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Strawberry Shortcake Cupcakes


These Strawberry Shortcake Cupcakes are the perfect treat to serve at a picnic or to take to the beach. 


1 cup + 2 Tbsp all-purpose flour
2 Tbsp cornstarch
1 1/4 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
2 large eggs (at room temperature)
1 1/4 tsp vanilla extract
1/4 cup butter, melted and cooled slightly
1/4 cup vegetable oil
1/2 cup whole milk (at room temperature)
1 recipe Strawberry Buttercream Frosting *recipe below*
12 small fresh strawberries or strawberry slices, for decoration


Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder and salt for 30 seconds, set aside. In a separate large mixing bowl, using an electric hand mixer set on medium-high speed, whip together eggs, sugar and vanilla until mixture is very pale, fluffy and thickened slightly, about 3 minutes. Mix in melted butter and vegetable oil. Working in three separate batches, beginning and ending with flour, add 1/3 of the flour mixture followed by 1/2 of the milk mixture, blending until well combine after each addition. Pour batter into 12 paper lined muffin cups, filling each cup 2/3 full. Bake in preheated oven 19 – 22 minutes, until toothpick inserted into center of cupcake comes out clean. Cool completely on a wire rack, then frost with Strawberry Buttercream Frosting and top with a small whole fresh strawberry or fresh strawberry slices.

*Strawberry Buttercream Frosting Recipe:*


3/4 cup unsalted butter (at room temperature)
1 cup (15g) freeze dried strawberries
2 1/2 Tbsp heavy cream
2 cups (230g) powdered sugar


In the bowl of an electric stand mixer, fitted with paddle attachment, whip butter on medium-high speed until very pale and fluffy 6 – 8 minutes, frequently scraping down sides and bottom of bowl. Meanwhile, pulverize freeze dried strawberries in a food processor** until finely ground (wait about 10 second before opening food processor allowing the powder in the air to settle a bit. There should have 3 1/2 Tbsp of the strawberry powder). Transfer strawberry powder to whipped butter and blend mixture until combine. Stir in heavy cream followed by powdered sugar and whip mixture 4 – 5 minute longer on medium-high speed, until very pale and fluffy, frequently scraping down sides and bottom of bowl. For best results frost and serve within an hour.

**if you don’t own a food processor, you can place the strawberries in a resealable bag, seal bag and crush to fine powder with a rolling pin.

Image via cookingclassy

About the Author Vivian

Vivian is the Co-founder and Editor of Dashing Desserts. She loves Cooking, Photography, and Travel. Vivian also blogs about Health and Nutrition at   Read more from Vivian

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