Description
Moist vanilla cupcakes topped with a swirl of strawberry buttercream and a chunk of strawberry shortcake, creating the perfect bite-sized dessert for any occasion.
Ingredients
Units
Scale
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- For the Strawberry Buttercream Frosting:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup strawberry puree (fresh or store-bought)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- For the Shortcake Topping:
- 1 store-bought or homemade shortcake (baked and cooled)
- 1/4 cup strawberry jam or fresh strawberries (for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- Whisk flour, baking powder, and salt; set aside.
- Cream butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Alternate adding dry ingredients and milk, mixing until just combined.
- Fill cupcake liners 2/3 full and bake 18-20 minutes until toothpick comes out clean. Cool completely.
- For frosting: Beat butter until creamy.
- Add powdered sugar, strawberry puree, vanilla extract, and salt; beat until fluffy. Adjust consistency if needed.
- Pipe frosting onto cooled cupcakes.
- Cut shortcake into small cubes and place atop frosting.
- Optionally drizzle shortcake with strawberry jam or fresh strawberries.
Notes
- Use fresh or high-quality strawberry puree for best flavor.
- Allow cupcakes to cool fully before frosting to prevent melting.
- Shortcake topping adds texture and flavor contrast.
- Store frosted cupcakes refrigerated if not serving immediately.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: Approx. 26 g
- Sodium: Approx. 120 mg
- Fat: Approx. 14 g
- Saturated Fat: Approx. 9 g
- Unsaturated Fat: Approx. 4 g
- Trans Fat: 0 g
- Carbohydrates: Approx. 32 g
- Fiber: Approx. 1 g
- Protein: Approx. 3 g
- Cholesterol: Approx. 60 mg
