This Ultimate Fluffy Strawberry Shortcake Cupcakes with Fresh Strawberry Filling and Chantilly Cream Frosting comes together in about 30 minutes and is baked to perfection in the oven for a easy dessert that your family will love! These delicious cupcakes are the perfect way to celebrate the season’s best strawberries. Plus, you can easily switch up the fruits or frosting flavors to suit your taste or use whatever you have on hand. Perfect for satisfying that sweet tooth on a weeknight or for a backyard barbecue, this is my go-to recipe when I want something sweet yet simple.
Ingredient Breakdown for Fluffy Strawberry Shortcake Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup fresh strawberries, diced (for filling)
- 1 tablespoon granulated sugar (for filling)
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar (for frosting)
- ½ teaspoon vanilla extract (for frosting)
Let’s Get Cooking!
Now that we have our ingredients ready, let’s dive into the step-by-step process to whip up these fluffy strawberry shortcake cupcakes.
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners (it makes for easy removal and clean-up!).
In a medium bowl, whisk together the flour, baking powder, and salt. Set this bowl aside and let the dry mixture hang out for a bit.
In a large bowl, use an electric mixer to beat the softened butter and 1 cup of granulated sugar until it’s light and fluffy, about 3 minutes. Ay! The smell will get you excited!
Beat in the eggs one at a time, mixing well after each addition. Then add in 1 teaspoon of vanilla extract trust me, this step is already making our cupcakes unbelievable.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry stuff. Mix until just combined, don’t overmix!
Fill each cupcake liner about two-thirds full with batter. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. You’ll know they’re done when they look golden and smell absolutely heavenly!
Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While those cupcakes are cooling, let’s prepare the strawberry filling. In a small bowl, gently toss the diced fresh strawberries with 1 tablespoon of granulated sugar. Let this sit while the cupcakes cool. This will draw out the juice, and trust me, it’s pure magic.
Now, for the Chantilly cream frosting! Chill a mixing bowl and whisk attachment in the freezer for about 10 minutes (this will help it whip up beautifully!). Pour the heavy whipping cream into the chilled bowl and beat on medium speed until soft peaks form, about 2-3 minutes. Then gradually add the powdered sugar and ½ teaspoon of vanilla extract. Increase the speed to high and beat until you see those stiff peaks form. It’s so fluffy and creamy!
To assemble, grab an apple corer or a small knife and remove a small cone from the center of each cooled cupcake. Go ahead and take a bite of that yummy morsel, you earned it!
Now, spoon a small amount of those sugared strawberries into the hole of each cupcake. Replace the removed cake piece on top like a little hat! How cute!
Finally, pipe or spread that Chantilly cream frosting onto each cupcake, and if you’re feeling extra fancy, top with a slice of fresh strawberry for garnish. You’ve just created a little masterpiece!
Why I Love This Recipe
Honestly, this is my go-to recipe for making a sweet treat that feels special without a lot of fuss! Comfort food at its finest! I’m a real sucker for the fresh strawberries, and the fluffy frosting just takes it over the top. The best part is, it’s so versatile! You can swap the strawberries for blueberries or even peaches depending on the season. Talk about options! Whenever I make these for family dinners or summer picnics, everyone devours them, there’s never a crumb left behind!
If you loved this simple recipe, be sure to check out my Mango Strawberry Sunset Cupcakes, my Classic Snickers Cupcakes, or my Buttercream Topped Vanilla Cupcakes!
Why This Recipe Works
Crowd-Pleaser
These cupcakes are guaranteed to bring smiles to every face around the table. With their light texture and fresh flavors, they quickly become a fan favorite!
Quick & Easy
This entire recipe comes together in about 30 minutes of active time, no crazy techniques or waiting around, making it ideal for busy weeknights or unexpected guests!
Customizable
You can easily switch up the fillings and frostings. Got extra fruit lying around? Toss them in! This is great for using up odds and ends in the kitchen.
Comfort Food
Seriously, there is something inherently nostalgic about strawberry shortcake. It’s like a slice of summer on a plate that kids and adults alike love!
Serving Suggestions
These cupcakes are a perfect standalone dessert, but why not make it even more fabulous? Try serving them with a scoop of vanilla ice cream or fresh whipped cream for an extra treat! They also pair beautifully with a refreshing fruit salad or a simple chocolate drizzle on top.
Storage and Reheating
Store these cupcakes in an airtight container in the fridge for up to 3 days. To enjoy them again, just pull them out and let them sit at room temperature for about 10-15 minutes. You can also pop them in the microwave for 10-15 seconds for a warm treat, watch them transform back to their fluffy state!
Freezer Friendly
Yes! These cupcakes freeze beautifully. To do so, just wrap them tightly in plastic wrap and then foil, and they’ll keep in the freezer for about 2 months. When you’re ready to eat, thaw them in the refrigerator overnight before enjoying!
This strawberry shortcake cupcake recipe is one you’ll want to keep in your back pocket year-round. So go ahead, give it a whirl, gather your loved ones, and enjoy the sweetness of life! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Fluffy Strawberry Shortcake Cupcakes
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, use an electric mixer to beat the softened butter and 1 cup of granulated sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Then add in 1 teaspoon of vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with dry ingredients. Mix until just combined.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack.
- In a small bowl, gently toss the diced fresh strawberries with 1 tablespoon of granulated sugar. Let this sit while the cupcakes cool.
- Chill a mixing bowl and whisk attachment in the freezer for about 10 minutes. Pour the heavy whipping cream into the chilled bowl and beat on medium speed until soft peaks form, about 2-3 minutes.
- Gradually add the powdered sugar and ½ teaspoon of vanilla extract. Increase speed to high and beat until stiff peaks form.
- Remove a small cone from the center of each cooled cupcake using an apple corer or small knife.
- Spoon a small amount of the sugared strawberries into the hole of each cupcake. Replace the removed cake piece on top.
- Pipe or spread the Chantilly cream frosting onto each cupcake and garnish with a slice of fresh strawberry if desired.