Strawberry Shortcake Cupcakes
Fluffy and delicious strawberry shortcake cupcakes made with fresh strawberries, perfect for summer celebrations.
Equipment
- 1 muffin tin lined with cupcake liners
- 1 electric mixer
- 1 Mixing Bowl large
- 1 saucepan small
- 1 piping bag optional for decorating
Ingredients
Cupcake Base
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 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
Strawberry Filling
- 1 cup fresh strawberries hulled and diced
- 2 tbsp granulated sugar
- 1 tsp lemon juice
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, cream the softened butter with the sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, mixing until just combined.
Baking
- Spoon the batter into the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
Strawberry Filling
- In a small saucepan, combine diced strawberries, sugar, and lemon juice. Cook over medium heat until the mixture thickens. Let it cool completely before using.
Whipped Cream
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assembly
- Cut a small cone out of the top of each cooled cupcake. Fill with strawberry mixture and replace the top. Pipe or spoon whipped cream on top of each cupcake.
- Garnish with fresh strawberries if desired. Serve immediately or refrigerate until ready to serve.
Notes
Pro Tips: Ensure your butter is softened for a smooth batter. Use chilled equipment for whipping cream. Ingredient Substitutions: Use frozen strawberries if fresh are not available. How to Serve: Best served at room temperature. Storage & Freshness: Store in the fridge for up to 3 days. Make-Ahead Tips: Prepare the cupcakes and filling in advance; add cream before serving.