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Kid-Approved Strawberry Shortcake Cupcakes (Budget-Friendly & Easy)

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These easy strawberry shortcake cupcakes are made with a boxed cake mix, fresh strawberries, and a light whipped cream frosting. They’re budget-friendly, ready in under 30 minutes, and perfect for bake sales, parties, or any occasion.

Ingredients

Scale
  • 1 box (15.25 oz) strawberry cake mix (Duncan Hines or Betty Crocker recommended)
  • 3 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 1 cup water (or milk for richer cupcakes)
  • 1 cup fresh strawberries, finely diced (about 6–8 medium berries)
  • 1 tablespoon all-purpose flour (to coat strawberries)
  • 2 cups heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup cream cheese, softened (optional, for stabilizing frosting)
  • 12–16 fresh strawberries, halved or sliced (for garnish)
  • Optional: sprinkles or powdered sugar for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Line two 12-cup muffin pans with paper liners.
  2. Wash and dry strawberries. Dice into small pea-sized pieces. Toss with 1 tablespoon flour until lightly coated.
  3. In a large bowl, combine cake mix, eggs, vegetable oil, and water. Beat on medium speed for 2 minutes until smooth.
  4. Gently fold floured strawberries into batter with a rubber spatula until just distributed (8-10 strokes).
  5. Fill each cupcake liner about two-thirds full. Bake for 18-20 minutes, rotating pans halfway through, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  6. Cool cupcakes in pan for 5 minutes, then transfer to a cooling rack. Cool completely before frosting.
  7. For frosting: In a chilled bowl, beat cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form (3-4 minutes). If using cream cheese, beat it first until smooth, then add cream mixture.
  8. Transfer frosting to a piping bag or ziplock bag with corner snipped. Pipe a generous swirl onto each cooled cupcake. Top each with a fresh strawberry half or slice. Add sprinkles or powdered sugar if desired.

Notes

For best results, use room temperature eggs and cold heavy cream. Coat strawberries in flour to prevent sinking. Do not overmix batter. Cool cupcakes completely before frosting. Frosted cupcakes keep in the refrigerator for 2-3 days. Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Keywords: strawberry shortcake cupcakes, easy cupcakes, budget-friendly dessert, bake sale recipe, kid-approved dessert, strawberry dessert, whipped cream frosting

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