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Strawberry Shortcake Cupcakes

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Delight in these light and fluffy Strawberry Shortcake Cupcakes topped with fresh strawberries and whipped cream, perfect for a classic dessert treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh strawberries, diced
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract (for whipped cream)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
  5. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
  6. Fold in the diced strawberries gently.
  7. Divide batter evenly among the cupcake liners, filling each about 2/3 full.
  8. Bake for 18-22 minutes or until a toothpick inserted comes out clean.
  9. Allow cupcakes to cool completely on a wire rack.
  10. Beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  11. Top each cooled cupcake with whipped cream and garnish with additional fresh strawberry slices before serving.

Notes

For an extra pop of flavor, drizzle the cupcakes with a strawberry glaze or sprinkle with toasted almonds before serving.

Find it online: https://foodsforyoursoul.com/strawberry-shortcake-cupcakes/