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Vanilla Ice Cream Keto Coffee Smoothie

Irresistible Strawberry Shortcake Cupcakes for Sweet Moments

These Strawberry Shortcake Cupcakes combine sweet strawberries with fluffy cake, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 ½ cups all-purpose flour or gluten-free flour blend
  • 1 cup granulated sugar can substitute with coconut sugar
  • 2 teaspoons baking powder
  • a pinch salt
  • ½ cup milk or non-dairy milk
  • ⅓ cup vegetable oil or melted coconut oil
  • 2 teaspoons vanilla extract pure preferred
  • 2 eggs or flax eggs or applesauce for vegan
For the Strawberry Topping
  • 1 pound fresh strawberries ripe and sweet
  • ¼ cup granulated sugar can reduce or substitute with honey
  • 1 tablespoon lemon juice fresh-squeezed is best
For the Whipped Cream Frosting
  • 1 cup heavy cream or coconut cream for vegan
  • ¼ cup powdered sugar adjust to taste
  • 1 teaspoon vanilla extract use clear for white frosting

Equipment

  • muffin tin
  • mixing bowls
  • electric mixer
  • rubber spatula
  • Piping bag

Method
 

Cupcake Instructions
  1. Preheat your oven to 350ºF (175ºC) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, mix milk, vegetable oil, vanilla extract, and eggs until smooth.
  4. Pour wet ingredients into dry ingredients and fold gently until combined.
  5. Spoon batter into liners filling about two-thirds full and bake for 18-20 minutes.
  6. While cupcakes cool, mix sliced strawberries with sugar and lemon juice.
  7. For frosting, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
  8. Once cool, frost the cupcakes and top with macerated strawberries.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Use room temperature eggs for better batter incorporation. Allow cupcakes to cool completely before frosting.

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