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Strawberry Shortcake Cupcakes: Light, Fluffy, and Irresistible Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 56 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Strawberry Shortcake Cupcakes are light, fluffy, and irresistibly delicious. Featuring a tender vanilla cupcake base studded with fresh diced strawberries, topped with a luscious homemade whipped cream frosting and garnished with sliced strawberries, these cupcakes offer the perfect balance of sweetness and freshness. Ideal for celebrations or a delightful treat, they beautifully capture the classic flavors of strawberry shortcake in portable cupcake form.

Ingredients

Cupcake Batter

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk
  • 1 cup fresh strawberries, diced

Whipped Cream Frosting

  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Garnish

  • Fresh strawberries, sliced
  • Optional: crushed shortcake cookies or sponge cake crumbs

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
  3. Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with granulated sugar until the mixture becomes light and fluffy, approximately 2 to 3 minutes. This step helps incorporate air for a tender cupcake texture.
  4. Add Eggs and Vanilla: Add the eggs one at a time into the creamed butter mixture, beating well after each addition to ensure proper incorporation. Stir in 2 teaspoons of vanilla extract for flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture in three parts, alternating with the whole milk added in two parts. Begin and end with the flour mixture, mixing gently to combine all ingredients without overworking the batter.
  6. Fold in Strawberries: Gently fold in the diced fresh strawberries, distributing them evenly throughout the batter while taking care not to crush them to maintain their texture.
  7. Fill Cupcake Liners: Divide the prepared batter evenly among the 12 cupcake liners in the muffin tin.
  8. Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean indicating they are fully baked.
  9. Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely to room temperature before frosting.
  10. Prepare Whipped Cream Frosting: In a chilled mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overbeat to prevent the cream from turning into butter.
  11. Frost the Cupcakes: Once the cupcakes are completely cooled, pipe or spread the whipped cream frosting generously on top of each cupcake for a creamy finish.
  12. Garnish: Decorate the frosted cupcakes with sliced fresh strawberries and, if desired, sprinkle with crushed shortcake cookies or sponge cake crumbs to add texture and enhance the strawberry shortcake flavor.
  13. Serve and Enjoy: Serve these delightful strawberry shortcake cupcakes immediately and enjoy the fresh, sweet combination of flavors and textures.

Notes

  • For best results, use fresh, ripe strawberries for the most vibrant flavor and color in the cupcakes.
  • Make sure the butter is softened but not melted to achieve a proper creaming texture.
  • Do not overmix the batter after adding the flour to keep the cupcakes light and tender.
  • Chill the mixing bowl and beaters before whipping the cream to help it reach stiff peaks faster.
  • These cupcakes are best served the same day but can be stored in the refrigerator for up to 2 days.
  • Allow cupcakes to cool completely before frosting to prevent the whipped cream from melting.
  • Optional garnishes like crushed shortcake cookies add an authentic texture reminiscent of classic strawberry shortcake.

Find it online: https://slsrecipes.com/strawberry-shortcake-cupcakes-light-fluffy-and-irresistible-recipe/