Strawberry Shortcake Cupcakes

4.50 from 4 votes

Delicious strawberry shortcake cupcakes made with a soft and fluffy vanilla cupcake stuffed with a Golden Oreo and a fresh strawberry center! Top it off with an easy strawberry buttercream and a sprinkle of freeze-dried strawberries for the ultimate dessert mashup.

Prep Time25

Cook Time20

Cooling Time1

Total Time1 45

Course: Dessert

Cuisine: American

Keyword: Golden oreo cupcakes, strawberry buttercream frosting, strawberry cupcakes, strawberry frosting, vanilla cupcake batter

Servings: cupcakes

Author: Stephanie Wise

Ingredients

For the cupcakes:

16 Golden Oreo cookies
16 strawberries fresh small or medium, tops sliced off
1 ½ cups all-purpose flour
¾ cup granulated sugar
¾ teaspoon baking powder
¼ teaspoon salt
2 large eggs
6 tablespoons vegetable oil
½ cup milk
1 ½ teaspoons vanilla extract

For the strawberry buttercream frosting:

2 ounces freeze-dried strawberries about 2 cups
1 cup unsalted butter 2 sticks, softened
4 cups powdered sugar
¼ cup milk or heavy cream, more as needed
1 teaspoon vanilla extract
pinch salt

US Customary - Metric

Instructions

Prepare cupcakes:

Preheat your oven to 350°F. Line 16 standard-size muffin cups with paper liners. In each liner, place an Oreo in the bottom. Top each Oreo with a strawberry, cut side-down. Set aside.
In the bowl of a stand mixer or in a large mixing bowl, whisk flour, granulated sugar, baking powder and 1/4 teaspoon salt. Add eggs, vegetable oil, 1/2 cup milk and 1 1/2 teaspoons vanilla extract. Using paddle attachment of stand mixer or an electric hand mixer, beat flour-egg mixture on low speed for 30 seconds, then on medium-high speed for 1 to 2 minutes or until smooth and light.
Pour or spoon cupcake batter evenly over strawberries and Oreos in each paper liner; each cup should be about 3/4 full with batter (the strawberries will still likely be visible; this is normal!). Bake for 18 to 20 minutes or until cupcakes are baked through, the edges are lightly golden and a toothpick inserted in the cupcakes comes out clean.
Cool cupcakes in pan 5 minutes, then transfer to a cooling rack to cool completely.

Make the frosting:

In a food processor, pulse freeze-dried strawberries until powdery. Measure out ½ cup powder for the frosting; reserve the rest, including any larger bits, for topping the cupcakes.
In a clean bowl of a stand mixer with the paddle attachment or in a large mixing bowl with an electric hand mixer, beat butter on medium-high speed for 2 minutes or until smooth and creamy. Add 1/2 cup strawberry powder, powdered sugar, 1/4 cup milk, 1 teaspoon vanilla extract and a pinch of salt; beat on low speed for 30 seconds, then on medium-high speed for 2 minutes or until mixture is light, fluffy and creamy. Add more milk, 1 tablespoon at a time, as needed to make sure frosting is thin enough to pipe or spread.
Pipe or spread frosting on top of fully cooled cupcakes. Sprinkle with reserved strawberry bits and powder. Serve immediately; store leftovers covered with plastic wrap in the refrigerator for up to 3 days.

Notes

Strawberry buttercream frosting recipe adapted from Sally's Baking Recipes.

Nutrition