Strawberry Shortcake Cupcakes That Will Make You Question Bakery
Standards

Not Your Typical Dessert

I didn’t plan to make cupcakes today. Just trying to clean out the fridge. Found a lonely pint of strawberries that smelled like spring, even if it’s raining outside. So I mashed them up with a splash of sugar and stirred in cream cheese — kind of surprised myself. It hit me how often we overlook fruit just because it’s not *perfect*. These cupcakes? They’re not fancy or photo-ready. They’re backyard fruit, overgrown and a little bruised but bursting with flavor. Actually made me think about how we fall into routines, ignoring what’s imperfect or out of season. When I took that first bite, I realized: comfort sometimes comes from doing the opposite of what’s expected. Summer giving me a reason to indulge a little, even on a gray day.

Strawberry Cream Cheese Cupcakes

These cupcakes are made by blending crushed strawberries with cream cheese and sugar to create a flavorful filling. The batter is mixed and baked until golden, resulting in moist cupcakes with a slightly dense crumb and fruity, creamy filling that can be visible from the top. The final appearance is rustic and inviting, with a colorful, textured crumb.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 12

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 pint fresh strawberries hulled and roughly mashed
• 1 cup granulated sugar
• 8 oz cream cheese softened
• 2 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.5 teaspoons salt
• 0.5 cups vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Equipment

• Mixing bowls
• Cupcake tin and paper liners
• Electric Mixer or Whisk
• Rubber spatula
• measuring cups and spoons
• Oven

Method

 

1. Preheat the oven to 350°F (175°C). Line a cupcake tin with paper liners. In a mixing bowl, mash the strawberries until smooth, then stir in 1/2 cup of sugar. Let sit for 10 minutes to release juices.
   1 pint fresh strawberries, 1 cup granulated sugar
2. In another bowl, beat the softened cream cheese with the remaining 1/2 cup sugar until smooth and fluffy using an electric mixer or whisk.
   8 oz cream cheese, 1 cup granulated sugar
3. In a large mixing bowl, combine the flour, baking powder, and salt. In a separate bowl, whisk together eggs, oil, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
   2 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoons salt, 0.5 cups vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
4. Fold the mashed strawberries into the batter with a spatula, creating a streaked, marbled mixture. Do not overmix.
   1 pint fresh strawberries
5. Spoon a layer of batter into each cupcake liner, then add a dollop of the cream cheese mixture on top, followed by another spoonful of batter to cover the filling.
6. Bake for 20-25 minutes or until the cupcakes are golden brown and a toothpick inserted into the center comes out clean. Remove from oven and let cool on a wire rack.

What I’m Still Thinking

Maybe I’ll toss a few more strawberries into pancake batter tomorrow. Or just stare at the mess in my kitchen. Cupcakes might be the way to make this week feel a little less boring, or at least sweeter.