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The Best Strawberry Shortcake Cupcakes Recipe!

Strawberry Shortcake Cupcakes Recipe

These Strawberry Shortcake Cupcakes are soft, fruity, and topped with fluffy whipped cream. They're easy to make, beautifully fresh, and the perfect light dessert for summer parties or sweet cravings.
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Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Calories: 395kcal
Author: Jacob Allen
Servings: 12

Equipment

  • Mixing Bowls
  • Hand or stand mixer
  • Cupcake/muffin pan
  • Cupcake liners
  • Spatula
  • Ice cream scoop or spoon (for batter)
  • Whisk
  • Knife and Cutting Board
  • Piping bag (optional for topping)

Ingredients

For the Cupcakes:

  • 1⅔ cup all-purpose flour 200g
  • 1¼ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup granulated sugar 200g
  • ½ cup unsalted butter softened 113g
  • 2 eggs room temperature
  • 2 teaspoons vanilla extract
  • ½ cup sour cream room temperature 120g
  • ⅓ cup whole milk room temperature 80mL

For the Strawberry Filling:

  • 1½ cups finely chopped strawberries 225g
  • 2 tablespoons strawberry jam

For the Whipped Topping:

  • 2 cups heavy cream 480mL
  • ⅓ cup powdered sugar 40g
  • 1 teaspoon vanilla bean paste or extract
  • Pinch of salt

Instructions

  • Preheat your oven to 350°F (175°C) and line a cupcake tray with liners.
    Preheat your oven to 350°F (175°C) and line a cupcake tray with liners.
  • Whisk flour, baking powder, baking soda, and salt in a bowl.
    Whisk flour, baking powder, baking soda, and salt in a bowl.
  • Cream butter and sugar until light and fluffy; add eggs and vanilla.
    Cream butter and sugar until light and fluffy; add eggs and vanilla.
  • Mix in sour cream and milk, then fold in dry ingredients.
    Mix in sour cream and milk, then fold in dry ingredients.
  • Fill liners ⅔ full with batter and bake for 18–20 minutes. Let cool.
    Fill liners ⅔ full with batter and bake for 18–20 minutes. Let cool.
  • Mix chopped strawberries and jam for the filling.
  • Whip cream, powdered sugar, and vanilla until soft peaks form.
  • Core the cooled cupcakes, fill with strawberry mixture, and top with whipped cream.
    Mix chopped strawberries and jam for the filling. Core the cooled cupcakes, fill with strawberry mixture, and top with whipped cream.

Nutrition

Calories: 395kcal | Carbohydrates: 39g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 197mg | Potassium: 122mg | Fiber: 1g | Sugar: 25g | Vitamin A: 932IU | Vitamin C: 11mg | Calcium: 82mg | Iron: 1mg