These strawberry shortcake cupcakes are the most scrumptious dessert. Each bite of soft vanilla cupcake is full of glazed strawberries and topped with a rich cream cheese frosting. This recipe is easy to follow and will inspire you to get creative with your cupcakes.
Preheat the oven to 350°F and line the cupcake pan with cupcake liners.
In a large bowl, sift together flour, baking powder, and salt.
In a separate bowl, beat butter until creamy. Add sugar and beat until light and fluffy. Beat in vanilla, milk, sour cream, eggs, and oil. Mix until combined.
Add dry ingredients to the wet batter and gently mix in. Divide the batter evenly between the cupcake liners.
Bake for 16-18 minutes or until the tops are golden. Remove the cupcakes from the oven and set on a cooling rack. Let cupcakes fully cool before frosting.
frosting -
Using an electric stand mixer, cream together cream cheese and butter with the paddle attachment.
Once the mixture is light and fluffy, add vanilla extract and powdered sugar. Beat until the frosting is fluffy. Refrigerate until ready to use.
assemble cupcakes -
Cut the strawberries into cubes. In a small bowl, combine strawberries with jelly.
Once the cupcakes are cooled, hollow out each cupcake about ½ an inch deep.
Fill each hole of the cupcake with the strawberry glaze. Pipe the frosting on top of each cupcake.
Garnish the cupcakes with more glaze or sliced strawberries.
Serve and enjoy friends!
Notes
Don’t overbake the cupcakes! Check their doneness at 16 minutes with a toothpick.
Cool cupcakes before filling and frosting them!
Keep the cupcake frosting in the fridge before you are ready to pipe. Since the frosting is made of cream cheese and butter, the frosting can melt quickly.