Description
Light and fluffy Strawberry Shortcake Cupcakes topped with fresh strawberries and creamy whipped cream.
Ingredients
Scale
- 1 ½ cups All-purpose flour
- 1 cup Granulated sugar
- 2 tsp Baking powder
- ½ tsp Salt
- ½ cup Unsalted butter, softened
- 2 Large eggs
- ½ cup Whole milk
- 1 tsp Vanilla extract
- 1 cup Fresh strawberries, sliced (for topping)
- 1 cup Heavy whipping cream
- 2 tbsp Powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In another bowl, cream the softened butter until fluffy.
- Gradually add sugar and beat for about 3 minutes.
- Add eggs one at a time, mixing well after each addition, then add the vanilla extract.
- Alternate adding the dry mixture and milk to the butter mixture.
- Fill each cupcake liner about two-thirds full with batter, and bake for 18-20 minutes.
- Let cool completely before topping with whipped cream and fresh strawberries.
Notes
For best flavor, use fresh strawberries and serve chilled.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg