Go Back
Delicious strawberry shortcake cupcakes topped with fresh strawberries and cream

Strawberry Shortcake Cupcakes

Deliciously moist cupcakes bursting with fresh strawberries and topped with whipped cream, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1/2 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, diced
Topping
  • 1 cup whipped cream for topping
  • Additional strawberries for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a bowl, mix together the flour, sugar, baking powder, and salt.
  3. In another bowl, beat the butter until creamy, then add the milk, egg, and vanilla. Mix well.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the diced strawberries.
  6. Divide the batter evenly among the cupcake liners.
Baking
  1. Bake for 18-20 minutes or until a toothpick comes out clean.
  2. Allow the cupcakes to cool completely.
Serving
  1. Once cooled, top with whipped cream and garnish with additional strawberries. Serve and enjoy!

Notes

Store cupcakes in the fridge for 3-5 days, covered to prevent drying out. Can freeze for up to a month. Reheat in the microwave for about 15 seconds.