Description
Delicious Strawberry Shortcake Cupcakes with fresh strawberries and whipped vanilla buttercream, perfect for summer gatherings.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh strawberries, chopped
- 1 cup whipped vanilla buttercream
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- Combine the flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
- Beat the butter until creamy, then add eggs one at a time. Mix in vanilla extract.
- Add the dry ingredients to the wet mixture, alternating with buttermilk, and blend gently.
- Fold in the chopped strawberries evenly into the batter.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool completely before frosting with whipped vanilla buttercream.
- Top with additional fresh strawberries if desired.
Notes
For best flavor, use ripe, fresh strawberries. Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: strawberry cupcakes, dessert, summer treats, baking