Simple Strawberry Shortcake Cupcakes
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This recipe for Simple Strawberry Shortcake Cupcakes is the best recipe for strawberry shortcake without butter! Moist, fluffy, and sweet cupcakes are topped with Whipped Cream Frosting and fresh strawberries.
If you love strawberry shortcake as much as I do, be sure to check out my other favorite recipes like my classic Strawberry Shortcake, Strawberry Whipped Cream Cake, or my Eggless Strawberry Shortcake.
Table of Contents
Why You'll Love This Recipe
Strawberry Shortcake without Butter: You will love this strawberry shortcake without butter recipe! When you’re craving strawberry shortcake but don’t have any butter, this recipe for Simple Strawberry Shortcake Cupcakes is just what you need!
Easy AF: This cake batter is an oil based batter, which makes this strawberry shortcake without butter incredibly easy! This recipe for Simple Strawberry Shortcake Cupcakes is an oil based batter which makes it a one bowl cake batter – my favorite kind!
Flexible: You can use a bowl with a whisk, a hand mixer, or a stand mixer for this recipe. It’s incredibly easy and flexible, so whatever you have or whatever you prefer is totally fine! You will need a hand mixer or a stand mixer to make the frosting though, as Homemade Whipped Cream Frosting needs to be whipped to perfection.
Ingredients
La Tourangelle Organic Canola Oil
Organic Valley Heavy Whipping Cream
Simply Organic Vanilla Extract
Florida Crystals Organic Powdered Sugar
Organic Strawberries
Tools Needed
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a cupcake pan with liners.
Step 2
To make the batter: In a large bowl (or using a hand mixer or stand mixer) add the sugar, canola oil, heavy whipping cream, eggs, and vanilla extract. Whisk together.
Add in the cake flour, baking powder, and sea salt in that order and whisk to combine into a smooth batter.
Step 3
Fill the cupcake liners three-quarters full.
Step 4
Bake for 20 to 24 minutes or until a toothpick inserted in the center comes out clean. (Make sure to check the Notes at the bottom of the recipe for high altitude baking time!)
Step 5
To make the frosting: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer) add the heavy whipping cream, powdered sugar, and vanilla extract. Whisk starting on low to avoid splattering, and gradually increase the speed as the frosting thickens, until you are at full speed. Whisk until stiff peaks form.
Step 6
Transfer the frosting to a piping bag with Ateco tip #808 (or no tip at all). Pipe frosting onto the cupcakes.
Top with fresh strawberries and serve immediately.
Baker's Tips
- This recipe is incredibly easy, making it a one bowl cake recipe as this is an oil based cake! You can use a bowl with whisk, spatula, hand mixer, or stand mixer. Any way you choose, this cupcake batter comes together easily!
- I use a cupcake scoop to scoop the batter into the liners. Be sure to fill only three quarters full as if you over fill cupcakes, they can sink a little bit. (Check my video and you can see my sunk a tad because I over filled). But there wasn’t enough batter for an extra cupcake, so just keep that in mind.
- Whipped cream frosting needs to be refrigerated, so you need to store these cupcakes in the fridge. If you plan to bake them ahead of time, that’s fine, just store in the fridge! And store leftovers in the fridge.
FAQ's
Yes, I provide a simple adjustment for gluten free in the Notes at the bottom of the recipe. I even link to the flour I used to test this.
While you don't need a stand mixer, you do need at least a hand mixer for the whipped cream frosting. You can make the cupcake batter by hand in a mixing bowl with a whisk (like I do in my video), but you will need a stand mixer or hand mixer for the frosting.
Because strawberry shortcake is made with whipped cream, it needs to be stored in the fridge.
Craving More?
Simple Strawberry Shortcake Cupcakes
Ingredients
Batter
- 226 grams cane sugar
- ½ cup canola oil
- ½ cup heavy whipping cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 284 grams cake flour
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
Frosting
- 2 cups heavy whipping cream
- 142 grams powdered sugar (sifted)
- 1 teaspoon vanilla extract
Topping
- 170 grams strawberries (sliced)
Instructions
- Preheat the oven to 350°F. Line a cupcake pan with liners.
- To make the batter: In a large bowl (or using a hand mixer or stand mixer) add the sugar, canola oil, heavy whipping cream, eggs, and vanilla extract. Whisk together.
- Add in the cake flour, baking powder, and sea salt in that order and whisk to combine into a smooth batter.
- Fill the cupcake liners three-quarters full.
- Bake for 20 to 24 minutes or until a toothpick inserted in the center comes out clean.
- To make the frosting: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer) add the heavy whipping cream, powdered sugar, and vanilla extract. Whisk starting on low to avoid splattering, and gradually increase the speed as the frosting thickens, until you are at full speed. Whisk until stiff peaks form.
- Transfer the frosting to a piping bag with Ateco tip #808 (or no tip at all). Pipe frosting onto the cupcakes.
- Top with fresh strawberries and serve immediately.
- Store extra cupcakes in the fridge for up to 3 days.
Video
Notes
Nutrition
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