Strawberry Shortcake Cupcakes

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Frost the Cupcakes: Pipe or spread the whipped cream frosting onto each cupcake, covering the strawberry filling.
  8. 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!

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