Strawberry Shortcake Cupcakes
Indulge in the sweet, summery flavors of Strawberry Shortcake Cupcakes—where moist vanilla-infused cupcakes meet bursts of fresh diced strawberries in every bite! Topped with a cloud-like swirl of homemade whipped cream and a sprinkle of buttery crushed shortbread cookies, these treats perfectly capture the essence of classic strawberry shortcake in a convenient, handheld form. With just 20 minutes of prep and a simple, beautiful presentation, these cupcakes are a delightful choice for backyard barbecues, dessert tables, or any occasion that calls for a taste of sunshine. Serve them chilled for a refreshing treat, and don’t forget to add a fresh strawberry slice for that picture-perfect finish!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter, softened
- 3 Large eggs
- 0.5 cup Whole milk
- 2 teaspoons Vanilla extract
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 1 cup Strawberries, diced
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.5 cup Shortbread cookies, crushed
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
Fold in the diced strawberries gently until evenly distributed in the batter.
Divide the batter equally among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes cool, prepare the whipped cream by beating the heavy whipping cream and powdered sugar together in a chilled bowl until stiff peaks form.
Once the cupcakes are completely cooled, pipe or dollop the whipped cream on top of each cupcake.
Sprinkle the crushed shortbread cookies over the whipped cream, and garnish with a fresh strawberry slice if desired.
Serve immediately or store in the refrigerator for up to 2 days. Enjoy!
Nutrition Facts
Calories |
320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 152 mg | 7% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 20.4 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 73 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
