Strawberry Shortcake Cookie Cupcakes with Cream Filling
These strawberry shortcake cookie cupcakes combine the classic flavors of strawberry shortcake with a playful twist. Filled with a creamy filling, they are perfect for any dessert lover.
Equipment
- 1 muffin tin lined with cupcake liners
- 1 electric mixer
- 1 Mixing Bowl large
- 1 piping bag for cream filling
Ingredients
Cupcake Base
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup fresh strawberries diced
Cream Filling
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Decoration
- Fresh strawberries sliced
- Powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, use an electric mixer to cream the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- Alternate adding the dry ingredients and milk to the creamed mixture, starting and ending with the dry ingredients. Fold in the diced strawberries.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- In a cold mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Using a piping bag, fill the centers of the cooled cupcakes with the whipped cream filling.
- Top each cupcake with a fresh strawberry slice and a dusting of powdered sugar.
Serving and Storage
- Serve the cupcakes fresh for the best taste and texture. They make a delightful treat for any occasion.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: For the fluffiest cupcakes, ensure all ingredients are at room temperature before mixing. Ingredient Substitutions: You can substitute strawberries with raspberries or blueberries. How to Serve: These cupcakes are best served fresh, with a dusting of powdered sugar and a strawberry slice on top. Storage & Freshness: Store in an airtight container to keep them fresh for up to 3 days. Make-Ahead Tips: You can bake the cupcakes a day ahead and fill them with cream just before serving.