Strawberry Shortcake Cupcakes Recipe

All-purpose flour: The base of the cupcake batter, providing structure and texture.

Baking powder: A leavening agent that helps the cupcakes rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Unsalted butter: Adds richness and moisture to the cupcakes.

Granulated sugar: Sweetens the cupcakes and helps achieve a tender crumb.

Eggs: Provide structure and stability to the batter.

Vanilla extract: Adds a warm, sweet flavor to both the cupcakes and the whipped cream.

Whole milk: Adds moisture and richness to the batter.

Heavy cream: Whipped to create a light, fluffy frosting.

Fresh strawberries: Diced and used as a topping for a burst of fruity flavor.

When whipping the heavy cream for the frosting, make sure your bowl and beaters are well-chilled. This helps the cream whip up faster and achieve those perfect stiff peaks. Additionally, when folding in the dry ingredients into the wet mixture, do so gently to avoid over-mixing, which can result in dense cupcakes.

• all-purpose flour - Substitute with gluten-free flour blend: This is a great option for those who are gluten intolerant or have celiac disease, and it will still provide a similar texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for each teaspoon of baking powder needed. This combination will mimic the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and will add a slightly different, but still pleasant, flavor.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used in the same amount and will add a subtle coconut flavor, which pairs well with strawberries.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, which can enhance the overall taste.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. This is a good vegan alternative that helps bind the ingredients.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the strawberries and cream.

• whole milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can be used in the same quantity and will not significantly alter the texture.

• heavy cream - Substitute with coconut cream: Coconut cream is a dairy-free option that whips up similarly to heavy cream and adds a slight coconut flavor.

• granulated sugar - Substitute with maple syrup: Maple syrup can be used in a slightly lesser amount to sweeten the whipped cream, adding a unique flavor.

• vanilla extract - Substitute with lemon zest: Lemon zest can add a fresh, citrusy note that complements the strawberries.

• fresh strawberries - Substitute with frozen strawberries: Thaw and drain the frozen strawberries before using. They provide a similar flavor and texture when fresh strawberries are not available.

• To keep your strawberry shortcake cupcakes fresh, store them in an airtight container at room temperature for up to 2 days. If your kitchen is particularly warm, consider refrigerating them to prevent the whipped cream from melting.

• If you choose to refrigerate, place the cupcakes in a single layer in an airtight container. This will help maintain the whipped cream frosting and prevent it from absorbing any fridge odors. They can be refrigerated for up to 4 days.

• For longer storage, freezing is an excellent option. First, freeze the unfrosted cupcakes. Place them on a baking sheet and freeze until solid, about 1-2 hours. This prevents them from sticking together.

• Once the cupcakes are frozen solid, wrap each one individually in plastic wrap. This extra layer of protection helps to maintain their moisture and flavor.

• After wrapping, place the cupcakes in a freezer-safe bag or container. Label with the date to keep track of their freshness. They can be frozen for up to 3 months.

• When ready to enjoy, thaw the cupcakes at room temperature for about 1-2 hours. For best results, frost them with freshly whipped cream and top with diced strawberries just before serving.

• If you have leftover whipped cream, it can be stored in the refrigerator in an airtight container for up to 2 days. Give it a quick whisk before using to restore its fluffy texture.

• Strawberries should be stored separately in the refrigerator and added to the cupcakes just before serving to maintain their freshness and prevent the cupcakes from becoming soggy.

• Preheat your oven to 300°F (150°C). This low temperature ensures that the cupcakes warm up evenly without drying out.
• Place the strawberry shortcake cupcakes on a baking sheet. If you have a wire rack, use it to elevate the cupcakes slightly, allowing air to circulate around them for even reheating.
• Cover the cupcakes loosely with aluminum foil. This helps to retain moisture and prevent the whipped cream topping from melting too quickly.
• Heat the cupcakes in the oven for about 10-15 minutes. Check them halfway through to ensure they are warming up evenly. The goal is to warm the cake without melting the whipped cream entirely.
• Remove the cupcakes from the oven and let them sit for a couple of minutes before serving. This allows the whipped cream to firm up slightly again.
• If you prefer using a microwave, place a cupcake on a microwave-safe plate. Heat it on medium power for 10-15 seconds. Be cautious, as microwaving can cause the whipped cream to melt quickly.
• For a quick refresh, consider adding a dollop of freshly whipped cream and a few more diced strawberries on top before serving. This adds a fresh touch and enhances the overall flavor.

• Oven: Used to bake the cupcakes at a consistent temperature of 350°F (175°C).

• Cupcake tin: Holds the cupcake liners and batter, ensuring the cupcakes bake in a uniform shape.

• Cupcake liners: Prevents the batter from sticking to the cupcake tin and makes for easy removal and serving.

• Mixing bowl: Used to combine dry ingredients like flour, baking powder, and salt.

• Mixing bowl: Another one is needed to beat the butter and sugar, and to mix in the eggs and vanilla extract.

• Whisk: Helps to evenly combine the dry ingredients.

• Electric mixer: Efficiently beats the butter and sugar until light and fluffy, and mixes in the eggs and vanilla extract.

• Measuring cups: Ensures accurate measurement of ingredients like flour, milk, and sugar.

• Measuring spoons: Ensures precise measurement of smaller quantities like baking powder, salt, and vanilla extract.

• Spatula: Useful for scraping down the sides of the mixing bowl to ensure all ingredients are well incorporated.

• Ice cream scoop: Helps to evenly divide the batter among the cupcake liners.

• Toothpick: Used to check if the cupcakes are fully baked by inserting it into the center and seeing if it comes out clean.

• Cooling rack: Allows the cupcakes to cool completely before frosting.

• Hand mixer: Used to whip the heavy cream, sugar, and vanilla extract until stiff peaks form for the frosting.

• Piping bag: Optional, but can be used to neatly frost the cupcakes with whipped cream.

• Knife: Used to dice the fresh strawberries for topping the cupcakes.

• Cutting board: Provides a safe surface for dicing the strawberries.

Pre-measure ingredients: Measure out all ingredients before starting. This will streamline your baking process and ensure you don't miss anything.

Use a stand mixer: A stand mixer can save time when beating butter and sugar. It also helps achieve a light and fluffy texture faster.

Chill the bowl: Chill your mixing bowl and beaters before whipping cream. This helps the cream whip faster and hold its shape better.

Prep strawberries ahead: Dice the strawberries while the cupcakes are baking. This way, they are ready to go when it's time to decorate.