Strawberry Shortcake Cupcakes

4.69 from 16 votes

Need a quick dessert? These easy Strawberry Shortcake Cupcakes filled with strawberries make a light and refreshing summer dessert.

Prep Time25

Cook Time22

Cooling Time30

Total Time1 17

Course: Dessert

Cuisine: American

Keyword: easy cupcake recipe, strawberry dessert, summer dessert

Servings:

Calories: 291kcal

Author: Julie Clark

Ingredients

Cupcake Ingredients:

1 box white cake mix 15.25 ounces
1 cup all-purpose flour 130 grams
1 cup granulated sugar 200 grams
1/2 teaspoon salt 3 grams
1 cup water 8 ounces
1 cup sour cream 225 grams
4 large egg whites room temperature
1/3 cup heavy cream 2.67 ounces
1 teaspoon vanilla extract 5 grams

Strawberry filling

1 cup fresh strawberries diced
1/3 cup strawberry jam
2 tablespoons honey 42 grams

Frosting Ingredients:

1 cup unsalted butter room temperature, 8 ounces
1 cup shortening 190 grams
5 tablespoons heavy whipping cream 75-90 grams
2 teaspoons clear vanilla extract 10 grams
5-6 cups powdered sugar 650-780 grams

Instructions

Make the cupcakes:

Preheat the oven to 325ºF. Line muffin pans with cupcake liners (you'll need about 36) and set them aside.
In a large mixing bowl whisk the dry ingredients together: cake mix, all-purpose flour, granulated sugar, and salt. 1 box white cake mix, 1 cup all-purpose flour, 1 cup granulated sugar, 1/2 teaspoon salt
Slowly, add in water, sour cream, egg whites, heavy cream, and vanilla extract. Mix until everything has been combined. 1 cup water, 1 cup sour cream, 4 large egg whites, 1/3 cup heavy cream, 1 teaspoon vanilla extract
Add batter into the lined cupcake pan, filling 2/3 full.
Bake in preheated oven for 22 minutes or until a toothpick inserted in the center comes out clean or the center bounces back when you touch it.
Remove from the oven and allow the cupcakes to cool on a wire rack.

Make the filling:

In a medium bowl mix together chopped strawberries, strawberry jam, and honey. 1 cup fresh strawberries, 1/3 cup strawberry jam, 2 tablespoons honey
Cut out the center of the cupcakes and spoon strawberry filling into the center. Add top back to the cupcake to hold filling in.

Make the frosting:

With an electric hand mixer or a stand mixer (with the paddle attachment), mix butter and shortening until smooth, about 3 minutes. Scrape the sides of the bowl as needed. 1 cup unsalted butter, 1 cup shortening
Add in cream and vanilla extract. 5 tablespoons heavy whipping cream, 2 teaspoons clear vanilla extract
Slowly, add in confectioners' sugar a little at a time. If frosting is too thick you can add 1 teaspoon of milk until you have reached the texture, you are looking for. Mix frosting for another 3 minutes using the whisk attachment. 5-6 cups powdered sugar
Add frosting to a piping bag with a large tip (Wilton 1M or 2D) and pipe frosting on top of the cupcakes. Layer with sliced strawberries to decorate.

Notes

Store in an airtight container in the fridge. These are best served the same day so that they don't get too moist in the center. Because of the fruit filling, these are not the best for freezing.
Refer to the article above for more tips and tricks.

The calories shown are based on the recipe making 36 cupcakes, with 1 serving being 1 cupcake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition