Strawberry Shortcake Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light yellow cupcakes filled with fresh strawberries and topped with whipped cream frosting, then finished with diced strawberries. A portable take on summer's favorite strawberry shortcake.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- ½ cup whole milk
- ¼ cup unsalted butter (4 tablespoons)
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 3 large eggs (room temperature)
- ¾ teaspoon fine sea salt
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 3 cups small-diced fresh strawberries
- 2 tablespoons granulated sugar
- 1 batch whipped cream frosting
At a glance
PER SERVING · TIME 110M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 15m
- Sodium
- 115mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 85mg
- Calcium
- 22mg
- Iron
- 0.58mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 115MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.