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Judy John

Maple Strawberry Shortcake Cupcakes Recipe

These maple strawberry shortcake cupcakes combine soft cake, fresh strawberries, and maple sweetness for a light, balanced dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Batter
  • 1 cup flour
  • 1/2 cup sugar
  • 1/3 cup maple syrup
  • 1/2 cup milk
  • 1/4 cup butter melted
  • 1 egg
Strawberry Filling
  • 1 cup strawberries diced
  • 1 tablespoon sugar
Cream Topping
  • 1 cup whipped cream
  • 1 tablespoon maple syrup

Equipment

  • Mixing Bowl
  • Muffin Tin
  • Oven
  • Whisk
  • Scoop
  • Cooling Rack
  • Piping Bag

Method
 

  1. Preheat oven and line a muffin tin with liners.
  2. Mix flour and sugar in a bowl until evenly combined.
  3. Add maple syrup, milk, butter, and egg, mixing until smooth.
  4. Fill liners evenly and bake until tops are lightly golden.
  5. Cool cupcakes completely before adding filling.
  6. Mix strawberries with sugar until juicy and soft.
  7. Core cupcakes slightly and fill with strawberry mixture.
  8. Whip cream with maple syrup and pipe onto cupcakes.

Notes

For softer cupcakes, avoid overbaking; for firmer texture, bake slightly longer. Chill before frosting for easier handling. Do not freeze fully assembled cupcakes. Add vanilla or almond extract for flavor variation. Store refrigerated up to three days and serve chilled or slightly softened.