Shortcake Cupcakes with Berries

Deliciously sweetened strawberries, blueberries, and blackberries are served on top of shortcake cupcakes filled with whipped cream.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 694 Calories

Ingredients

• 2 eggs
• 2 cups all-purpose flour
• 2 tablespoons vanilla extract
• 2 cups white sugar, divided
• 2 cups evaporated milk
• 1 cup blueberries
• 1 cup blackberries
• 1 cup strawberries, halved
• 4 cups whipped cream, divided

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Grease a 6-cup muffin tin or line cups with paper liners.

Step 2

Pour evaporated milk, flour, 1 cup sugar, eggs, and vanilla extract into a bowl. Stir until there are no chunks. Pour batter into the prepared muffin tin. Use a spoon to make a divot in the center of each cupcake.

Step 3

Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 30 minutes. Allow to cool completely, about 30 minutes more. Cut cupcakes in half horizontally.

Step 4

Spread 1/2 cup of whipped cream on the cut surface of the bottom half of each cupcake. Replace the top of each cupcake. Refrigerate filled cupcakes for 10 minutes.

Step 5

Combine strawberries, blueberries, and blackberries in a bowl. Mix in remaining 1 cup sugar and remaining 1 cup whipped cream. Spread mixture equally on top of the cupcakes. Refrigerate for 10 minutes. Serve chilled.