Description
Delicious mini cupcakes that combine classic strawberry shortcake flavors into bite-sized portions, topped with fluffy whipped cream.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup milk
- 1 large egg
- 2 tsp vanilla extract
- 1 ½ cups fresh strawberries, sliced
- 1 cup heavy cream
- 2 tbsp powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Combine the flour, sugar, baking powder, and salt in a mixing bowl.
- Add the softened butter, milk, egg, and vanilla extract to the dry ingredients and mix until just combined.
- Fold in the sliced strawberries gently and divide the batter into the cupcake liners.
- Bake for 18-20 minutes or until a toothpick comes out clean. Allow the cupcakes to cool completely in the pan.
- Whip the heavy cream with powdered sugar until soft peaks form and top each cooled cupcake.
- Garnish with additional sliced strawberries and serve.
Notes
Store cupcakes at room temperature for up to 2 days, or refrigerate for up to a week. Freeze without topping for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 11g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg