Description
These Strawberry Shortcake Cupcakes are a delightful twist on the classic dessert, featuring tender, buttery cupcakes filled and topped with fresh strawberries and fluffy whipped cream. Perfect for spring and summer gatherings, each cupcake bursts with sweet, juicy strawberry flavor and a light vanilla cream topping.
Ingredients
Scale
Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
Strawberry Filling
- 1 ½ cups fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar
Whipped Cream Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Strawberries: In a medium bowl, combine the sliced strawberries with 2 tablespoons of granulated sugar. Stir gently and set aside to macerate for at least 10 minutes, allowing the strawberries to release their juices and become sweetened.
- Preheat the Oven: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents and salt.
- Cream Butter and Sugar: Using an electric mixer, beat the softened unsalted butter with ¾ cup granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Then mix in 1 teaspoon of vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture alternating with the milk, starting and ending with the flour. Mix until just combined—be careful not to overmix to keep the cupcakes tender.
- Fill Cupcake Liners: Spoon the batter evenly into the 12 cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cupcakes to cool completely on a wire rack.
- Prepare Whipped Cream: In a chilled bowl, whip the heavy cream, powdered sugar, and 1 teaspoon of vanilla extract until soft peaks form.
- Assemble the Cupcakes: Once cool, use a small knife to cut a circle out of the top of each cupcake. Fill the cavity with the macerated strawberries. Pipe or spoon the whipped cream on top of each cupcake, then garnish with a strawberry slice if desired.
Notes
- Use fresh, ripe strawberries for the best flavor and sweetness.
- Macerating strawberries enhances their natural juices and sweetness.
- Do not overmix the batter to keep cupcakes light and fluffy.
- For a dairy-free version, substitute milk and heavy cream with appropriate non-dairy alternatives.
- Cupcakes are best served the same day for fresh whipped cream, but can be stored covered in the refrigerator for up to 2 days.
