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Spring Strawberry Shortcake Cupcakes: Easy 30-Minute Recipe

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These spring strawberry shortcake cupcakes are light, tender, and studded with fresh strawberries, topped with a tangy cream cheese frosting. Ready in under 30 minutes, they’re perfect for spring gatherings and sure to be a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened (113g)
  • ¾ cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup whole milk (120ml)
  • 1 cup fresh strawberries, finely chopped (about 150g)
  • 1 tablespoon all-purpose flour (for tossing strawberries)
  • 8 oz cream cheese, softened (226g)
  • ½ cup unsalted butter, softened (113g)
  • 3 cups powdered sugar (360g)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Fresh strawberry slices (for garnish, optional)
  • Mint leaves (for garnish, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Wash and dry strawberries thoroughly. Remove green tops and chop into small pieces, about ¼-inch dice. Place in a small bowl and toss with 1 tablespoon of flour. Set aside.
  3. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt.
  4. In a large bowl, beat ½ cup softened unsalted butter and ¾ cup granulated sugar together until light and fluffy, about 3-4 minutes with a hand mixer on medium speed.
  5. Beat in the 2 room-temperature eggs, one at a time, mixing well after each addition. Add 1 teaspoon vanilla extract and beat until combined.
  6. With the mixer on low speed, add about one-third of the flour mixture, then half of the ½ cup milk. Repeat, ending with the flour mixture. Mix just until combined.
  7. Using a rubber spatula, gently fold the floured strawberries into the batter until evenly distributed.
  8. Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  9. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in the tin for 5 minutes, then transfer to a wire cooling rack to cool completely.
  10. While cupcakes cool, beat 8 oz softened cream cheese and ½ cup softened unsalted butter together until smooth and creamy, about 2-3 minutes. Add 1 teaspoon vanilla extract and a pinch of salt, then gradually beat in 3 cups powdered sugar. Beat until light and fluffy, about 2 more minutes.
  11. Once cupcakes are completely cool, pipe or spread frosting on top. Garnish with a fresh strawberry slice and a mint leaf if desired.

Notes

Toss strawberries in flour to prevent sinking. Ensure all ingredients are at room temperature for best results. Do not overmix the batter. For dairy-free, use plant-based butter and cream cheese. For gluten-free, use a 1:1 gluten-free baking blend.

Nutrition

Keywords: strawberry shortcake cupcakes, spring dessert, easy cupcake recipe, strawberry cupcakes, cream cheese frosting

Find it online: https://goldensimmer.com/spring-strawberry-shortcake-cupcakes-easy-30-minute-recipe/