The Best Berry Shortcake Cupcake

These little or I might say BIG cupcakes are oh so good!! I mean how could you go wrong with a shortcake cupcake with sweetened berries in the middle topped with cream cheese icing?!

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Why a shortcake cupcake?

For Arturo’s PhD graduation party, I made two cakes, one was a lemon cranberry bundt cake and the other was a strawberry shortcake cake. Both cakes were a hit and everyone was impressed that I, Wrenn, made not one but two cakes for the party, all while having an infant at home. You see, Leo was just 2 months old when Arturo finished his PhD. In fact, Leo was born on the day Arturo was supposed to defend his PhD, but that is another story for another day! Anyway, back to the cakes, both cakes were good, but the strawberry shortcake cake was over the top good. So, for Arturo’s birthday last year, I decided to make it again but to turn it into a cupcake and add blackberries to the mix. This made it even better and it has become a family favorite!!

 Tips on Making these Giant Cupcakes

• I like to use a large muffin pan to make these cupcakes the size they are!
• The batter makes a few more than large muffin pan, so I use a normal size cupcake pan and just have a smaller version for the boys.
• We like to use Crisco to grease our cake and muffin pans.
• To mix the cake, the paddle attachment for your mixer works the best.
• To mix the icing, the whisk attachment works the best.

 Ingredient List

• Flour
• Salt
• Baking Soda
• Unsalted Butter
• Sugar
• Eggs
• Sour Cream
• Vanilla
• Cream Cheese
• Powdered Sugar
• Vanilla
• Strawberries and Blackberries

 

How to make these BEST Berry Shortcake Cupcakes Around

 

Begin by mixing the flour, salt and baking soda together.

Place the butter and sugar into the mixing bowl.

 

Mix until light and fluffy.

 

Add the eggs in one at a time, mixing gently.

 

Then mix in sour cream and vanilla and mix till smooth.

 

Then add your dry ingredients into the butter and sugar.

Grease and flour your large muffin pan.

 

Scoop your batter into each muffin cup till about a ¾ full and bake in a 350-degree oven for 30-40 minutes.

 While your cupcakes bake, steam and slice your berries.

 

Sprinkle sugar over the berries and let them muddle.

 

Now, time for the icing.

 

 Place the cream cheese and butter in the mixing bowl. Mix together till light and fluffy.

Then add the powdered sugar, vanilla and a dash of salt and mix till it is light and fluffy!

Once all pieces of the cake are ready, it is time to assemble.

 

First cut off the top of the cupcakes with a sharp bread knife.

Then scoop out some of the middles of the cupcake with a spoon. Sorry,  I don’t have a picture of this step! Then fill the center of the cake with the berries.

 

 

Then ice the bottom side of the tops of the cake and put them back on the cupcake. The icing is like a little glue to help hold the top together.

Then ice the top of your cupcake and enjoy!