Description
Delicious strawberry shortcake cupcakes topped with fresh strawberries and whipped cream.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh strawberries, chopped
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream butter and sugar until light and fluffy.
- Add eggs, milk, and vanilla, and mix well.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture.
- Fold in chopped strawberries.
- Fill cupcake liners with batter and bake for 18-20 minutes.
- Let cupcakes cool completely.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Top each cupcake with whipped cream and a strawberry.
Notes
- Store cupcakes in the refrigerator.
- Use fresh strawberries for best flavor.
- Can substitute whipped cream with store-bought frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Strawberry Shortcake Cupcakes, Cupcake Recipe, Strawberry Dessert