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Easy Spring Strawberry Shortcake Cupcakes Recipe

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These Spring Strawberry Shortcake Cupcakes are light, fluffy, and topped with fresh whipped cream and strawberries. They capture the essence of spring in a single cupcake, perfect for Easter brunch, Mother’s Day, or any spring celebration.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk, room temperature
  • 1 cup (150g) fresh strawberries, finely diced
  • 1 ½ cups (360ml) heavy whipping cream, cold
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Fresh whole strawberries, halved or sliced (for garnish)
  • Mint leaves (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes with an electric mixer on medium speed.
  4. Add the eggs one at a time, beating well after each addition. Then add the vanilla extract.
  5. Alternate adding the dry ingredients and the buttermilk, starting and ending with the flour mixture. Mix until just combined.
  6. Gently fold in the diced strawberries using a rubber spatula.
  7. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. While the cupcakes cool, make the whipped cream: In a large chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form, about 2-3 minutes.
  10. Once the cupcakes are completely cool, top them with whipped cream. Garnish each with a fresh strawberry half or slice and a mint leaf if desired.

Notes

Room temperature ingredients are essential for best results. Pat strawberries dry to avoid soggy cupcakes. Do not overmix the batter. For best texture, serve the same day. Store unfrosted cupcakes and whipped cream separately if making ahead.

Nutrition

Keywords: strawberry shortcake cupcakes, spring cupcakes, strawberry cupcakes, easy cupcake recipe, strawberry dessert, spring dessert, Easter cupcakes, Mother's Day dessert

Find it online: https://goldensimmer.com/easy-spring-strawberry-shortcake-cupcakes-recipe/