Delicious sugary berries with whipped cream on top of shortcake cupcakes.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

694 calories; 17.6 g total fat; 117 mg cholesterol; 166 mg sodium. 120.3 g carbohydrates; 14.1 g protein; Full Nutrition