Strawberry Cupcake

Strawberry Shortcake Cupcakes

Total Time:
50 mins
Prep Time:
25 mins
Cook Time:
25 mins
18 servings
Dish Size:
Muffin pan
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January 29, 2016



  • 1 cup butter, soft
  • 3 eggs
  • 1/4 cup milk
  • 1 1/2 teaspoons vanilla
  • 1 cup sugar
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 18 whole strawberries


  • 8 ounces cream cheese
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups heavy cream
  • 18 whole strawberries


  1. Preheat oven to 350 degrees. 
  2. Line your temp-tations® 6-cup muffin pan with paper cupcake liners. If using one pan you will need to bake these in 3 batches. 
  3. For the cupcakes, place butter in the bowl of a stand mixer until light and fluffy, about 3 minutes.
  4. Slowly blend in eggs. Add in milk and vanilla and blend until smooth. 
  5. Mix in sugar, flour, baking powder and salt until batter is light and fluffy. 
  6. Fill each cupcake liner one-third full and bake for 20-25 minutes or until a toothpick inserted into the center of one cupcake comes out clean. Cool completely. 
  7. For the topping, whisk together the cream cheese, sugar, vanilla and almond until smooth. With the mixer on low speed slowly pour in cream. Continue whisking on medium until stiff peaks form. 
  8. To assemble, cut a small hole out of the center of each cupcake. Slice the top off of each strawberry and press one down into each cupcake. 
  9. Spread frosting on top with a butter knife or pastry bag. 
  10. Cut the remaining strawberries vertically in small slices. Fan out each one and place on top of frosting. 
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