Introduction
Indulge in the delightful taste of summer with these Strawberry Shortcake Cupcakes! Each bite is a perfect combination of fluffy vanilla cake, juicy strawberries, and luscious whipped cream. They’re the ideal dessert for any occasion, from casual gatherings to special celebrations. Let’s dive into this deliciously simple recipe!
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- 1 cup diced fresh strawberries
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes
Directions and Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add eggs and vanilla extract to the butter mixture, beating well to combine.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, starting and ending with the flour mixture. Mix until just combined.
- Gently fold in the diced strawberries.
- Divide the batter evenly among the prepared cupcake liners, filling them about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Once the cupcakes are completely cooled, frost them with the whipped cream and top with additional strawberries if desired.
Notes or Tips
- For best results, use fresh strawberries at peak ripeness.
- Feel free to add a splash of lemon juice to the whipped cream for a zesty twist.
- These cupcakes can be stored in the refrigerator for up to three days.
Cooking Techniques
Achieving the perfect cupcake requires careful attention to detail. Make sure to cream the butter and sugar until light and fluffy, and be cautious not to overmix the batter, as this can lead to dense cupcakes. Folding in the strawberries gently helps maintain their shape and flavor.
FAQ
- Can I use frozen strawberries? Yes, but make sure to thaw and drain them before adding to the batter.
- How can I make these cupcakes gluten-free? Substitute the all-purpose flour with a gluten-free flour blend.
- Can I use a different type of fruit? Absolutely! Blueberries or raspberries would also work beautifully.
Conclusion
These Strawberry Shortcake Cupcakes are a celebration of flavors that capture the essence of summer in every bite. Whether you’re enjoying them at a picnic or a birthday party, they’re sure to impress and satisfy any sweet tooth. Happy baking!