Indulge in the perfect blend of sweetness with our easy Strawberry Shortcake Cupcakes recipe. These beautiful cupcakes are bursting with fresh strawberries, fluffy cake, and creamy frosting, making them a delightful dessert for any occasion.
Get ready to satisfy your sweet tooth with our delicious Strawberry Shortcake Cupcakes!
These delightful treats combine the classic flavors of strawberry shortcake in convenient cupcake form. With tender vanilla cupcakes, a fresh strawberry filling, and fluffy whipped cream frosting, these cupcakes are sure to be a hit at any gathering or as a special treat for yourself.
Not only does this strawberry shortcake cupcakes recipe look great on any dessert table, their sweet-tart flavor combination is sure to put smiles on everyone’s faces.
These fluffy cupcakes are ideal for making during the spring and summer months during strawberry season and you’re craving a light and refreshing dessert to enjoy at picnics, parties, or any special occasion like Mother’s Day or a birthday celebration.
How Do You Make Strawberry Shortcake Cupcakes?
INGREDIENTS:
- 1 cup All-purpose flour
- 1 1/2 tsp Baking powder
- 2/3 cup Granulated Sugar
- 1/4th tsp salt
- 1/3 cup Unsalted Butter, room temp
- 1/2 cup Milk
- 1 tsp Vanilla extract
- 1 Egg
- 3/4 cup Heavy whipping cream
- 2 cups (cleaned and diced) Fresh Strawberries
- 3 tbsp Granulated sugar
- 5-6 fresh strawberries and powdered sugar (Optional for garnish)
INSTRUCTIONS:
Begin the preparation by soaking diced strawberries in a medium bowl combined with 3 tbsp sugar, cover, and store it in the refrigerator for a minimum of 2 hours. To enhance the flavor, stir the mixture every 30 minutes.
Preheat the oven to 350 F and line your baking tray with cupcake liners and keep aside.
In a large mixing bowl, combine flour, baking powder, sugar, and salt and mix until the dry ingredients are well incorporated.
Add the butter, milk, vanilla extract, and egg to the bowl and beat using a stand mixer or hand mixer for approximately 1-2 minutes.
When baking the cupcakes, be careful not to overmix the batter as this can cause the cupcakes to become tough and dense.
Scoop out the cake batter using an ice cream scoop, and fill your liners till 3/4 full.
Bake in a preheated oven for baking time of 20-22 minutes or till a toothpick inserted in the center of the cupcake comes out clean.
Let the buttery vanilla cupcakes cool for 5 minutes in the baking tray before transferring them to a wire rack to cool completely to room temperature.
Using a small scoop or knife, remove a portion of the cupcake from the center to create a well.
Be sure to use a chilled bowl and beaters in the refrigerator for at least 15 minutes before whipping the heavy cream for the fresh whipped cream frosting. This will help the cream whip up faster and hold its shape better.
In a large bowl, whip the heavy cream with a handheld electric mixer until you see stiff peaks. If the heavy cream is unsweetened, add sugar to taste. Transfer the whipped cream to a pastry bag fitted with a large piping tip.
Fill the well in the center of each cupcake with whipped cream. Top with the macerated strawberries and create decorative swirls of whipped cream on top using the piping bag.
Garnish the top of the cupcakes with a whole strawberry that has been sliced and dust some powdered sugar on top to complete the presentation.
This strawberry shortcake cupcake recipe tastes best when served fresh but, if making the cupcakes ahead of time, store this sweet treat in an airtight container in the refrigerator for a few hours to keep the whipped cream or frosting fresh.
Try These Recipes:
- Strawberry Layer Cake with Strawberry Frosting
- Our Favorite Vanilla Cupcake Recipe
- Strawberry Dessert Recipes
- Vanilla Buttercream Frosting
- Strawberry Jam
- Cream Cheese Frosting
- How to Keep Cupcakes Moist
FAQs about Strawberry Shortcake Cupcakes:
Can I use frozen strawberries?
Yes, you can use frozen strawberries in place of fresh fruit in both the cupcake batter and the filling. Just be sure to thaw and drain them before using.
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Recipe for Strawberry Shortcake Cupcakes
Ingredients
- 1 cup All-purpose flour
- 1 1/2 tsp Baking powder
- 2/3 cup Granulated Sugar
- 1/4th tsp salt
- 1/3 cup Unsalted Butter, room temp
- 1/2 cup Milk
- 1 tsp Vanilla extract
- 1 Egg
- 3/4 cup Heavy whipping cream
- 2 cups (cleaned and diced) Fresh Strawberries
- 3 tbsp Granulated sugar
- 5-6 fresh strawberries and powdered sugar (Optional for garnish)
Instructions
Begin the preparation by soaking diced strawberries in a medium bowl combined with 3 tbsp sugar, cover, and store it in the refrigerator for a minimum of 2 hours. To enhance the flavor, stir the mixture every 30 minutes.
Preheat the oven to 350 F and line your baking tray with cupcake liners and keep aside.
In a large mixing bowl, combine flour, baking powder, sugar, and salt and mix until the dry ingredients are well incorporated.
Add the butter, milk, vanilla extract, and egg to the bowl and beat using a stand mixer or hand mixer for approximately 1-2 minutes.
When baking the cupcakes, be careful not to overmix the batter as this can cause the cupcakes to become tough and dense.
Scoop out the cake batter using an ice cream scoop, and fill your liners till 3/4 full.
Bake in a preheated oven for baking time of 20-22 minutes or till a toothpick inserted in the center of the cupcake comes out clean.
Let the buttery vanilla cupcakes cool for 5 minutes in the baking tray before transferring them to a wire rack to cool completely to room temperature.
Using a small scoop or knife, remove a portion of the cupcake from the center to create a well.
In a large bowl, whip the heavy cream with a handheld electric mixer until you see stiff peaks. If the heavy cream is unsweetened, add sugar to taste. Transfer the whipped cream to a pastry bag fitted with a large piping tip.
Fill the well in the center of each cupcake with whipped cream. Top with the macerated strawberries and create decorative swirls of whipped cream on top using the piping bag.
Garnish the top of the cupcakes with a whole strawberry that has been sliced and dust some powdered sugar on top to complete the presentation.
Notes
These cupcakes taste best when served fresh but, if making the cupcakes ahead of time, store this sweet treat in an airtight container in the refrigerator for a few hours to keep the whipped cream or frosting fresh
