Description
Strawberry Shortcake Cupcakes are a delightful twist on a classic favorite, capturing the essence of summer in every bite. Each fluffy vanilla cupcake is filled with a burst of fresh strawberries and topped with cloud-like whipped cream, creating a treat that’s both visually stunning and deliciously satisfying. Perfect for picnics, parties, or simply indulging at home, these cupcakes bring joy to any occasion!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- 1 cup fresh strawberries (chopped)
- 2 tbsp granulated sugar (for filling)
- 1 cup heavy cream (for topping)
- 2 tbsp powdered sugar (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a bowl, whisk together flour, sugar, baking powder, and salt until combined.
- In another bowl, beat softened butter until creamy; gradually add sugar until fluffy.
- Mix in eggs one at a time followed by vanilla extract until smooth.
- Alternately add the milk and dry ingredients to the butter mixture until just combined.
- Fill each liner two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- While baking, mix chopped strawberries with sugar and let sit to release juices.
- Whip heavy cream with powdered sugar until soft peaks form.
- Once cupcakes cool, hollow out centers slightly, fill with strawberries, and top with whipped cream.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (65g)
- Calories: 215
- Sugar: 15g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 48mg