Strawberry Shortcake Cupcakes
Savor the delightful blend of flavors in these Strawberry Shortcake Cupcakes. Each light, fluffy cupcake is topped with whipped cream and fresh strawberries, making them a refreshing treat perfect for summer gatherings or casual celebrations. With minimal prep time and easy-to-follow steps, you can impress your friends and family with these sweet bites that capture the essence of classic strawberry shortcake in a convenient cupcake form.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes about 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- ½ cup milk
- 1 cup heavy cream (for topping)
- 1 cup fresh strawberries (sliced)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- Gradually add dry ingredients to wet mixture alternating with milk until just combined.
- Scoop batter into liners, filling two-thirds full. Bake for 18-20 minutes until a toothpick comes out clean. Cool on a wire rack.
- Whip heavy cream until soft peaks form. Top cooled cupcakes with whipped cream and sliced strawberries before serving.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 210
- Sugar: 16g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 40mg