Strawberry Shortcake Cupcakes (Printable version)
Moist vanilla cupcakes with fresh strawberries and whipped cream topping for a handheld sweet treat.
# What you'll need:
→ For the 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, room temperature
07 - 2 teaspoons vanilla extract
08 - 1/2 cup whole milk
→ For the Strawberry Filling
09 - 1 1/2 cups fresh strawberries, hulled and finely diced
10 - 2 tablespoons granulated sugar
11 - 1 teaspoon lemon juice
→ For the Whipped Cream Topping
12 - 1 cup heavy whipping cream, cold
13 - 2 tablespoons powdered sugar
14 - 1 teaspoon vanilla extract
→ For Garnish
15 - 6 fresh strawberries, halved
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat butter and sugar together until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each, then mix in vanilla extract.
04 - Add half of the flour mixture to the butter mixture and mix on low speed. Pour in the milk, mix, then add the remaining flour mixture. Mix just until combined.
05 - Divide batter evenly among cupcake liners, filling each about 2/3 full. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
06 - Cool completely on a wire rack.
07 - While cupcakes cool, combine diced strawberries, sugar, and lemon juice in a small bowl. Let sit for 10 minutes to macerate.
08 - Using a paring knife, cut a small hole in the center of each cooled cupcake and gently remove the core.
09 - Fill each cupcake with a spoonful of strawberry filling.
10 - Whip heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
11 - Pipe or dollop whipped cream onto each cupcake. Garnish with a strawberry half.
# Expert Advice:
01 -
- The fresh strawberry center bursts with every bite, like discovering a hidden treasure inside a sweet vanilla pillow
- Whipped cream topping stays perfectly stable thanks to a trick I learned after several melty disasters
02 -
- Room temperature ingredients are non negotiable here, as cold butter or eggs can make your batter curdle and create dense cupcakes
- Let the strawberry mixture macerate for the full 10 minutes, because that syrup is what makes every bite so incredibly moist
03 -
- Chill your mixing bowl and beaters for 10 minutes before whipping cream for faster, more stable results
- Save the cupcake cores to crumble over ice cream, because wasting those vanilla soaked bits would be a tragedy