I’m a huge fan of Good Humor ice cream bars, and these strawberry shortcake cupcakes make me so nostalgic for my childhood! I stuffed vanilla cupcakes with vanilla pudding and topped them with creamy buttercream, strawberry crunchy crumble, and fresh strawberries to create my favorite ice cream bar in cupcake form. These cupcakes taste as great as they look, and they’re super simple to make, too!
I made these strawberry shortcake cupcakes easy using boxed cake mix and ready-to-eat vanilla pudding. Even the crunchy crumble is super quick and easy with Golden Oreos, Jell-O mix, and a few drops of food coloring. It doesn’t get much easier than that! This cupcake tastes just like my favorite ice cream bar, and I can’t get enough!
What’s in This Strawberry Shortcake Cupcake Recipe?
- Vanilla Cake Mix: Makes the cupcakes super easy to prepare.
- Butter: Unsalted butter adds moisture to the cupcakes and forms the creamy base of the frosting.
- Eggs: Bind the cupcakes and give them structure.
- Strawberries: Fresh strawberries make the perfect topping for these cupcakes. I don’t recommend using frozen strawberries for this recipe because they will release too much moisture once they thaw, leaving you with soggy cupcakes.
- Sugar: A little bit of granulated sugar helps the strawberries macerate and release their juices, while powdered sugar sweetens the frosting and gives it structure.
- Vanilla Extract: Adds warmth and sweetness to the frosting.
- Golden Oreos: Add a sweet and crunchy element to the cupcakes and makes them look like the Good Humor bars.
- Strawberry Jell-O Mix: A little bit of dry Jell-O mix adds flavor and color to the topping for the cupcakes, making them look just like the popular ice cream bars. I added a few drops of food coloring to make the color stand out even more, but that’s optional.
- Vanilla Pudding: Ready-to-eat vanilla pudding adds a creamy and sweet element to the center of the cupcakes. I used a Jell-O brand snacking cup.
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How to Store
Store leftover strawberry shortcake cupcakes in an airtight container in the refrigerator for up to 4 days.
Tips for Success
- If you let the sugared strawberries sit for about 10 minutes before frosting your cupcakes, the sugar will begin to melt and you will have like a strawberry syrup that you can use to drizzle over the cupcakes once they are frosted.
- When making the buttercream, the longer you whip it, the fluffier it will become as air becomes incorporated. However, over-whipping your buttercream can cause it to separate. The longest I usually like to whip buttercream is about 6-8 minutes.
- If you are having a hard time getting the Jell-O and food coloring to combine with the crushed Oreos, do not be afraid to get in there with your hands and break up the Jell-O and food coloring pockets with your fingertips.
- If you want to have extra strawberry flavor, you can add 1 teaspoon of strawberry flavoring into the vanilla pudding as you are stirring it together.
Strawberry Shortcake Cupcakes Recipe
Ingredients
For the Cupcakes
- 15.25 ounces vanilla cake mix (1 box)
- 1 cup water
- ⅓ cup unsalted butter melted
- 3 large eggs
For the Strawberries
- 1 cup chopped strawberries
- ⅓ cup granulated sugar
For the Buttercream
- 3 cups powdered sugar
- 1 cup unsalted butter room temperature (2 sticks)
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk optional
For the Topping
- 5 golden Oreos crushed
- 1 tablespoon strawberry Jell-O mix
- Pink food coloring optional
Assembly
- ½ cup ready-to-eat vanilla pudding (1 snack cup)
Equipment
- Cupcake Tin
- Stand Mixer
- Piping Tip Set
Instructions
For the Cupcakes
- Preheat oven to 350°F. Line a cupcake tin with liners and set aside.
- Mix the cake mix, water, butter, and eggs in a medium bowl.15.25 ounces vanilla cake mix, 1 cup water, ⅓ cup unsalted butter, 3 large eggs
- Fill the cupcake liners ¾ full of batter and place into the oven to bake for 15-18 minutes or until a toothpick inserted comes out clean or with moist crumbs. Once baked, remove from the oven and place onto a wire rack to cool.
