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Strawberry Shortcake Cupcakes Recipe

There’s something so nostalgic about strawberry shortcake. The sweet, juicy strawberries paired with light, fluffy cake and creamy whipped topping—it’s the perfect dessert for any season.
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Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 1 cup fresh strawberries diced
  • 1 ½ cups heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract for the whipped cream

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat together butter and sugar until light and fluffy.
  • Add eggs, one at a time, then stir in vanilla extract.
  • Gradually add dry ingredients, alternating with buttermilk, starting and ending with dry ingredients. Mix until just combined.
  • Fold in diced strawberries gently.
  • Fill cupcake liners 2/3 full with batter.
  • Bake for 18-20 minutes or until a toothpick comes out clean.
  • Cool cupcakes on a wire rack.
  • Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Frost cooled cupcakes with whipped cream and top with fresh strawberries.