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Kid-Approved Strawberry Shortcake Cupcakes (Easy Recipe)

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These strawberry shortcake cupcakes are made with fresh strawberries in the batter and a simple homemade strawberry glaze on top. They are budget-friendly, quick to make, and perfect for school parties, bake sales, or a special treat any day of the week.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened to room temperature
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract (pure vanilla)
  • ½ cup whole milk, room temperature
  • 1 cup fresh strawberries, finely chopped (about 5–6 medium berries)
  • 1 cup powdered sugar, sifted
  • 2–3 tablespoons fresh strawberry puree (from about 4–5 strawberries)
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • Fresh strawberry slices (for garnish, optional)
  • Whipped cream (for garnish, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-count muffin tin with paper liners.
  2. Wash and dry the strawberries, then chop them into small pieces (about the size of a pea). Toss the chopped berries in 1 tablespoon of flour from the measured amount to prevent sinking.
  3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes. Scrape down the sides halfway through.
  5. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
  6. With the mixer on low speed, add about one-third of the flour mixture, then half of the milk. Repeat with another third of flour, the remaining milk, and finish with the last third of flour. Mix just until combined.
  7. Using a spatula, gently fold the floured strawberries into the batter. Do not overmix.
  8. Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  9. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. While the cupcakes cool, make the strawberry glaze: mash 4-5 strawberries through a fine-mesh sieve into a small bowl to get 2-3 tablespoons of puree. Whisk in the powdered sugar, vanilla, and salt until smooth. Adjust consistency with water or powdered sugar as needed.
  11. Once the cupcakes are completely cool, spoon about 1 tablespoon of glaze over each one. Let set for 5 minutes, then top with a fresh strawberry slice and a dollop of whipped cream if desired.

Notes

Do not overmix the batter to avoid dense cupcakes. Use room temperature ingredients for best results. Let cupcakes cool completely before glazing. For a dairy-free version, swap butter for vegan butter and use oat milk. For gluten-free, use a 1:1 gluten-free all-purpose flour blend and add an extra tablespoon of milk.

Nutrition

Keywords: strawberry shortcake cupcakes, easy strawberry cupcakes, kid-friendly dessert, strawberry dessert, homemade cupcakes

Find it online: https://noshbelle.com/kid-approved-strawberry-shortcake-cupcakes-easy-recipe/