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Homemade Strawberry Shortcake Cupcakes

These delightful cupcakes combine the freshness of strawberries with a soft vanilla cake, topped with buttery frosting for a taste of summer in every bite.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 24 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 cup unsalted butter (softened and at room temperature) Bring to room temperature for better emulsification.
  • 1.75 cups granulated sugar
  • 4 large eggs eggs (room temperature) Ensure eggs are at room temperature.
  • 1.5 tsp pure vanilla extract Opt for high-quality for better flavor.
  • 3.25 cups all-purpose flour Sift before using.
  • 2 tsp baking powder Ensure it is fresh for proper rise.
  • 1.25 cups milk (room temperature) Can substitute with dairy-free options.
For the Buttercream
  • 1 lb unsalted butter (softened)
  • 4 cups powdered sugar (sifted) Sift before adding for a smoother texture.
  • 5 tbsp heavy cream
  • 1 tsp pure vanilla extract
  • 1 pinch salt
For the Strawberry Filling
  • 4 cups strawberries (diced) Fresh strawberries are recommended.
  • 1 tbsp sugar For macerating strawberries.
  • 1 tsp lemon juice

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two muffin pans with cupcake liners.
  2. In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
  3. Gradually add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
  4. In another bowl, sift together the all-purpose flour and baking powder.
  5. Alternate adding the dry mixture and milk to the wet mixture, starting and ending with the flour.
  6. Fill each cupcake liner two-thirds full with batter. Bake for 20-25 minutes or until a toothpick comes out clean.
  7. Let the cupcakes cool in the pans for about 5 minutes, then transfer them to a wire rack to cool completely.
Filling and Frosting
  1. While the cupcakes cool, prepare the strawberry filling: Mix diced strawberries with sugar and lemon juice; let sit for 15 minutes.
  2. For the buttercream, beat the softened butter until creamy, then gradually add the sifted powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Mix until fluffy (about 4-5 minutes).
  3. Once the cupcakes are completely cooled, frost them with the buttercream and make a small hole in the center of each cupcake to fill with the macerated strawberries.
  4. Serve immediately or refrigerate until ready to enjoy. They’re divine when served chilled!

Notes

Store at room temperature for up to 2 days or in the fridge for up to 1 week. For freezing, place in an airtight container for up to 3 months.