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Delightfully Easy Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes are the perfect treat to whip up for any occasion. Whether you’re hosting a casual gathering or simply craving something sweet, these delightful cupcakes will bring a smile to your face. With a soft, buttery sponge cake and luscious strawberries topped with whipped cream, these cupcakes are not only easy to make but also a joy to share.

Why You’ll Love This Strawberry Shortcake Cupcake Recipe

Let’s be honest; sometimes, the hustle and bustle of daily life can leave us longing for simple, comforting treats. This Strawberry Shortcake Cupcake recipe is here to save the day! Not only is it quick to prepare, but each bite is a delightful explosion of flavor that’s sure to impress your family and friends. Plus, it’s a cupcake! Who doesn’t love a cupcake?

From picnic treats to birthday celebrations, these cupcakes cater to all occasions. So grab your apron (or your kids’ apron) and let’s dive into the delicious world of strawberry shortcake cupcakes!

Ingredients

Now, before you run off to grab those ingredients, let’s make sure you have everything on hand. Here’s what you’ll need:

For the Cupcakes:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• A pinch of salt

For the Strawberry Filling:

• 1 cup fresh strawberries, hulled and sliced
• 2 tablespoons sugar
• (Optional) A splash of lemon juice

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Steps to Create Strawberry Shortcake Cupcakes

1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Your cupcakes deserve a cozy home!

2. Mix the Cupcake Batter: In a large mixing bowl, combine the softened butter and granulated sugar. Beat until light and fluffy. Add in the egg and vanilla extract, mixing until well combined.

3. Combine Dry Ingredients: In a separate bowl, mix together the flour, baking powder, and salt. Gradually add this dry mix to the butter mixture, alternating with the milk. Stir until just combined, being careful not to overmix.

4. Fill the Cupcake Liners: Line a cupcake tin with liners and pour the batter into each, filling them about 2/3 full. They’ll rise, so give them some room!

5. Bake: Pop those babies in the preheated oven and bake for 18-20 minutes or until a toothpick inserted comes out clean. While you wait, the enticing aroma will fill your kitchen — it’s the scent of happiness!

6. Prepare the Strawberries: While the cupcakes cool, mix the sliced strawberries with the sugar (and lemon juice if using) in a bowl. Let this sit for about 10-15 minutes to allow the juices to release — yum!

7. Make the Whipped Cream: In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Look out for that delicious fluffiness!

8. Assemble Your Cupcakes: Once the cupcakes are completely cool, cut a small cone from the center of each cupcake. Fill the center with the strawberry mixture, then top generously with whipped cream.

9. Final Touch: If you want to impress, grab a few sliced strawberries to garnish on top. Voilà! You’ve just created magic in a cupcake form.

Cooking Tips

• Make It Your Own: Don’t hesitate to mix in different flavors or berries! Blueberries or raspberries would work wonderfully if you want to change things up.
• Lighter Whipped Cream: For an even lighter topping, consider using coconut cream instead of heavy whipping cream. Just chill a can of coconut milk overnight, scoop out the solid, and whip. Blissful!
• Don’t Stress the Mess: If your filling seems a bit overzealous and spills out, just embrace it! It’s part of the charm of homemade goodness.

I remember the first time I made these Strawberry Shortcake Cupcakes for a family get-together. My niece practically worshiped them, declaring them to be "the best cupcakes ever!" If I had a dime for every time I heard that, I wouldn’t need to bake anymore… not that I ever would!

FAQs

Can I substitute ingredients in this recipe?

Absolutely! If you don’t have whole milk, feel free to use almond milk or any other milk you have on hand.

How can I store leftovers?

Keep any leftover cupcakes in an airtight container in the fridge for up to 3 days — if they last that long! Just remember, the whipped cream might lose its fluffiness.

What if I don’t have fresh strawberries?

Frozen strawberries work in a pinch! Just thaw and slice them before mixing with sugar.

These Strawberry Shortcake Cupcakes are sure to become a staple in your baking repertoire. The ease of preparation and the joy they bring truly makes them a go-to whenever you’re in need of a sweet escape. They encapsulate everything that brings joy—simple ingredients, delightful flavors, and a little bit of love from your kitchen. So, let’s slice into those cupcakes, share some laughs, and enjoy this delectable creation!

Meta Description: Strawberry Shortcake Cupcakes are quick, easy, and delicious! Perfect for any occasion, these treats will delight everyone. Try them today!

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Strawberry Shortcake Cupcakes

These delightful cupcakes feature a soft, buttery sponge cake filled with luscious strawberries and topped with whipped cream, making them perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 12 cupcakes

Course: Dessert, Sweet Treats

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

  

For the Cupcakes

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• a pinch salt

For the Strawberry Filling

• 1 cup fresh strawberries, hulled and sliced
• 2 tablespoons sugar
• a splash lemon juice (optional)

For the Whipped Cream Topping

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the softened butter and granulated sugar. Beat until light and fluffy. Add in the egg and vanilla extract, mixing until well combined.
3. In a separate bowl, mix together the flour, baking powder, and salt. Gradually add this dry mix to the butter mixture, alternating with the milk. Stir until just combined.
4. Line a cupcake tin with liners and pour the batter into each, filling them about 2/3 full.
5. Bake for 18-20 minutes or until a toothpick inserted comes out clean.

Filling and Topping

1. While the cupcakes cool, mix the sliced strawberries with the sugar (and lemon juice if using) in a bowl. Let this sit for about 10-15 minutes to allow the juices to release.
2. In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Assembly

1. Once the cupcakes are completely cool, cut a small cone from the center of each cupcake. Fill the center with the strawberry mixture, then top generously with whipped cream.
2. Garnish with a few sliced strawberries on top.

Notes

Feel free to mix in different flavors or berries! Lighter whipped cream can be made using coconut cream instead of heavy whipping cream. Store leftovers in an airtight container in the fridge for up to 3 days.