Strawberry Shortcake Cupcakes
These delicious cupcakes offer a fresh twist on classic strawberry shortcake, featuring soft vanilla cupcakes, juicy strawberry filling, and fluffy vanilla buttercream. They’re perfect for any gathering or sweet craving!
Ingredients:
For the Cupcakes:
1 cup butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 tsp vanilla extract
2¾ cups all-purpose flour
2 tsp baking powder
1 cup milk, room temperature
For the Buttercream:
1 cup butter, softened
3½ cups powdered sugar
2-4 tbsp heavy cream or milk
1 tsp vanilla extract
Pinch of salt
For the Strawberry Filling:
3-4 cups diced strawberries
1 tbsp granulated sugar
Instructions:
1. Bake the Cupcakes:
Preheat the oven to 350°F (175°C). Line 24 cupcake liners in two pans.
Cream butter and sugar together until fluffy. Add eggs one at a time, followed by vanilla.
In a separate bowl, mix flour and baking powder. Add to the butter mixture in alternating portions with the milk, mixing until just combined.
Spoon batter into cupcake liners, filling 2/3 full. Bake for 20-25 minutes, or until a toothpick comes out clean. Cool completely.
2. Prepare the Buttercream:
Beat softened butter until light and fluffy. Gradually add powdered sugar, vanilla, and salt.
Add heavy cream or milk one tablespoon at a time to reach desired consistency. Whip for 3-4 minutes until airy.
3. Make the Strawberry Filling:
Combine diced strawberries with sugar and let sit for 15 minutes to release juices.
4. Assemble the Cupcakes:
Spread a thin layer of buttercream on each cooled cupcake. Pipe a buttercream border around the edge.
Spoon strawberry filling into the center of each cupcake.
Serve your delightful strawberry shortcake cupcakes within a few hours for the freshest flavor. Enjoy this sweet and fruity treat!
