Strawberry Shortcake Cupcakes (Printable Version)
Moist vanilla cupcakes with fresh strawberries and whipped cream topping, capturing classic flavors.
# What You Need:
→ For the Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 tsp baking powder
03 - 1/4 tsp salt
04 - 1/2 cup unsalted butter, room temperature
05 - 1 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 2 tsp pure vanilla extract
08 - 1/2 cup whole milk
→ For the Strawberry Filling
09 - 1 1/2 cups fresh strawberries, hulled and diced
10 - 2 tbsp granulated sugar
11 - 1 tsp lemon juice
→ For the Whipped Cream Topping
12 - 1 cup heavy whipping cream, cold
13 - 2 tbsp powdered sugar
14 - 1 tsp pure vanilla extract
→ For Garnish
15 - 6 fresh strawberries, halved
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well combined.
03 - In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla.
04 - Add half the flour mixture to the butter mixture and mix gently. Pour in milk, then add remaining flour, mixing until just combined.
05 - Divide batter evenly among cupcake liners, filling about 2/3 full. Bake for 18-20 minutes until a toothpick inserted in center comes out clean. Cool completely on wire rack.
06 - Combine diced strawberries, sugar, and lemon juice in a small bowl. Let sit for 10-15 minutes until strawberries release their juices.
07 - Use a small knife or apple corer to remove a section from the center of each cooled cupcake. Fill each cavity with a spoonful of strawberry mixture.
08 - Beat cold heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.
09 - Pipe or dollop whipped cream onto each cupcake. Top with a halved strawberry for garnish.
# Expert Advice:
01 -
- Everything you love about classic strawberry shortcake but in a neat, handheld package thats perfect for parties
- The surprise of fresh strawberry filling inside makes every bite feel special
- These come together faster than you would think and look impressive without any fancy decorating skills
02 -
- Completely cool cupcakes before filling them, otherwise the whipped cream will melt and slide right off
- Do not overfill the strawberry centers or the cake might split apart when you take a bite
- These cupcakes taste best the same day but will hold up for one day in the refrigerator
03 -
- Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping cream, it whips up faster and holds its shape longer
- If your strawberries are not very sweet, macerate them with a little extra sugar and a pinch of salt to bring out their natural flavors