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Yellow Cupcakes Summer Treat

Featured in Irresistible Desserts.

Classic yellow cupcakes with whipped vanilla buttercream and fresh strawberry filling. A fun twist on traditional strawberry shortcake perfect for summer.
Ranah
Updated on Fri, 24 Jan 2025 00:40:32 GMT
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Strawberry Shortcake Cupcakes | yummyflavorsrecipes.com

These Strawberry Shortcake Cupcakes combine dense, buttery cake with fresh berries and silky buttercream, creating a handheld version of the classic dessert.

Essential Ingredients:

  • Butter at room temperature - creates proper texture
  • Fresh strawberries - provides natural sweetness
  • Extra eggs - ensures dense shortcake texture
  • Pure vanilla extract - enhances flavor
  • Heavy cream - makes silky buttercream

Detailed Instructions:

  1. 1. Cream room temperature butter until light and fluffy, about 3-4 minutes
  2. 2. Add eggs one at a time, incorporating fully between each
  3. 3. Alternate adding dry ingredients and milk in three batches
  4. 4. Fill cupcake liners 2/3 full and bake until golden
  5. 5. Macerate diced strawberries with sugar for at least 15 minutes
  6. 6. Whip buttercream until light and fluffy
  7. 7. Core cooled cupcakes and fill with strawberry mixture
  8. 8. Top with swirled buttercream

Storage Tips:

  • Freeze unfrosted cupcakes up to 3 months
  • Store strawberry filling refrigerated up to 3 days
  • Keep buttercream airtight at room temperature 2 days
  • Assembled cupcakes best eaten within 24 hours

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Sweet Strawberry Shortcake Cupcakes | yummyflavorsrecipes.com

Final Thoughts: The extra eggs create the perfect shortcake texture, while buttercream provides stability that whipped cream can't match. Make components ahead for stress-free assembly.

Assembly and Presentation Tips:

  • Fill cupcakes while slightly warm for easier coring
  • Pipe buttercream in concentric circles for classic look
  • Top with fresh strawberry slice and mint leaf
  • Serve at room temperature for best flavor

Advanced Tips:

  • Add strawberry reduction to buttercream for pink color
  • Brush cake tops with strawberry syrup for extra moisture
  • Toast cake crumbs for garnish
  • Create strawberry powder for decoration

Flavor Variations:

  • Add vanilla bean to cake batter
  • Infuse buttercream with strawberry preserves
  • Mix mascarpone into frosting
  • Layer different berry varieties

Professional Tips:

  • Check strawberry ripeness - red throughout
  • Rotate pans during baking
  • Keep components chilled until assembly
  • Transport in cupcake carriers

Fresh Strawberry Shortcake Cupcakes Pin it
Fresh Strawberry Shortcake Cupcakes | yummyflavorsrecipes.com

Success lies in quality berries

Don't skip macerating step

Allow proper cooling time

Assemble close to serving

Remember: The key to perfect Strawberry Shortcake Cupcakes is balancing the dense cake with juicy berries and creamy frosting.

Frequently Asked Questions

→ How long do these cupcakes stay fresh?
Best eaten within 24 hours after adding strawberry filling. Unfilled cupcakes can be stored up to 3 days.
→ Can I make these ahead?
Yes! Make cupcakes and frosting ahead, but add strawberry filling just before serving for best results.
→ Why use room temperature ingredients?
Room temperature butter, eggs, and milk blend better and create fluffier cupcakes.
→ Can I freeze these cupcakes?
Freeze unfrosted cupcakes up to 2 months. Thaw and add fresh frosting and berries.
→ What if my strawberries are not sweet?
Add an extra teaspoon of sugar to the strawberry filling if needed.

Strawberry Shortcake Cupcakes

Yellow cupcakes topped with whipped vanilla buttercream and fresh strawberries make a perfect summer treat.

Prep Time
40 Minutes
Cook Time
25 Minutes
Total Time
65 Minutes
By: Ranah


Difficulty: Intermediate

Cuisine: American

Yield: 24 Servings (24 cupcakes)

Dietary: Vegetarian

Ingredients

→ For the cupcakes

01 1 cup butter, softened
02 2 cups granulated sugar
03 4 eggs, room temperature
04 1 teaspoon vanilla
05 2 3/4 cups all purpose flour
06 2 teaspoons baking powder
07 1 cup milk, room temperature

→ For the Buttercream

08 1 cup (2 sticks) butter, softened
09 3 1/2 cups powdered sugar
10 2-4 tablespoons heavy cream or milk
11 1 teaspoon vanilla
12 pinch salt

→ For the Strawberry filling

13 3-4 cups finely diced strawberries
14 1 tablespoon granulated sugar

Instructions

Step 01

Preheat the oven to 350 F. Line 2 cupcakes pans with 24 cupcake papers. In a stand mixer, cream the butter and sugar on high for 2-3 minutes or until light colored and fluffy. Beat in the eggs one at a time. Beat in the vanilla.

Step 02

In a separate bowl, whisk together the flour and baking powder. Alternately add the dry ingredients to the wet ingredients with the milk in three parts, stirring just until combined and scraping down the sides as necessary.

Step 03

Spoon the batter into the lined cupcakes pan, dividing between all 24. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes in the pan and then remove to a wire rack to cool completely.

Step 04

To make the buttercream, beat the softened butter in a stand mixer for 2-3 minutes until light in color and fluffy. Beat in the powdered sugar, vanilla and enough of the heavy cream or milk to make a spreadable consistency. Beat the frosting on high for 3-4 minutes or until very fluffy.

Step 05

Make the strawberry filling by sprinkling the granulated sugar over the finely diced strawberries. Let sit for 15 minutes until the strawberries release their juices.

Step 06

To assemble the cupcakes, spread a small amount of frosting on the top of each cooled cupcake, like a mini crumb coat. This will keep the strawberry juices from soaking into the cupcake. Then pipe a circle of buttercream around the outside of each cupcake. Fill the center with a tablespoon or two of the strawberry filling.

Notes

  1. Best if filled with strawberries just before serving
  2. Store unfilled cupcakes in an airtight container

Tools You'll Need

  • Stand mixer
  • 2 cupcake pans
  • 24 cupcake papers
  • Wire cooling rack
  • Mixing bowls
  • Piping bag

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy
  • Eggs
  • Wheat

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 285
  • Total Fat: 18 g
  • Total Carbohydrate: 30 g
  • Protein: 3 g