Description
Delightful strawberry shortcake cupcakes, moist and fluffy, topped with creamy vanilla buttercream.
Ingredients
Scale
- 1 1/2 cups All-purpose flour
- 1 cup Granulated sugar
- 1/2 cup Unsalted butter, softened
- 2 Large eggs
- 1/2 cup Milk
- 1 1/2 teaspoons Baking powder
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
- 1 cup Fresh strawberries, diced
- 1 cup Whipped vanilla buttercream
Instructions
- Preheat the oven to 350°F (175°C).
- Line your cupcake pan with cupcake liners.
- Cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well, then stir in the vanilla extract.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Combine the wet and dry mixtures, alternating with milk until just combined.
- Fold in the diced strawberries carefully.
- Fill the liners two-thirds full with batter.
- Bake for 18-20 minutes until a toothpick comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack.
- Frost generously with whipped vanilla buttercream and add extra strawberries for decoration.
Notes
Use ripe and sweet strawberries for the best flavor. Ensure all ingredients are at room temperature before mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg