Best Strawberry Shortcake Cupcakes Recipes

STRAWBERRY SHORTCAKE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Beat cake mix, water, eggs, and oil together in a bowl using an electric mixer on low speed for 30 seconds; increase speed to medium and beat until batter is smooth, about 2 minutes more. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 12 to 17 minutes. Cool cupcakes in the tin for 5 minutes.
• Stir strawberry jam in a bowl until it reaches a smooth and spreadable texture. Spread a thin layer of jam onto each cupcake. Refrigerate cupcakes until jam has set into the cake, 3 hours to overnight.
• Mix strawberries, white sugar, and lemon juice together in a bowl until evenly combined; refrigerate until strawberries are slightly broken down, at least 3 hours.
• Beat cream, confectioners' sugar, and vanilla extract together in a bowl using an electric mixer until soft peaks form and whipped cream is light and fluffy.
• Top each cupcake with 3 or 4 slices strawberry and about 2 tablespoons whipped cream.

STRAWBERRY SHORTCAKE CUPCAKES

Steps:

• Preheat oven to 325 degrees. Line two 12-cup muffin tins with paper liners. Whisk together flour, baking powder and salt. Cream butter and sugar on medium-high speed until pale and fluffy, about 8 minutes. Add eggs, one at a time, beating thoroughly between each addition, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with sour cream and beating until just incorporated.
• Divide batter evenly among the tins using a 1/4 cup measure or ice cream scoop. Tap pans and smooth tops with an offset spatula or the back of a spoon. Bake until a cake tester inserted into the middle comes out clean, about 30 minutes. Let cool on a wire rack, about 30 minutes.
• Whisk the jam in a small bowl until smooth. Fold in chopped strawberries. Using a melon baller or teaspoon, scoop out a hole in the center of each cupcake. Fill with 1 to 2 teaspoons strawberry filling. Top with whipped cream and a slice of strawberry. Serve immediately.

STRAWBERRY SHORTCAKE BUTTERFLY CUPCAKES

Steps:

• For the cupcakes: Prepare the cake mix according to the package directions to make 24 cupcakes. Bake and let cool 15 minutes in the pan on a rack, then transfer the cupcakes to a rack to cool completely.
• Hull and chop about 8 strawberries (for about 1 cup chopped). Stir together the chopped strawberries, sugar and lemon juice in a medium bowl. Let stand at room temperature, tossing a few times, until the strawberries are juicy, about 15 minutes.
• For the remaining 24 strawberries, put a strawberry stem-side down on a cutting board. Make 2 crisscross slices down and almost all the way through the strawberry, stopping just before the stem to keep the stem end intact. Gently pull the 4 sections apart to form a butterfly. Repeat with the remaining strawberries.
• Make the antennae by cutting 2 thin strips of green taffy, about 1 inch long and 1 millimeter wide each. Roll the taffy strips between your hands to make ropes, and curl up one end of each rope slightly. Repeat, making a pair of antennae for the remaining 23 butterflies.
• To assemble the cupcakes: Transfer the whipped topping to a pastry bag fitted with a medium open star tip. Core the cupcakes from their tops with a small melon baller, spoon or paring knife. Fill each with some macerated strawberries and pipe a swirl of whipped topping on top to cover. Decorate each cupcake with a strawberry butterfly. Tuck a pair of antennae into the whipped topping behind each strawberry butterfly with the curled ends up and facing outward.

STRAWBERRY SHORTCAKE CUPCAKES

Steps:

• For the filling:
• In the bowl of a stand mixer, using the paddle attachment, or in a bowl with a handheld electric mixer, mix the egg yolks and the sugar for 4 to 5 minutes.
• In another large bowl, sift together the flour and the cornstarch.
• Add the flour mixture to the egg mixture slowly, mixing on low speed for 1 to 2 minutes or until smooth.
• In a medium saucepan, warm the milk on medium heat, just until it starts to boil.
• Switch your mixer to the whisk attachment, then add the hot milk slowly to the mixer, and whisk continuously at medium speed while pouring the milk, to keep the mixture smooth, without lumps or curdles.
• Add the heavy cream, rum extract, vanilla extract, and vanilla bean seeds and mix thoroughly for 2 to 3 minutes.
• Then pour the mixture back into the saucepan and cook over medium heat until it boils. Note: It must be hand-whisked constantly during this time. After it reaches boiling, whisk for 2 more minutes, until it thickens.
• Remove from heat. Let it come to room temperature before pouring in a bowl. Refrigerate for at least 2 hours to chill.
• For the cupcakes:
• Preheat the oven to 350°F. Line two cupcake pans with twelve paper baking cups each, or grease pans with butter if not using baking cups.
• Sift together the flour, baking powder, and salt in a bowl, and set aside.
• Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Add the sugar; beat on medium speed until well incorporated, approximately 3 to 5 minutes.
• Add the eggs one at a time, mixing slowly after each addition.
• Combine the vanilla extract and milk in a large liquid measuring cup. Carefully scrape the vanilla bean seeds from the milk.
• Add one third of the flour mixture to the butter mixture, then gradually add one third of the milk mixture, beating slowly until well incorporated. Add another third of the flour mixture, followed by another third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
• Using a spatula, gently fold into the strawberries.
• Scoop batter into baking cups so that each is two-thirds full, and bake for 15 to 18 minutes or until a toothpick inserted into the center of the cupcake comes our clean. Transfer the pans to a wire rack to cool completely.
• For the frosting:
• Place all of the ingredients in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat until well incorporated and the frosting is light and fluffy, approximately 3 to 4 minutes.
• To assemble:
• Once cooled, peel the wrappers off the strawberry cupcakes and slice in half length-wise. Add a tablespoon of the filling on top of the bottom half of the strawberry cupcake; add a layer of sliced strawberries; cover with the top to make a cupcake "sandwich"; then frost with a swirl and garnish with a strawberry slice.

