Strawberry Shortcake Cupcakes



1 cup butter softened

2 cups granulated sugar

4 eggs, room temperature

1 tsp vanilla

2 and 3/4 cups all purpose flour

2 tsp baking powder

1 cup milk, room temperature


1 cup (2 sticks) butter softened

2 and 1/2 cups powdered sugar

2-4 tbsp heavy cream or milk

1 tsp vanilla

pinch of salt

1 to 2 drops of red food colouring for pink buttercream + sprinkles

Strawberry Topping:

3-4 cups diced or hulled strawberries

1 tbsp granulated sugar


Preheat oven to 350° F. Line 2 cupcake pans with 24 cupcake papers. Cream butter and sugar in mixer on high for 2-3 minutes until light in colour and fluffy. Beat in the eggs one at a time followed by the vanilla. Whisk together the flour and baking powder – add the dry ingredients to the wet ingredients with milk, stirring until well mixed. Spoon the batter into the lined cupcake pans and bake for 15-20 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes then remove to a wire tray.

To make the buttercream, beat softened butter in mixer for 2-3 minutes until fluffy and light in colour. Beat in the powdered sugar, vanilla, cream or milk and colouring to make a spreadable consistency. Pipe or spread on top of each cupcake and add the strawberries.