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!
Line the cupcake tin with cupcake liners and set aside.
In a large bowl add the yellow cake mix, water (1 cup), vegetable oil (1/2 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.
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Notes
NOTES:To turn this recipe into a cake:Follow the directions on the cake mix for the timing. Frost each layer with half of the frosting. Do not frost the sides of the cake. Top the center of the cake with the chopped strawberries. Do The Ingredients Need To Be At Room Temperature? 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.