Strawberry Shortcake Cupcakes with Rainbow Sprinkles
Strawberry Shortcake Cupcakes with Rainbow Sprinkles
Ingredients
For the Cupcakes
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/4 cup whole milk
- 1/2 teaspoon vanilla extract
For the Strawberry Filling
- 1 cup fresh strawberries, hulled and finely diced
- 1 tablespoon granulated sugar
- 1/2 teaspoon lemon juice
For the Whipped Cream Frosting
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For Garnish
- 2 tablespoons rainbow sprinkles
- 4 fresh strawberries, sliced, for topping
Instructions
- 1
Preheat your oven to 350°F. Line a 4-cup muffin tin with paper liners. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
⏱️ 5 min•🌡️ 350
- 2
In a separate large bowl, using an electric mixer, cream together the softened unsalted butter until light and fluffy. Beat in the large egg and vanilla extract until well combined.
⏱️ 3 min
- 3
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.
⏱️ 4 min
- 4
Divide the batter evenly among the 4 prepared muffin cups, filling each about two-thirds full.
⏱️ 2 min
- 5
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely.
⏱️ 25 min•🌡️ 350
- 6
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 flavors to meld and juices to release.
⏱️ 10 min
- 7
Prepare the whipped cream frosting. In a chilled large bowl, using an electric mixer with a whisk attachment, beat the heavy cream on medium-high speed until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
⏱️ 5 min
- 8
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. Fill the hollowed-out centers with the prepared strawberry filling.
⏱️ 5 min
- 9
Pipe or spread the whipped cream frosting generously over each filled cupcake. Garnish immediately with rainbow sprinkles and a fresh strawberry slice on top.
⏱️ 6 min
- 10
Serve immediately or refrigerate until ready to serve. Best enjoyed fresh.
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Shortcake Cupcakes with Rainbow Sprinkles
Ingredients
For the Cupcakes
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/4 cup whole milk
- 1/2 teaspoon vanilla extract
For the Strawberry Filling
- 1 cup fresh strawberries, hulled and finely diced
- 1 tablespoon granulated sugar
- 1/2 teaspoon lemon juice
For the Whipped Cream Frosting
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For Garnish
- 2 tablespoons rainbow sprinkles
- 4 fresh strawberries, sliced, for topping
Instructions
- 1
Preheat your oven to 350°F. Line a 4-cup muffin tin with paper liners. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
⏱️ 5 min•🌡️ 350 - 2
In a separate large bowl, using an electric mixer, cream together the softened unsalted butter until light and fluffy. Beat in the large egg and vanilla extract until well combined.
⏱️ 3 min - 3
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.
⏱️ 4 min - 4
Divide the batter evenly among the 4 prepared muffin cups, filling each about two-thirds full.
⏱️ 2 min - 5
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely.
⏱️ 25 min•🌡️ 350 - 6
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 flavors to meld and juices to release.
⏱️ 10 min - 7
Prepare the whipped cream frosting. In a chilled large bowl, using an electric mixer with a whisk attachment, beat the heavy cream on medium-high speed until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
⏱️ 5 min - 8
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. Fill the hollowed-out centers with the prepared strawberry filling.
⏱️ 5 min - 9
Pipe or spread the whipped cream frosting generously over each filled cupcake. Garnish immediately with rainbow sprinkles and a fresh strawberry slice on top.
⏱️ 6 min - 10
Serve immediately or refrigerate until ready to serve. Best enjoyed fresh.