Simple Strawberry Shortcake Cupcakes
Try this recipe for Simple Strawberry Shortcake Cupcakes while strawberries are in season!
Equipment
- Digital Food Scale
- Stand Mixer
- Cupcake Pans
Ingredients
Batter
- 226 grams cane sugar
- ½ cup canola oil
- ½ cup heavy whipping cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 284 grams cake flour
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
Frosting
- 2 cups heavy whipping cream
- 142 grams powdered sugar (sifted)
- 1 teaspoon vanilla extract
Topping
- 170 grams strawberries (sliced)
Instructions
- Preheat the oven to 350°F. Line a cupcake pan with liners.
- To make the batter: In a large bowl (or using a hand mixer or stand mixer) add the sugar, canola oil, heavy whipping cream, eggs, and vanilla extract. Whisk together.
- Add in the cake flour, baking powder, and sea salt in that order and whisk to combine into a smooth batter.
- Fill the cupcake liners three-quarters full.
- Bake for 20 to 24 minutes or until a toothpick inserted in the center comes out clean.
- Slice strawberries.
- To make the frosting: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer) add the heavy whipping cream, powdered sugar, and vanilla extract. Whisk starting on low to avoid splattering, and gradually increase the speed as the frosting thickens, until you are at full speed. Whisk until stiff peaks form.
- Transfer the frosting to a piping bag with Ateco tip #808 (or no tip at all). Pipe frosting onto the cupcakes.
- Top with fresh strawberries and serve immediately.
- Store extra cupcakes in the fridge for up to 3 days.
Video
Notes
Tips
- Always use a scale for the best results.
- This one bowl cake recipe is super flexible. You can use a bowl with whisk, spatula, hand mixer, or stand mixer. Any way you choose, this cupcake batter comes together easily!
- I use a cupcake scoop to scoop the batter into the liners. Be sure to fill only three quarters full as if you over fill cupcakes, they can sink a little bit.
- Homemade Whipped Cream Frosting needs to be refrigerated, so you need to store these cupcakes in the fridge. If you plan to bake them ahead of time, that’s fine, just store in the fridge!
- Gluten Free – Replace the cake flour with 284 grams (heaping 1 ¾ cups) gluten free flour blend.
- High Altitude – Bake at 350°F for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
Nutrition
Calories: 378kcalCarbohydrates: 40gProtein: 4gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 67mgSodium: 119mgPotassium: 83mgFiber: 1gSugar: 26gVitamin A: 617IUVitamin C: 7mgCalcium: 46mgIron: 0.4mg
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