Strawberry Shortcake Cupcakes with Marshmallow Buttercream Frosting

These easy one-bowl vanilla cupcakes are a great project for kids to bake, either on their own or with an adult helper. They have a delightful strawberry jam surprise in every bite, and are topped with a simple buttercream frosting that uses marshmallow fluff for extra creaminess.

Strawberry Shortcake Cupcakes

1/2 cup all purpose flour

1/4 cup granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1 egg

1/4 cup oil

2 tablespoons milk

1/4 teaspoon vanilla extract

About 6 teaspoons seedless strawberry jam

Marshmallow Buttercream Frosting

1 stick unsalted butter, softened at room temperature

1/2 cup marshmallow fluff or marshmallow creme

1/2 cup powdered sugar

1-2 teaspoons milk

1/2 teaspoon vanilla extract

Fresh strawberry slices

For the cupcakes:

Preheat oven to 325°F.

Place the flour, sugar, baking powder and salt in a large mixing bowl and stir to combine. Add the egg, oil, milk and vanilla extract. Use an electric hand mixer to beat the ingredients together until smooth, about 1 minute.

Scoop about 1 tablespoon of batter into each well of a mini muffin pan. In the center of each cupcake, top the batter with about 1/2 teaspoon of strawberry jam.

Place pan in preheated oven and bake cupcakes until a toothpick inserted in the center comes out clean, about 10-15 minutes. Remove pan from the oven and set on a cooling rack for about 10 minutes. Use a spoon to carefully scoop the cupcakes out of the pan and allow to cool completely.

For the frosting:

While the cupcakes are cooling, make the frosting.

Place the butter and marshmallow fluff in a large mixing bowl. Use an electric hand mixer to beat together until creamy and smooth, about 2-3 minutes, stopping once to scrape down the sides of the bowl. Continue beating on low speed while slowly adding the powdered sugar, a few spoonfuls at a time. Beat until the sugar is completely absorbed and the frosting is light, fluffy and smooth, about 2-3 minutes longer. If needed, add a teaspoon or two of milk to the frosting if it is too thick to spread. Add the vanilla extract and stir together until combined.

Keep the frosting in the refrigerator until ready to use. When the cupcakes are completely cool, top with a dollop of frosting and a slice of strawberry.