These Strawberry Shortcake Cupcakes are sweet little treats with fluffy vanilla cupcakes and fresh strawberry topping. They’re perfect for any celebration—or just because it’s Tuesday!
The burst of juicy strawberries with whipped cream makes each bite a delight. I love to enjoy these with friends over tea or just when I need a little pick-me-up. 🍓🥳
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for fluffy cupcakes. If you need a gluten-free option, you can substitute with a gluten-free flour blend, though the texture might vary slightly.
Unsalted Butter: Softened butter helps create a fluffy texture. You can use coconut oil or margarine if you’re looking for a dairy-free option, but it may affect the flavor.
Sugar: Granulated sugar is classic for sweetness. For a healthier twist, consider using coconut sugar or honey, but do adjust the measurements since honey is liquid.
Fresh Strawberries: The star of this recipe! If strawberries are out of season, you can use frozen strawberries, just thaw and drain them first. Raspberries or blueberries are also great alternatives.
Heavy Whipping Cream: For the whipped cream, heavy cream gives the best consistency. If you want a lighter version, use coconut cream instead, which also adds a nice flavor.
How Do You Make Sure Your Cupcakes Are Perfectly Fluffy?
To achieve fluffy cupcakes, pay attention to the creaming process. Creaming butter and sugar well introduces air into the mixture, which helps them rise. Here’s how to do it right:
- Make sure your butter is softened to room temperature for easier mixing.
- Use an electric mixer and beat the butter and sugar together until it’s light in color and fluffy, usually about 3-5 minutes.
- When adding the eggs, do so one at a time, ensuring each is fully incorporated before adding the next to maintain that lightness.
- Finally, mix your dry ingredients and milk together carefully—over-mixing can lead to dense cupcakes! Stop as soon as the batter is mixed.
How to Make Delicious Strawberry Shortcake Cupcakes!
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup whole milk
For the Strawberry Topping:
- 1 cup fresh strawberries, sliced
- 2 tbsp granulated sugar
For the Whipped Cream:
- 1 cup heavy whipping cream, cold
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
How Much Time Will You Need?
This delightful recipe will take about 30 minutes to prepare the cupcakes, plus an additional 30 minutes to let the strawberries macerate. Bake the cupcakes for 18-20 minutes and then allow them to cool completely. Overall, you should plan for about 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preparing the Strawberries:
Start by slicing the fresh strawberries and placing them in a bowl. Sprinkle the 2 tablespoons of granulated sugar over the strawberries. Gently stir to coat them, then set the bowl aside for at least 30 minutes. This process, called maceration, will help the strawberries become soft and juicy.
2. Making the Cupcake Batter:
While the strawberries are getting juicy, preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
In a separate large bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until it’s light and fluffy. This should take about 3-5 minutes. Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Now, you’ll combine everything! Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Start and end with the dry ingredients, mixing until just combined. Don’t overmix!
3. Baking the Cupcakes:
Now it’s time to bake! Divide the batter evenly among the lined cupcake wells, filling each about two-thirds full. Bake in the oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove them from the oven and let the cupcakes cool completely on a wire rack.
4. Making the Whipped Cream:
Once the cupcakes have cooled, it’s time to whip up the cream! In a chilled mixing bowl, pour in the cold heavy whipping cream. Add the powdered sugar and vanilla extract, then whip together until stiff peaks form. This means the cream should hold its shape when you lift the beaters out.
5. Assembling the Cupcakes:
Now comes the fun part! Take your cooled cupcakes and spread a generous layer of the macerated strawberries on top of each one. Next, pipe or spoon the whipped cream over the strawberries. For that extra special touch, garnish with a few additional strawberry slices on top of the whipped cream.
6. Serving:
Serve your Strawberry Shortcake Cupcakes immediately or keep them refrigerated until you’re ready to enjoy. These cupcakes are perfect for any gathering or as a sweet treat for yourself! Enjoy your delicious creation!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries! Just make sure to thaw and drain them before using. Since they won’t be as firm as fresh berries, the texture might be a bit different, but they’ll still be delicious!
What If I Don’t Have Whole Milk?
No worries! You can substitute whole milk with 2% milk or almond milk for a dairy-free option. However, avoid using skim milk as it may result in less moist cupcakes.
How Should I Store These Cupcakes?
Store any leftover cupcakes in an airtight container in the fridge for up to 3 days. If assembled, the whipped cream may lose its fluffiness, so consider storing the cupcakes and toppings separately and assembling before serving.
Can I Make the Cupcakes Ahead of Time?
Absolutely! You can bake the cupcakes a day in advance and store them at room temperature in an airtight container. Assemble with strawberries and whipped cream just before serving for the best texture and flavor.
