Strawberry Shortcake Cupcakes🍓🧁
Ingredients
For the Cupcakes:
1 ½ cups (190g) all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup (113g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
2 tsp vanilla extract
½ cup (120ml) whole milk
For the Strawberry Filling:
1 cup (150g) fresh strawberries, diced
2 tbsp granulated sugar
1 tsp lemon juice
1 tsp cornstarch mixed with 1 tbsp water
For the Whipped Cream Frosting:
1 cup (240ml) heavy whipping cream, chilled
¼ cup (30g) powdered sugar
1 tsp vanilla extract
Instructions
Making the Cupcakes:
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Whisk together flour, baking powder, and salt. Set aside.
Cream butter and sugar until fluffy. Add eggs one at a time, mixing well.
Mix in vanilla extract.
Alternate adding dry ingredients and milk, starting and ending with dry ingredients. Mix until just combined.
Fill cupcake liners ⅔ full and bake for 18-20 minutes or until a toothpick comes out clean.
Cool completely before filling.
Making the Strawberry Filling:
In a saucepan over medium heat, combine strawberries, sugar, and lemon juice.
Stir and cook until the strawberries release juice (about 5 minutes).
Add the cornstarch slurry and stir until thickened. Let cool.
Filling the Cupcakes:
Cut out the center of each cupcake (do not cut all the way through).
Fill each hole with the strawberry filling.
Making the Whipped Cream Frosting:
Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
Pipe or spread onto the cupcakes.
Decorate:
Garnish with fresh strawberries and a sprinkle of red sugar!
Enjoy your Strawberry Shortcake Cupcakes! 🍓✨