These Strawberry Shortcake Cupcakes are packed with homemade strawberry filling and topped with whipped cream frosting. It is a delightful spring and summer treat.

Cupcake with frosting ready to enjoy.
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All of the flavor of strawberry shortcake is packed into an easy to eat cupcake recipe. Each cupcake is so light and fluffy with the best filling. The frosting is light and delicious.

This cupcake recipe is an Easy Strawberry Dessert. The cupcakes would be amazing served with Strawberry Shortcake Ice Cream.

Why we love this recipe

  • Easy to follow instructions. It’s so easy to make homemade cupcakes and tasty frosting.
  • Loaded with strawberry flavor. You get a taste of strawberries in every bite with the perfect amount of sweetness.
  • Convenient to serve. Cupcakes make the perfect serving size and easy to serve at parties.

Ingredients

Ingredients for recipe - flour, eggs, granulated sugar, vanilla, oil, buttermilk, strawberries,, pudidng mix, cool whip, powdered sugar, milk.

Cupcakes

  • All Purpose Flour 
  • Eggs
  • Granulated Sugar 
  • Vanilla Extract 
  • Vegetable Oil 
  • Buttermilk

Filling

  • Diced Strawberries (cut into small pieces) 
  • Granulated Sugar 

Frosting

  • Instant Vanilla Pudding Mix
  • Cool Whip, thawed
  • Confectioners Sugar 
  • Cold Whole Milk

Scroll to the recipe card for the complete ingredients.

Substitutions and Additions

Step by step instructions

  • Step 1. First, preheat the oven to 350 degrees Fahrenheit and fill the cupcake pan with paper liners. 
  • Step 2. Next, get out a mixing bowl and whisk together flour, baking powder, soda and salt.
Mixing bowl with eggs and sugar.

Step 3. Get out a separate mixing bowl. Beat the eggs, add sugar and continue beating for about 30 seconds on medium-high speed. Then add the oil and vanilla extract. Beat until well combined. 

Mixing bowl with flour added to bowl.

Step 4. Slowly add the dry ingredients alternating with buttermilk until combined.  The batter will be thin. 

Batter in cupcake tins.

Step 5. Evenly pour the batter into the muffin tins. Only fill them about 2/3 of the way full.  

Cupcakes baked and cooling in pan.

Step 6. Bake the cupcakes for 12-14 minutes or until a toothpick inserted in the center comes out clean. 

Tops cut out of cupcakes.

Step 7. Let the cupcakes cool. Then use a paring knife to carefully cut a small hole into the center of each cupcake. Gently cut the bottom off of each cupcake insert to make the plugs for the cupcakes. 

Strawberry diced and placed into cupcakes.

Step 8. Combine the diced strawberries and the granulated sugar.  Place about a tablespoon of filling into each cupcake. Then top with the cupcake plug and gently press it down.

Frosting combined in bowl.

Step 9. Make the frosting by combining the pudding mix, confectioner’s sugar and milk with an electric mixer. You can use a hand mixer or stand mixer with whisk attachment. Allow the mixture to sit for a few minutes until the texture thickens. Then fold in the Cool Whip until combined.

Cupcakes topped with frosting and fruit.

Step 10. Finally, pipe the frosting on top of each cupcake into a piping bag fitted with a large star tip. Then top with a small amount of the diced fresh strawberries. 

Storage

Place any leftover cupcakes in a covered container for up to 3-4 days in the fridge. I do not suggest storing the cupcakes too long as the juice from the fruit will make them soggy.

Pro Tips

  • Topping. Do not top the cupcakes with the diced strawberries until you are ready to serve. The strawberries will soak into the frosting and cupcakes as they sit. 
  • Fresh berries are best. I do not recommend using frozen strawberries in this recipe. The texture is softer and less firm than fresh berries. As they thaw, they become so juicy, and it will make the cupcakes soggy.
  • Dice fruit into small pieces. The fruit should be cut into small bite size pieces so it will fit into the cupcakes easily.
  • Don’t cut too far into the cupcake. You do not want to cut through the bottom, or the filling will leak out.

More Delicious Strawberry Recipes

Make this delicious strawberry shortcake cupcakes recipe for your family to enjoy. Then come back and leave a comment.

Cupcakes topped with frosting and fruit on a plate.

Strawberry Shortcake Cupcakes

5 from 1 vote
These Strawberry Shortcake Cupcakes are packed with homemade strawberry filling and topped with whipped cream frosting. It is a delightful spring and summer treat.
Prep Time 15 minutes
Cook Time 15 minutes
Icing Time 20 minutes
Total Time 50 minutes
Servings 24
Cuisine American
Course Dessert
Calories 213

Ingredients

For the Cupcakes:

For the Filling:

  • 3 cups Diced Strawberries cut into small pieces
  • 2 Tablespoons Granulated Sugar

For the Frosting:

  • 1 box Instant Vanilla Pudding Mix 3.4 oz box
  • 8 oz Cool Whip thawed
  • 1/4 cup Confectioners Sugar
  • 3/4 cup Cold Whole Milk
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Instructions

For the Cupcakes:

  • Preheat the oven to 350 degrees Fahrenheit and fill the pan with cupcake liners.
  • Whisk together flour, baking powder, soda and salt. Set aside.
  • In a large bowl, beat the eggs, add sugar and continue beating for about 30 seconds.
  • Add oil and vanilla extract, beat until well combined.
  • Gradually add dry ingredients alternating with buttermilk until combined.
  • Beat until well combined. The batter will be thin.
  • Pour the batter into the cupcake tins, filling them up until they are approximately 2/3 of the way full.
  • Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean.
  • Cool the cupcakes completely before adding the filling and topping with frosting.

For the Filling:

  • Toss together the diced strawberries and the granulated sugar.  Let this mixture rest while the cupcakes are cooling.
  • Once the cupcakes have cooled completely, use a paring knife to carefully cut a small hole into the center of each cupcake. Gently cut the bottom off of each cupcake insert to make the plugs for the cupcakes.
  • Place approximately 1 tablespoon of the filling mixture into each cupcake and then top with the cupcake plug and gently press it down to make it level.

For the Frosting:

  • În a medium size mixing bowl, mix together the pudding mix, confectioner’s sugar and milk with a hand held mixer until combined (30 seconds to 1 minute).
  • Let the mixture sit for a few minutes until the pudding mixture thickens (3-5 minutes).
  • Then gently fold in the Cool Whip until combined.
  • Pipe the frosting on top of each cupcake into a piping bag fitting with a large star tip.
  • Top with a small amount of the diced strawberries.
  • Then the cupcakes are ready to serve and enjoy!

Recipe Notes

Do not top the cupcakes with the diced strawberries until you are ready to serve as the strawberries will soak into the frosting and cupcakes as they sit. 
Refrigerate any leftover cupcakes in a covered container for up to 3-4 days.

Nutrition Facts

Calories 213kcal, Carbohydrates 27g, Protein 3g, Fat 11g, Saturated Fat 2g, Polyunsaturated Fat 5g, Monounsaturated Fat 2g, Trans Fat 0.1g, Cholesterol 29mg, Sodium 211mg, Potassium 78mg, Fiber 1g, Sugar 17g, Vitamin A 71IU, Vitamin C 11mg, Calcium 55mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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