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Strawberry Shortcake Cupcakes

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Strawberry Shortcake Cupcakes combine fluffy vanilla cupcakes, sweet strawberry filling, and light whipped cream frosting for a refreshing dessert. They capture the classic flavors of strawberry shortcake in an easy-to-serve handheld treat.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 2 cups fresh strawberries, diced
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Optional: fresh strawberry slices
  • Optional: crushed shortbread cookies
  • Optional: mint leaves

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Whisk together the flour, baking powder, and salt in a medium bowl.
  3. In a large bowl, beat the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Gradually add the dry ingredients, alternating with the milk, mixing until just combined.
  6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cupcakes to cool completely on a wire rack.
  9. Combine the diced strawberries, sugar, and lemon juice in a bowl and let sit for 15 minutes.
  10. Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  11. Remove a small portion from the center of each cooled cupcake and fill with the strawberry mixture.
  12. Pipe or spread the whipped cream frosting over the cupcakes.
  13. Garnish with strawberry slices, crushed shortbread cookies, or mint leaves if desired.

Notes

  • Use strawberry cake batter for a stronger strawberry flavor.
  • Add strawberry jam along with the fresh strawberry filling.
  • Substitute cream cheese frosting for a richer dessert.
  • Mix blueberries or raspberries into the filling for a mixed berry version.
  • Top with crushed vanilla wafers or graham crackers for added texture.
  • Store in the refrigerator for up to 3 days.
  • For best results, add whipped cream frosting shortly before serving.
  • Unfrosted cupcakes can be frozen for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/strawberry-shortcake-cupcakes/