ICE CREAM TRUCK-STYLE STRAWBERRY SHORTCAKE CUPCAKES

Steps:

• Pulse the cookies in a food processor until sandy. Add the freeze-dried strawberries and pulse. Add the rice cereal and pulse. Add the melted butter and a pinch of salt. Process to combine all the ingredients together.
• Transfer the mixture to a plate and dip the cupcakes in the topping until evenly coated. Garnish each with a sliced strawberry.

FRESH STRAWBERRY SHORTCAKE CUPCAKES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
• Whisk flour, baking powder, and salt together in a bowl.
• Combine butter and 1 cup sugar in a bowl; beat with an electric mixer until creamy. Beat in eggs one at a time. Mix in vanilla extract. Add the flour mixture alternately with milk, beating batter very briefly after each addition.
• Pour batter evenly into the lined cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
• Combine cream cheese, 1/3 cup sugar, heavy cream, and strawberry jam in a bowl; beat with an electric mixer until creamy.
• Slice off the sides of 8 strawberries to remove seeds. Mash strawberries in a small bowl with a fork. Beat into the cream cheese mixture until fully incorporated.
• Cut a small hole in the center of each cooled cupcake; scoop out about 1/2 inch of cake. Fill each gap with a spoonful of the cream cheese frosting.
• Top each cupcake with a swirl of whipped cream. Place 1 strawberry slice in the center of each cupcake.

STRAWBERRY SHORTCAKE CUPCAKES

Steps:

• In medium bowl, mix sliced strawberries and 1/3 cup sugar; let stand at least 30 minutes.
• Heat oven to 425°F. Spray 18 regular-size muffin cups with cooking spray. In large bowl, mix flour, 1/2 cup sugar, the baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in 3/4 cup whipping cream, the almond extract and eggs with fork until soft dough forms.
• On lightly floured surface, knead dough lightly 3 or 4 times. Divide dough evenly among muffin cups, filling each about three-fourths full.
• Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool 2 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
• Split cupcakes; fill with strawberries and sweetened whipped cream. Place in paper baking cups. Using toothpick, garnish each shortcake with whole strawberry.

STRAWBERRY SHORTCAKE CUPCAKES

Steps:

• In a medium bowl, gently mix sliced strawberries and 4 tbsp. granulated sugar. Cover and place in refrigerator for at least an hour.
• Preheat oven to 325 degrees Fahrenheit. Place cupcake liners in 18 standard-sized muffin tins.
• In a large mixing bowl, beat eggs at medium speed for four minutes until pale yellow and fluffy.
• Add sugar and continue beating for another four minutes or so until light and fluffy. Add the vanilla and beat for another few seconds.
• In a separate medium bowl, sift together the flour, baking powder, and salt.
• In a saucepan or in the microwave using low heat, melt the butter then add the milk and heat just until lukewarm.
• With the mixer on low speed, add the dry ingredients, followed by the milk and butter mixture. Beat just until combined. Batter will be fairly runny.
• Divide the batter evenly between 18 muffin cups.
• Bake for 15 - 18 minutes until a toothpick inserted into the center of a cupcake comes out clean.
• Let cupcakes stand in pan for 10 minutes, then remove the cupcakes from the pan and place on a wire rack. Cool completely.
• Make the whipped cream frosting. Beat the whipping cream with a stand mixer or hand mixer (affixed with the whisk attachment if you have one), until stiff peaks begin to form. Sprinkle in the sugar and vanilla and beat for another few seconds. Set aside.
• With a sharp serrated knife, slice off the tops of the cupcakes and set aside.
• Poke just the cupcake (not the top) five to six times with a bamboo skewer. Remove the strawberries from the refrigerator and spoon the liquid from the strawberries over each poked cupcake, about a teaspoon or two each.
• Spoon whipped cream over each cupcake, then, using your fingers, add a layer of sliced strawberries one by one. Carefully place the top back on the cupcake, then top with more whipped cream and more strawberries. Garnish with a tiny whole strawberry, if desired.
• Best served within two hours of assembling.

STRAWBERRY SHORTCAKE AS CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with muffin cups.
• Combine flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
• Combine milk, vegetable oil, and vanilla extract in a separate bowl. Set aside.
• 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.
• 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.
• Meanwhile, place a medium-sized mixing bowl and whisk into the freezer for 5 to 10 minutes.
• Beat cream cheese and sugar in a large mixing bowl with an electric mixer until smooth. Add vanilla and salt; combine. Set aside.
• 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.
• Mix together cream cheese and whipped cream mixtures until combined. Frost cooled cupcakes and top with strawberries and blueberries.

STRAWBERRY SHORTCAKE CUPCAKES

Steps:

• 1. Bake cupcakes as directed per cake mix. Adjust your water, oil and egg whites accordingly. I use Duncan Hines.
• 2. While cupcakes are baking. Dice 2 cups of strawberries in 1/8- 1/4 inch in size. Add sugar to taste. Refrigerate until ready to fill.
• 3. When cupcakes are cool, take a spoon or melon ballers work great and scoop out the center of the cupcake. Do not go too deep. You are creating a pocket for your filling.
• 4. Drain excess syrup from strawberry filling and fill cupcake pockets.
• 5. Whip together whipping cream, powdered sugar, pudding mix and vanilla until stiff peaks form. Do not over whip.
• 6. Pipe on frosting or apply with spatula. We prefer a lot of frosting on our cupcakes.
• 7. Garnish with fresh strawberries and raw sugar ;if desired.
• 8. These cupcakes need to be refrigerated and do not store longer than a few days...if they last that long.
• 9. Enjoy!