Strawberry Shortcake Cupcakes: Easy Indulgence for Everyone
Deliciously moist and fluffy strawberry shortcake cupcakes topped with fresh strawberries and whipped cream. Perfect for any occasion!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: baking
- Cuisine: American
- Diet: vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup buttermilk
- 1 cup fresh strawberries, chopped
- 1 ½ cups whipped cream
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add the softened butter, eggs, vanilla, and buttermilk. Mix until smooth.
- Fold in the chopped strawberries.
- Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool completely before frosting with whipped cream.
Notes
- For best results, use fresh, ripe strawberries.
- These cupcakes can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg