupcakes
Ingredients
Cupcakes:
- 1 ½ cups granulated white sugar
- 1 cup whole milk room temperature
- ½ cup sour cream room temperature
- â…“ cup vegetable oil
- 3 large eggs room temperature
- 2 ½ cups all-purpose flour spooned and leveled
- 1 teaspoon salt
- 1 teaspoon baking powder
Buttercream Frosting
- 1 cup unsalted butter
- ¼ teaspoon salt
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream half and half or milk
Filling
- ½ cup strawberry jam or preserves
Garnish
- ½ cup fresh strawberries cut in half
Instructions
- Preheat the oven to 350°F. Line 2 cupcake pans with cupcake liners.
- Combine granulated sugar, milk, sour cream, vegetable oil and eggs in a large bowl and use a hand or stand mixer to beat together until completely combined.1 ½ cups granulated white sugar, 1 cup whole milk, ½ cup sour cream, ⅓ cup vegetable oil, 3 large eggs
- In a separate, small bowl, whisk together the flour, salt and baking powder. Slowly add to the wet ingredients while beating on low speed, just until combined. Do not over mix.2 ½ cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder
- Fill each cupcake liner about ¾ full with the cupcake batter.
- Bake for 18 to 22 minutes, rotating halfway through, or until an inserted toothpick comes out clean.
- Let the cupcakes cool completely before frosting.
Prepare Buttercream Frosting
- In a large bowl or the bowl of a stand mixer, beat the butter, with the whisk attachment, on medium speed until completely smooth, 1 to 2 minutes. Add salt and mix until combined.1 cup unsalted butter, ¼ teaspoon salt
- Add one cup of powdered sugar and beat until combined. Add another cup of powdered sugar and beat again, until nice and smooth.4 cups powdered sugar
- Add vanilla extract and beat until incorporated. Add 1 tablespoon of cream to the frosting and beat for 1 minute.1 teaspoon vanilla extract, 2-3 tablespoons heavy cream
- Add the remaining 2 cups of powdered sugar, adding one cup at a time and beating until smooth and creamy.
- Add cream, one to TWO teaspoons at a team until your desired consistency is reached. Continue beating until frosting is smooth and fluffy.2-3 tablespoons heavy cream
Assembly
- Prepare a piping bag (or ziploc bag) with a star tip (I used a 1M Wilton tip) and fill it with the frosting.
- Use a knife or another frosting tip to remove a small amount out of the center of the cupcake. You want to leave enough space for a teaspoon or so of strawberry jam.
- Add 1 to 2 teaspoons of strawberry jam or preserves to the center of each cupcake. You can either spoon the jam or pipe it in for less mess.½ cup strawberry jam
- Frost each cupcake and top with fresh strawberries if desired. Enjoy!½ cup fresh strawberries
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