Description
These Strawberry Shortcake Cupcakes are the perfect blend of soft vanilla cake and luscious strawberry frosting, making them an irresistible treat for any occasion.
Ingredients
Scale
Cupcake Batter:
- 1 1/2 cups all-purpose flour
- 2 tbsp cornstarch
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup vegetable oil
- 1/2 cup whole milk
Strawberry Buttercream Frosting:
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup fresh strawberry puree (blended fresh strawberries)
- 1/2 tsp vanilla extract
Topping:
- Fresh strawberries or strawberry slices for decoration
Instructions
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, sift together the flour, cornstarch, baking powder, and salt. Set aside.
- In a large mixing bowl, whisk together the sugar and eggs until light and fluffy. Add the vanilla extract, melted butter, and vegetable oil, whisking until smooth.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Strawberry Buttercream Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Beat in the strawberry puree and vanilla extract until the frosting is smooth and fluffy. If needed, add more powdered sugar for a thicker consistency.
- Decorate the Cupcakes: Once the cupcakes are completely cooled, pipe or spread the strawberry buttercream frosting onto each cupcake. Top each cupcake with a fresh strawberry or a slice of strawberry for a beautiful garnish.
Notes
- You can use store-bought strawberry puree or make your own by blending fresh strawberries.
- For a fun twist, add some sprinkles on top with the strawberries.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250kcal
- Sugar: 23g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg