Berry Shortcake Cupcakes

These little, or I might say BIG Berry Shortcake Cupcakes are oh so good!! How could you go wrong with a shortcake cupcake with sweetened berries in the middle topped with cream cheese icing?!

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 while having an infant at home. Leo was just 2 months old when Arturo finished his PhD. 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 were good, but the strawberry shortcake cake was 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 a large muffin pan, so I use a normal-sized cupcake pan and just have a smaller version for the boys.
• We like to use Crisco to grease our cake and muffin pans.
• The paddle attachment for your mixer works best for mixing the cake.
• The whisk attachment works best for mixing the icing.

More of our Sweet Treats

If you enjoy these cupcakes, you might also enjoy our Cast Iron Skillet Apple Pie, The Cowboy’s Skillet Chocolate Chip Cookie, or The Cowboy’s Chocolate Mousse Cake. There are more on our Desserts page!

 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.

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 to the butter and sugar.

Grease and flour your large muffin pan.

 

Scoop your batter into each muffin cup until about 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, it’s time for the icing.

 

 Place the cream cheese and butter in the mixing bowl. Mix 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 middle of the cupcakes with a spoon. I’m sorry, I don’t have a picture of this step! Then, fill the center of the cake with the berries.

 

 

Then, ice the bottom sides of the cake tops and put them back on the cupcakes. The icing acts like a little glue to help hold the tops together.

Then ice the top of your cupcake and enjoy!