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–+ servings
Strawberry Shortcake Cupcakes

Delicious Strawberry Shortcake Cupcakes for Sweet Summer Joy

These delightful Strawberry Shortcake Cupcakes are a perfect blend of lightness and freshness, making them a must-try summer treat.
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Prep Time 25 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup All-Purpose Flour can substitute with whole wheat flour for a healthier option
  • 2 tsp Baking Powder ensure it's fresh for the best results
  • 0.5 tsp Salt regular table salt works wonders here
  • 0.5 cup Unsalted Butter softened for easy creaming
  • 1 cup Granulated Sugar consider reducing slightly for a lower sugar option
  • 2 large Large Eggs flax eggs can be used as a vegan alternative
  • 2 tsp Vanilla Extract pure extract is preferred
  • 0.5 cup Whole Milk almond milk or other milk alternatives can be used
  • 1 cup Fresh Strawberries (Diced) or use thawed frozen strawberries, drain excess moisture
Whipped Cream Frosting Ingredients
  • 1 cup Heavy Whipping Cream essential for creamy frosting
  • 0.5 cup Powdered Sugar adjust based on personal taste
Garnish (Optional)
  • 1 cup Fresh Strawberries (Sliced) for enhancing visual appeal
  • 0.5 cup Crushed Shortcake Cookies or Sponge Cake Crumbs for added texture

Equipment

  • Muffin tin
  • Mixing bowls
  • hand mixer
  • whisk
  • spatula

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. In another bowl, beat the softened unsalted butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then add vanilla extract, mixing until smooth.
  5. Slowly add the dry ingredients to the wet mixture, alternating with whole milk, then fold in the diced strawberries.
  6. Divide the batter evenly among the muffin cups and bake for 18-20 minutes.
  7. Let the cupcakes cool in the tin for 5 minutes before transferring to a wire rack.
  8. Chill a mixing bowl and beaters in the freezer, then whip the heavy cream with powdered sugar until stiff peaks form.
  9. Frost the cooled cupcakes with the whipped cream and garnish with sliced strawberries and optional crumbs.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Unfrosted cupcakes can be frozen for up to 1 month.

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