Strawberry Shortcake Cupcakes

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1 pint fresh strawberries, sliced
• 1 1/2 cups heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Steps

1. 1 Preheat oven to 350°F and line a muffin tin with cupcake liners.
2. 2 Whisk together flour, baking powder, and salt in a bowl.
3. 3 In a separate bowl, cream butter and granulated sugar until light and fluffy.
4. 4 Beat in eggs one at a time, then stir in vanilla extract.
5. 5 Alternately add dry ingredients and milk to the butter mixture, mixing until just combined.
6. 6 Divide batter among cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean.
7. 7 Allow cupcakes to cool completely.
8. 8 Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9. 9 Pipe or spoon whipped cream onto cooled cupcakes.
10. 10 Top with sliced strawberries.
11. 11 Serve immediately and enjoy!

Nutrition

Tips

• For gluten-free cupcakes, use a 1-for-1 gluten-free flour blend.
• Reserve a few strawberry slices for garnish to make the cupcakes look extra inviting.

Storage

Store cupcakes in the refrigerator for up to 2 days. To reheat, let them come to room temperature before serving.

Serving Suggestions

• Serve with a drizzle of strawberry glaze for extra sweetness.
• Pair with a glass of sparkling lemonade for a refreshing treat.

FAQ