Strawberry Shortcake Cupcakes Recipe

Rating 5.0
| 2
Savor the flavors of a strawberry shortcake in perfectly portioned strawberry shortcake cupcakes. Tender shortcake cupcakes are topped with a fluffy strawberry frosting for an incredibly delicious dessert.
Utensils Dessert
Globe Californian
Chef Amanda has been in the culinary industry for over 15 years, the last five of which she's been at the executive chef level. In the past, she has also worked as a private chef. While she’s knowledgable in American, French and Italian cuisine, her speciality is pastry. She even helped create the Dalai Llama’s birthday cake! Chef Amanda is eager to help you master your kitchen skills and teach you to bake like a true professional.


For the Shortcake Cupcakes
4 1/2 oz
all-purpose flour
1/2 tblsp
baking powder
1/8 tsp
5 1/2 oz
granulated sugar
large eggs, room temperature
1 1/4 tsp
pure vanilla extract
3 oz
unsalted butter, melted
4 oz
milk, room temperature
fesh strawberries, for topping
For the Strawberry Frosting
1/2 cup(s)
unsalted butter, room temperature
2 cup(s)
confectioners' sugar, sifted
1/2 tsp
pure vanilla extract
pinch of salt
2 tblsp
milk or heavy cream
2 tblsp
strawberry puree or jam

Directions 9 steps | 40 Minutes

Step 1

Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake wrappers and set aside. Measure and prep all ingredients.

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Step 2

Prepare the shortcake cupcake. In a bowl, whisk the flour, baking powder and salt

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Step 3

In a bowl of a mixer fitted with the paddle attachment or with an electric handheld mixer, beat the sugar, eggs and vanilla extract at medium-high speed until smooth and slightly thickened, about 3 minutes.

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Step 4

Add the melted butter and beat until incorporated, scraping the bottom and sides of the bowl.

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Step 5

Add the flour mixture and milk in three alternating batches, beating well between additions. Scoop the batter with a cookie scoop into the lined muffin pan, filling them about ⅔ full.

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Step 6

Bake the cupcakes in the center rack of the oven for 20 minutes, or until springy and a toothpick inserted in the center comes out clean. Transfer them to a wire rack to cool completely.

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Step 7

While the cupcakes are cooling, make the strawberry buttercream. In a bowl of a mixer fitted with a paddle attachment or with a handheld electric mixer, beat the softened butter at medium speed until smooth. Add the confectioners' sugar, vanilla extract and salt. Beat the mixture at low speed until just combined. Increase the mixer speed to medium and beat until smooth.

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Step 8

Add the milk or heavy cream and beat until light and fluffy, about 2 minutes. Mix the frosting with strawberry puree or jam. 

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Step 9

Spread the frosting on the cooled cupcakes, top with a slice of fresh strawberry and serve. Enjoy!

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Nutrition Per Serving
View All
15.6 g
2.6 g
40.8 g


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Sarah D.


25 Jul 2022

The cutest cupcakes!

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Jolee S.


13 Jul 2022

This strawberry frosting recipe was TOO good! Will never be using store-bought again!

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