Strawberry Shortcake Cupcakes
Meet your new favorite treat, Strawberry Shortcake Cupcakes! Fluffy vanilla cake, fresh strawberry filling, and dreamy whipped cream topping. Pure happiness in every bite!
Servings: 16 -18 cupcakes
Calories: 329kcal
Ingredients
For the strawberry filling:
- 1 ½ cups chopped strawberries
- 4 oz strawberry preserves
- ½ teaspoon lemon juice
For the cupcakes:
- 2 ¼ cups all-purpose flour
- 2 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ¼ cup granulated sugar
- ¾ cup canola or vegetable oil
- 3 large eggs room temperature
- 1 Tablespoon vanilla extract
- ½ cup sour cream room temperature
- ¾ cup milk room temperature
For the whipped cream:
- 2 cups heavy cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 9 strawberries cut in half for garnish optional
Instructions
Strawberry Filling:
- In a bowl mix together chopped strawberries, jelly and lemon juice. Set aside on your counter top or in your refrigerator until cupcakes are ready to be filled.
Cupcakes:
- Preheat your oven to 375°F. Coat a muffin pan with non-stick spray or butter. Put muffin papers in each one.
- In a large bowl, add the dry ingredients; flour, baking powder, baking soda and sugar. Use your whisk to combine ingredients.
- In a medium size bowl pour in oil. Then add in the eggs, sour cream, milk, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry mixture. Using a wooden spoon, mix until all the flour is mixed well. Avoid overmixing and refrain from not using a whisk.
- Using a scoop or large spoon to fill each paper liner until they are ⅔rds full with cupcake batter.
- Place the cupcake pan in the middle of your oven for 15 to 20 minutes. Check the cupcakes about 15 minutes in. Cupcakes should start to look golden around the edges of the cupcake as well as the center set, and if you insert a toothpick in the center, it comes out clean.
- Cool completely before adding strawberries and whipped cream.
Whipped Cream:
- Using a stand mixer, pour in cold heavy cream.
- Add in powdered sugar and vanilla extract.
- Whip until stiff peaks form.
- If using a pastry bag, fill the bag up with whipped cream.
Assembling Strawberry Shortcake Cupcakes:
- Take out the center of each cupcake either by using a small kitchen paring knife or a cupcake corer.
- Using a small teaspoon, fill each center with the strawberry mixture.
- Top each cupcake with whipped cream and garnish with a half of a fresh strawberry.
Nutrition
Calories: 329kcal | Carbohydrates: 24g | Protein: 4g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 121mg | Potassium: 119mg | Fiber: 1g | Sugar: 10g | Vitamin A: 555IU | Vitamin C: 12mg | Calcium: 85mg | Iron: 1mg
