Strawberry Shortcake Cupcakes
Servings 24 cupcakes
These Strawberry Shortcake Cupcakes have a 3-ingredient strawberry filling and are topped with homemade whipped buttercream frosting! Bake up two dozen of these light and fluffy cupcakes in a little over 20 minutes!
Ingredients
Cupcakes
- 1 white cake mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 cup water room temperature
- 1 cup sour cream room temperature
- 4 large egg whites room temperature
- ⅓ cup heavy cream room temperature
- 1 teaspoon vanilla extract
Strawberry Filling
- 1 cup strawberries diced
- ⅓ cup strawberry jam
- 2 tablespoons honey
Whipped Buttercream Frosting
- 1 cup unsalted butter softened
- 1 cup vegetable shortening
- 5 tablespoons heavy cream
- 2 teaspoon clear vanilla extract
- 5-6 cups powdered sugar
Crunch Topping
- 15 golden Oreos
- 3 tablespoons Strawberry Jello-O Mix unprepared
- 4 tablespoons salted butter melted
Instructions
- Preheat the oven to 325°F. Line muffin pans with cupcake liners and set them aside.
- In a large mixing bowl, whisk together, cake mix, all-purpose flour, granulated sugar, and salt.1 white cake mix, 1 cup all-purpose flour, 1 cup granulated sugar, ½ teaspoon salt
- Slowly, add in water, sour cream, egg whites, heavy cream, and vanilla extract. Mix until everything has been combined.1 cup water, 1 cup sour cream, 4 large egg whites, 1 teaspoon vanilla extract, ⅓ cup heavy cream
- Add batter into the lined cupcake pan, filling ⅔ full. About ¼ cup of batter.
- Bake in preheated oven for 18 to 22 minutes or until the center is baked.
- Remove from the oven and allow to cool on a cooling rack.
- In a small bowl, mix together chopped strawberries, strawberry jam, and honey.1 cup strawberries, ⅓ cup strawberry jam, 2 tablespoons honey
- Core out the center of the cupcakes with a cupcake corer or teaspoon and fill them with strawberry filling. Add top back to the cupcake to hold filling in.
- While cupcakes are cooling, prepare the frosting. by creaming together the butter and shortening until smooth, about 3 minutes.1 cup unsalted butter, 1 cup vegetable shortening
- Add in heavy cream and vanilla extract.5 tablespoons heavy cream, 2 teaspoon clear vanilla extract
- Slowly, add in the powdered sugar a little at a time. If frosting is too thick you can add 1 teaspoon of cream until you have reached the texture, you are looking for. Mix frosting for another 3 minutes.5-6 cups powdered sugar
- Add frosting to a piping bag and pipe cupcakes.
- Add Oreos to a food processor and pulse until fine crumbs form.15 golden Oreos
- Add the strawberry jello powder and melted butter and pulse until combined. Sprinkle over the top of the frosted cupcakes.3 tablespoons Strawberry Jello-O Mix, 4 tablespoons salted butter
Notes
- What Should I Do If My Frosting Is Too Thick? That’s an easy fix! Simply add one teaspoon of milk at a time until you have reached your desired consistency. If it’s the opposite and you find your frosting is too thin just mix in a little powdered sugar at a time.
- Why Is There Sour Cream In This Cupcake Recipe? Sour cream makes the cupcakes rich and creamier than your normal box cake. And not to worry – you can not taste the sour cream at all!
- How Do I Store These Cupcakes? You can store the leftovers in an airtight container at room temperature for up to 2 days. With that being said, you could also make them a day ahead if you need to!
- What Piping Tip Should I Use To Give These Cupcakes A Bakery-Style Look? I’d suggest using either 2A, 1M, 6B, or 2D to achieve the bakery look.
- Can I Just Use The Whole Egg Instead Of Just The Egg Whites? Using only egg whites creates a light and fluffy cupcake. Which is one of the reasons these cupcakes are so delicious! Simply save the yolk in an airtight container in the refrigerator to use in another recipe to save on waste!
- What’s The Best Way To Cut Out The Centers Of The Cupcakes? You can either use a cupcake corer or carefully use a paring knife.
Nutrition
Calories: 490kcal | Carbohydrates: 66g | Protein: 3g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 39mg | Sodium: 259mg | Potassium: 70mg | Fiber: 1g | Sugar: 49g | Vitamin A: 453IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1mg
Find it online: www.sugarandsoul.co/strawberry-shortcake-cupcakes/