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Classic Strawberry Shortcake Cupcakes with Whipped Cream Frosting

Close-up of a strawberry shortcake cupcake with a bite taken out, revealing strawberry filling, whipped cream, and a fresh strawberry slice.
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Make light, moist vanilla cupcakes filled with fresh strawberry compote and topped with fluffy whipped cream frosting for a perfect summer dessert.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup fresh strawberries, hulled and sliced (for filling)
  • 2 tablespoons granulated sugar (for strawberries)
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a small bowl, combine the sliced strawberries with 2 tablespoons of granulated sugar. Set aside to macerate while you prepare the batter.
  3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a large bowl, beat the softened butter and 1 cup of granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Fill each cupcake liner about two-thirds full with batter.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. While the cupcakes cool, prepare the whipped cream frosting: Beat the heavy whipping cream, powdered sugar, and 1/2 teaspoon of vanilla extract in a chilled bowl until stiff peaks form.
  10. Once the cupcakes are completely cool, use a small knife or melon baller to remove a small core from the center of each cupcake.
  11. Spoon a small amount of the macerated strawberries into the center of each cupcake well.
  12. Pipe or spread the whipped cream frosting onto the top of each cupcake. Garnish with a fresh strawberry slice.

Notes

  • For the best texture, make sure your butter and eggs are at room temperature before mixing the batter.
  • If you want a more stable frosting, substitute the whipped cream with a cream cheese frosting or a stabilized whipped cream using gelatin.
  • You can add a sprinkle of crushed shortbread cookies on top for a ‘Strawberry Crunch’ variation.

Nutrition

Find it online: https://delishcraze.com/strawberry-shortcake-cupcakes-recipe/