Fluffy Strawberry Shortcake Cupcakes with Pink Buttercream Easy Recipe

“You know that feeling when you bite into something light, sweet, and just a little bit nostalgic?” That’s exactly what happened one sunny Saturday afternoon when my neighbor, Mrs. Lopez, handed me a cupcake wrapped in a pink napkin. She wasn’t one to fuss over fancy desserts, but her fluffy strawberry shortcake cupcakes with pink buttercream were something else. Honestly, I wasn’t expecting much at first—just another sweet treat to nibble on with my coffee. But the moment I took a bite, I was hit with this perfect balance of airy cake and luscious strawberry flavor, all topped with the creamiest, blush-colored frosting you could imagine.

Funny thing is, I almost forgot to bring my camera because my toddler pulled me away mid-photo shoot, and the cupcakes got a bit smushed. That didn’t matter one bit—the taste stayed in my mind for days. Maybe you’ve been there too, chasing that ideal dessert that’s both simple and impressive. These cupcakes have that charm—they’re like the best parts of a classic strawberry shortcake, cleverly tucked into a cupcake wrapper. If you’re a fan of light, fruity desserts that aren’t too heavy but still feel indulgent, this recipe is going to feel like a little gift for your taste buds.

So let me tell you why I keep making these fluffy strawberry shortcake cupcakes with pink buttercream. It’s the kind of recipe that sticks with you because it’s approachable, delightful, and really, truly delicious.

Why You’ll Love This Recipe

Through countless kitchen trials (and a few frosting disasters), I’ve refined this recipe to hit just the right notes. Here’s why it’s a keeper:

• Quick & Easy: Ready in under 45 minutes from start to finish—perfect when you need a sweet fix without the fuss.
• Simple Ingredients: No hunting down exotic items; you probably have most of these in your pantry already.
• Perfect for Celebrations: Whether it’s brunch, a birthday, or just a casual weekend treat, these cupcakes fit right in.
• Crowd-Pleaser: Kids and adults alike ask for seconds, which says a lot about their charm.
• Unbelievably Delicious: The fluffy texture of the cake paired with the fresh strawberry notes makes you savor every bite.

What sets this recipe apart is the technique of folding in whipped egg whites to create that cloud-like fluffiness. Plus, the pink buttercream isn’t just for looks—it’s balanced with a hint of real strawberry puree for a natural sweetness that cuts through the richness. Honestly, it’s a better version than most strawberry shortcakes I’ve tried, and that’s saying something considering how many times I’ve sampled them at cafes.

This recipe is like a little celebration in your mouth, and it’s great for impressing guests without needing a pastry degree. Trust me, your kitchen will smell like a bakery, and you’ll feel like a dessert pro in no time.

What Ingredients You Will Need

This recipe uses straightforward, wholesome ingredients that combine to deliver light texture and vibrant flavor without any complicated steps. Most are pantry staples, and a few are fresh for that fruity punch.

• For the Cupcakes:
  • All-purpose flour – 1 ½ cups (190 g), sifted
  • Baking powder – 1 ½ teaspoons (6 g)
  • Salt – ¼ teaspoon (1.5 g)
  • Granulated sugar – ¾ cup (150 g)
  • Unsalted butter – ½ cup (113 g), softened (I prefer Land O’ Lakes for creaminess)
  • Large eggs – 2, room temperature
  • Whole milk – ½ cup (120 ml), room temperature
  • Pure vanilla extract – 1 teaspoon (5 ml)
  • Fresh strawberries – ¾ cup (about 120 g), finely chopped (pick ripe, fragrant berries for best flavor)
  • Egg whites – 2, whipped to soft peaks (folded in for fluffiness)
• For the Pink Buttercream:
  • Unsalted butter – 1 cup (227 g), softened
  • Powdered sugar – 3 cups (360 g), sifted
  • Pureed strawberries – 3 tablespoons (45 ml), strained to remove seeds
  • Heavy cream – 2 tablespoons (30 ml), adjust for consistency
  • Vanilla extract – 1 teaspoon (5 ml)
  • Pinch of salt
  • Optional: A few drops of natural pink food coloring for a more vibrant hue

If you want a dairy-free option, swap whole milk with almond milk and butter with a plant-based alternative like Earth Balance. For gluten-free baking, try a 1:1 gluten-free flour blend (Bob’s Red Mill works well here). In the summertime, fresh berries add a bright twist, but frozen strawberries can work in a pinch—just thaw and drain excess moisture.

