Strawberry Shortcake Cupcakes

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Lady Behind The Curtain - Strawberry Shortcake Cupcakes

Lady Behind The Curtain - Strawberry Shortcake Cupcakes

WHAT A TREAT!

A dense sweet pound cake filled with a whole strawberry and topped with a whip cream frosting.  Your own mini strawberry shortcake cupcakes!

Perfect for a garden party, bridal shower, or brunch!  Serve in these cute bird cages (I found mine at Michael’s) or give as party favors!

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Strawberry Shortcake Cupcakes

Yield: 36 Cupcakes

Strawberry Shortcake Cupcakes

Ingredients

    For the Cupcakes:
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 large eggs
  • 2 cups butter, softened
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
  • 36 whole strawberries
  • 1 whipped cream frosting recipe (below)
  • For the Whipped Cream Frosting:
  • 8 ounce cream cheese
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups heavy cream

Instructions

    For the Cupcakes:
  1. Preheat oven to 350 degrees. Line 3 cupcake tins with 36 cupcake liners.
  2. In a large bowl combine flour, sugar, baking powder and salt. In a large mixing bowl blend butter until light and fluffy.
  3. Add the eggs one at a time until well combined add the milk and vanilla.
  4. Add the dry ingredients.
  5. Mix until batter is light and fluffy. Batter will be thick.
  6. Fill cupcake liners 1/2 full.
  7. TIP: If you fill the liners any more the cupcakes will rise too high and make a BIG mess.
  8. Bake 20 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool completely in the cupcake pans.
  10. Once cupcakes have cooled; hollow out some of the center of the cupcake, cut the tops off the strawberries and insert into the hollow area.
  11. Cover with frosting.
  12. For Whipped Cream Frosting:
  13. TIP: This is NOT a sweet frosting, if you only want a small amount of frosting make recipe as listed above otherwise double recipe.
  14. Using the whisk attachment combine the cream cheese, sugar and extracts until well combined. While the mixture is still whipping, slowly pour in the heavy cream.
  15. Stop and scrape the bottom of the bowl a couple of times.
  16. Whip until the cream can hold a stiff peak.
  17. NOTE: These cupcakes can be frosted a day in advance as long as you keep them refrigerated. Also, they can stay out a couple of hours while serving but you should store the leftover cupcakes in the refrigerator.

Notes

This is a LBC original!

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Comments

Strawberry Shortcake Cupcakes — 37 Comments

  1. If you had to travel 3 hours by car with these- Think I could ice them in the morning before I leave as long as I put them in the fridge when we arrive? Just not sure about the icing. Thanks!

    • Hi Amber,
      I think maybe the best thing to do is make the frosting, put it into a container and pack it in an ice chest. Then frost the cupcakes once you get to your destination. :)

  2. Wow! These cupcakes are fantastic! They are rich and buttery but you can’t just eat one! The surprise of the strawberry in the middle is a bonus. Not too sweet either. Will be making for everyone.

  3. These were absolutely delicious! I cut the recipe in half since there were only 11 of us, but all 18 were gone and we were wanting more!
    I have a question though, my frosting never got fluffy like yours looks, and it seemed the more I beat it waiting for it to turn more whipped-like the thinner it got. Any idea why? It was still yummy though!

    • Hi Stacey,
      I’m so glad you and your family enjoyed the cupcakes. I have a couple of ideas about your whip cream.
      Did you use heavy cream?
      Did you chill the bowl and cream to make sure everything was cold?
      Was there a lot of humidity?
      I hope this helps.
      Thanks for visiting Lady Behind The Curtain :)

      • I did use heavy cream, but my bowl and whisk were not chilled beforehand, and although I don’t remember now, it most definitely could have been humid. I’ll try chilling next time (thought of it too late last time!), but either way, it’s good to know it will taste great even if it doesn’t get fluffy!
        Thanks for the response!
        Stacey

  4. Making these for July 4 using blue and red icing over white. Really forward to this delicious looking dessert. Thanks for your picture and recipe.

  5. Made and loved! They didn’t look nearly so pretty, but they tasted DELICIOUS!!! I’ll definitely keep this recipe handy. =0D

    • Hi Pricilla,
      By whipped cream do you mean something like cool whip? Give it a try. I don’t have problems with the heavy cream but some people do. It might have something to do with the climate. Let me know how it works for you. It would simplify the recipe. Thanks :)

  6. Greetings! (Fabulous website. I just found it today.) I love the thought of making these cupcakes, as I have some fans who LOVE strawberry shortcake. But they’re both on gluten free diets. Any suggestions for a modification to this recipe that would accommodate gluten free? (I’ve not had any experience baking with gluten free recipes, but wonder if you have a GF line of products?) I’m going to assume that I can’t just use one of the non-gluten flours and hope for the best.

    One other question: Any suggestions for a frosting that doesn’t use cream cheese? (I’m not crazy about cream cheese.) Thanks so much!

  7. These are the best cupcakes I have ever had. LOVED them, and everyone complimented them at my sons birthday party. Making them again for my daughters and it may be a family thing from here on out. SO GOOD! Thank you for sharing!

  8. Hi! Am going to try this tonight. Would the strawberry inside the cupcake stay overnight (in the fridge?) I’m making this and bringing them in for someone’s birthday so not sure if the strawberry ruin the cupcake overnight. Thanks, awesome site!

  9. Can you use a packaged regular cake mix or angel food cake mix instead of the “sponge” type cake? Would they work with the “hidden strawberry”??

    • Hi Teddi, This is more of a heavy cake like a pound cake. If you want to use a cake mix, I would use a pound cake mix. I’m a little afraid a regular cake might fall apart.

  10. Hi Sheryl,

    Wow! since subscribing to your site, I have been inspired inspired inspired. I respect you and really have learnt a lot in all the recipes I have seen and made from your site. Amazing

    Carol T

  11. Hi! I plan on frosting 24 regular sized cupcakes and then making minis with any leftover batter. Should I double the frosting recipe ??

  12. I’ve made your frosting twice now but both times I used box cake mixes. The first time I made them I made cupcakes but uses box angel food mix and they got devoured in 10 minutes! The next time I just made a cake but I used a box mix again so I just used your frosting recipe. My question is can I follow your cupcake batter recipe for a cake or is it just for cupcakes ? Will it be too much or too little?

    • Hi Kate,
      A cake mix makes 24 cupcakes and this recipe makes 36. You might be able to get away with making a three layer cake. :)

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