Strawberry Shortcake Cupcakes (Printable)

Vanilla cupcakes with fresh strawberry filling and whipped cream frosting—light, fruity, and delicious.

# What you'll need:

→ Cupcakes

01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 2 teaspoons pure vanilla extract
08 - 1/2 cup whole milk

→ Strawberry Filling

09 - 1 cup fresh strawberries, hulled and diced
10 - 2 tablespoons granulated sugar
11 - 1 teaspoon lemon juice

→ Whipped Cream Frosting

12 - 1 cup heavy whipping cream, cold
13 - 2 tablespoons powdered sugar
14 - 1 teaspoon pure vanilla extract

→ Garnish

15 - Fresh strawberries, halved

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - Whisk together flour, baking powder, and salt in a medium bowl.
03 - Beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
04 - Add half the dry ingredients to butter mixture. Mix gently, then add milk. Fold in remaining dry ingredients until just combined.
05 - Divide batter evenly among liners, filling each about 2/3 full.
06 - Bake for 18–20 minutes until toothpick inserted in center comes out clean. Cool completely on wire rack.
07 - Combine diced strawberries, sugar, and lemon juice in small bowl. Let sit for 10 minutes to macerate while cupcakes cool.
08 - Cut out a 1/2-inch deep core from center of each cooled cupcake. Fill each cavity with about 1 teaspoon strawberry mixture.
09 - Beat cold cream, powdered sugar, and vanilla together until stiff peaks form.
10 - Pipe or spoon whipped cream frosting onto each cupcake. Garnish with halved fresh strawberries.

# Expert Suggestions:

01 -
  • The whipped cream frosting stays surprisingly stable, so you can make these ahead without that dreaded drooping moment
  • Fresh strawberry filling inside means every single bite bursts with fruit, not just the ones that happen to have a strawberry on top
02 -
  • The cupcakes must be completely cool before filling them, or the whipped cream frosting will melt right off the top
  • Fresh strawberries release different amounts of liquid depending on their ripeness, so drain any excess syrup before filling to prevent soggy cupcakes
03 -
  • Brush the inside of each cored cupcake with a little of the strawberry syrup before filling for an extra burst of flavor in every bite
  • If piping the frosting, use a large open star tip and work quickly, as the heat from your hands can soften the cream

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