Strawberry Shortcake Cupcakes
These delightful Strawberry Shortcake Cupcakes combine the best of both worlds: the moistness of a cupcake and the classic flavors of strawberry shortcake. Topped with fresh strawberries and a dollop of whipped cream, they're the perfect summer treat!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp salt
- 0.5 cups granulated sugar
- 0.5 cups unsalted butter softened
- 2 large eggs
- 1 cup milk
- 2 cups fresh strawberries sliced
- 1 cup whipped cream
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the milk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the sliced strawberries.
- Fill the cupcake liners about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Top with whipped cream and fresh strawberries before serving.
Notes
For a richer flavor, use vanilla extract in the batter. You can also use different types of berries, such as raspberries or blueberries.