Strawberry Shortcake Cupcakes Recipe

My husband will openly admit that he isn’t a big fan of cupcakes.  He just dies when he sees the amount of frosting I put on cakes and cupcakes.  I think the more frosting, the better!  I decided to try a cupcake that I knew he couldn’t turn down.  Sure enough, he LOVED them!
Strawberry Shortcake Cupcakes Recipe
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  • 1 1/2 cups self-rising flour
  • 1 1/4 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 cup milk
  • 1 teaspoon pure vanilla extract
  • 2 cups strawberry puree
  • 1/2 cup sugar
  • 2 tablespoons lemon juice
  • 4 tablespoons cold water
  • 1 envelope unflavored powdered gelatin
  • 1 cup diced, fresh strawberries
  • 1/4 cup softened, unsalted butter
  • 1 8-ounce container mascarpone cheese, at room temperature
  • 1 8-ounce block of cream cheese, softened
  • 1/2 cup fresh strawberries, pureed
  • 2 tablespoons strawberry jam
  • 4-5 cups powdered sugar


  1. Preheat oven to 350 degrees.  Line two 12-cup muffin tins with paper liners; set aside.  In a small bowl, combine flours; set aside.  In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy.  Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition.  Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat.
  2. Divide batter evenly among liners, filling about three-quarters full.  Bake, rotating pan halfway through, until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
  3. Transfer to a wire rack to cool in tins for 15 minutes.  Remove cupcakes from tins, and cool completely on rack.
  4. Cut a cut a cone-shaped piece of cake out of the center of each cupcake, taking care not to cut through the bottoms. Slice a 1/4-inch piece from the top of each cone and reserve to place back on the filled cupcakes.
  5. Heat puree and sugar in a small saucepan just until it begins to bubble, stirring to dissolve sugar.  Stir in lemon juice and remove from heat.  Put water in a small bowl and sprinkle gelatin on top.  Let sit for 5 minutes.  Add fruit puree mixture to the bowl and stir until gelatin is completely dissolved.
  6. Stir in diced strawberries and chill until set.
  7. Spoon about a teaspoon of strawberry gelee filling into each cupcake and top with the cone top.
  8. Cream butter, mascarpone and cream cheese together in an electric mixer until soft and fluffy, about 2 minutes.  Add the strawberries and jam.  Mix until combined.  Add the powdered sugar, 1 cup at a time until the frosting has the sweetness and consistency you desire. If your frosting is not stiff enough to pipe, add more powdered sugar.  Chill until ready to use.
  9. Using a pastry bag or an offset spatula, frost tops of each cupcake with the strawberry mascarpone frosting.
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