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Strawberry Shortcake Cupcakes

Serves 36 Cupcakes     adjust servings


For the Cupcakes

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 large eggs
  • 2 cups unsalted butter, softened
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
  • 36 whole strawberries

For the Whipped Cream Frosting

  • link below ↓↓↓↓


For the Cupcakes:

Preheat oven to 350°. Line 3 cupcake tins with 36 cupcake liners.  In a large bowl, whisk together the flour, sugar, baking powder and salt. In a large mixing bowl blend butter until light and fluffy.  Add the eggs one at a time until well combined.  Measure out the milk and then add the vanilla to the milk.  alternate adding the milk mixture and the flour mixture to the butter mixture.  Mix until batter is light and fluffy. Batter will be thick.  Fill cupcake liners 1/2 full.  TIP: If you fill the liners any more the cupcakes will rise too high and make a BIG mess.  Bake 20 minutes or until a toothpick inserted into the center comes out clean.  Cool completely in the cupcake pans.  Once cupcakes have cooled; hollow out some of the center of the cupcake, cut the tops off the strawberries and insert into the hollow area.  Cover with frosting.

For Whipped Cream Frosting:

Click here for the printable recipe---->>>>WHIPPED CREAM FROSTING