Description
Mini cupcakes blending vanilla sponge, fresh strawberry filling, and whipped cream topping. A handheld fusion of traditional shortcake and cupcake convenience, perfect for brunches or parties.
Ingredients
1½ cups all-purpose flour
1 tablespoon baking powder
½ cup unsalted butter, softened
¾ cup brown sugar
2 large eggs
1 cup whole milk
1 teaspoon vanilla extract
¼ cup boiling water
8 oz fresh strawberries
¼ cup sugar for filling
Instructions
Preheat oven to 350°F (180°C). Line 12-cup muffin tin with paper liners
In a bowl, mix flour and baking powder
Add softened butter and brown sugar, cream until fluffy
Beat in eggs one at a time
Stir in milk and vanilla
Blend in boiling water until smooth
Divide batter into molds (1-2 tablespoons each)
Bake 18–22 minutes until lightly golden
Let cool completely
Top strawberries with sugar and mash into jam
Insert 1 teaspoon jam into each cupcake
Top with whipped cream before serving
Notes
Use cake flour for extra tenderness
Substitute coconut oil for vegan option
Replace milk with oat milk for dairy-free
Freeze assembled cupcakes for storage
Thaw frozen strawberries 30 minutes before filling
- Prep Time: 30
- Cook Time: 20
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg