Strawberry Shortcake as Cupcakes

After I couldn't find a great strawberry shortcake recipe for cupcakes, I decided to make my own for Memorial Day. Even people who don't like blueberries loved these! The frosting is great just to dip strawberries in and eat!

1
Prep Time:
40 mins
Cook Time:
15 mins
Total Time:
55 mins
Servings:
24
Yield:
24 cupcakes

Ingredients

Cake:

  • 2 ½ cups all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ½ cup milk

  • ½ cup vegetable oil

  • 1 teaspoon vanilla extract

  • 1 cup white sugar

  • ½ cup butter

  • 3 large eggs

Sweetened Cream Cheese:

  • 1 (8 ounce) package cream cheese, softened

  • 1 cup white sugar

  • 1 teaspoon vanilla extract

  • 1 pinch salt

Whipped Cream:

  • 2 cups heavy cream

  • 2 tablespoons confectioners' sugar

  • 2 teaspoons vanilla extract

Topping:

  • 12 strawberries, halved

  • 1 (10.5 ounce) package fresh blueberries

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with muffin cups.

  2. Combine flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.

  3. Combine milk, vegetable oil, and vanilla extract in a separate bowl. Set aside.

  4. Beat sugar and butter with an electric mixer until light and fluffy; add eggs one at a time, beating well after each addition. Mix in flour and milk mixtures alternatively, both beginning and ending with flour, until thoroughly combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.

  5. Bake in the preheated oven until golden and a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Let cool completely before transferring to a wire rack.

  6. Meanwhile, place a medium-sized mixing bowl and whisk into the freezer for 5 to 10 minutes.

  7. Beat cream cheese and sugar in a large mixing bowl with an electric mixer until smooth. Add vanilla and salt; combine. Set aside.

  8. Remove the medium-sized mixing bowl and whisk out of the freezer. Pour heavy whipping cream into the bowl and whip until stiff peaks are about to form. Add confectioners' sugar and vanilla; whip until stiff peaks form, making sure not to overwhip.

  9. Mix together cream cheese and whipped cream mixtures until combined. Frost cooled cupcakes and top with strawberries and blueberries.

Cook's Notes:

Place cupcakes in refrigerator to cool faster.

For the topping try a strawberry first and if it's not sweet enough, sprinkle a small amount of sugar on each.

Nutrition Facts (per serving)

313 Calories
20g Fat
31g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 313
% Daily Value *
Total Fat 20g 26%
Saturated Fat 10g 50%
Cholesterol 71mg 24%
Sodium 196mg 9%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 3%
Total Sugars 19g
Protein 4g
Vitamin C 7mg 33%
Calcium 58mg 4%
Iron 1mg 6%
Potassium 82mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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