Strawberry Shortcake Cupcakes
Strawberry shortcake is believed to have originated in the United States during the mid-19th century.
This is vegetarian recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Strawberry Shortcake Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a separate large bowl, cream together the butter and granulated sugar until light and fluffy.
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Beat in the eggs, one at a time, then stir in the vanilla extract.
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Gradually mix in the dry ingredients, alternating with the milk.
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Gently fold in the chopped strawberries.
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Spoon the batter into cupcake liners, filling each about 2/3 full.
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Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cupcakes to cool completely.
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In a small bowl, whisk together the whipped cream and powdered sugar until stiff peaks form.
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Frost the cooled cupcakes with the whipped cream mixture.
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Garnish with fresh strawberries.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 34g12%
- Sugars 20g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
