Introduction
There’s something irresistibly charming about strawberry shortcake, and when you transform that beloved dessert into cupcakes, you get a delightful treat that’s perfect for any occasion. These Strawberry Shortcake Cupcakes combine soft, buttery cake with juicy strawberries and a drizzle of whipped cream, creating a sweet escape with every bite.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup buttermilk
- 1 cup fresh strawberries, hulled and diced
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon 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 your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to wire racks to cool completely.
- In a small bowl, toss the diced strawberries with sugar and lemon juice. Let sit for about 15 minutes to release juices.
- For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract in a bowl until soft peaks form.
- Once the cupcakes have cooled, cut a small cone shape out of the top of each cupcake to create a well for the strawberry filling.
- Spoon some of the strawberry mixture into each cupcake well, then top with whipped cream.
- Serve immediately or refrigerate until ready to enjoy.
Notes or Tips
- Ensure your butter is at room temperature for optimal creaming.
- These cupcakes are best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- Feel free to add more strawberry filling if desired for extra flavor.
Cooking Techniques
For these cupcakes, mastering the creaming method is key. This technique incorporates air into the butter and sugar, resulting in a light and fluffy cupcake texture that’s simply irresistible.
FAQ
- Can I use frozen strawberries? Yes, but make sure to thaw and drain them well to avoid excess moisture.
- How can I make these gluten-free? Substitute the all-purpose flour with a gluten-free baking mix.
- Can I make the whipped cream ahead of time? It’s best to whip the cream just before serving for the ideal texture.
Conclusion
These Strawberry Shortcake Cupcakes are a delightful twist on a classic dessert, perfect for summer parties or just a sweet treat at home. With their fluffy texture and burst of fruity flavor, every bite will leave you craving more. Enjoy baking, and more importantly, enjoy every delicious moment!