For the Strawberries
- In a small bowl, combine the chopped strawberries and sugar to allow the sugar to sweeten the strawberries. Set aside.1 cup chopped strawberries, ⅓ cup granulated sugar
For the Buttercream
- Combine all of the buttercream ingredients except the milk in the bowl of a stand mixer fitted with a paddle attachment. Beat on low for 1 minute to allow the powdered sugar to become incorporated. Increase the speed to high and beat for another 3-4 minutes, or until a fluffy, smooth frosting has formed. If you feel that your buttercream is too thick, simply add the milk 1 tablespoon at a time. You may not need it at all.3 cups powdered sugar, 1 cup unsalted butter, 1 teaspoon pure vanilla extract, 2 tablespoons milk
- Fill a piping bag fitted with a star tip with buttercream and set aside.
For the Topping
- Add the crushed Oreos, strawberry Jell-O, and a dot of pink food coloring to a small bowl. Stir until it is completely mixed and the Oreos have begun to turn somewhat pink.5 golden Oreos, 1 tablespoon strawberry Jell-O mix, Pink food coloring
Assembly
- Once the cupcakes are cooled, use a piping tip or an apple corer to remove the center of each cupcake. Place that piece of cupcake to the side, but do not discard it.
- Fill a piping bag with the prepared vanilla pudding. Fill the empty centers of the cupcakes with vanilla pudding just below the top edge of the cupcake. Replace the piece of cupcake that you took out of the center and push it down into the vanilla pudding to hold it in.½ cup ready-to-eat vanilla pudding
- Pipe an empty circle of vanilla buttercream around the edge of the cupcake about 2-3 layers high. Gently roll the buttercream through the strawberry Oreo mixture to coat. Lastly, spoon several sugared strawberry pieces into the middle of the buttercream. Serve and enjoy!
Notes
How to Make Strawberry Shortcake Cupcakes Step-by-Step
Mix the Batter: Preheat your oven to 350°F. Line a cupcake tin with paper liners and set aside. Mix 15.25 ounces of vanilla cake mix, 1 cup of water, ⅓ cup of melted unsalted butter, and 3 large eggs in a medium bowl.
Bake the Cupcakes: Fill the cupcake liners ¾ full of batter and place into the oven to bake for 15-18 minutes or until a toothpick inserted comes out clean or with moist crumbs. Once baked, remove from the oven and place onto a wire rack to cool.
Macerate the Strawberries: In a small bowl, combine 1 cup of chopped strawberries and ⅓ cup of granulated sugar to allow the sugar to sweeten the strawberries. Set aside.
Whip the Buttercream: Combine 3 cups of powdered sugar, 1 cup of unsalted butter, and 1 teaspoon of pure vanilla extract in the bowl of a stand mixer fitted with a paddle attachment. Beat on low for 1 minute to allow the powdered sugar to become incorporated. Increase the speed to high and beat for another 3-4 minutes, or until a fluffy, smooth frosting has formed. If you feel that your buttercream is too thick, simply add the milk 1 tablespoon at a time. You may not need it at all. Fill a piping bag fitted with a star tip with buttercream and set aside.
Make the Crumble: Add 5 crushed Golden Oreos, 1 tablespoon of strawberry Jell-O mix, and a dot of pink food coloring to a small bowl. Stir until it is completely mixed and the Oreos have begun to turn somewhat pink.
Hollow the Cupcakes: Once the cupcakes are cooled, use a piping tip or an apple corer to remove the center of each cupcake. Place that piece of cupcake to the side, but do not discard it.
Fill the Cupcakes: Fill a piping bag with ½ cup of ready-to-eat vanilla pudding. Fill the empty centers of the cupcakes with vanilla pudding just below the top edge of the cupcake. Replace the piece of cupcake that you took out of the center and push it down into the vanilla pudding to hold it in.
Frost the cupcakes: Pipe an empty circle of vanilla buttercream around the edge of the cupcake about 2-3 layers high. Gently roll the buttercream through the strawberry Oreo mixture to coat. Lastly, spoon several sugared strawberry pieces into the middle of the buttercream. Serve and enjoy!
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