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Strawberry Shortcake Cupcakes
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Moist Strawberry Shortcake Cupcakes You'll Love to Make!

Try these Moist Strawberry Shortcake Cupcakes that capture summer's essence and are loved by everyone.
Course Dessert
Cuisine American
Keyword Baking, Cupcakes, Dessert, Fresh Strawberries, Strawberry Shortcake Cupcakes, Summer Treat
Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 30 minutes
Total Time 1 hour 7 minutes
Servings 12 cupcakes
Calories 200kcal

Equipment

  • Oven
  • Muffin tin
  • Mixing bowl
  • Whisk
  • Electric mixer

Ingredients

For the Cupcakes

  • 2 cups All-Purpose Flour or gluten-free blend
  • 1 cup Granulated Sugar or coconut sugar
  • 2 teaspoons Baking Powder ensure it’s fresh
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted Butter or dairy-free butter
  • 2 large Eggs or flax eggs for vegan option
  • 1 cup Milk or non-dairy milk
  • 2 teaspoons Vanilla Extract or almond extract
  • 1 cup Fresh Strawberries chopped and well-drained

For the Frosting

  • 1/2 cup Unsalted Butter softened
  • 2 cups Powdered Sugar sifted
  • 1/4 cup Milk or Non-Dairy Milk adjust for consistency
  • 1 teaspoon Vanilla Extract

Instructions

How to Make Strawberry Shortcake Cupcakes

  • Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  • In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  • Beat in the softened unsalted butter until the mixture resembles coarse crumbs.
  • Add the eggs, milk, and vanilla extract. Mix until smooth and well combined.
  • Gently fold in chopped, well-drained fresh strawberries.
  • Distribute the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
  • Bake for 20-22 minutes, or until a toothpick inserted comes out clean.
  • Let the cupcakes cool completely before frosting.

Notes

For an extra touch, top with a slice of fresh strawberry before serving.