Fresh Berry – Strawberry Shortcake Cupcakes

The middle of the summer and it’s Strawberry season! Love using fresh berries in recipes. I was looking for something easy and comforting and that didn’t require a lot of messing with the oven. I found this recipe and hit the jackpot.

Strawberry Shortcake Cupcakes with Cream Cheese Frosting

Recipe courtesy of:

Makes 12 cupcakes

Yellow Cupcakes:

1 cup plus 2 tablespoons all-purpose flour

2 tablespoons cornstarch

1 1/4 teaspoon baking powder

1/8 teaspoon salt

3/4 cup granulated sugar

2 large eggs at room temperature

1/2 tablespoon pure vanilla extract

4 tablespoons unsalted butter, melted

1/4 cup vegetable oil

1/2 cup milk at room temperature (I used skim)

Pre-heat oven to 350 degrees

Line a cupcake pan with cupcake liners or grease the cups with butter or non-stick cooking spray; set aside

In a medium bowl, whisk together flour, cornstarch, baking powder and salt; set aside

In the large bowl of an electric mixer, beat the sugar, eggs and vanilla on high speed for about 3 minutes or until mixture is well combined and thick

Add butter and oil and beat on high until well combined; scrape sides of the bowl with a spatula and mix for another minute

Reduce the speed to low and add 1/3 of the dry ingredients and then 1/2 milk; add another 1/3 of dry ingredients and remaining milk; add remaining dry ingredients and remove from mixer immediately

Use a spatula to incorporate any dry ingredients that have are not fully combined; distribute batter evenly among cupcake cups with a ladle or ice cream scoop

Bake in center of oven for 13-17 minutes or until a toothpick comes out clean

For Cream Cheese Frosting:

1 bar softened cream cheese (room temperature)

1 stick of butter

1.5 cups of powdered sugar (approximately)

Cream butter and cheese together until fluffy. Gradually add the sugar until proper consistency is achieved. Some like their frosting thicker than others, use your own judgment here.


These are really straight forward and don’t require a lot of fuss which was the main attraction for me. The biggest difference is the original recipe does not call for berries in the batter, which I think is a mistake. So taking creative license I chopped some up and folded them into the prepared batter just before pouring into molds. Be sure to use fresh berries as frozen would probably cause a significant drop in quality. I opted for the cream cheese frosting instead of the buttercream due to the fact I already had it prepared from a previous recipe, hehe. Hey, it was great and required no additional time in the kitchen on a 100 degree day so that’s my rationale. I garnished with fresh cut berries and voila! The swoon soon followed.

This entry was published on July 27, 2012 at 2:35 am. It’s filed under Desserts and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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