Strawberry Shortcake Cupcakes with Whipped Cream Frosting
Strawberry Shortcake Cupcakes with Whipped Cream Frosting are the perfect dessert for any occasion. These cupcakes are light and fluffy and bring the experience of eating strawberry shortcake into a cupcake! Spruce up a boxed cake mix with a few add ins and your own homemade whipped cream icing that tastes just like the real thing. Top with a slice of fresh strawberry and you're ready to share these cupcakes over a cup of coffee with friends!
Combine cake mix, water, oil, eggs, salt and vanilla. Whisk to combine or use electric mixer.
Divide equally into a greased muffin tin using a ¼ cup measuring cup to keep the cups all equal. Bake at 350°F for about 22 minutes or until cupcakes bounce back when gently touched.
Allow cupcakes to cool in pan for 2-3 minutes, then remove them from pan and let cool completely on a wire cooling rack before icing them.
Whipped Cream Frosting
Once cupcakes are on the wire rack, place a medium bowl for the frosting and your electric beaters in the fridge. When the cupcakes are cooled, take your chilled bowl and beaters out of the fridge. Beat one cup of heavy whipping cream on medium speed until cream is frothy and bubbly.
Add in a teaspoon of vanilla, pinch of salt, and ¾ cup powdered sugar, ¼ cup at a time.
After frosting comes together, use a rubber spatula or spoon to spoon frosting into a cake frosting bag with a star tip or just into a quart size plastic bag. Pipe frosting onto cupcakes and top with a slice of strawberry.
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Notes
These instructions are for Pillsbury Moist Supreme Yellow Premium Cake Mix. You can use other vanilla cupcake mixes, but follow the directions on the box.If you prefer a homemade cupcake, use the base from these Lemon Buttercream Cupcakes. Cupcakes are fully cooked when they bounce back gently when you poke the center of a cupcake. You can use a toothpick to tell also, but the toothpick shouldn't come out completely dry. It should have some dry crumbs on it (not be wet batter!)