Description
These irresistible strawberry shortcake cupcakes combine fluffy vanilla cupcakes, juicy sweet strawberries, and billowy whipped cream into a perfect handheld dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
- 1 1/2 cups fresh strawberries, diced
- 2 teaspoons granulated sugar (for macerating strawberries)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Hull and dice the strawberries, then toss them with 2 teaspoons of granulated sugar. Let them sit for 15–20 minutes to macerate.
- Preheat oven to 350°F and line a muffin tin with paper cupcake liners.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with milk until smooth.
- Fill cupcake liners two-thirds full with batter and bake for 18–22 minutes.
- Allow cupcakes to cool completely. Use a knife or cupcake corer to remove centers.
- Fill each cupcake with a spoonful of the macerated strawberries.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Pipe or spoon whipped cream over cupcakes and top with a slice of strawberry.
Notes
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 235
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: strawberry shortcake cupcakes, fresh strawberry dessert, whipped cream cupcakes