Strawberry Shortcake Cupcakes (Printable version)
Vanilla cupcakes with fresh strawberry filling and whipped cream frosting for a classic twist.
# What you'll need:
→ Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 2 teaspoons pure vanilla extract
08 - 1/2 cup whole milk
→ Strawberry Filling
09 - 1 cup fresh strawberries, hulled and diced
10 - 2 tablespoons granulated sugar
11 - 1 teaspoon lemon juice
→ Whipped Cream Frosting
12 - 1 cup heavy whipping cream, cold
13 - 2 tablespoons powdered sugar
14 - 1 teaspoon pure vanilla extract
→ Garnish
15 - Fresh strawberries, halved
# Directions:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
04 - Add half of the dry ingredients to the butter mixture. Mix gently, then add the milk, followed by the remaining dry ingredients. Mix until just combined.
05 - Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
06 - Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
07 - Combine diced strawberries, sugar, and lemon juice in a small bowl. Let sit for 10 minutes to macerate.
08 - Use a small knife to cut out a 1/2-inch deep core from the center of each cupcake. Fill each cavity with about 1 teaspoon of the strawberry mixture.
09 - Beat cold cream, powdered sugar, and vanilla together until stiff peaks form.
10 - Pipe or spoon whipped cream frosting onto each cupcake. Garnish with halved strawberries.
# Expert Advice:
01 -
- The whipped cream frosting is impossibly light and lets those fresh strawberry flavors shine without being too sweet
- These little cupcakes capture everything wonderful about strawberry shortcake but in handheld form perfect for sharing
02 -
- These cupcakes really need to cool completely before you core them or the centers will crumble apart
- The whipped cream frosting is best served the same day but the cupcakes themselves can be baked a day ahead
03 -
- Brush the inside of each cored cupcake with a little strawberry syrup before filling for an extra hit of flavor
- Use a star tip when piping the whipped cream frosting for that professional bakery look