Equipment Needed

• Standard 12-cup muffin tin
• Paper cupcake liners (preferably white or pastel for that classic look)
• Mixing bowls (one large for batter, one for whipped egg whites)
• Electric mixer or stand mixer (for creaming butter and whipping egg whites)
• Rubber spatula (essential for gently folding in egg whites without deflating)
• Fine mesh sieve (to sift flour and powdered sugar for smooth texture)
• Measuring cups and spoons
• Piping bag with star or round tip (for pretty buttercream swirls, though a simple offset spatula works too)

Don’t own a stand mixer? No worries—an electric hand mixer works just fine. I once whipped egg whites by hand for this recipe (talk about an arm workout!), but the mixer definitely makes life easier. Keeping your butter softened but not melted is key for smooth frosting, so I like to keep it at room temperature on the counter for about an hour before starting. For budget-friendly options, silicone cupcake liners are reusable and eco-friendly, which I’ve come to appreciate over time.

Preparation Method

1. Preheat your oven to 350°F (175°C). Line the muffin tin with cupcake liners. This usually takes about 10 minutes including setup.
2. Sift together the dry ingredients: In a medium bowl, combine 1 ½ cups (190 g) all-purpose flour, 1 ½ teaspoons (6 g) baking powder, and ¼ teaspoon (1.5 g) salt. Set aside.
3. Cream the butter and sugar: In a large bowl, use an electric mixer to beat ½ cup (113 g) softened unsalted butter with ¾ cup (150 g) granulated sugar until light and fluffy—about 3-4 minutes. This step is crucial for the cupcake’s tender crumb.
4. Add the eggs and vanilla: Beat in 2 large eggs, one at a time, followed by 1 teaspoon (5 ml) vanilla extract. Mix until combined but avoid overmixing.
5. Incorporate dry ingredients and milk: Alternately add the sifted dry ingredients and ½ cup (120 ml) whole milk to the butter mixture, starting and ending with flour. Mix gently between additions just until combined.
6. Fold in chopped strawberries: Gently stir ¾ cup (120 g) finely chopped fresh strawberries into the batter.
7. Whip egg whites: In a clean bowl, beat the 2 egg whites until soft peaks form. This usually takes 2-3 minutes on medium-high speed. The egg whites add a lovely lightness.
8. Fold whipped egg whites into batter: Using a rubber spatula, gently fold the egg whites into the batter in three additions. Be careful not to deflate the mixture—fold until just combined.
9. Fill cupcake liners: Spoon batter into each liner about 2/3 full (roughly ¼ cup or 60 ml per cupcake). This helps them rise nicely without overflowing.
10. Bake: Place the tin in the oven and bake for 18-22 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. Ovens vary, so start checking at 18 minutes.
11. Cool completely: Remove cupcakes from the tin after 5 minutes and transfer to a wire rack to cool completely before frosting.
12. Make the pink buttercream: Beat 1 cup (227 g) softened unsalted butter until creamy. Gradually add 3 cups (360 g) sifted powdered sugar, mixing on low speed. Add 3 tablespoons (45 ml) pureed strawberries (strained to avoid seeds), 2 tablespoons (30 ml) heavy cream, 1 teaspoon (5 ml) vanilla extract, and a pinch of salt. Increase speed to medium-high and beat until light and fluffy (about 3-5 minutes). Adjust cream to reach desired consistency. Add a few drops of natural pink food coloring if you want a brighter shade.
13. Frost the cupcakes: Use a piping bag fitted with your favorite tip or a spatula to generously frost each cupcake. For a finishing touch, add a small fresh strawberry slice or sprinkle of freeze-dried strawberry powder.

Pro tip: If your batter seems too runny after folding in the egg whites, a quick chill in the fridge for 10 minutes can help it firm up slightly before baking. Also, avoid opening the oven door too early – that sudden temperature drop can cause cupcakes to sink.

Cooking Tips & Techniques

One thing I learned the hard way is that folding in whipped egg whites isn’t about mixing vigorously—it’s a gentle, patient process. I once lost an entire batch’s fluffiness by stirring too aggressively. Use a rubber spatula and cut through the center, then scoop around the edges. Repeat until just combined.

Also, letting the butter reach room temperature is critical for that perfect buttercream. If it’s too cold, you’ll get lumps; too warm, and the frosting can become runny. If your buttercream looks curdled, keep beating—it usually comes back together.

