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🍓 Strawberry Shortcake Cupcakes with Buttercream

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Light, fluffy vanilla cupcakes filled with sweet homemade strawberry compote and topped with creamy buttercream frosting. A simple yet elegant dessert inspired by traditional Greek sweetness and sunshine. Perfect for family gatherings, birthdays, or just a cozy afternoon treat.

  • Total Time: 45 minutes
  • Yield: 12 cupcakes

Ingredients

For the Cupcakes

  • 1 ½ cups all-purpose flour

  • 1 ½ tsp baking powder

  • ¼ tsp salt

  • ½ cup unsalted butter (softened)

  • 1 cup granulated sugar

  • 2 large eggs

  • 2 tsp vanilla extract

  • ½ cup whole milk

  • ½ cup sour cream

For the Strawberry Filling

  • 1 ½ cups fresh strawberries, chopped

  • 2 tbsp granulated sugar

  • 1 tsp lemon juice

For the Buttercream Frosting

  • 1 cup unsalted butter (softened)

  • 3 cups powdered sugar (sifted)

  • 2 tbsp heavy cream

  • 1 tsp vanilla extract

  • Pinch of salt

Instructions

  • Prepare the Strawberry Filling:
    In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook for 6–8 minutes, stirring occasionally, until the mixture thickens slightly. Let it cool completely.

  • Bake the Cupcakes:
    Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
    In one bowl, whisk together flour, baking powder, and salt.
    In another, beat butter and sugar until fluffy (2–3 minutes). Add eggs and vanilla.
    Gradually add dry ingredients, alternating with milk and sour cream. Mix until smooth.
    Fill each liner ¾ full. Bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely.

  • Make the Buttercream Frosting:
    Beat butter on high until creamy. Gradually add powdered sugar, 1 cup at a time, on low speed.
    Add vanilla, cream, and salt. Beat on high until smooth and fluffy.

  • Assemble the Cupcakes:
    Cut a small center hole in each cupcake. Fill with a spoonful of strawberry compote.
    Pipe or spread buttercream on top. Garnish with fresh strawberry halves or crushed shortbread cookies.

Notes

  • You can replace fresh strawberries with frozen (thawed and drained).

  • For pink-tinted frosting, add 1 tbsp of the strawberry compote.

  • Store cupcakes in the refrigerator up to 3 days; bring to room temperature before serving.

  • Add a touch of Greek flair by mixing a teaspoon of honey into the strawberry filling.

  • Author: INAYA
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American with a Greek twist

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 295 kcal
  • Sugar: 27 g
  • Sodium: 95 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 36 g
  • Fiber: 1 g
  • Protein: 3g
  • Cholesterol: 60mg

Find it online: https://www.recipesin.com/strawberry-shortcake-cupcakes-with-buttercream/