Description
Delightful cupcakes that combine the classic flavors of strawberry shortcake into individual-sized treats, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh strawberries, diced
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together the flour, baking powder, and salt in a bowl.
- Cream together the butter and sugar until light and fluffy in a separate bowl.
- Beat in the egg and vanilla extract.
- Gradually add the flour mixture, alternating with the milk, mixing until just combined.
- Fold in the diced strawberries.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool.
- Whip the heavy cream with the powdered sugar until soft peaks form in a chilled bowl.
- Frost the cooled cupcakes with whipped cream and top with additional strawberries. Enjoy!
Notes
Store the cupcakes in an airtight container at room temperature for up to two days. For best freshness, keep leftovers in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 14g
- Sodium: 175mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg