Description
These Strawberry Shortcake Cupcakes are light, fluffy, and irresistibly delicious. Perfectly moist cupcakes are packed with fresh diced strawberries, topped with a cloud of sweet whipped cream frosting, and garnished with sliced strawberries and optional crunchy shortcake cookie crumbs for extra texture. This recipe yields 12 scrumptious cupcakes ideal for dessert or a sweet snack.
Ingredients
Scale
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1 cup fresh strawberries, diced
Whipped Cream Frosting
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Garnish
- Fresh strawberries, sliced
- Optional: crushed shortcake cookies or sponge cake crumbs
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter & Sugar: In a large mixing bowl, use a mixer to cream the softened unsalted butter with granulated sugar until the mixture becomes light and fluffy, about 2 to 3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract to combine.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture into the butter mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour mixture. Mix gently to combine after each addition.
- Fold in Strawberries: Gently fold the diced strawberries into the batter carefully to avoid crushing them, ensuring even distribution.
- Fill Cupcake Liners: Divide the cupcake batter evenly among the 12 prepared liners, filling each about 2/3 full.
- Bake Cupcakes: Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
- Prepare Whipped Cream Frosting: In a chilled mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract at medium-high speed until stiff peaks form. Be careful not to overbeat to prevent the cream from turning buttery.
- Frost Cupcakes: Once the cupcakes are completely cooled, pipe or spread the whipped cream frosting generously over the tops of each cupcake.
- Garnish: Decorate each frosted cupcake with fresh sliced strawberries and optionally sprinkle crushed shortcake cookies or sponge cake crumbs for added texture.
- Serve and Enjoy: Serve these delightful strawberry shortcake cupcakes immediately and enjoy their light and fresh flavors.
Notes
- Ensure the butter is softened to room temperature for easier creaming and better texture.
- Use fresh ripe strawberries for natural sweetness and flavor; frozen strawberries may make the batter watery.
- Do not overmix the batter to keep the cupcakes light and fluffy.
- Be cautious not to overbeat the whipped cream to avoid it turning into butter.
- Store cupcakes in the refrigerator if not serving immediately; consume within 2 days for best freshness.
- These cupcakes can be served with additional fresh strawberries or a drizzle of strawberry sauce for extra indulgence.
