Strawberry Shortcake Cupcakes
🧁 Makes: 12 cupcakes
⏱ Time: 25 min prep | 18–20 min bake | 1 hour chill time for frosting
📝 Ingredients
Cupcake Batter:
1 1/4 cups (160g) all-purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup (120ml) whole milk (room temp)
Strawberry Topping:
2 cups fresh strawberries, diced
2 tbsp granulated sugar
1 tbsp lemon juice (optional, for extra freshness)
Whipped Cream Frosting:
1 cup (240ml) heavy cream, cold
1/2 cup (60g) powdered sugar
1 tsp vanilla extract
1/2 cup (120g) mascarpone cheese or cream cheese (optional for extra richness)
👩🍳 Instructions
1. Preheat oven:
Preheat to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Make the cupcake batter:
In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat together the softened butter and granulated sugar until light and fluffy (about 3 minutes).
Add eggs, one at a time, then vanilla, and beat until combined.
Gradually add the dry ingredients, alternating with the milk, mixing until smooth.
Divide the batter evenly between the cupcake liners (about 2/3 full).
Bake for 18–20 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.
3. Make the strawberry topping:
While the cupcakes bake, toss the diced strawberries with granulated sugar and lemon juice in a small bowl.
Let them sit for at least 15–30 minutes to macerate and release their juices. If you want a juicier topping, let them rest for longer.
4. Make the whipped cream frosting:
Chill your mixing bowl and whisk attachment in the freezer for about 10 minutes.
In the chilled bowl, beat the heavy cream until it starts to thicken.
Gradually add powdered sugar and vanilla, and continue to beat until stiff peaks form.
If you want a richer frosting, fold in mascarpone or cream cheese until smooth.
5. Assemble the cupcakes:
Once the cupcakes have cooled completely, pipe or spread a generous layer of whipped cream frosting onto each one.
Top with a spoonful of the macerated strawberries (with their juices!). You can either spoon the strawberries on top or fill the center of each cupcake with strawberries.
Optional: Garnish with a mint leaf for extra freshness.
✨ Tips:
If you want a more "shortcake" vibe, slice each cupcake in half and layer the frosting and strawberries in between the cake for a “sandwich” effect!
Add a drizzle of strawberry syrup or honey if you want extra sweetness and color.
Want to take it up a notch? Add a sprinkle of graham cracker crumbs or crushed biscuits for a crunchy texture!