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strawberry shortcake cupcakes

Strawberry Shortcake Cupcakes

5 from 1 vote
Fluffy vanilla cake meets fresh berries and cream in these perfect Strawberry Shortcake Cupcakes. The stabilized whipped cream frosting holds its shape beautifully for a bakery-quality treat.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ cups cake flour Sifted for a lighter crumb
  • 1 cup granulated sugar Divided for batter and berries
  • 1 ½ teaspoons baking powder Check expiration date
  • ½ cup unsalted butter Softened to room temperature
  • 2 large eggs Room temperature
  • ½ cup whole milk Room temperature
  • 2 teaspoons vanilla extract Divided for batter and cream
  • 2 cups fresh strawberries Washed, hulled, and finely diced
  • 1 ½ cups heavy whipping cream Very cold
  • ¼ cup confectioners sugar For the whipped cream

Equipment

  • 1 muffin tin Standard 12-cup size
  • 1 Electric mixer Hand or stand mixer
  • 3 Mixing bowls Various sizes
  • 1 Wire rack For cooling

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit and line a standard muffin tin with 12 paper liners.
    lining muffin tin with paper liners
  2. Whisk the cake flour, baking powder, and a pinch of salt together in a medium bowl.
  3. Beat the softened butter and three-quarters cup of granulated sugar together until pale and fluffy, then mix in the eggs and vanilla.
    creaming butter and sugar with electric mixer
  4. Alternate adding the flour mixture and milk to the butter base, stirring gently until just combined.
  5. Divide the batter evenly among the liners and bake for 18 minutes until a toothpick comes out clean.
  6. Transfer the baked cupcakes to a wire rack and let them cool completely to room temperature.
    freshly baked cupcakes on wire cooling rack
  7. Toss the diced strawberries with the remaining one-quarter cup of granulated sugar and let sit for 20 minutes.
  8. Whip the cold heavy cream, confectioners sugar, and remaining vanilla until stiff peaks form.
  9. Pipe the whipped cream onto the cooled cupcakes and spoon the macerated strawberries into the center.

Nutrition

Serving: 95gCalories: 285kcalCarbohydrates: 32gProtein: 3.5gFat: 16gSaturated Fat: 9.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 65mgSodium: 85mgPotassium: 110mgFiber: 1gSugar: 20gVitamin A: 15IUVitamin C: 25mgCalcium: 45mgIron: 1mg

Notes

Store fully assembled cupcakes in an airtight container in the fridge for up to two days. Do not freeze assembled cupcakes.

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