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–+ servings
Strawberry Shortcake Cupcakes

Easy Strawberry Shortcake Cupcakes That'll Wow Your Guests

These Strawberry Shortcake Cupcakes are light, fluffy, and perfect for impressing guests with minimal effort.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 1/2 cups All-Purpose Flour or cake flour for lighter texture
  • 1 cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup Butter can substitute with dairy-free alternative
  • 2 large Eggs
  • 1/2 cup Milk or almond/soy milk for dairy-free
  • 1 teaspoon Vanilla Extract or almond extract for a twist
  • 1 cup Fresh Strawberries chopped and drained
For the Frosting
  • 1/2 cup Butter can use dairy-free butter
  • 2 cups Powdered Sugar adjust according to taste
  • 1 teaspoon Vanilla Extract optional but recommended

Equipment

  • Cupcake tray
  • Mixing bowls
  • Whisk
  • Oven

Method
 

Cupcake Preparation
  1. Preheat your oven to 350°F (175°C). Chop and drain fresh strawberries.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cream the butter and sugar in a separate bowl, then mix in eggs, milk, and vanilla.
  4. Combine dry ingredients with the wet mixture carefully, folding in the strawberries.
  5. Bake in lined cupcake trays for about 20 minutes, or until a toothpick comes out clean.
  6. Cool cupcakes in the pan for a few minutes before transferring to a wire rack.
  7. For frosting, whip together butter and powdered sugar, adding vanilla extract.
  8. Frost the cooled cupcakes and optionally garnish with fresh strawberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 250IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Frost cupcakes just before serving for best texture. Optionally, sprinkle with crushed shortcake biscuit crumbles for added texture.

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