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–+ servings
Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes

These delightful Strawberry Shortcake Cupcakes combine fluffy vanilla cake, juicy strawberries, and whipped cream for a perfect summer dessert.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: DESSERT RECIPES
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 cup whole milk Can be substituted with almond or oat milk.
For the Strawberry Filling
  • 2 cups fresh strawberries, chopped Ripe and sweet.
  • 1/4 cup granulated sugar
For the Whipped Topping
  • 1 cup heavy cream
  • 1/4 cup powdered sugar

Equipment

  • Cupcake tin
  • Mixing bowls
  • Whisk
  • Electric mixer
  • measuring cups
  • measuring spoons

Method
 

How to Make Strawberry Shortcake Cupcakes
  1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. Whisk together the flour, sugar, baking powder, and salt in a bowl until combined.
  3. Beat the softened butter in another bowl until creamy; gradually add sugar and mix until fluffy.
  4. Incorporate the eggs, one at a time, followed by vanilla extract until the mixture is smooth.
  5. Alternate adding the milk and the dry ingredients to the butter mixture until just combined.
  6. Fill each liner about two-thirds full with the batter and bake for 18-20 minutes or until a toothpick inserted comes out clean.
  7. Mix the chopped strawberries with sugar while the cupcakes are baking and let them sit to release their juices.
  8. Whip the heavy cream with powdered sugar until soft peaks form.
  9. Hollow out the centers of the cooled cupcakes slightly, then fill with the macerated strawberries and top generously with whipped cream.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 250IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

For best results, ensure your butter is softened and be mindful of mixing gently to avoid dense cupcakes.

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