Strawberry Shortcake Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, moist cupcakes filled with strawberry jam and topped with buttercream frosting and fresh strawberries. A summertime dessert that captures the indulgence of strawberry shortcake.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 1 ½ cups granulated white sugar
- 1 cup whole milk (room temperature)
- ½ cup sour cream (room temperature)
- ⅓ cup vegetable oil
- 3 large eggs (room temperature)
- 2 ½ cups all-purpose flour (spooned and leveled)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup unsalted butter
- ¼ teaspoon salt
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream (half and half or milk)
- ½ cup strawberry jam (or preserves)
- ½ cup fresh strawberries (cut in half)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 140mg
- Total sugar
- 39g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 82mg
- Calcium
- 26mg
- Iron
- 0.63mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 140MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.