Strawberry Shortcake Cupcake Recipe
Delicious strawberry shortcake cupcakes perfect for any occasion.
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Cupcake Batter
- 1.5 cups all-purpose flour
- 1.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 0.5 cup whole milk room temperature
Strawberry Filling
- 1 cup fresh strawberries, diced
- 2 tablespoon granulated sugar
Whipped Cream Topping
- 1 cup heavy whipping cream cold
- 2 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In another bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
Fill cupcake liners ⅔ full and bake for 18-20 minutes. Let cool completely.
For the filling, mix strawberries and sugar. Let sit for 10 minutes.
For the topping, whip the cream, powdered sugar, and vanilla until stiff peaks form.
Cut a small hole in the center of each cupcake and fill with strawberry mixture. Top with whipped cream.
Calories: 250kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 20g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg
Cupcake, Shortcake, Strawberry