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A split image showing a whole mini strawberry shortcake cupcake topped with frosting and a strawberry, and a bitten cupcake revealing the cake and strawberry filling.

Mini Strawberry Shortcake Cupcakes

These mini strawberry shortcake cupcakes are a delightful treat, perfect for any occasion. They combine fluffy vanilla cupcakes with fresh strawberries and whipped cream.
Imprimer la recette Pin Recipe
Temps de préparation 20 minutes
Temps de cuisson 15 minutes
Temps total 35 minutes
Portions: 12 cupcakes
Type de plat: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingrédients
  

For the Cupcakes
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 0.5 cup whole milk
For the Topping
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 cup fresh strawberries diced

Equipment

  • Muffin tin
  • Mixing bowls
  • Electric mixer

Method
 

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla.
  4. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour.
  5. Divide the batter evenly among the cupcake liners. Bake for 15 minutes or until a toothpick comes out clean. Let cool.
  6. Whip the heavy cream and powdered sugar until stiff peaks form. Top each cupcake with whipped cream and diced strawberries.

Nutrition

Calories: 220kcalCarbohydrates: 28gProtéines: 3gFat: 11gLipides saturés: 7gCholéstérol: 60mgSodium: 80mgPotassium: 70mgFibre: 1gSucre: 18gVitamine A: 400IUVitamine C: 8mgCalcium: 40mgFer: 1mg

Notes

For best results, serve these cupcakes the same day they are made. Store any leftovers in the refrigerator.

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