Strawberry Shortcake Cupcakes bring the classic flavors of strawberry shortcake into a delightful, portable cupcake form. These light and fluffy vanilla cupcakes are filled with fresh, juicy strawberries and topped with a cloud of whipped cream frosting, giving each bite a perfect balance of sweetness and freshness. Ideal for spring and summer celebrations, these cupcakes are as pretty as they are delicious, with a moist cake base and vibrant strawberry center. They’re easy to make and guaranteed to be a crowd-pleaser, combining the joy of shortcake with the charm of cupcakes!
Ingredients:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
For the Strawberry Filling:
- 1 cup fresh strawberries, diced
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
For the Whipped Cream Frosting:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
For Garnish:
- Fresh strawberries, halved
Instructions:
- Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. In a medium bowl, whisk together the flour, baking powder, and salt.
- Make the Batter: In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients, until just combined.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
- Prepare the Strawberry Filling: In a small bowl, combine the diced strawberries, sugar, and lemon juice. Let sit for 10-15 minutes to macerate, then drain any excess liquid.
- Core and Fill the Cupcakes: Once cooled, use a small knife or cupcake corer to remove a small center from each cupcake. Spoon the strawberry filling into the centers.
- Make the Whipped Cream Frosting: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.
- Frost the Cupcakes: Pipe or spread the whipped cream frosting onto each cupcake, covering the strawberry filling.
- Garnish: Top each cupcake with a fresh strawberry half for a decorative touch.
Enjoy these Strawberry Shortcake Cupcakes as a fresh, delightful dessert that combines fluffy cake, juicy strawberries, and creamy frosting in every bite!