Strawberry Shortcake Cupcakes With Vanilla Bean Frosting

Buttery shortcake crumb, fresh berries, and lush vanilla bean frosting built for birthdays, picnics, and easy weekend baking wins.

If a bakery case and a summer picnic had a baby, it would look like this. We’re packing buttery shortcake texture, juicy strawberries, and a frosting that screams vanilla in every bite. No fussy layers, no culinary school gymnastics—just smart technique that makes you look like you spent all day. The result? Cupcakes so good your “I’ll just have one” friend will suddenly become a two-cupcake person.

What Makes This Recipe So Good

• Shortcake-style crumb: A touch of cornstarch and buttermilk creates tender, bakery-level cupcakes that don’t dry out.
• Real-deal vanilla bean: Specks of vanilla in the frosting add flavor that bottled extract alone can’t touch.
• Bright strawberry center: A quick macerated filling (or a speedy stovetop jam) delivers fresh fruit in every bite.
• Balanced sweetness: The tangy buttermilk and lemon whisper keep these from tipping into sugar bomb territory.
• Make-ahead friendly: Cupcakes, filling, and frosting can be prepped separately and assembled when you’re ready to flex.

Shopping List – Ingredients

For the Shortcake Cupcakes (makes 12)

• 1 1/2 cups (190g) all-purpose flour
• 2 tablespoons cornstarch (for a softer, shortcake-like crumb)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup (113g) unsalted butter, room temperature
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1/3 cup (80g) sour cream, room temperature
• 1/2 cup (120ml) buttermilk, room temperature
• 1 teaspoon pure vanilla extract
• Optional: 1 teaspoon finely grated lemon zest for brightness

For the Strawberry Filling

• 1 1/2 cups diced fresh strawberries (about 8 oz / 225g)
• 2 tablespoons granulated sugar
• 1 teaspoon fresh lemon juice
• Optional: 1 teaspoon cornstarch for a thicker, jammy center
• A tiny pinch of salt to wake up the flavor

For the Vanilla Bean Frosting

• 3/4 cup (170g) unsalted butter, room temperature
• 3 cups (360g) powdered sugar, sifted
• 2 tablespoons heavy cream or milk, plus more to adjust
• 1 vanilla bean, seeds scraped (or 2 teaspoons vanilla bean paste)
• Optional: 1 teaspoon pure vanilla extract for extra depth
• 1/4 teaspoon fine sea salt

Garnish

• Whole or sliced strawberries
• Optional: sanding sugar or crushed freeze-dried strawberries

The Method – Instructions

1. Prep the basics: Preheat the oven to 350°F/177°C. Line a standard muffin tin with 12 cupcake liners. FYI: Room-temp ingredients equal better rise.
2. Make the strawberry filling: In a bowl, toss diced strawberries with 2 tbsp sugar, 1 tsp lemon juice, and a pinch of salt. Let it sit 15 minutes until juicy. For a thicker center, simmer the berries with 1 tsp cornstarch for 3–4 minutes, then cool completely.
3. Whisk dry ingredients: In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
4. Cream butter and sugar: In a large bowl, beat butter and granulated sugar on medium-high for 2–3 minutes until light and fluffy. Scrape sides like you mean it.
5. Add eggs and flavor: Beat in eggs one at a time until smooth. Mix in vanilla and optional lemon zest.
6. Alternate dry and wet: Add half the dry mix, then the sour cream. Add remaining dry mix, then the buttermilk. Mix on low just until combined. Don’t overmix unless you enjoy dense cupcakes (you don’t).
7. Fill and bake: Divide batter evenly into liners, about 2/3 full. Bake 18–22 minutes until tops spring back and a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a rack to cool completely.
8. Core the cupcakes: Once cool, use an apple corer, 1/2-inch round tip, or a paring knife to remove a small plug from the center. Don’t go too deep—leave a base so the filling doesn’t escape.
9. Fill: Spoon 1–2 teaspoons of strawberry filling into each cupcake. Replace a little “cap” of cake on top if you want a tidy finish.
10. Make the frosting: Beat butter on medium until creamy, 1 minute. Add half the powdered sugar, then the vanilla bean seeds, salt, and cream. Beat, then add remaining sugar. Whip 2–3 minutes until fluffy. Adjust with a splash more cream for silky pipes.
11. Frost and garnish: Transfer frosting to a piping bag fitted with your favorite tip (a large open star works great). Swirl tall peaks, then top with a strawberry slice or a tiny whole berry. IMO, vanilla bean paste is a cheat code if you’re out of whole beans.
12. Serve: Let cupcakes sit 15 minutes so flavors marry and the frosting sets slightly. Then flex on your guests like a dessert boss.

