Strawberry Shortcake Cupcakes
A delightful twist on classic dessert, these light and fluffy Strawberry Shortcake Cupcakes are perfect for gatherings or as an afternoon snack, topped with fresh strawberries and whipped cream.
Ingredients
Cupcake Base
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cups unsalted butter, softened can substitute with a dairy-free option
- 2 large eggs
- 0.5 cups milk or almond milk for a dairy-free variant
- 2 tsp vanilla extract
- 1.5 tsp baking powder
- 0.25 tsp salt
- 1 cup strawberries, hulled and chopped can substitute with other berries if needed
Frosting
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Extra strawberries for topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- Cream the sugar and butter together in a large bowl until the mixture is light and fluffy.
- Add eggs one at a time, beating well after each addition until fully incorporated.
- Mix in the vanilla extract.
- In another bowl, combine the flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with the milk until smooth.
- Fold in the chopped strawberries gently.
Baking
- Fill the cupcake liners about 2/3 full with batter and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow to cool completely on a wire rack.
Frosting
- Beat the heavy cream and powdered sugar together until stiff peaks form.
- Frost the cooled cupcakes with the whipped cream and top with additional fresh strawberries.
Notes
Store in an airtight container at room temperature for up to three days. For longer storage, freeze cupcakes before frosting for up to three months.