Strawberry Shortcake Cupcakes
These Strawberry Shortcake Cupcakes combine moist vanilla cake with a sweet strawberry topping and whipped cream, making them the perfect dessert for any occasion.
Equipment
- 1 muffin tin lined with paper liners
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Cupcake Base
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup whole milk
Strawberry Topping
- 1 and 1/2 cups fresh strawberries hulled and diced
- 1/4 cup granulated sugar
- 1 tsp lemon juice
- 1 cup heavy 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 paper liners.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
- Fill each cupcake liner two-thirds full with batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Strawberry Topping
- In a saucepan over medium heat, combine the strawberries, granulated sugar, and lemon juice. Cook for about 5 minutes, stirring occasionally, until the strawberries are soft and the mixture is slightly thickened. Let cool.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
Assembly
- Once the cupcakes are cool, use a spoon to hollow out a small section in the center of each cupcake. Fill the cavity with the strawberry mixture and pipe or spoon the whipped cream on top. Garnish with additional strawberry slices, if desired.
Serving
- These cupcakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to two days.
Notes
Pro Tips: Use fresh and ripe strawberries for the best flavor. Do not overmix the batter to keep the cupcakes light and fluffy. Ingredient Substitutions: Almond extract can be used instead of vanilla for a nutty flavor. How to Serve: Serve chilled or at room temperature with a dollop of whipped cream. Storage & Freshness: Store in an airtight container in the refrigerator for up to two days. Make-Ahead Tips: Prepare the strawberry topping a day in advance to save time on the day of serving.