Description
Delicious strawberry shortcake cupcakes topped with whipped cream and fresh strawberries.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in milk and vanilla extract.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Divide batter into cupcake liners in a muffin tin.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cupcakes cool completely.
- Whip the cream with powdered sugar until soft peaks form.
- Top each cupcake with whipped cream and sliced strawberries.
Notes
- Store cupcakes in the refrigerator.
- Use fresh strawberries for best flavor.
- Can substitute whipped cream with frosting if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: strawberry shortcake cupcakes, strawberry cupcakes, dessert recipes