Strawberry Shortcake Cupcakes
Strawberry Shortcake Cupcakes
Ingredients
For the Cupcakes
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the Strawberry Filling
- 1 cup fresh strawberries, hulled and diced small
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For the Whipped Cream Frosting
- 1 1/2 cups heavy cream, very cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For Garnish
- 4 fresh strawberries, halved or sliced, for garnish
Instructions
- 1
Preheat your oven to 350°F. Line a 12-cup muffin tin with 4 paper liners. This recipe makes 4 cupcakes, so you will only need 4 liners.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, 3/4 cup granulated sugar, baking powder, and salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter and the remaining 3/4 cup granulated sugar until light and fluffy. Beat in the large egg until well combined, then stir in 1 teaspoon vanilla extract.
⏱️ 3 min
- 4
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 3 min
- 5
Divide the batter evenly among the 4 prepared muffin liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
⏱️ 20 min•🌡️ 350
- 6
Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This is crucial before assembly.
⏱️ 15 min
- 7
While the cupcakes cool, prepare the strawberry filling. In a small bowl, combine the diced fresh strawberries, 2 tablespoons granulated sugar, and lemon juice. Stir gently and let sit for at least 10 minutes to allow the flavors to meld and juices to release.
⏱️ 10 min
- 8
Prepare the whipped cream frosting. In a chilled large bowl, using an electric mixer with a whisk attachment, beat the very cold heavy cream on medium-high speed until soft peaks form. Gradually add the powdered sugar and 1/2 teaspoon vanilla extract, then continue to beat until stiff peaks form.
⏱️ 5 min
- 9
Assemble the cupcakes: Once completely cooled, use a small knife or a cupcake corer to carefully remove a small cone-shaped center from the top of each cupcake. Fill each cored cupcake with a spoonful of the prepared strawberry filling.
⏱️ 5 min
- 10
Pipe or spoon a generous dollop of whipped cream frosting onto each filled cupcake. Garnish with a fresh strawberry half or slice. Serve immediately or keep refrigerated until ready to serve.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Shortcake Cupcakes
Ingredients
For the Cupcakes
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the Strawberry Filling
- 1 cup fresh strawberries, hulled and diced small
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For the Whipped Cream Frosting
- 1 1/2 cups heavy cream, very cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For Garnish
- 4 fresh strawberries, halved or sliced, for garnish
Instructions
- 1
Preheat your oven to 350°F. Line a 12-cup muffin tin with 4 paper liners. This recipe makes 4 cupcakes, so you will only need 4 liners.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, 3/4 cup granulated sugar, baking powder, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter and the remaining 3/4 cup granulated sugar until light and fluffy. Beat in the large egg until well combined, then stir in 1 teaspoon vanilla extract.
⏱️ 3 min - 4
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 3 min - 5
Divide the batter evenly among the 4 prepared muffin liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
⏱️ 20 min•🌡️ 350 - 6
Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This is crucial before assembly.
⏱️ 15 min - 7
While the cupcakes cool, prepare the strawberry filling. In a small bowl, combine the diced fresh strawberries, 2 tablespoons granulated sugar, and lemon juice. Stir gently and let sit for at least 10 minutes to allow the flavors to meld and juices to release.
⏱️ 10 min - 8
Prepare the whipped cream frosting. In a chilled large bowl, using an electric mixer with a whisk attachment, beat the very cold heavy cream on medium-high speed until soft peaks form. Gradually add the powdered sugar and 1/2 teaspoon vanilla extract, then continue to beat until stiff peaks form.
⏱️ 5 min - 9
Assemble the cupcakes: Once completely cooled, use a small knife or a cupcake corer to carefully remove a small cone-shaped center from the top of each cupcake. Fill each cored cupcake with a spoonful of the prepared strawberry filling.
⏱️ 5 min - 10
Pipe or spoon a generous dollop of whipped cream frosting onto each filled cupcake. Garnish with a fresh strawberry half or slice. Serve immediately or keep refrigerated until ready to serve.
⏱️ 2 min