The Story & Intro
Hi, I’m Marilyn, 38, from the sun-soaked island of Crete, Greece. One of my favorite childhood memories is baking with my grandmother, especially on warm spring afternoons when fresh strawberries were in season. She would let me knead the dough and taste the batter, always reminding me that desserts are about love as much as sweetness.
These Strawberry Shortcake Cupcakes with Buttercream are a nod to those magical afternoons. They’re soft, moist, bursting with fresh strawberries, and topped with creamy, dreamy buttercream. Every bite takes you straight to a sunny kitchen filled with laughter and the smell of freshly baked treats.
Whether you’re making them for a birthday, a family gathering, or just because, these cupcakes are simple, fun, and utterly irresistible. They’re perfect for beginner bakers and dessert lovers alike, bringing a little taste of Crete’s warmth to your home.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup whole milk
- 1 cup fresh strawberries, chopped
For the Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–3 tablespoons heavy cream or milk
- Optional: a few drops of pink food coloring
- Fresh strawberries, for garnish
Step-by-Step Instructions
Step 1: Prepare the Cupcake Batter
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract. Gradually add the flour mixture alternately with milk, starting and ending with the flour. Gently fold in the chopped strawberries.
Step 2: Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on a wire rack.
Step 3: Make the Buttercream Frosting
In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. Add the vanilla extract and 2 tablespoons of heavy cream. Beat for 3–4 minutes until light and fluffy. Adjust the consistency with more cream if needed. Optional: mix in a few drops of pink food coloring for a festive touch.
Step 4: Frost the Cupcakes
Once the cupcakes are completely cooled, pipe or spread the buttercream frosting on top. Decorate with fresh strawberry slices or small strawberry halves for a beautiful, fresh finish.
Step 5: Serve and Enjoy
These cupcakes are best served the same day, but they can be stored in an airtight container for up to 2 days. Perfect for a spring picnic, birthday party, or a sweet afternoon treat with friends and family.
Tips & Tricks
- Use room-temperature butter and eggs for smoother, fluffier cupcakes.
- Don’t overmix the batter; gentle folding preserves a light texture.
- Fresh, ripe strawberries give the best flavor. Frozen can be used, but drain them well to avoid extra moisture.
- For extra stability, chill the cupcakes briefly before frosting.
Serving Suggestions
Pair these cupcakes with:
- A cup of tea or coffee for afternoon indulgence
- Fresh fruit salad for a light, complementary dessert
- Vanilla ice cream for a decadent twist
- A sprinkle of crushed shortbread cookies for extra crunch
These strawberry shortcake cupcakes are not only visually appealing but also bursting with natural strawberry flavor and sweet, creamy frosting. They bring the joy of spring and homemade baking to any occasion.
Conclusion
Baking these Strawberry Shortcake Cupcakes with Buttercream brings back fond memories of my grandmother’s kitchen in Crete. They’re soft, sweet, and bursting with strawberries, perfect for sharing with loved ones. Baking is more than just following a recipe—it’s about making memories, spreading love, and enjoying every step. With these cupcakes, you can bring a little slice of Greek-inspired happiness to your home and enjoy the process as much as the finished treat.
Short 100-Word Recipe Version
Preheat oven to 350°F. Line 12 muffin cups. Cream ½ cup butter with 1 cup sugar, beat in 2 eggs and 2 tsp vanilla. Alternately fold in 1 ½ cups flour, 1 ½ tsp baking powder, ¼ tsp salt, and ½ cup milk. Fold in 1 cup chopped strawberries. Bake 18–22 min. For frosting, beat 1 cup butter, gradually add 3–4 cups powdered sugar, 2 tsp vanilla, and 2–3 tbsp cream. Frost cooled cupcakes, top with fresh strawberries. Soft, sweet, and fresh, these Strawberry Shortcake Cupcakes with Buttercream are perfect for family and friends.