Strawberry Shortcake Cupcakes Recipe

Total Time:

1 hr

Servings:

12 cupcakes

These Strawberry Shortcake Cupcakes are quick, easy, and come together largely from pantry ingredients. As soon as the cupcakes have cooled completely, they're ready to frost and serve.

Frequently Asked Questions

Can I use both butter and oil in cake?

Using a combination of butter and oil in cake means you get the virtues of both: Butter provides rich flavor while oil lends moisture. Additionally, unlike all-butter cakes, these cakes will stay somewhat soft when chilled.
How long do you leave cupcakes in the pan after baking?

Allow cupcakes to rest in the pan for about five minutes after removing them from the oven. At this point, they should be just firm and cool enough to transfer to a cooling rack; leaving them longer could risk dry cupcakes due to carryover cooking.

Note from the Food & Wine Test Kitchen

Whipping up a batch of Strawberry Shortcake Cupcakes is not a difficult project, but there are some baking basics to keep in mind to achieve the ideal crumb. First, with the exception of the melted butter, be sure to start with room-temperature ingredients (heat the butter until just melted and cool slightly before using). Next, this recipe is a type of sponge cake, so the first step is to beat the sugar with the eggs to aerate them, resulting in a lighter, fluffier cake. Last, take care not to overmix the batter, stopping as soon as the flour is evenly incorporated.

Make ahead

The cupcakes can be wrapped in plastic and stored at room temperature for up to two days or frozen for up to one month. The white buttercream frosting can be refrigerated in an airtight plastic container for up to two days. Return to room temperature before using.

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Ingredients

Cake

1 cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 1/4 teaspoons baking powder
1/8 teaspoon kosher salt
3/4 cup granulated sugar
2 large eggs, at room temperature
1 1/4 teaspoons pure vanilla extract
4 tablespoons unsalted butter, melted
1/4 cup vegetable oil
1/2 cup milk, at room temperature

Frosting

6 tablespoons unsalted butter, softened
2 cups powdered sugar, sifted
1/2 teaspoon pure vanilla extract
Pinch of kosher salt
2 tablespoons milk or heavy cream
Strawberry jam
Sliced strawberries, for garnish (optional)

Directions

Preheat the oven to 350°F. Line a 12-cup muffin tin with paper or foil liners.
In a medium bowl, whisk the flour with the cornstarch, baking powder, and salt.
In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl. Add the dry ingredients and milk in three alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.
Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.
In a medium bowl, using a handheld electric mixer, beat the softened butter at medium speed until smooth. Add the powdered sugar, vanilla extract, and salt and beat the mixture at low speed just until combined. Increase the mixer speed to medium and beat until smooth. Add the milk or heavy cream and beat until light and fluffy, about 2 minutes.
Mix the frosting with strawberry jam to taste. Spread the frosting on the cooled cupcakes, garnish with strawberry slices, if using, and serve.

Originally appeared: May 2008

Strawberry Shortcake Cupcakes

Frequently Asked Questions

Note from the Food & Wine Test Kitchen

Make ahead

Ingredients

Directions

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