Strawberry shortcake cupcakes
Strawberry shortcake cupcakes
Ingredients
For the Cupcakes
- 1 cup All-purpose flour
- 1/2 cup Granulated sugar
- 1 1/2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 1/4 cup Unsalted butter, softened
- 1 Large egg, at room temperature
- 1/2 cup Whole milk, at room temperature
- 1 teaspoon Vanilla extract
For the Strawberry Filling
- 1 cup Fresh strawberries, hulled and sliced
- 1 tablespoon Granulated sugar
- 1 teaspoon Lemon juice
For the Whipped Cream Topping
- 1 cup Heavy cream, very cold
- 2 tablespoons Confectioners' sugar
- 1/2 teaspoon Vanilla extract
Instructions
- 1
Preheat your oven to 350°F. Line a 6-cup muffin tin with 4 paper cupcake liners.
⏱️ 5 min•🌡️ 350°F - 2
In a medium bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, baking powder, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, using an electric mixer, cream the softened unsalted butter until light and fluffy, about 2 minutes.
⏱️ 2 min - 4
Add the large egg to the creamed butter and beat until well combined, then mix in 1 teaspoon of vanilla extract.
⏱️ 1 min - 5
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix on low speed until just combined and smooth. 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. The tops should be lightly golden.
⏱️ 20 min•🌡️ 350°F - 8
Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely. This is crucial before filling and frosting.
⏱️ 25 min - 9
While the cupcakes cool, prepare the strawberry filling. In a small bowl, combine the 1 cup of sliced fresh strawberries, 1 tablespoon of granulated sugar, and 1 teaspoon of lemon juice. Stir gently and let macerate for at least 15 minutes, or until the strawberries release their juices.
⏱️ 15 min - 10
Once the cupcakes are completely cool, use a small paring knife or a cupcake corer to carefully remove a small cone from the center of each cupcake. Do not cut all the way through to the bottom.
⏱️ 4 min - 11
Spoon the macerated strawberry filling into the cored-out centers of the cupcakes. You can save the removed cake pieces for snacking or discard them.
⏱️ 2 min - 12
In a chilled large bowl, combine the 1 cup of very cold heavy cream, 2 tablespoons of confectioners' sugar, and 1/2 teaspoon of vanilla extract. Beat with an electric mixer on high speed until stiff peaks form, about 3-5 minutes.
⏱️ 5 min - 13
Pipe or spoon a generous amount of whipped cream topping onto each filled cupcake. Garnish with an extra slice of fresh strawberry, if desired. Serve immediately or refrigerate.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry shortcake cupcakes
Ingredients
For the Cupcakes
- 1 cup All-purpose flour
- 1/2 cup Granulated sugar
- 1 1/2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 1/4 cup Unsalted butter, softened
- 1 Large egg, at room temperature
- 1/2 cup Whole milk, at room temperature
- 1 teaspoon Vanilla extract
For the Strawberry Filling
- 1 cup Fresh strawberries, hulled and sliced
- 1 tablespoon Granulated sugar
- 1 teaspoon Lemon juice
For the Whipped Cream Topping
- 1 cup Heavy cream, very cold
- 2 tablespoons Confectioners' sugar
- 1/2 teaspoon Vanilla extract
Instructions
- 1
Preheat your oven to 350°F. Line a 6-cup muffin tin with 4 paper cupcake liners.
⏱️ 5 min•🌡️ 350°F - 2
In a medium bowl, whisk together the all-purpose flour, 1/2 cup granulated sugar, baking powder, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, using an electric mixer, cream the softened unsalted butter until light and fluffy, about 2 minutes.
⏱️ 2 min - 4
Add the large egg to the creamed butter and beat until well combined, then mix in 1 teaspoon of vanilla extract.
⏱️ 1 min - 5
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix on low speed until just combined and smooth. 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. The tops should be lightly golden.
⏱️ 20 min•🌡️ 350°F - 8
Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely. This is crucial before filling and frosting.
⏱️ 25 min - 9
While the cupcakes cool, prepare the strawberry filling. In a small bowl, combine the 1 cup of sliced fresh strawberries, 1 tablespoon of granulated sugar, and 1 teaspoon of lemon juice. Stir gently and let macerate for at least 15 minutes, or until the strawberries release their juices.
⏱️ 15 min - 10
Once the cupcakes are completely cool, use a small paring knife or a cupcake corer to carefully remove a small cone from the center of each cupcake. Do not cut all the way through to the bottom.
⏱️ 4 min - 11
Spoon the macerated strawberry filling into the cored-out centers of the cupcakes. You can save the removed cake pieces for snacking or discard them.
⏱️ 2 min - 12
In a chilled large bowl, combine the 1 cup of very cold heavy cream, 2 tablespoons of confectioners' sugar, and 1/2 teaspoon of vanilla extract. Beat with an electric mixer on high speed until stiff peaks form, about 3-5 minutes.
⏱️ 5 min - 13
Pipe or spoon a generous amount of whipped cream topping onto each filled cupcake. Garnish with an extra slice of fresh strawberry, if desired. Serve immediately or refrigerate.
⏱️ 3 min