Strawberry Shortcake Cupcakes Recipe

Name: Strawberry Shortcake Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unsalted butter room temp; 1 1/4 cups white sugar; 3 eggs; 1 cup coconut milk canned; 1 teaspoon vanilla extract; 2 1/4 cups flour; 1 teaspoon kosher salt; 1 teaspoon baking powder; 1 cup whipping cream; 1/2 cup powdered sugar; 1 tablespoon strawberry preserves; strawberries fresh, to top

Servings: persons

3/4 cup unsalted butter room temp
1 1/4 cups white sugar
3 eggs
1 cup coconut milk canned
1 teaspoon vanilla extract
2 1/4 cups flour
1 teaspoon kosher salt
1 teaspoon baking powder
1 cup whipping cream
1/2 cup powdered sugar
1 tablespoon strawberry preserves
strawberries fresh, to top

1
Preheat your oven to 350 degrees F.
2
In a KitchenAid(R) Professional 600 Series Stand Mixer, combine the butter and sugar and whip until pale yellow and fluffy, about 2-3 minutes.
3
Add the eggs, one at a time, making sure to scrape down the sides in between additions.
4
Slowly add the coconut milk and vanilla extract and scrape down the sides once again.
5
Lastly, add the flour, salt and baking powder and mix on low until the ingredients are just incorporated.
6
Prepare your KitchenAid(R) Nonstick Muffin Pan with the cupcake liners. Scoop the batter into each cupcake liner until it's about 2/3 full. Place the tin into the oven and bake for 20 minutes. Once baked, remove the KitchenAid(R) Nonstick Muffin Pan from the oven and let the cupcakes cool.
7
In the bowl of a KitchenAid stand mixer, combine the cream, powdered sugar and strawberry preserves. Beat on high for 3-5 minutes or until stiff peaks form.
8
Place a dollop of the whipped cream on top of each cupcake and top the cream with a fresh strawberry. Serve immediately.

1207

kcal

Calories

Fat

136

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 12 ingredients. The key ingredients include: 3/4 cup unsalted butter room temp, 1 1/4 cups white sugar, 3 eggs, 1 cup coconut milk canned, 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