Strawberry Shortcake Cupcakes Recipe

Name: Strawberry Shortcake Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 cup plus 2 tablespoons all-purpose flour; 2 tablespoons cornstarch; 1 1/4 teaspoons baking powder; 1/8 teaspoon salt; 3/4 cup granulated sugar; 2 large eggs, at room temperature; 1 1/4 teaspoons pure vanilla extract; 4 tablespoons unsalted butter, melted; 1/4 cup vegetable oil; 1/2 cup milk, at room temperature; Frosting and Topping; 6 tablespoons unsalted butter, softened; 2 cups confectioners' sugar, sifted; 1/2 teaspoon pure vanilla extract; Pinch of salt; 2 tablespoons milk or heavy cream; Strawberry jam

Servings: persons

Cake
1 cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 1/4 teaspoons baking powder
1/8 teaspoon salt
3/4 cup granulated sugar
2 large eggs, at room temperature
1 1/4 teaspoons pure vanilla extract
4 tablespoons unsalted butter, melted
1/4 cup vegetable oil
1/2 cup milk, at room temperature
Frosting and Topping
6 tablespoons unsalted butter, softened
2 cups confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
Pinch of salt
2 tablespoons milk or heavy cream
Strawberry jam

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1. Preheat the oven to 350u00b0. Line a 12-cup muffin tin with paper or foil liners.
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2. In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.
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3. In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl. Add the dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.
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4. Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.
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5. In a medium bowl, using a handheld electric mixer, beat the softened butter at medium speed until smooth. Add the confectioners' sugar, vanilla extract and salt and beat the mixture at low speed just until 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.
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6. Mix the frosting with strawberry jam to taste. Spread the frosting on the cooled cupcakes and serve. You can garnish with sliced strawberries.
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Make Ahead The unfrosted cupcakes can be wrapped in plastic and stored at room temperature for up to 2 days or frozen for up to 1 month. The white buttercream frosting can be refrigerated in an airtight plastic container for up to 2 days. Return to room temperature before using.
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From Perfecting the Cupcake
9
Published May 2008

1177

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cake, 1 cup plus 2 tablespoons all-purpose flour, 2 tablespoons cornstarch, 1 1/4 teaspoons baking powder, and more.

Yes, Strawberry Shortcake Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry Shortcake Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions