Strawberry Shortcake Cupcakes

I have a lot of recipes to share with you. All my pictures were on my sister’s computer, and I finally copied them to mine. Hopefully my blog won’t be so dead now, and I hope someone is still out there reading this… 😉

It was birthday season in our family so you’ll see a whole series of (delicious!) cakes coming on here  after this…don’t go anywhere! 🙂



Here is another version of strawberry shortcake cupcakes for you. I made a different style of strawberry shortcake cupcakes here. I got this recipe from Laura Vitale, and it’s just as delicious!


You can use a piping bag for the whipping cream if you’re serving this to guests


I was in a hurry so I just used a mini ice cream scoop


I think it has it’s own beauty



Topping them with a fresh strawberry is like putting the cherry on the cake 😉


Plus it hides all the imperfections of the whipping cream (if you have any) 🙂


If you want to make them patriotic for the 4th of July, just add some blueberries!



Summer is here and strawberries are in season, so take advantage and make something delicious with them, you’ll impress everyone! 🙂


Personally I don’t see a reason why you wouldn’t want to try these, they’re a feast for the eyes!

Strawberry Shortcake Cupcakes

Recipe from Laura Vitale


For the Cupcakes:

2/3 cup Granulated Sugar
1/2 cup of Unsalted Butter, softened at room temperature
2 Eggs
2 tsp of Baking Powder
1/8 tsp Salt
1-1/2 Cups All Purpose Flour
1/2 Cup Whole Milk
Zest of one Orange
Juice of 1/2 of an Orange
2 tsp of Vanilla Paste

For the Strawberry Mixture:
1-1/2 cups of Fresh Strawberries, finely chopped
2 Tbsp of Sugar
Zest of 1/2 Orange
1 tsp of Corn Starch (I personally used Arrowroot Powder)
1 Tbsp of Orange Juice or Water

Whipped Cream:
1-1/4 cup of Heavy Cream
1 tsp of Vanilla Extract
3 Tbsp of Confectioner Sugar
1/2 tsp of Orange Zest, optional

To make the cupcakes:

Preheat your oven to 350 degrees. Line your cupcake tin with liners and set aside. In a small bowl, mix together the flour, salt and baking powder, set aside.  In a mixing bowl fitted with a paddle attachment, cream together the sugar and butter. Add the orange zest, vanilla paste, orange juice and eggs and cream together until you get a smooth mixture. Add the dry ingredients and with the speed on low mix together, slowly adding the milk and mix everything to combine.  Scoop the batter into your lined cupcake tin, make sure it’s only filled 3/4 of the way up because they will rise. Bake for 18 to 20 minutes and let cool for about 45 minutes before frosting.

To make the strawberry mixture:
In a small bowl, dissolve the cornstarch (or arrowroot powder) in the orange juice and set aside. In a medium saucepan, combine the berries, sugar and orange zest. Cook over medium high heat and bring to a boil stirring often until the sugar dissolves.  Add the cornstarch (or arrowroot powder) mixture and cook for 1 more minute, allow to cool completely

To make the whipped cream:
Make the whipped topping by whisking together the cream, orange zest, vanilla and powdered sugar until stiff peaks form.

To assemble:
Using a melon baller or small ice cream scoop, scoop out the center of each cupcake. Fill with about 1 Tbsp of the strawberry mixture and pipe with some of the whipped cream. Top each cupcake with either a slice of strawberry or leave them as is!


Jessica the Baker