Indulge in the sweet taste of summer with these delightful Strawberry Shortcake Cupcake! These treats combine fluffy vanilla cupcakes with a luscious strawberry filling and a cloud of whipped cream frosting. Each bite is a delightful explosion of flavor, reminiscent of the classic dessert but in a fun, portable form. Perfect for parties, picnics, or any occasion that calls for a touch of sweetness, these cupcakes are sure to impress family and friends alike.
Why You Will Love This Recipe
You will absolutely adore this strawberry shortcake cupcake recipe for its perfect balance of flavors and textures. The vanilla cupcakes are light and airy, serving as the ideal canvas for the tartness of fresh strawberries. The whipped cream frosting adds a creamy, dreamy touch that ties everything together. Plus, this recipe is straightforward and easy to follow, making it perfect for bakers of all skill levels. Not only are they a crowd-pleaser, but they also align with a variety of lifestyles, as they can be easily adapted to be dairy-free or gluten-free.
Tips and Tricks
- Use fresh strawberries for the best flavor. If they are not in season, frozen strawberries can work as a substitute; just thaw and drain excess moisture.
- For added flavor, macerate the strawberries with a bit of sugar and lemon juice for 30 minutes before using them as a filling.
- Ensure your butter and eggs are at room temperature to achieve a light and fluffy batter.
- If you’re short on time, consider using a store-bought whipped cream or frosting, but homemade is always better!
Common Mistakes to Avoid
One common mistake is overmixing the batter, which can lead to dense cupcakes. Mix just until the ingredients are combined. Another error is using cold ingredients, which can affect the batter consistency. Always allow your butter and eggs to come to room temperature. Lastly, avoid overfilling the cupcake liners; they should be filled about two-thirds full to allow for rising without overflowing.
Make Ahead Tips
You can prepare the vanilla cupcake base a day in advance and store them in an airtight container at room temperature. The strawberry filling can also be made ahead and kept in the refrigerator for up to 3 days. Just whip the cream frosting right before serving for the best texture.
Recipe Variations
- Swap out strawberries for other berries like raspberries, blueberries, or blackberries for a mixed berry shortcake cupcake.
- For a twist on the classic, add a splash of vanilla extract or almond extract to the batter for an extra layer of flavor.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend.
How to Serve
To serve your strawberry shortcake cupcakes, place them on a beautiful platter and garnish with additional fresh strawberries and a dusting of powdered sugar. You can also add a sprig of mint for an elegant touch. These cupcakes are best enjoyed chilled, so consider storing them in the fridge prior to serving.
Pairing Suggestions
Pair your strawberry shortcake cupcakes with a refreshing glass of iced tea or lemonade to complement the sweetness. For a more indulgent option, consider a light sparkling wine or prosecco. A scoop of vanilla ice cream on the side would also make for a delightful combination.
How to Store
Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. If you want to freeze them, it’s best to freeze the cupcakes without frosting. Wrap them tightly in plastic wrap and then in aluminum foil. They can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.
Equipment Needed
- Standard cupcake pan
- Cupcake liners
- Mixing bowls
- Electric mixer (handheld or stand)
- Rubber spatula
- Measuring cups and spoons
Dietary Adaptations
To make these cupcakes vegan, substitute eggs with flaxseed meal mixed with water and use plant-based butter and a dairy-free whipped cream. For a nut-free version, ensure that your baking powder and other ingredients are free from cross-contamination.
Seasonal Adaptations
In spring and summer, fresh strawberries are at their peak, ensuring the best flavor. During fall, consider using diced apples or pears with warm spices like cinnamon for a seasonal twist. In winter, canned or frozen strawberries can be a great option, just ensure they are well-drained.
Cost Breakdown
This recipe is quite budget-friendly! The estimated cost per serving is around $1.50, depending on the availability of ingredients. For a more economical option, consider buying frozen strawberries or using a store-brand flour and sugar.
Kitchen Hacks
To quickly hull strawberries, use a small paring knife or a straw to remove the green tops. When whipping cream, ensure your mixing bowl and beaters are cold for faster results. For easy cleanup, line your mixing bowl with a plastic bag before adding the whipped cream; just invert it when you’re done!
Recipe FAQs
- Can I use frozen strawberries? Yes, just ensure to thaw and drain them before use.
- How long do these cupcakes last? They can last up to 3 days in the refrigerator.
- Can I use a different type of frosting? Absolutely! Cream cheese frosting or even a simple buttercream would work well.
Strawberry Shortcake Cupcake
Indulge in the sweet taste of summer with these delightful Strawberry Shortcake Cupcake! These treats combine fluffy vanilla cupcakes with a luscious strawberry filling and a cloud of whipped cream frosting. Each bite is a delightful explosion of flavor, reminiscent of the classic dessert but in a fun, portable form.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups fresh strawberries, hulled and sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, cream together the softened butter and 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, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
- Fill the cupcake liners about two-thirds full with the batter and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
- While the cupcakes cool, prepare the strawberry filling by mixing sliced strawberries with a tablespoon of sugar and let sit for 30 minutes.
- For the whipped cream frosting, beat the heavy cream and powdered sugar until stiff peaks form.
- Once the cupcakes are cool, use a small knife or cupcake corer to remove the center of each cupcake and fill with the macerated strawberries. Top with whipped cream frosting.
- Garnish with additional strawberries and serve.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 299Total Fat 16gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 5gCholesterol 75mgSodium 149mgCarbohydrates 35gFiber 1gSugar 20gProtein 4g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
These strawberry shortcake cupcakes are not just a sweet treat; they are a celebration of seasonal ingredients and simple, delicious flavors. Whether you’re hosting a summer gathering or simply treating yourself, this recipe is sure to bring joy to your table. With easy-to-follow steps and the ability to adapt to your preferences, you’ll find yourself making these cupcakes over and over again. Enjoy the process, and most importantly, savor every delightful bite!