Strawberry Shortcake Cupcakes. All the flavors of strawberry shortcake, in cupcake-form! Can be made even easier by prepping the day before a party. The final, assembled cupcakes can be stored in the fridge up to an hour before serving.

Whisk together flour, baking powder and salt. To make the icing, whisk the butter with an electric hand whisk until pale and creamy. Stir with a spoon to roughly combine and then beat with the electric whisk. You can have Strawberry Shortcake Cupcakes using 17 ingredients and 11 steps. Here is how you cook it.

Ingredients of Strawberry Shortcake Cupcakes

You need of vanilla cupcakes.
You need 1/2 cup of butter, softened.
Prepare 1 cup of sugar.
Prepare 2 large of eggs.
You need 2 tsp of vanilla extract.
It's 1 1/2 cup of all-purpose flour.
It's 1/2 tsp of baking powder.
You need 1/4 tsp of salt.
It's 2/3 cup of buttermilk.
It's of strawberry filling.
It's 2 cup of strawberries, finely diced.
It's 1/2 cup of granulated sugar.
Prepare 2 tbsp of cornstarch.
You need of whipped cream frosting.
You need 1 cup of cold heavy cream.
Prepare 2 tbsp of granulated sugar.
Prepare 1/2 tsp of vanilla extract.

These strawberry shortcake cupcakes are bursting with fresh strawberries and irresistible strawberry whipped cream filling! They are a fun, personal-sized version of the classic dessert. For the batter, I use a variation of my tried and true vanilla cupcake recipe, adding fresh ripe berries and lemon zest.. In a medium bowl, whisk flour, baking powder, baking soda, and salt.

Strawberry Shortcake Cupcakes instructions

Begin by making the strawberry filling. Heat the strawberries in a heavy saucepan over medium heat for 4 - 5 minutes, stirring constantly. Add in the sugar and cornstarch, and stir for another 2 minutes. Remove from heat, and let cool..
While the filling cools, make the cupcakes. Preheat oven to 350°F. In a large bowl, cream together butter and sugar..
Add eggs one at a time, beating well after each addition. Stir in vanilla extract..
In a separate bowl mix together all dry cupcake ingredients..
Slowly add the flour mixture to the egg mixture. Add the buttermilk, and mix until well combined..
Fill 12 greased or paper lined muffin cups about 3/4 from the top. Bake for 18-24 minutes or until a toothpick comes out clean..
Let cupcakes cool on a wire rack. Remove the center of each cupcake with a small round cookie cutter or corer, saving the removed piece..
Fill each cupcake with strawberry filling and replace the piece of cupcake that was removed..
To make the whipped cream frosting, simply beat all ingredients together until stiff peaks form. It helps to put your mixing bowl and whisk in the freezer for 15 to 30 minutes before using. This way, all ingredients stay cold. Refrigerate the whipped cream if not using immediately..
Using a knife, frost the cupcakes with whipped cream, and garnish with a slice of fresh strawberry..
Serve immediately, or store in refrigerator until ready to eat..

Yellow cupcakes, whipped vanilla buttercream and fresh strawberries make these strawberry shortcake cupcakes a fun variation of the summertime treat. This recipe starts with a super yummy vanilla whipped cream cupcake that is just the PERFECT texture for strawberry shortcake! It's not as spongy as a sponge cake ( I hate sponge cake) but has a super fluffy and slightly spongey, angel food cake texture to hold up to the cream frosting and fresh strawberries. We use cookies on this site and by continuing to browse it you agree to sending us your cookies. Strawberry Shortcake Cupcakes - famous strawberry cake in form of delicious cupcakes.