Strawberry Shortcake Cupcakes. What's strawberry shortcake without… well… strawberries? filled my vanilla cupcakes with homemade strawberry filling. If you think the vanilla cupakes are easy, just wait until you experience. Yellow cupcakes, whipped vanilla buttercream and fresh strawberries make these strawberry shortcake cupcakes a fun variation of the summertime treat.

Make sure to let these strawberry shortcake cupcakes cool off before biting into them. Fluffy vanilla cupcakes topped with fresh strawberries and a cool, creamy cheesecake frosting. All the flavors of strawberry shortcake, in cupcake-form! You can cook Strawberry Shortcake Cupcakes using 17 ingredients and 11 steps. Here is how you cook that.

Ingredients of Strawberry Shortcake Cupcakes

Prepare of vanilla cupcakes.
Prepare 1/2 cup of butter, softened.
Prepare 1 cup of sugar.
Prepare 2 large of eggs.
Prepare 2 tsp of vanilla extract.
You need 1 1/2 cup of all-purpose flour.
You need 1/2 tsp of baking powder.
It's 1/4 tsp of salt.
You need 2/3 cup of buttermilk.
It's of strawberry filling.
You need 2 cup of strawberries, finely diced.
You need 1/2 cup of granulated sugar.
You need 2 tbsp of cornstarch.
You need of whipped cream frosting.
You need 1 cup of cold heavy cream.
Prepare 2 tbsp of granulated sugar.
You need 1/2 tsp of vanilla extract.

Can be made even easier by prepping the day before a party. The final, assembled cupcakes can be stored in the fridge up to an hour before. Strawberry Shortcake Cupcakes are my favorite vanilla cupcake recipe filled with fresh strawberries and a whipped cream frosting! I made these scrumptious Strawberry Shortcake Cupcakes for a friends bridal shower.

Strawberry Shortcake Cupcakes step by step

Begin by making the strawberry filling. Heat the strawberries in a heavy saucepan over medium heat for 4 - 5 minutes, stirring constantly. Add in the sugar and cornstarch, and stir for another 2 minutes. Remove from heat, and let cool..
While the filling cools, make the cupcakes. Preheat oven to 350°F. In a large bowl, cream together butter and sugar..
Add eggs one at a time, beating well after each addition. Stir in vanilla extract..
In a separate bowl mix together all dry cupcake ingredients..
Slowly add the flour mixture to the egg mixture. Add the buttermilk, and mix until well combined..
Fill 12 greased or paper lined muffin cups about 3/4 from the top. Bake for 18-24 minutes or until a toothpick comes out clean..
Let cupcakes cool on a wire rack. Remove the center of each cupcake with a small round cookie cutter or corer, saving the removed piece..
Fill each cupcake with strawberry filling and replace the piece of cupcake that was removed..
To make the whipped cream frosting, simply beat all ingredients together until stiff peaks form. It helps to put your mixing bowl and whisk in the freezer for 15 to 30 minutes before using. This way, all ingredients stay cold. Refrigerate the whipped cream if not using immediately..
Using a knife, frost the cupcakes with whipped cream, and garnish with a slice of fresh strawberry..
Serve immediately, or store in refrigerator until ready to eat..

Even though we are slowly entering the season of blueberry and peach treats, it is not time to say goodbye to strawberries just yet. Strawberry Shortcake Cupcakes - Conveniently in cupcake form with a strawberry buttercream It's National Strawberry Shortcake Day! Strawberry Shortcake Cupcakes — fluffy vanilla cupcakes topped with a bright strawberry buttercream frosting and finished with fresh strawberries! My garden is a sad sight this year. Add a twist of shortcake to your cupcake that are filled with strawberries and whipped cream - a wonderful dessert treat.