Description
Delicious and fluffy strawberry shortcake cupcakes topped with creamy vanilla buttercream and fresh strawberries, perfect for any occasion.
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. Whisk them together to ensure everything is evenly distributed.
- Beat the butter until creamy in another bowl. Add the eggs one at a time, mixing well after each addition, then add the vanilla extract and mix again.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Blend just until the batter comes together. Don’t overmix!
- Fold in the chopped strawberries gently, ensuring they are evenly spread throughout the batter.
- Fill each cupcake liner about 2/3 full with batter and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let them cool completely before frosting with a generous amount of whipped vanilla buttercream.
- Top with additional fresh strawberries if desired for a beautiful finish.
Notes
Use fresh strawberries for the best flavor. Store cupcakes in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 18g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: strawberry, cupcakes, dessert, summer treats, baking