Strawberry Shortcake Cupcakes

So Valentine’s Day is coming up this weekend!  Yea!  Normally when I think of Valentine’s day desserts I think of chocolate paired with strawberries or raspberries.

However, we have been having unusually warm spring like weather here in Colorado so I couldn’t help myself but make something well more spring like.  So these strawberry shortcake cupcakes were born.  

I used a shortcake base for the cupcake and made a nice strawberry buttercream frosting.  Topped it off with a strawberry and some sprinkles.

I have a love hate relationship with sprinkles.  They never go where I want them to and they scatter all over the counters and floors.

I could hear them> ting ttting ting ting.  My kids where chasing them down just to eat them.  They are so deprived.

I decided to add them last minute after I put the strawberry on so they of course they were sticking to the strawberry but rolling off the cupcake, so I guess partly my fault for not sprinkling while the frosting was still really wet.

I love the way sprinkles add that extra over the top touch to some things but is it really worth the hassle sometimes???  Oh well lessons learned. 🙂

Print

Strawberry Shortcake Cupcakes

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

Course: Cake, Dessert

Servings: 12

Author: Countryside Cravings

Ingredients

• Cupcake
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/3 cup butter softened
• 2 eggs
• 3/4 cup milk
• Frosting
• 3/4 cup butter softened
• 3/4 cup sliced strawberries
• 5 cups powdered sugar

Instructions

1. Preheat oven to 350 degrees F. Line a muffin pan with cupcake liners and set aside.
2. Combine all cupcake ingredients in a large bowl and beat with an electric or stand mixer on low for 30 seconds, scraping the bowl several times. Beat on high for 3 minutes, scraping the bowl occasionally. Spoon into cupcake liners and bake for 20 minutes or until lightly golden.
3. To prepare the frosting beat the butter in a large bowl until pale and fluffy. Stir in the powdered sugar.
4. In a small bowl mash the sliced strawberries and add to the butter mixture. Beat until the frosting is smooth and spreadable. If frosting is too thick beat in a little milk a few drops at a time. If the frosting is too thin beat in a small amount of powdered sugar.
5. Frost the cupcakes when completely cooled.