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Strawberry Shortcake Cupcakes

These delightful cupcakes combine sweet strawberries, fluffy whipped cream, and a tender cupcake base, making them perfect for any celebration or casual gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups all-purpose flour Sift before measuring for best results.
  • 1 cup granulated sugar Coconut sugar can be used as an alternative.
  • 0.5 cups unsalted butter, softened Ensure it is at room temperature.
  • 1 large egg Can be replaced with 1 flax egg for vegan option.
  • 0.5 cups milk Use almond or coconut milk for a dairy-free option.
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract Add vanilla or almond extract to whipped cream for flavor.
  • 0.25 teaspoon salt
  • 1 cup fresh strawberries, diced Use in-season strawberries for the best flavor.
  • 1 cup whipped cream Pipe or dollop on top after cooling.
  • as needed additional strawberries for topping Use whole strawberries for garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  2. Cream together the softened butter and sugar using a hand mixer on medium speed until light and fluffy, about 3-5 minutes.
  3. Add in the egg and vanilla extract, mixing until fully combined, about 1-2 minutes.
  4. In another bowl, whisk together the flour, baking powder, and salt until mixed.
  5. Gradually add the dry mixture to the wet ingredients, alternating with milk, starting and ending with the flour mixture. Stir just until incorporated—don’t overmix!
  6. Gently fold in the diced strawberries into the batter using a spatula.
Baking
  1. Fill each cupcake liner about 2/3 full with the batter.
  2. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.
Cooling and Serving
  1. Allow the cupcakes to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
  2. Once cooled, pipe or dollop whipped cream on top of each cupcake and add a whole strawberry for garnish.
  3. Serve the cupcakes chilled or at room temperature.

Notes

Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a freezer-safe container for up to 3 months. Thaw in the fridge overnight or at room temperature.