Print

Best Easy Strawberry Shortcake Cupcakes Recipe

strawberry shortcake cupcakes - featured image
Print Recipe

These strawberry shortcake cupcakes deliver the soft crumb, juicy berries, and cream of classic shortcake in a convenient, no-fuss form. Quick to make with simple ingredients, they’re perfect for weeknights or special occasions.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup whole milk
  • 1 cup fresh strawberries, diced small
  • 4 oz cream cheese, softened
  • ¼ cup powdered sugar
  • ½ cup heavy cream, cold
  • ½ teaspoon vanilla extract
  • ¼ cup finely diced strawberries
  • Fresh strawberry slices for garnish
  • Mint leaves for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat butter and sugar together until light and fluffy, about 3 minutes.
  4. Beat in eggs one at a time, then add vanilla extract and mix until combined.
  5. Add flour mixture in three parts, alternating with milk, starting and ending with flour. Mix on low speed until just combined.
  6. Gently fold in 1 cup diced strawberries using a rubber spatula.
  7. Divide batter evenly among the 12 liners, filling each about ⅔ full.
  8. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a cooling rack.
  9. While cupcakes cool, beat cream cheese and powdered sugar together until smooth.
  10. In a separate bowl, whip cold heavy cream and vanilla until stiff peaks form. Gently fold whipped cream into cream cheese mixture, then fold in ¼ cup finely diced strawberries.
  11. Once cupcakes are completely cool, pipe or spoon the strawberry cream on top. Garnish with a fresh strawberry slice and mint leaf if desired.

Notes

Room temperature ingredients are key for proper creaming. Pat diced strawberries dry to prevent excess moisture. Chill cream before whipping for best results. Cupcakes are best served within 4 hours of adding cream topping. Store unfrosted cupcakes at room temperature for up to 24 hours; assemble just before serving.

Nutrition

Keywords: strawberry shortcake cupcakes, easy strawberry cupcakes, strawberry dessert, summer cupcakes, quick dessert

Find it online: https://dahliadishes.com/best-easy-strawberry-shortcake-cupcakes-recipe/