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Fluffy Strawberry Shortcake Cupcakes

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Light and fluffy strawberry shortcake cupcakes topped with homemade whipped cream, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 1 ½ cups (190 grams) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup (150 grams) granulated sugar
  • 6 tablespoons (85 grams) unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup (120 ml) whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (about 150 grams) fresh strawberries, chopped
  • 1 cup (240 ml) heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with parchment or silicone liners.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour. Mix gently on low speed until just combined.
  6. Gently fold in the chopped strawberries using a spatula, being careful not to crush them.
  7. Spoon batter into the prepared muffin cups, filling each about 2/3 full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Transfer cupcakes to a cooling rack and let cool completely before adding whipped cream.
  10. In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  11. Top each cooled cupcake with a generous dollop of whipped cream and garnish with a fresh strawberry slice. Serve immediately.

Notes

Toss strawberries in a teaspoon of flour before folding into batter to prevent sinking. Chill bowl and beaters before whipping cream for faster, fluffier results. Let cupcakes cool completely before frosting to prevent whipped cream from melting. For dairy-free, use coconut cream instead of heavy cream. For gluten-free, substitute almond or oat flour.

Nutrition

Keywords: strawberry shortcake, cupcakes, whipped cream, easy dessert, homemade dessert, fluffy cupcakes, berry dessert

Find it online: https://cooksybite.com/fluffy-strawberry-shortcake-cupcakes-recipe-easy-homemade-dessert-with-whipped-cream/