Strawberry Shortcake Cupcakes Recipe

If you have not had enough of strawberries this summer, then the chance to continue enjoying them is a easy cupcake recipe. Strawberry Shortcake Cupcakes are a quick and easy, but by no means the less tasty version of the well known Strawberry Shortcake. You don’t believe me? The picture is worth a thousand words.

Yield: 12


For the cupcakes:
1 and 2/3 cups (210 g) all-purpose flour (if you don’t have kitchen scale fill the cup with spoon when measure and DO NOT overdo it with flour!!!)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter- melted
1 cup sugar
2 egg whites
3/4 cup milk
1/4 cup plain Greek yogurt
2 teaspoons vanilla extract
12 medium strawberries- hulled

For the frosting:
1 1/2 cup heavy whipping cream
1 1/2 teaspoon vanilla
3-4 tablespoon powdered sugar (or more to taste)
1/2 cup strawberries chopped into really small pieces (or it will stuck into the piping tip)


  1. Preheat oven to 350F, line standard cupcake pan with 12 liners and set aside.
  2. In a bowl combine flour, baking powder, baking soda and salt; set aside.
  3. Melt the butter in a small sauce pan over low heat and set aside to cool.
  4. Visit Strawberry Shortcake Cupcakes @ for full instructions.

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