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Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes with a surprise strawberry inside! Wow your friends and family with this fun twist on a classic treat.

Author: Kami | NoBiggie.net
  • 1 cup butter 2 sticks, unsalted, room temp
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/2 cup sour cream
  • 1 3/4 cups flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 small package strawberries
For the Stabilized Whipped Cream:
  • 1 pint heavy cream 2 cups
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoon unflavored gelatin from the packet
  • 8 teaspoons cold water
  1. Preheat oven to 350 degrees.
  2. Line two 12-cup muffin tins with paper cupcake liners.
  3. In a large bowl whisk together the dry ingredients: flour, baking powder and salt.
  4. In a stand mixer with the paddle attachment (or hand mixer…whatever you have) cream together the butter and sugar on medium-high speed until light pale and fluffy, about 5 minutes or so.
  5. Add in the eggs, one at a time, beating well between each one,
  6. Add in the vanilla and the sour cream.
  7. Add in the flour mixture mixing slowly until just combined.
Divide batter between the cupcake papers using a 1/4 measuring cup or an ice cream scoop.
  8. Bake for 25 minutes or until a toothpick inserted into the middle comes out clean.
  9. Let the cupcakes cool completely for about 30 minutes.
Prepare the strawberries: rinse and pat dry. Cut off the top stem of a few to start.
For the Stabilized Whipped Cream:
  1. In a small bowl, add the cold water and sprinkle the unflavored gelatin over the top. Let this bloom for a few minutes.
  2. In a large bowl of a stand mixer with a whisk attachment, or with a hand mixer, start whipping the heavy cream, powdered sugar and vanilla together on high speed for a few minutes.
  3. Place the bowl with the gelatin water mixture in the microwave for just a few seconds. The mixture will liquify in the heat. Slowly drizzle this mixture into the heavy cream mixture and continue mixing until you reach stiff peaks. The stabilized whipped cream can be stored in the fridge for a couple days.
  4. Assemble the Strawberry Shortcake Cupcakes
  5. With a small pairing knife cut out a small hole in the center of each cupcake.
  6. Gently press a full strawberry into the hole of the cupcake Top with whipped cream and a slice of strawberry. Serve immediately.