Description
Delicious strawberry shortcake cupcakes topped with whipped cream and fresh strawberries.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream the butter and sugar together.
- Add eggs and mix well.
- In another bowl, combine flour and baking powder.
- Gradually add the dry ingredients to the wet mixture.
- Stir in the milk and vanilla.
- Fold in the chopped strawberries.
- Fill cupcake liners and bake for 20 minutes.
- Let cupcakes cool completely.
- Whip cream with powdered sugar until stiff peaks form.
- Top each cupcake with whipped cream and a strawberry.
Notes
- Use fresh strawberries for best flavor.
- Store cupcakes in the refrigerator.
- Enjoy within 2 days for freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Strawberry Shortcake Cupcakes