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Strawberry Shortcake Cupcakes

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Naturally sweet California strawberries shine in these Strawberry Shortcake Cupcakes. They are so easy to make and will please any crowd, so go ahead and give them a try!

Strawberry Shortcake Cupcakes

Servings 12 cupcakes

Ingredients

Cupcakes

  • cups flour plus 2 Tbsp
  • tsp baking powder
  • 1 tsp kosher salt
  • 1 cup 2 sticks salted butter, room temperature
  • 1 cup sugar plus 2 Tbsp
  • 4 large eggs room temperature
  • 6 Tbsp non-fat plain Greek yogurt room temperature

To assemble

  • 3 cups diced strawberries
  • 1 Tbsp honey
  • 1 batch of your go-to buttercream frosting or store bought

Instructions

To make Cupcakes:

  • Preheat the oven to 325 degrees. Line two 12-cup muffin tins with 18 paper liners.
  • In a medium mixing bowl, whisk together the flour, baking powder, and salt.
  • Using a stand mixer, cream together the butter and sugar on medium-high speed until pale and fluffy, about 8 minutes. Add the eggs, one at a time, beating them in thoroughly between each and scraping the sides of the bowl as necessary. Add the vanilla, and mix well.
  • Reduce the speed to low, and add the flour mixture in two batches, alternating with the Greek yogurt. Beat until well incorporated.
  • Divide the batter evenly between the 18 lined muffin cups, about 1/4 cup in each.
  • Bake until a toothpick inserted in the middle comes out clean, about 30 minutes. Let cool thoroughly on a wire rack.

To assemble:

  • Stir the honey into the diced strawberries and mix well.
  • Spoon buttercream frosting into a pastry bag fitted with a large round tip.
  • Using a teaspoon, scoop out a hole in the center of each cupcake. Fill the hole with 1-2 teaspoons of the strawberry mixture. Then pipe a large round of the buttercream around the strawberry filling. Top off with more strawberry filling.
  • Refrigerate until ready to serve.

Nutrition

Serving: 1g | Calories: 232kcal | Carbohydrates: 30g | Protein: 2.5g | Fat: 11.2g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 241mg | Fiber: 0.6g | Sugar: 23g
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