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Strawberry Shortcake Cupcakes

These easy strawberry shortcake cupcakes are light, fluffy, and filled with a whipped cream frosting! All of the flavors of homemade strawberry shortcake are transformed into pretty cupcakes, and would make a wonderful spring dessert! Plus, these would make a super fun Valentine's Day dessert or even Easter dessert!
Prep Time25 minutes
Cook Time16 minutes
Total Time41 minutes
Course: Cupcake
Servings: 16 -18 Cupcakes
Author: A Latte Food

Ingredients

Cupcakes

  • 1/2 cup butter softened
  • 1 Tbsp vegetable oil
  • 1 cup granulated sugar
  • 3 eggs large
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup buttermilk
  • 1 tsp vanilla extract
  • 1/4 cup sour cream

Whipped Cream Cheese Filling

  • 1 cup heavy whipping cream
  • 6 oz whipped cream cheese
  • 1 tsp vanilla extract
  • 1/2 cup powdered sugar
  • 2 tsp lemon zest

Topping

  • Powdered Sugar
  • Strawberry halves about 16-18

Instructions

Cupcakes

  • Preheat oven to 375 and line 2 cupcakes tins with liners.
  • Cream butter and vegetable oil until light and fluffy, about 1 minute. Add in granulated sugar, and beat until well combined and fluffy, about 1 minute.
  • Add in eggs, one at a time, beating well after each addition.
  • In a separate bowl, sift together flour, baking soda, and salt.
  • Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
  • Add in vanilla extract and sour cream, and mix until combined.
  • Spoon batter evenly into cupcake tins, about 2/3 full (batter makes around 16-18 cupcakes).
  • Bake for 17-18 minutes, or until a cake tester comes out clean. Allow to cool.

Whipped Cream Cheese Filling

  • Beat heavy cream on high until soft peaks form. Add in powdered sugar, vanilla extract, and lemon zest, and beat until stiff peaks form.
  • Add in whipped cream cheese, 2 oz at a time, beating well after each addition. (Cream will keep in the fridge until ready to fill cupcakes; additionally, the cream will keep in the cupcakes at room temperature for a few hours).
  • With a pairing knife, cut out a circle in the center of the cup cake, going about half way down into the cupcake. Keep the tops.
  • Fill each center with filling, place a strawberry half in the center, and set the cupcake top on this side.
  • When ready to serve, top with powdered sugar.
  • Keep leftovers in the fridge.
  • Enjoy!

Notes

*Cupcake recipe slightly adapted from Southern Cakes.