Description
Indulge in the deliciousness of these Strawberry Shortcake Cupcakes, a perfect blend of sweet strawberries, fluffy cake, and creamy whipped topping. These delightful treats are sure to be a hit at any gathering or as a special dessert for yourself.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
- ¼ cup milk
- 1 cup diced fresh strawberries
Whipped Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 6 whole strawberries (halved for topping)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare Batter: Whisk together dry ingredients. Cream butter and sugar, then add eggs, vanilla, sour cream, and milk. Mix in dry ingredients and fold in diced strawberries.
- Bake: Divide batter into liners and bake for 18–20 minutes until a toothpick comes out clean. Cool on a wire rack.
- Whipped Topping: Whip cream, powdered sugar, and vanilla until soft peaks form. Top cooled cupcakes with whipped cream and strawberry halves.
Notes
- Keep cupcakes refrigerated after frosting.
- For a richer flavor, macerate the diced strawberries with a teaspoon of sugar before adding them to the batter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 245
- Sugar: 18g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
