How to make moist and delicious Strawberry Shortcake Cupcakes with Strawberry Buttercream Frosting.
These cupcakes are light and fluffy and the perfect summer time treat. So easy to make and so delicious that you won’t be able to eat just one… or two!
Strawberry Shortcake Cupcakes with Strawberry Buttercream Frosting
First, you’ll want to make the Vanilla cupcakes… here’s how to do those:
Ingredients for the Vanilla Cupcakes
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, melted
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract or vanilla bean paste
¾ cup buttermilk
Preheat oven to 350°. Line cupcake tins with liners.
Whisk flour, baking powder, and salt in a medium bowl.
In a mixing bowl, add the melted butter and beat with a mixer for 30 seconds until thick and yellow. Add one egg at at time, beating after each addition. Add the vanilla.
Add flour mixture and buttermilk (alternating between the two slowly); do not over mix.
Fill each liner 3/4 of the way full. Bake for 15-20 minutes until a toothpick comes out clean.
Ingredients for the Strawberry Buttercream Frosting
1/2 cup butter room temperature
1/2 cup shortening
1 pound confectioners sugar
1 cup strawberries
1 teaspoon vanilla extract
1-2 tablespoons hot water
Rinse strawberries and remove stems; place strawberries in blender (or food processor) and puree.
In a medium bowl, beat together butter and shortening until creamy.
Slowly add in powdered sugar and beat until well combined.
Add in the pureed strawberries and vanilla.
Beat for 10 minutes on medium until fluffy.
Frost cupcakes as desired and top with fresh strawberries.
If you make these Strawberry Shortcake Cupcakes with Strawberry Buttercream Frosting, be sure to leave a comment below and tell us what you think!