Strawberry Shortcake Cupcakes
Strawberry Shortcake Cupcakes
Ingredients
For the Cupcakes
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the Strawberry Filling
- 1 cup fresh strawberries, hulled and finely diced
- 2 tablespoons granulated sugar
- 1/2 teaspoon lemon juice
For the Whipped Cream Frosting
- 1 cup heavy cream, very cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For Garnish
- 4 fresh strawberries, sliced or whole, for topping
Instructions
- 1
Preheat your oven to 350°F. Line a 12-cup muffin pan with 4 paper liners.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
⏱️ 3 min
- 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined after each addition; do not overmix.
⏱️ 3 min
- 6
Divide the batter evenly among the 4 prepared cupcake liners, filling each about two-thirds full.
⏱️ 1 min
- 7
Bake for 18 to 22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin pan for 5 minutes, then transfer them to a wire rack to cool completely.
⏱️ 20 min
- 8
While the cupcakes cool, prepare the strawberry filling. In a small bowl, combine the finely diced fresh strawberries, granulated sugar, and lemon juice. Stir gently and let sit for at least 10 minutes to allow the strawberries to macerate and release their juices.
⏱️ 10 min
- 9
Prepare the whipped cream frosting. In a chilled large bowl, using an electric mixer with a whisk attachment, beat the very cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form, about 3 to 5 minutes. Be careful not to overbeat.
⏱️ 5 min
- 10
Once the cupcakes are completely cool, use a small knife or a cupcake corer to carefully remove a small cone from the center of each cupcake. Fill each cavity with a spoonful of the macerated strawberry filling.
⏱️ 5 min
- 11
Pipe or spoon the whipped cream frosting generously onto each filled cupcake. Garnish with a fresh strawberry slice or a whole strawberry on top. Serve immediately or refrigerate until ready to serve.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Shortcake Cupcakes
Ingredients
For the Cupcakes
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the Strawberry Filling
- 1 cup fresh strawberries, hulled and finely diced
- 2 tablespoons granulated sugar
- 1/2 teaspoon lemon juice
For the Whipped Cream Frosting
- 1 cup heavy cream, very cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For Garnish
- 4 fresh strawberries, sliced or whole, for topping
Instructions
- 1
Preheat your oven to 350°F. Line a 12-cup muffin pan with 4 paper liners.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
⏱️ 3 min - 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined after each addition; do not overmix.
⏱️ 3 min - 6
Divide the batter evenly among the 4 prepared cupcake liners, filling each about two-thirds full.
⏱️ 1 min - 7
Bake for 18 to 22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin pan for 5 minutes, then transfer them to a wire rack to cool completely.
⏱️ 20 min - 8
While the cupcakes cool, prepare the strawberry filling. In a small bowl, combine the finely diced fresh strawberries, granulated sugar, and lemon juice. Stir gently and let sit for at least 10 minutes to allow the strawberries to macerate and release their juices.
⏱️ 10 min - 9
Prepare the whipped cream frosting. In a chilled large bowl, using an electric mixer with a whisk attachment, beat the very cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form, about 3 to 5 minutes. Be careful not to overbeat.
⏱️ 5 min - 10
Once the cupcakes are completely cool, use a small knife or a cupcake corer to carefully remove a small cone from the center of each cupcake. Fill each cavity with a spoonful of the macerated strawberry filling.
⏱️ 5 min - 11
Pipe or spoon the whipped cream frosting generously onto each filled cupcake. Garnish with a fresh strawberry slice or a whole strawberry on top. Serve immediately or refrigerate until ready to serve.
⏱️ 4 min