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Fluffy Strawberry Shortcake Cupcakes

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Light, moist cupcakes with fresh strawberries folded into the batter and topped with homemade whipped cream. A perfect easy homemade dessert that captures the classic strawberry shortcake flavor in cupcake form.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour, sifted
  • 2 teaspoons (8g) baking powder
  • ½ teaspoon (3g) salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon (5ml) vanilla extract
  • ½ cup (120ml) whole milk, warmed slightly
  • 1 cup (150g) fresh strawberries, diced
  • 1 cup (240ml) heavy whipping cream, cold
  • 2 tablespoons (15g) powdered sugar
  • ½ teaspoon (2.5ml) vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or grease well.
  2. In a medium bowl, whisk together sifted flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 to 5 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with warm milk, starting and ending with the flour mixture. Mix just until combined after each addition.
  6. Gently fold in diced fresh strawberries using a spatula, being careful not to mash them.
  7. Spoon batter evenly into cupcake liners, filling each about two-thirds full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. Chill mixing bowl and beaters for whipped cream in the fridge for 10-15 minutes.
  11. Beat cold heavy cream with powdered sugar and vanilla extract on medium-high speed until soft peaks form. Do not overbeat.
  12. Frost cooled cupcakes with whipped cream using a spoon or piping bag. Optionally, top with a fresh strawberry slice.
  13. Serve immediately or refrigerate until ready to enjoy.

Notes

Use room temperature eggs and butter for best texture. Sift flour and baking powder to keep batter light. Fold strawberries gently to avoid breaking them. Chill bowl and beaters before whipping cream. Frost cupcakes only when completely cooled to prevent melting whipped cream. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, use coconut cream whipped with maple syrup.

Nutrition

Keywords: strawberry shortcake cupcakes, fluffy cupcakes, homemade dessert, fresh whipped cream, easy cupcake recipe, summer dessert

Find it online: https://coracooks.com/fluffy-strawberry-shortcake-cupcakes-recipe-easy-homemade-dessert-with-fresh-whipped-cream/