Storage Instructions

• Same-day: Keep frosted, filled cupcakes at cool room temp for up to 4 hours.
• Short-term: Because of fresh fruit, store in an airtight container in the fridge for 2–3 days. Bring to room temp 30–45 minutes before serving for best texture.
• Freezing cupcakes (unfilled/unfrosted): Wrap tightly and freeze up to 2 months. Thaw at room temp, then fill and frost.
• Filling: Refrigerate up to 3 days. If you made the thicker, jammy version, it freezes well for 1 month.
• Frosting: Refrigerate up to 1 week or freeze up to 2 months. Rewhip with a splash of cream to revive.

What’s Great About This

• Looks fancy, cooks easy: You score bakery aesthetics without chef-level stress.
• Flavor balance: Sweet berries + tangy buttermilk + real vanilla = not cloying, just craveable.
• Flexible components: Make parts ahead, assemble later, and pretend you baked all day.
• Kid-and-adult approved: Nostalgic shortcake vibe meets modern cupcake swagger.
• Scalable: Double the batter for parties or go mini for dessert trays.

Pitfalls to Watch Out For

• Overmixing: It toughens the crumb. Mix just until you see no dry pockets.
• Warm filling: Hot strawberries melt frosting and turn cupcakes soggy. Cool fully before stuffing.
• Overbaking: Dry cupcakes aren’t invited. Start checking at 18 minutes.
• Too much liquid: Super-juicy berries can flood the crumb. Macerate, then drain off excess juice if needed.
• Cold butter in frosting: It won’t whip. Room temp means slightly cool but pliable, not greasy.

Different Ways to Make This

• Shortcut filling: Use 1 cup good-quality strawberry jam loosened with 1 teaspoon lemon juice.
• Whipped cream frosting: For classic shortcake vibes, swap buttercream for stabilized whipped cream (add 1 tbsp instant pudding mix or 1 tsp gelatin bloom).
• Gluten-free: Use a 1:1 gluten-free baking flour with xanthan. Expect a slightly more tender crumb.
• Dairy-free: Substitute dairy-free butter, plant yogurt, and non-dairy milk. Keep an eye on batter consistency.
• Egg-free: Replace each egg with 3 tablespoons aquafaba whipped lightly, or use a tested egg replacer.
• Lemon glow-up: Add 1 tablespoon lemon juice to the batter and swirl a little lemon curd under the frosting.
• Mini cupcakes: Bake 10–12 minutes and fill with a dot of jam. Cute and dangerous (you’ll eat six).
• Sheet cake version: Bake batter in an 8×8 pan for 25–30 minutes, spread strawberry layer, then frost.

FAQ

Can I use frozen strawberries for the filling?

Yes, thaw and drain them first. Pat dry, then proceed with the sugar and lemon. If they look super juicy, use the stovetop method with cornstarch for a thicker, less runny center.

What if I don’t have a vanilla bean?

Use 2 teaspoons vanilla bean paste. If you only have extract, go with 2 teaspoons high-quality pure vanilla and add a tiny splash of almond extract (1/8 teaspoon) for nuance. Low-key, it works.

How do I keep the cupcakes from getting soggy?

Cool the strawberry filling completely, drain excess juice, and avoid overfilling. Bake the cupcakes until set, then let them cool fully before coring. Refrigerate after frosting if holding more than a few hours.

Why did my cupcakes sink in the middle?

Common culprits: overmixing, underbaking, or too much leavening. Measure baking powder accurately, don’t open the oven early, and check for doneness with a toothpick. Also ensure your eggs and dairy aren’t ice-cold when mixing.

What piping tip should I use for the frosting?

A large open star tip (like Ateco 828) gives classic swirls. A round tip looks modern and stacks nicely for transport. No tip? Snip a piping bag and go for rustic peaks—it’s shortcake; nobody’s grading.

Can I make these ahead for a party?

Absolutely. Bake cupcakes a day ahead, keep covered at room temp, and refrigerate the filling and frosting separately. Fill and frost the day of for freshest texture and prettiest presentation. Your future self will thank you.

How many cupcakes does this recipe make?

This yields about 12 standard cupcakes. If you fill liners lightly or go mini, adjust bake times accordingly. Doubling the recipe works great; use two pans and rotate for even baking.

Final Thoughts

These cupcakes deliver the nostalgia of shortcake with the swagger of a bakery swirl, and they don’t waste your time. You’ll get tender crumb, bright berries, and a frosting that shows off those vanilla bean specks like jewelry. Bake a batch, stash a few for yourself (you’ll need them), and watch them disappear faster than you can say “I only wanted one.” FYI: sharing is optional, but highly encouraged for repeat invitations.