Mini Strawberry Shortcake Cupcakes

Mini Strawberry Shortcake Cupcakes

Topped with fresh strawberries, these airy cupcakes taste like little bites of summer.


72 to 84 mini cupcakes


  • 1 Yellow Cake recipe
  • 1 Seven MInute Frosting recipe
  • 2 to 2 1/2 cups strawberry preserves
  • 36 to 42 fresh strawberries, sliced in half, with the tops removed


Preheat oven to 350°F. Prepare cake recipe according to directions. Divide batter into a mini 24-cup baking pan.

Bake for 15 to 18 minutes or until cupcakes spring back to the touch. While cupcakes are baking, make frosting.

Allow cupcakes to cool completely. Spread on a thin layer of strawberry preserves, then top with a small dollop of frosting. Garnish with a strawberry half, if desired.

Cupcakes can be stored in an airtight container in the refrigerator for up to 5 days; bring to room temperature before serving to allow frosting to soften.


Click here for Yellow Cake recipe.

Click here for Seven Minute Frosting recipe.