Belly Full · by Amy Flanigan
Strawberry Shortcake Cupcakes
NUTRITION · PER SERVING70M COOK
CAL 15%·PRO 6%
CARBS 45G62% OF CAL
1G FIBER9G OTHER35G TOTAL SUGAR
FAT 11G35% OF CAL
5G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pound cake-like cupcakes topped with whipped frosting and fresh strawberries. Light, fresh, and perfect for summer celebrations.
dessertamericanbaked good🥣 mixer🔥 ovenvegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 1 1/2 cups granulated sugar
- 1 cup whole milk
- 1/2 cup sour cream
- 1/3 cup vegetable oil
- 3 large eggs
- 2 1/2 cups all-purpose flour (, spooned and leveled)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 24 ounces strawberry buttercream frosting ((or 2, 12-ounce containers store-bought vanilla))
- 1/2 cup strawberry jam
- 1/2 cup fresh strawberries ((chopped, sliced, or left whole), for topping)
At a glance
PER SERVING · TIME 70M
CAL 15%·PRO 6%
CARBS 45G62% OF CAL
1G FIBER9G OTHER35G TOTAL SUGAR
FAT 11G35% OF CAL
5G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 164mg
- Total sugar
- 35g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 77mg
- Calcium
- 22mg
- Iron
- 0.62mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 164MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.