Description
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.
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.
Notes
- These cupcakes are perfect for any occasion.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg