How To Make Strawberry Shortcake Cupcakes
Turn your classic strawberry shortcake in cupcake form with our easy-to-follow cupcakes recipe! Bake up a sweet batch in just under two hours.
Preheat the oven to 350 degrees F.
In a mixing bowl, whisk together the flour, cornstarch, baking powder and salt for 30 seconds. Set aside.
In a separate large mixing bowl, use an electric hand mixer set on medium-high speed.
Whip together the eggs, sugar and vanilla for 3 minutes until the mixture is very pale, fluffy and thickened slightly.
Mix in the melted butter and vegetable oil.
Working in three separate batches, beginning and ending with flour, add ⅓ of the flour mixture followed by ½ of the milk, blending until well combined after each addition.
Pour the batter into 12 paper lined muffin cups, filling each cup ⅔ full.
Bake in the oven for 19 to 22 minutes, until a toothpick inserted into center of cupcake comes out clean. Cool completely on a wire rack.
Frost the cupcakes with strawberry buttercream frosting, then top with a small whole fresh strawberry or fresh strawberry slices.
Serve, and enjoy!
- Try out our Strawberry Buttercream Frosting Recipe, and frost them over your strawberry shortcake cupcakes!
- Calories: 187.84kcal
- Fat: 9.74g
- Saturated Fat: 3.20g
- Trans Fat: 0.19g
- Monounsaturated Fat: 4.75g
- Polyunsaturated Fat: 1.17g
- Carbohydrates: 22.79g
- Fiber: 0.40g
- Sugar: 13.36g
- Protein: 2.52g
- Cholesterol: 42.18mg
- Sodium: 103.54mg
- Calcium: 55.21mg
- Potassium: 46.20mg
- Iron: 0.72mg
- Vitamin A: 50.41µg
- Vitamin C: 3.09mg
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