Description
These delightful Strawberry Shortcake Cupcakes combine the classic flavors of strawberry shortcake in an easy-to-make cupcake form. Moist vanilla-based cupcakes are filled and topped with fresh strawberries and fluffy whipped cream for an irresistible dessert perfect for any occasion.
Ingredients
Scale
Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
Strawberry Filling
- 1 ½ cups fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar
Whipped Cream Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease the cups lightly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake Cupcakes: Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack.
- Prepare Strawberry Filling: In a bowl, combine the sliced strawberries with 2 tablespoons of granulated sugar. Toss gently and let sit for 10-15 minutes to macerate.
- Make Whipped Cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract using a mixer until soft peaks form.
- Assemble Cupcakes: Once cooled, hollow out a small center in each cupcake and fill with the macerated strawberries. Top with a generous dollop of whipped cream and a strawberry slice for garnish if desired.
Notes
- For best results, use fresh, ripe strawberries to ensure sweetness and juiciness.
- You can substitute milk with buttermilk for a tangier flavor and more tender crumb.
- Whipped cream is best served fresh; for longer hold, stabilize with a small amount of cream cheese or commercial stabilizer.
- Store assembled cupcakes in the refrigerator and consume within 2 days for optimal freshness.
