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The Best Strawberry Shortcake Cupcakes with Fresh Filling

Close-up of a strawberry shortcake cupcake with a bite taken out, revealing strawberry filling, topped with whipped cream and sliced strawberries.
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Create these light and fluffy strawberry shortcake cupcakes. You get the classic flavor of shortcake—moist vanilla cake, fresh strawberry filling, and stable whipped cream frosting—in an easy-to-serve cupcake format perfect for any gathering.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1 1/2 cups fresh strawberries, hulled and sliced (for filling)
  • 2 tablespoons granulated sugar (for filling)
  • 1 teaspoon lemon juice (for filling)
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
  3. In a large bowl, beat the softened butter and 1 cup of granulated sugar with an electric mixer until the mixture is light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
  6. Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the strawberry filling: Gently toss the sliced strawberries with 2 tablespoons of sugar and the lemon juice. Let this mixture sit while the cupcakes cool to allow the juices to release.
  9. Prepare the whipped cream frosting: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. This creates a stable Chantilly cream.
  10. Once the cupcakes are completely cool, use a small knife or a cupcake corer to remove a small cone from the center of each cupcake.
  11. Spoon a small amount of the fresh strawberry filling into the cavity of each cupcake.
  12. Pipe or spread the whipped cream frosting generously on top of each filled cupcake. Garnish with a small slice of fresh strawberry, if desired.

Notes

  • For a more stable frosting that holds its shape well for parties, chill your mixing bowl and whisk attachment for 15 minutes before making the whipped cream.
  • If you want a richer vanilla flavor in your moist vanilla cupcakes, substitute buttermilk for the whole milk.
  • To achieve the classic shortcake flavor, you can lightly dust the tops of the finished cupcakes with a tiny amount of extra granulated sugar before serving.

Nutrition

Find it online: https://www.unfoldrecipes.com/strawberry-shortcake-cupcakes-recipe/