Strawberry Shortcake Cupcakes are just as scrumptious as they sound! Yellow cake mix is all dressed up in this easy cupcake recipe. Homemade cream cheese frosting is piped on top of perfectly baked fluffy cupcakes and adorned with sweet strawberry topping. These are so perfect for serving all summer long!
Strawberry Shortcake Cupcakes
There’s nothing I love more than Strawberry Shortcake… Except maybe these strawberry shortcake cupcakes! Sweet and fluffy yellow cupcakes are all dressed up with homemade cream cheese frosting and a simple strawberry topping. I love a good cake mix recipe, especially when it’s so well done that you can’t even tell a box mix was used at all - and that’s exactly what this recipe does! These cupcakes look like they’re from a bakery, not a box mix. Don’t worry, it can be our little secret!
If you’re craving strawberries as much as I am lately, you’ll love more of my easy recipes like Strawberry Cake Mix Cookies, Strawberry Cheesecake Bars and Fresh Strawberry Crisp.
How to Make the Cupcakes:
1. Make the cake batter. Mix together the yellow cake mix, water, vegetable oil, and eggs until combined.
2. Bake the cupcakes. Fill each cupcake liner about halfway with the batter. Bake for 19-23 minutes.
3. Let cool. Allow the cupcakes to cool in the pan for 10 minutes before placing them on a wire rack to finish fully cooling.
4. Make the strawberry topping. Cut the strawberries into very small cubes. Combine the berries with sugar and let sit in a bowl for about 10-15 minutes.
5. Make the base of the frosting. Beat together the butter and cream cheese until combined.
6. Finish the frosting. Mix in the vanilla extract and salt. Add a quarter of the powdered sugar and mix on low to medium speed with the hand mixer for 20 seconds or until fully mixed in. Repeat this for each quarter of powdered sugar until all is combined.
7. Frost the cupcakes. With a pastry bag, frost the edge of the cupcakes to create a well with the frosting. Make sure there is enough room for the strawberries to fit inside.
8. Add the strawberries. With a spoon, place about 1 TBSP or so of the sweet strawberries into the middle of the cupcakes.
Storing Strawberry Shortcake Cupcakes
Once garnished with icing and strawberries, these cupcakes can be stored in an airtight container in the refrigerator for up to 2 days. The cupcakes can’t be stored at room temperature with the strawberry garnish as the strawberries are too moist. They can be stored without the strawberry garnish for up to 3 days in the fridge and 2 days at room temperature. The cupcakes not garnished with strawberries can be frozen in an air-tight container for up to 3 weeks.
Ingredients Notes for Strawberry Shortcake Cupcakes
Room Temperature - ALL of the ingredients need to be room temperature! This makes them incorporate well with one another when mixing.
Strawberries - I prefer to only use fresh strawberries when making this recipe. You can use frozen ones, but they’ll need to be fully thawed prior to mixing with the sugar. Also, keep in mind that once thawed, they’ll have a lot of excess moisture.
Cake Mix - Any brand of yellow cake mix will do the trick. Use whatever your favorite is so you know you’ll like the results! You can even use a gluten-free box if needed.
Cream Cheese - I recommend using full fat cream cheese in your frosting. Low-fat cream cheese never yields the same thick, decadent results!
Vanilla - I always recommend using 100% pure vanilla extract and not imitation for the best flavor.
Strawberry Shortcake Cupcakes
- 15.25 Ounce Yellow Cake Mix
- 1 Cup Water
- ½ Cup Vegetable Oil
- 3 Large Eggs room temperature
- 1 Cup Unsalted butter softened
- 8 Ounces Cream Cheese softened
- 2 teaspoons Vanilla Extract
- ¼ teaspoon Salt
- 4 Cups Powdered Sugar
- 3-4 Cups Strawberries chopped
- 1 Tablespoon Granulated Sugar
- Preheat the oven to 350 ° F.
- Line the cupcake tin with cupcake liners and set aside.
- In a large bowl add the yellow cake mix, water (1 cup), vegetable oil (½ cup), and 3 eggs. Mix the batter with a mixer on medium speed for 2 minutes.
- Fill each cupcake liner halfway with the cupcake batter.
- Bake for 19-23 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool in the pan for 10 minutes.
- Remove the cupcakes from the pan and place them on a wire rack for 15 minutes or until cool before icing.
- Cut the strawberries into very small cubes. In a small bowl add the strawberries and sugar. Set the bowl aside for 10-15 minutes so the juices can be released. During this time you can make the frosting.
- Combine the butter (1 cup) and cream cheese (8 ounces) in a large bowl. Beat on medium speed with the hand mixer for 30 seconds or until mixed in.
- Add the vanilla extract (2 teaspoons) and salt (¼ teaspoon). Mix on medium speed with the hand mixer for 15 seconds or until mixed in.
- Add a quarter of the powdered sugar and mix on low to medium speed with the hand mixer for 20 seconds or until fully mixed in. Repeat this for each quarter of powdered sugar.
- If you don’t like a thick frosting you can add 1 tablespoon of milk (dairy or nut milk) at a time until you have the consistency you like.
- With the back of a spoon frost the tops of the cupcakes to create a coating. This will prevent a lot of the strawberry juices from soaking into the cupcakes.
- With a pastry bag frost the edge of the cupcakes to create a well with the frosting. If you do not have a pastry bag you can use your spoon to pile on the frosting. With the tip of the spoon create a well so there is enough room for the strawberries to fit inside.
- With a spoon place 1 tablespoon or so of the strawberries into the middle of the cupcakes.
- Serve immediately, or store, covered in the refrigerator for up to 2 days.
The ingredients need to be at room temperature so they incorporate well with the ingredients evenly. Also having the ingredients at room temperature is easier when mixing them.
Kristal London says
Super moist and delicious! My favorite with Michigan strawberries 🍓
Thanks Nicole for sharing 😄