Directions 9 steps | 40 Minutes
Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake wrappers and set aside. Measure and prep all ingredients.
Prepare the shortcake cupcake. In a bowl, whisk the flour, baking powder and salt
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.
Add the melted butter and beat until incorporated, scraping the bottom and sides of the bowl.
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.
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.
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.
Add the milk or heavy cream and beat until light and fluffy, about 2 minutes. Mix the frosting with strawberry puree or jam.
Spread the frosting on the cooled cupcakes, top with a slice of fresh strawberry and serve. Enjoy!