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Fluffy Strawberry Shortcake Cupcakes with Creamy Buttercream

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Light and fluffy strawberry shortcake cupcakes topped with fresh, creamy buttercream frosting. Perfect for any occasion, these cupcakes combine juicy strawberries with a soft cake and silky frosting for a delightful treat.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 6 tbsp (85 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120 ml) whole milk, room temperature
  • ¼ cup (60 ml) sour cream
  • 1 tsp pure vanilla extract or vanilla bean paste
  • 1 cup (150 g) fresh strawberries, hulled and chopped
  • 2 tbsp granulated sugar (for macerating strawberries)
  • 1 tsp fresh lemon juice
  • 1 cup (225 g) unsalted butter, softened (for buttercream)
  • 3 cups (360 g) powdered sugar, sifted
  • 2–3 tbsp (30–45 ml) heavy cream
  • 1 tsp pure vanilla bean paste or extract (for buttercream)
  • A pinch of salt (for buttercream)

Instructions

  1. Macerate the strawberries by combining chopped strawberries with 2 tablespoons sugar and 1 teaspoon lemon juice in a small bowl. Stir gently and set aside for 10 minutes.
  2. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly grease them.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  4. Using an electric mixer, beat 6 tablespoons softened butter with ¾ cup granulated sugar on medium speed until pale and fluffy, about 5 minutes.
  5. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract or vanilla bean paste.
  6. Reduce mixer speed to low. Alternately add dry ingredients in three parts with milk and sour cream, starting and ending with dry ingredients. Mix just until combined.
  7. Spoon batter evenly into cupcake liners, filling about ⅔ full. Drop a teaspoon of macerated strawberries (with juice) into the center of each cupcake and swirl gently with a toothpick.
  8. Bake for 18-22 minutes until a toothpick inserted away from the strawberry center comes out clean. Tops should be lightly golden and spring back when touched.
  9. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. To make buttercream, beat 1 cup softened butter on medium speed until creamy (3-4 minutes). Gradually add sifted powdered sugar on low speed to avoid dust clouds.
  11. Add 2-3 tablespoons heavy cream, vanilla bean paste, and a pinch of salt. Beat on high for 3-5 minutes until light and fluffy. Adjust consistency with more cream or sugar as needed.
  12. Frost cupcakes using a piping bag or spatula. Garnish with fresh strawberry slices or macerated berries.

Notes

Use room temperature ingredients for best results. Do not overmix batter to keep cupcakes light and fluffy. Sift powdered sugar for smooth buttercream. If batter is too thick, add a splash more milk. Chill buttercream if too soft or add cream if too stiff. Frozen strawberries can be used if thawed and drained well.

Nutrition

Keywords: strawberry shortcake cupcakes, buttercream frosting, easy cupcakes, fluffy cupcakes, fresh strawberries, dessert, party treat

Find it online: https://elvafood.com/fluffy-strawberry-shortcake-cupcakes-with-creamy-buttercream-recipe/