Description
Moist vanilla cupcakes filled with fresh strawberries and topped with light, fluffy whipped cream—these cupcakes bring the classic flavors of strawberry shortcake into a perfect handheld treat!
Ingredients
Units
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the Filling:
- 12 medium strawberries, hulled
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
-
Make the Cupcakes
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt.
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Prepare the Batter
- In another bowl, beat butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract.
- Alternately add dry ingredients and milk, mixing until just combined.
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Bake
- Divide batter evenly among cupcake liners, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool completely.
-
Insert the Strawberries
- Cut the tops off the strawberries.
- Gently hollow out the center of each cupcake and place one strawberry inside, flat side down.
-
Make the Whipped Cream
- In a bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
-
Decorate & Serve
- Pipe or spread whipped cream over each cupcake, covering the strawberry inside.
- Serve chilled for the best flavor and texture!
Notes
- Storage: Best enjoyed fresh but can be stored in the fridge for up to 2 days.
- Extra Sweetness: Drizzle with strawberry sauce or a dusting of powdered sugar.
- Make It Fancy: Garnish with sliced strawberries or a mint leaf for a decorative touch.
