Strawberry Shortcake Cupcakes
Strawberry shortcake is believed to have originated in the United States in the mid-19th century.
This is vegetarian recipe. Dish can be prepared in 65 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). Line a muffin tin with cupcake liners.
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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 sugar until light and fluffy. 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. Fold in the sliced strawberries.
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Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
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Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely.
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Once cooled, top each cupcake with a dollop of whipped cream and sprinkle with powdered sugar.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 45g15%
- Sugars 30g
- 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.
