Strawberry Shortcake Cupcakes
Strawberry Shortcake Cupcakes are light, fruity treats with fresh strawberry flavor and creamy whipped frosting perfect for any occasion!
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Servings: 25
Ingredients
For the Cake
- ¾ cup pureed ripe strawberries reserve 3 tablespoons for the frosting; puree enough strawberries at this stage to use for both cake and frosting
- 4 eggs
- ½ cup milk
- ¾ cup vegetable oil canola oil works well
- 3 Tablespoons all-purpose flour
- 1 box white cake mix 15.25 oz
- 1 small box strawberry jello 3 oz
For the Strawberry Whipped Cream Cheese Frosting
- 8 oz 226g full-fat cream cheese, softened
- 1 cup 232g heavy cream
- 3 Tablespoons 34g strawberry puree (from about 4-5 strawberries)
- 2 Cups 230g powdered sugar, measured and sifted
- 1 teaspoon 4g strawberry extract (optional)
For Decoration
- Fresh strawberries halved (optional)
Instructions
- Begin by preheating your oven to 350℉. Line a cupcake pan with paper liners for about 25 cupcakes.
- Prepare the strawberry puree by blending fresh strawberries in a small food processor or blender. Measure ¾ cup of puree for the cake batter and set aside an additional 3 tablespoons for the frosting.
- In a mixing bowl, add the white cake mix, strawberry jello, flour, eggs, vegetable oil, milk, and ¾ cup strawberry puree. Start mixing on low speed to incorporate all ingredients (around 15 seconds), then increase to medium speed and continue mixing for two minutes, pausing to scrape down the bowl as needed. Ensure the puree is evenly blended into the batter.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full (approximately ¼ cup per cupcake). Bake for 15-18 minutes, checking after 15 minutes by inserting a toothpick in the center. The cupcakes are ready when the toothpick comes out clean or with a few crumbs, and the centers spring back when gently touched. Allow the cupcakes to cool completely before frosting.
For the Strawberry Whipped Cream Cheese Frosting
- Place your mixing bowl and whisk or beaters in the freezer for 10-15 minutes to chill. Using a stand mixer with a whisk attachment or a hand mixer, beat the cold heavy cream on medium speed, gradually increasing to high until stiff peaks form. Be attentive, as the cream thickens quickly; stop once peaks hold their shape.
- In a separate bowl, blend the softened cream cheese, sifted powdered sugar, reserved strawberry puree, and optional strawberry extract until smooth and fully combined. Carefully fold the whipped cream into this mixture, creating a light, airy frosting. This frosting needs to stay chilled, so refrigerate the cupcakes once frosted and bring them to room temperature about an hour before serving.
For Decoration
- Once the cupcakes are cool, pipe the frosting in elegant swirls onto each cupcake using a large star tip (such as a 1M). Garnish with halved fresh strawberries on top for a bright and inviting presentation. Enjoy these delightful Strawberry Shortcake Cupcakes!