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Homemade Strawberry Shortcake Cupcakes

These delightful cupcakes combine the flavors of fresh strawberries and fluffy whipped frosting in a tender cake, evoking nostalgic summer memories.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 35 minutes
Servings: 24 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cupcake base
  • 1 cup unsalted butter, softened Make sure it’s at room temperature for easier mixing
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract Use pure vanilla for the best flavor
  • 3 1/4 cups all-purpose flour Good quality flour makes a difference
  • 2 teaspoons baking powder Look for fresh baking powder for the best rise
  • 1 1/4 cups milk Whole milk will make your cupcakes richer
Frosting
  • 1 lb butter, softened
  • 4 cups powdered sugar, sifted
  • 5 tablespoons heavy cream Optional: for extra fluffiness
  • 1 teaspoon vanilla extract For frosting
  • 1 pinch salt
Strawberry filling
  • 4 cups strawberries, diced Fresh, ripe strawberries are perfect
  • 1 tablespoon sugar For strawberries
  • 1 teaspoon lemon juice This enhances the flavor of the strawberries

Method
 

Preparation
  1. Preheat your oven to 350°F and line two 12-cup muffin pans with cupcake liners.
  2. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 4-5 minutes.
  3. Add the eggs one at a time, mixing in the vanilla extract afterward.
  4. Alternate adding the sifted dry ingredients (flour and baking powder) and the milk to the butter mixture. Mix until just combined.
  5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the cupcakes in the pans for 5 minutes before transferring them to a wire rack to cool completely.
  8. In a bowl, mix diced strawberries with sugar and lemon juice and let it sit for 15 minutes.
  9. For the buttercream, beat softened butter until creamy, then gradually add sifted powdered sugar, heavy cream, vanilla extract, and a pinch of salt.
  10. Frost each cooled cupcake with a thin layer of buttercream, and then pipe a decorative border on each.
  11. Spoon or pipe the macerated strawberries into the center of each cupcake.

Notes

Store cupcakes in an airtight container in the fridge for 3-5 days. These are best enjoyed on the same day as they're made.