Description
Light and fluffy vanilla cupcakes filled with juicy strawberries and topped with a swirl of fresh whipped cream — a delightful twist on classic strawberry shortcake!
Ingredients
- 1 and 2/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup sour cream
- 3/4 cup whole milk
- 2 teaspoons vanilla extract
- For the Filling:
- 1 and 1/2 cups diced fresh strawberries
- 1 tablespoon granulated sugar
- For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 3 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
- In a large bowl, whisk the melted butter and sugar together until combined. Add the egg, sour cream, milk, and vanilla extract, whisking until smooth.
- Add the dry ingredients to the wet ingredients and whisk until just combined. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
- In a small bowl, toss the diced strawberries with the sugar. Set aside.
- Once the cupcakes are cooled, use a small knife to cut a hole into the center of each cupcake and fill with a spoonful of the sugared strawberries.
- In a large bowl, beat the heavy cream, confectioners’ sugar, and vanilla extract together on high speed until stiff peaks form.
- Pipe or dollop the whipped cream onto the filled cupcakes and garnish with additional strawberries if desired.
Notes
- Ensure the cupcakes are thoroughly cooled before adding the filling and whipped cream to avoid melting.
- You can garnish with additional fresh strawberries for an elegant look.
- Store in the refrigerator if not serving immediately.
- Use full-fat heavy whipping cream for best results.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22g
- Sodium: 115mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
