Strawberry Shortcake Cupcakes
Strawberry Shortcake Cupcakes are a delightful fusion of fluffy vanilla cake, whipped cream, and fresh strawberries that capture the essence of summer in every bite. Perfect for any occasion, these cupcakes are easy to make and guaranteed to bring smiles to your gathering. Whether it’s a celebration or just a treat for yourself, these sweet delights will elevate your dessert experience.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- ½ cup whole milk
- 1 tsp vanilla extract
- 1 cup fresh strawberries, sliced (for topping)
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat softened butter until creamy. Gradually add sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time along with vanilla extract, mixing until smooth.
- Alternate adding the milk and dry mixture into the butter mixture until just combined; do not overmix.
- Fill each cupcake liner two-thirds full with batter and bake for 18-20 minutes or until golden brown and springy to touch. Cool completely before topping with whipped cream and strawberries.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 260
- Sugar: 16g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: For added flavor, incorporate lemon zest into the batter or use other fruits like blueberries or raspberries as toppings. Store leftovers in an airtight container at room temperature for up to two days.