Strawberry Shortcake Cupcakes
Strawberry Shortcake Cupcakes will take you right back to your childhood! They’ve got a light & fluffy vanilla cupcake base, a homemade whipped cream frosting, and a bright & beautiful fresh strawberry topping! This fun twist on the classic summertime treat is sure to impress everyone at your next barbecue or party.
- Author: Kayla Berman
- Prep Time: 60 Minutes
- Cook Time: 20 Minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 Cupcakes 1x
- Category: Dessert
- Method: Baked
- 1/2 cup salted butter, softened
- 1 cup sugar
- 2 eggs
- 1 1/2 cup all purpose flour
- 1/2 cup milk
- 1 tsp vanilla extract
- 2 tsp baking powder
Whipped Cream Frosting
- 1 1/2 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 cup chopped strawberries
- 1 tbsp sugar
- Set the oven to 350 degrees.
- In a large mixing bowl add the butter and sugar. Beat with an electric mixer until light and fluffy.
- Next add the eggs one by one, beating after each egg.
- Then alternately add the flour and milk into the cupcake batter until all is added. Beat until combined after each addition.
- Stir in the vanilla extract.
- Next line a muffin tin with cupcake liners and add about ice cream scoop sized spoonfuls of the batter to each cupcake. You will be able to make 12 cupcakes.
- Bake for 20 minutes.
- While the cupcakes are baking combine the chopped strawberries and sugar. Place in the fridge until needed.
- Then make the whipped cream frosting. Add the heavy whipping cream to a chilled bowl (just place in the freezer 30-60 minutes before needed!). Beat with an electric mixer until soft peaks form. This will take a few minutes.
- Next add in the powdered sugar. Beat again until the frosting forms. Be careful not to over mix.
- Once the cupcakes have cooled, add whipped cream frosting to each cupcake and spread with a spoon or use a frosting bag and tip. Add a spoonful of the strawberries on top.
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