Strawberry Shortcake Cupcakes Recipe
These Strawberry Shortcake Cupcakes are soft, fruity, and topped with airy whipped cream. Packed with fresh strawberries, they’re perfect for parties, picnics, or any sweet moment worth celebrating.
Equipment
- Mixing bowls (2-3)
- Electric mixer or hand whisk
- Measuring cups & spoons
- Cupcake/muffin pan (12-cup)
- Cupcake Liners
- Piping bag or spoon (for whipped cream)
- Cooling rack
- Spatula
Ingredients
For the Cupcakes:
- 1⅔ cup all-purpose flour 200g
- 1¼ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup granulated sugar 200g
- ½ cup unsalted butter softened 113g
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup sour cream room temperature 120g
- ⅓ cup whole milk room temperature 80mL
For the Strawberry Filling:
- 1½ cups finely chopped strawberries 225g
- 2 tablespoons strawberry jam
For the Whipped Topping:
- 2 cups heavy cream 480mL
- ⅓ cup powdered sugar 40g
- 1 teaspoon vanilla bean paste or extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla.
- Mix in sour cream and milk, then fold in dry ingredients until smooth.
- Spoon batter into liners, filling ¾ full. Bake for 18–20 minutes.
- Let cupcakes cool completely on a wire rack.
- Mix chopped strawberries with jam for the filling. Core cupcakes and fill.
- Whip cream with sugar and vanilla until stiff peaks form. Pipe or spoon onto cupcakes and serve.
