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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 creamy whipped frosting for a perfect fruity dessert.

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 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1 cup fresh strawberries, chopped
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • Fresh strawberries for garnish

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream the butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
  5. Alternate adding the flour mixture and milk to the wet ingredients, beginning and ending with flour mixture. Mix until just combined.
  6. Gently fold in chopped strawberries.
  7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow cupcakes to cool completely on a wire rack before frosting.
  10. To make frosting, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  11. Frost each cupcake generously and garnish with fresh strawberry slices before serving.

Notes

For an extra burst of strawberry flavor, brush the cupcakes with a simple strawberry syrup before frosting.

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