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Strawberry Shortcake Cupcakes

Delightful strawberry shortcake cupcakes featuring fluffy vanilla cake, fresh strawberries, and whipped cream.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1/2 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, diced For mixing into the batter
  • 1 cup whipped cream For topping
  • Additional strawberries for garnish

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a bowl, mix together the flour, sugar, baking powder, and salt.
  3. In another bowl, beat the butter until creamy, then add the milk, egg, and vanilla. Mix well.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the diced strawberries.
  6. Divide the batter evenly among the cupcake liners.
  7. Bake for 18-20 minutes or until a toothpick comes out clean.
  8. Allow the cupcakes to cool completely.
  9. Once cooled, top with whipped cream and garnish with additional strawberries. Serve and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month. For best results, use room temperature ingredients.