Strawberry Shortcake Cupcakes combine soft vanilla cupcakes, sweet strawberry filling, and fluffy whipped cream frosting for a fresh and delightful dessert. Perfect for spring and summer gatherings, they capture the classic flavors of strawberry shortcake in a handheld treat.
Total Time:1 hour 15 minutes
Yield:12 cupcakes
Ingredients
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 eggs
1 tsp vanilla extract
1/2 cup milk
2 cups fresh strawberries, diced
2 tbsp granulated sugar
1 tsp lemon juice
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
Fresh strawberry slices, for garnish (optional)
Crushed shortbread cookies or vanilla wafer crumbs, for garnish (optional)
Mint leaves, for garnish (optional)
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Whisk together the flour, baking powder, and salt in a medium bowl.
In a large bowl, beat the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients, alternating with the milk, and mix until just combined.
Fill the cupcake liners about two-thirds full with batter.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely on a wire rack.
Combine the diced strawberries, sugar, and lemon juice in a bowl and let sit for 15 to 20 minutes.
Cut a small hole in the center of each cupcake and fill with the strawberry mixture.
Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Pipe or spread the whipped cream frosting onto the cupcakes.
Garnish with strawberry slices and crushed cookies if desired.
Serve immediately or refrigerate until ready to serve.
Notes
Use mixed berries for a colorful variation.
Add strawberry jam to the filling for extra flavor.
Cream cheese frosting can replace whipped cream frosting.
Refrigerate cupcakes for up to 3 days.
Unfrosted cupcakes can be frozen for up to 3 months.
For best results, assemble shortly before serving.
