Go Back
–+ servings
Lily

Fluffy Strawberry Shortcake Cupcakes are irresistible treats!

Fluffy Strawberry Shortcake Cupcakes are irresistible treats that combine the sweetness of strawberries with a light and fluffy cupcake base, topped with a creamy whipped topping.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 1 cup fresh strawberries diced
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Add the softened butter, eggs, vanilla extract, and buttermilk to the dry ingredients.
  4. Beat with an electric mixer on medium speed for about 2 minutes until the batter is smooth.
  5. Gently fold in the diced strawberries.
  6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  9. While the cupcakes are cooling, prepare the creamy topping by beating the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
  10. Once the cupcakes are completely cool, top each with a generous dollop of the creamy topping and garnish with additional diced strawberries if desired.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 40mgSodium: 150mgFiber: 1gSugar: 12g

Notes

  • For a lighter version, substitute half of the butter with unsweetened applesauce.
  • You can also use almond milk instead of buttermilk for a dairy-free option.
  • For added flavor, consider mixing in a teaspoon of lemon zest into the batter or topping.

Tried this recipe?

Let us know how it was!