I have a sweet spot for Strawberry Shortcake Cupcakes. This delightful treat combines fluffy vanilla cupcakes with fresh strawberries and whipped cream. Every bite takes me back to summer picnics and family gatherings. Today, I want to share my favorite Strawberry Shortcake Cupcakes Recipe with you.
Why Strawberry Shortcake Cupcakes?
Strawberry Shortcake Cupcakes are not just delicious; they are also versatile. You can serve them at birthday parties, summer barbecues, or even just as a treat for yourself. The combination of light cake, sweet strawberries, and fluffy cream is simply irresistible.
Ingredients for Strawberry Shortcake Cupcakes
Here’s what you will need to make these delightful cupcakes:
Cupcake Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup buttermilk
Strawberry Filling Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 2 Tbsp granulated sugar
- 1 tsp lemon juice
Whipped Cream Topping Ingredients
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
How to Make Strawberry Shortcake Cupcakes
Making these cupcakes is simple and fun. Here’s how I do it:
1: Prepare the Strawberries
Start by preparing the strawberries. In a bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Mix gently and let it sit for about 30 minutes. This will allow the strawberries to release their juices and become sweet and syrupy.
2: Make the Cupcake Batter
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large mixing bowl, cream together 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.
In another bowl, mix the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the buttermilk. Mix until just combined.
3: Bake the Cupcakes
Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
4: Make the Whipped Cream
While the cupcakes are cooling, prepare the whipped cream. In a mixing bowl, beat the heavy whipping cream until it starts to thicken. Gradually add the powdered sugar and vanilla extract. Continue to beat until soft peaks form. Be careful not to overbeat, or the cream will turn into butter.
5: Assemble the Cupcakes
Once the cupcakes are completely cool, use a small knife or a cupcake corer to remove a small portion from the center of each cupcake. Fill the center with the sweetened strawberries. Top each cupcake with a generous dollop of whipped cream. You can also add a slice of strawberry on top for decoration.
Tips
To make sure your cupcakes turn out perfectly, here are some tips I’ve picked up over the years:
- Use Fresh Strawberries: Fresh strawberries make all the difference in flavor. Frozen strawberries can work, but they may not have the same texture.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense cupcakes.
- Cool Completely: Make sure the cupcakes are completely cool before adding the filling and whipped cream. This prevents the cream from melting.
Variations on Strawberry Shortcake Cupcakes
If you want to mix things up, here are some fun variations to consider:
- Chocolate Strawberry Shortcake Cupcakes: Add cocoa powder to the cupcake batter for a chocolate version.
- Lemon Zest: Add lemon zest to the batter for a refreshing citrus twist.
- Different Berries: Try blueberries or raspberries instead of strawberries for a different flavor profile.
Serving The Strawberry Shortcake Cupcakes
These cupcakes are delightful on their own, but you can also serve them with a side of fresh fruit or a scoop of vanilla ice cream. They pair wonderfully with a glass of iced tea or lemonade during hot summer days.
Storage Tips
If you have any leftovers, store the cupcakes in an airtight container in the refrigerator. They are best enjoyed within a couple of days. If you want to make them ahead of time, you can bake the cupcakes and store them without the filling and whipped cream. Just add those right before serving.
Enjoying Your Strawberry Shortcake Cupcakes
Strawberry Shortcake Cupcakes hold a special place in my heart. They remind me of sunny days and good times with family and friends. I hope you enjoy making and sharing this delightful treat as much as I do. Whether it’s a special occasion or just a sweet craving, this Strawberry Shortcake Cupcakes Recipe is sure to impress.