Description
These strawberry shortcake cupcakes are a delightful twist on the classic dessert, featuring a moist pound cake base swirled with strawberry jam or fresh strawberries.
Ingredients
Units
Scale
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1/2 cup strawberry jam or chopped strawberries
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture.
- Fold in the strawberry jam or chopped strawberries.
- Divide the batter evenly among the prepared cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
You can use either strawberry jam or fresh chopped strawberries for a different texture and flavor. These cupcakes can be stored in an airtight container at room temperature for up to 3 days. For a lighter frosting, consider using whipped cream instead of buttercream.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 12
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 40