Strawberry Shortcake Cupcakes Recipe

My husband will openly admit that he isn’t a big fan of cupcakes.  He just dies when he sees the amount of frosting I put on cakes and cupcakes.  I think the more frosting, the better!  I decided to try a cupcake that I knew he couldn’t turn down.  Sure enough, he LOVED them!

Strawberry Shortcake Cupcakes Recipe:

 (Makes 24 cupcakes)
Vanilla Cupcakes: 

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees.  Line two 12-cup muffin tins with paper liners; set aside.  In a small bowl, combine flours; set aside.  In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy.  Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition.  Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat.
Divide batter evenly among liners, filling about three-quarters full.  Bake, rotating pan halfway through, until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
Transfer to a wire rack to cool in tins for 15 minutes.  Remove cupcakes from tins, and cool completely on rack.
Cut a cut a cone-shaped piece of cake out of the center of each cupcake, taking care not to cut through the bottoms. Slice a 1/4-inch piece from the top of each cone and reserve to place back on the filled cupcakes.

Strawberry Gelee:

2 cups strawberry puree
1/2 cup sugar
2 tablespoons lemon juice
4 tablespoons cold water
1 envelope unflavored powdered gelatin
1 cup diced, fresh strawberries

Heat puree and sugar in a small saucepan just until it begins to bubble, stirring to dissolve sugar.  Stir in lemon juice and remove from heat.  Put water in a small bowl and sprinkle gelatin on top.  Let sit for 5 minutes.  Add fruit puree mixture to the bowl and stir until gelatin is completely dissolved.
Stir in diced strawberries and chill until set.
Spoon about a teaspoon of strawberry gelee filling into each cupcake and top with the cone top.

Strawberry Mascarpone Frosting:

1/4 cup softened, unsalted butter
1 8-ounce container mascarpone cheese, at room temperature
1 8-ounce block of cream cheese, softened
1/2 cup fresh strawberries, pureed
2 tablespoons strawberry jam
4-5 cups powdered sugar

Cream butter, mascarpone and cream cheese together in an electric mixer until soft and fluffy, about 2 minutes.  Add the strawberries and jam.  Mix until combined.  Add the powdered sugar, 1 cup at a time until the frosting has the sweetness and consistency you desire. If your frosting is not stiff enough to pipe, add more powdered sugar.  Chill until ready to use.
Using a pastry bag or an offset spatula, frost tops of each cupcake with the strawberry mascarpone frosting.

(Recipe from Sticky Gooey Creamy Chewy)

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