Timing is everything. Bake all cupcakes evenly by rotating the pan halfway through baking if your oven runs hot on one side. I learned this after one batch was golden on one edge and pale on the other.

When pureeing strawberries, strain to remove seeds for a silky buttercream. Seeds can cause the frosting to have an unwanted texture and can clog your piping tip.

Lastly, don’t rush cooling—frosting warm cupcakes melts and slides right off. Set the cupcakes on a wire rack and give them at least 30 minutes to cool completely.

Variations & Adaptations

• Dietary Swap: For gluten-free cupcakes, replace all-purpose flour with a gluten-free flour blend, and add ½ teaspoon xanthan gum if your blend doesn’t already contain it.
• Seasonal Twist: Swap strawberries for fresh raspberries or blueberries when in season. The pink buttercream can be tinted with different purees (like raspberry) for a new flavor and color.
• Chocolate Strawberry: Add 2 tablespoons (15 g) unsweetened cocoa powder to the dry ingredients for a chocolatey base that pairs beautifully with strawberry buttercream.
• Dairy-Free Version: Use coconut cream instead of heavy cream in the frosting and a vegan butter substitute. Coconut milk in the batter works well too.
• Personal Favorite: I once added a teaspoon of lemon zest to the batter for a subtle citrus pop that cut through the sweetness beautifully—highly recommend trying this if you like a little zing!

Serving & Storage Suggestions

Serve these cupcakes at room temperature for the best flavor and texture. The buttercream is soft and creamy when not chilled, making each bite melt in your mouth. They make a lovely centerpiece for brunch or a sweet finish to a summer dinner.

Pair with a light cup of tea or a refreshing glass of sparkling water with a strawberry slice for a charming presentation. If you’re aiming for a party spread, these cupcakes complement a cheese platter or fresh fruit salad nicely.

Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving to soften the frosting. For longer storage, freeze unfrosted cupcakes wrapped tightly in plastic wrap and placed in a freezer bag for up to 2 months. Thaw completely, then frost fresh.

Over time, the strawberry flavor in the frosting may deepen, so if you make these a day ahead, the taste will be even more luscious the next day. Just keep them covered to avoid drying out the cake.

Nutritional Information & Benefits

Each fluffy strawberry shortcake cupcake with pink buttercream contains approximately:

Calories	320 kcal
Fat	18 g
Carbohydrates	38 g
Protein	3 g
Sugar	25 g

Strawberries add a boost of vitamin C and antioxidants, making this dessert a bit more wholesome than your average cupcake. The recipe can be adapted for low-sugar or dairy-free diets, and swapping in alternative flours can make it gluten-free.

While these cupcakes are definitely a treat, the use of fresh fruit and real butter (instead of margarine) means you’re getting quality ingredients that taste better and feel satisfying. I often remind myself that enjoying homemade desserts mindfully is part of a balanced lifestyle.

Conclusion

Fluffy strawberry shortcake cupcakes with pink buttercream are a treat that’s as delightful to make as they are to eat. Their light texture, fresh strawberry flavor, and creamy frosting come together in a way that’s truly special without being complicated. I encourage you to try customizing the recipe to your liking—maybe a little lemon zest, a different berry, or a dairy-free twist.

Personally, these cupcakes remind me of that quiet afternoon with Mrs. Lopez—unexpected, simple, and full of joy. I hope they bring that same smile to your kitchen and your table. If you try the recipe, I’d love to hear how you made it your own or if you have any fun stories about your baking adventures! Share your thoughts, questions, or tweaks in the comments below.

Happy baking, and remember: sometimes the best desserts come from a little bit of patience and a whole lot of love.

FAQs

Can I use frozen strawberries instead of fresh for this recipe?

Yes, but make sure to thaw and drain them well to avoid adding too much extra moisture to the batter or frosting.

Why do I need to whip egg whites separately for the cupcakes?

Whipping egg whites adds air to the batter, making the cupcakes lighter and fluffier. Folding them in gently preserves this airiness.

How do I fix runny buttercream?

If your buttercream is runny, try chilling it in the fridge for 10-15 minutes and then re-beating it. Also, make sure your butter wasn’t too warm when you started.

Can I make these cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day or two before and frost them just before serving. Store unfrosted cupcakes in an airtight container at room temperature.

What’s the best way to store leftover cupcakes?

Keep them in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving to soften the frosting.

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