Strawberry Shortcake Cupcakes are a delightful twist on a beloved classic, offering all the nostalgic flavors of traditional strawberry shortcake in an easy-to-make, portable cupcake form, perfect for any occasion. This recipe is incredibly useful for anyone wanting to impress guests or simply treat themselves to a taste of summer without the hassle of a layered cake.
Key Ingredients for Strawberry Shortcake Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 ½ cups fresh strawberries, hulled and chopped
- 2 tablespoons granulated sugar (for macerating strawberries)
- 1 cup heavy whipping cream, cold
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract (for whipped cream)
How to Make Strawberry Shortcake Cupcakes:
Whip up these incredibly easy and utterly satisfying Strawberry Shortcake Cupcakes in under 30 minutes of active prep time! They deliver the perfect balance of tender cake, juicy strawberries, and luscious whipped cream, reminiscent of the classic dessert but in a convenient, bite-sized package. Get ready to enjoy a burst of fresh, summery flavor that’s guaranteed to be a crowd-pleaser.
Step-by-Step Instructions:
Prepare the Strawberries:
In a medium bowl, combine the chopped fresh strawberries with 2 tablespoons of granulated sugar. Gently stir to coat the strawberries. Let them sit at room temperature for at least 15-20 minutes to macerate, allowing them to release their juices and soften slightly. This will create a delicious, syrupy strawberry topping for your cupcakes.
Preheat and Prepare Muffin Tin:
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease the cups well. This ensures your Strawberry Shortcake Cupcakes won’t stick and will be easy to remove once baked.
Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside for now.
Cream Butter and Sugar:
In a large bowl, using an electric mixer (or a whisk and some elbow grease), cream together the softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes. This creaming process incorporates air, which will contribute to the tenderness and lightness of your cupcakes.
Add Eggs and Vanilla:
Beat in the two large eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Stir in the 1 teaspoon of vanilla extract.
Incorporate Dry and Wet Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. Overmixing can develop the gluten in the flour, resulting in tough cupcakes. A few small lumps are perfectly fine.
Fill Muffin Cups:
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This will allow the cupcakes to rise without overflowing.
Bake the Cupcakes:
Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The edges should be lightly golden.
Cool the Cupcakes:
Let the Strawberry Shortcake Cupcakes cool in the muffin tin for about 5-10 minutes before transferring them to a wire rack to cool completely. It’s crucial that the cupcakes are entirely cool before you frost them to prevent the whipped cream from melting.
Make the Whipped Cream Frosting:
While the cupcakes are cooling, prepare your frosting. In a chilled bowl, pour in the cold heavy whipping cream. Using an electric mixer, beat the cream on medium-high speed until soft peaks begin to form. Gradually add the powdered sugar and ½ teaspoon of vanilla extract. Continue beating until stiff peaks form. Be careful not to overbeat, or you’ll end up with butter.
Assemble the Strawberry Shortcake Cupcakes:
Once the cupcakes are completely cool, it’s time for the fun part! Spoon or pipe the whipped cream frosting generously onto each cupcake. Top each frosted cupcake with a spoonful of the macerated strawberries and their juices.
Why You’ll Love This Strawberry Shortcake Cupcakes:
You’ll adore these Strawberry Shortcake Cupcakes because they perfectly capture the essence of a classic dessert in a convenient, individual-sized treat! The fluffy, tender vanilla cake is the ideal base for the bursts of sweet, juicy strawberries and the cloud-like whipped cream frosting. Unlike labor-intensive layer cakes, these cupcakes are remarkably simple to make, saving you time and effort while delivering an equally delightful flavor experience, making them perfect for spontaneous cravings or easy entertaining.
These delightful cupcakes offer a fantastic cost-saving benefit; making them at home is significantly more economical than purchasing individual slices or specialty cupcakes from a bakery. The vibrant, fresh strawberries and the light, airy homemade whipped cream elevate them beyond a simple sweet, offering a sophisticated yet approachable taste of summer that will have everyone asking for seconds. So, gather your ingredients and whip up a batch today – your taste buds will thank you!
Storing and Reheating Tips:
Storing Leftovers:
Store any leftover Strawberry Shortcake Cupcakes in an airtight container in the refrigerator. It’s best to store them unfrosted and add the whipped cream and strawberries just before serving to maintain the best texture and prevent the cupcakes from becoming soggy. If frosted, place a piece of parchment paper between layers of cupcakes to prevent the frosting from sticking. They will stay fresh in the refrigerator for up to 2-3 days.
Freezing Cupcakes:
If you wish to freeze the unfrosted cupcakes for future enjoyment, ensure they are completely cooled. Wrap each cupcake tightly in plastic wrap, then place them in a freezer-safe container or a heavy-duty freezer bag. They can be frozen for up to 1-2 months. To thaw, remove from the freezer and let them come to room temperature, then frost as usual. It is not recommended to freeze the cupcakes once they are frosted with whipped cream, as it doesn’t freeze and store well.
Final Thoughts:
These Strawberry Shortcake Cupcakes are the perfect way to enjoy the delightful flavors of summer in a simple, charming package. We encourage you to try this recipe at home for a guaranteed smile and a burst of deliciousness!
Strawberry Shortcake Cupcakes
Ingredients
Equipment
Method
- In a medium bowl, combine the chopped fresh strawberries with 2 tablespoons of granulated sugar. Gently stir to coat the strawberries. Let them sit at room temperature for at least 15-20 minutes to macerate, allowing them to release their juices and soften slightly. This will create a delicious, syrupy strawberry topping for your cupcakes.1 ½ cups fresh strawberries, hulled and chopped, 2 tablespoons granulated sugar
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease the cups well. This ensures your Strawberry Shortcake Cupcakes won’t stick and will be easy to remove once baked.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside for now.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt
- In a large bowl, using an electric mixer (or a whisk and some elbow grease), cream together the softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes. This creaming process incorporates air, which will contribute to the tenderness and lightness of your cupcakes.½ cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the two large eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Stir in the 1 teaspoon of vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. Overmixing can develop the gluten in the flour, resulting in tough cupcakes. A few small lumps are perfectly fine.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt, ½ cup milk
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This will allow the cupcakes to rise without overflowing.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The edges should be lightly golden.
- Let the Strawberry Shortcake Cupcakes cool in the muffin tin for about 5-10 minutes before transferring them to a wire rack to cool completely. It’s crucial that the cupcakes are entirely cool before you frost them to prevent the whipped cream from melting.
- While the cupcakes are cooling, prepare your frosting. In a chilled bowl, pour in the cold heavy whipping cream. Using an electric mixer, beat the cream on medium-high speed until soft peaks begin to form. Gradually add the powdered sugar and ½ teaspoon of vanilla extract. Continue beating until stiff peaks form. Be careful not to overbeat, or you’ll end up with butter.1 cup heavy whipping cream, cold, ¼ cup powdered sugar, ½ teaspoon vanilla extract
- Once the cupcakes are completely cool, it’s time for the fun part! Spoon or pipe the whipped cream frosting generously onto each cupcake. Top each frosted cupcake with a spoonful of the macerated strawberries and their juices.1 ½ cups fresh strawberries, hulled and chopped, 2 tablespoons granulated sugar, 1 cup heavy whipping cream, cold, ¼ cup powdered sugar