These super easy strawberry shortcake cupcakes are the simplest recipe to match your craving! The quick shortcake cupcake base paired with creamy strawberry buttercream icing is truly irresistible. Top your cupcakes with more sliced strawberries for even more fruity flavor!
Preheat oven to 350 degrees F. Line a muffin pan with cupcake liners and set aside.
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.
To prepare the frosting beat the butter in a large bowl until pale and fluffy. Stir in the powdered sugar.
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.
Frost the cupcakes when completely cooled.
Notes
Storing Cupcakes: It’s super easy to store these babies, but first things first - don’t frost your cupcakes until you’re ready to serve them. The shortcake can stay at room temperature in an airtight container for 3-4 days, and the frosting can stay in the fridge for the same amount of time!