Description
Delightful strawberry shortcake transformed into fluffy cupcakes, perfect for any occasion.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 ½ tsp baking powder
- ¼ tsp salt
- 2 cups fresh strawberries, diced
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract (for whipped cream)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- Beat the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and stir until just combined.
- Pour the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Let the cupcakes cool completely on a wire rack.
- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Carve out a hole in the center of each cupcake, fill with diced strawberries, and top with whipped cream frosting.
- Garnish with extra diced strawberries and enjoy!
Notes
Store cupcakes in an airtight container in the refrigerator for up to three days. Can freeze leftovers wrapped in plastic wrap.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American