Description
Delicious strawberry shortcake cupcakes topped with fresh strawberries and whipped cream.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup fresh strawberries, diced
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Line a cupcake tin with paper liners.
- In a bowl, cream together the butter and sugar.
- Add the eggs, milk, and vanilla extract; mix well.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Fold in the diced strawberries.
- Fill the cupcake liners with batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let them cool completely.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Frost the cooled cupcakes with whipped cream and top with additional strawberries.
Notes
- Store the cupcakes in the refrigerator.
- Use fresh strawberries for best flavor.
- You can substitute the heavy cream with whipped topping if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: strawberry shortcake cupcakes, dessert cupcakes, strawberry dessert