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Easy Strawberry Shortcake Cupcakes

Close-up of a strawberry shortcake cupcake with a bite taken out, showing the strawberry filling and whipped cream topping.
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Make these light and fluffy Strawberry Shortcake Cupcakes that taste just like the classic dessert. They feature a moist vanilla base, a fresh strawberry filling, and are topped with simple whipped cream frosting.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup fresh strawberries, hulled and sliced (for filling/topping)
  • 1 tablespoon granulated sugar (for macerating berries)
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  6. Fill each cupcake liner about two-thirds full with batter.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the pan for 5 minutes before transferring them to a wire rack to cool fully.
  8. While cupcakes cool, prepare the strawberry filling. Gently toss 1/2 cup of the sliced strawberries with 1 tablespoon of granulated sugar. Let them sit for 15 minutes to macerate.
  9. Prepare the frosting: Beat the heavy whipping cream and powdered sugar in a chilled bowl until stiff peaks form. This is your Chantilly cream frosting.
  10. Once cupcakes are cool, use a small knife or apple corer to remove a small core from the center of each cupcake.
  11. Spoon a small amount of the macerated strawberries and their juices into the center of each cupcake well.
  12. Pipe or spread the whipped cream frosting onto each cupcake.
  13. Top each cupcake with a small slice of the remaining fresh strawberries before serving.

Notes

  • For the best texture, make sure your butter and eggs are at room temperature before mixing the batter.
  • Stabilize your whipped cream frosting with a teaspoon of cornstarch if you plan to leave the cupcakes out for several hours.
  • If you want a crunch element, consider topping with crushed vanilla wafers mixed with freeze-dried strawberry powder for a Strawberry Crunch Cupcakes variation.

Nutrition

Find it online: https://cookingbyfelix.com/strawberry-shortcake-cupcakes/