Indulge in the delightful combination of fluffy cupcakes, fresh strawberries, and creamy whipped topping with this Strawberry Shortcake Cupcakes recipe. Perfect for any occasion, these cupcakes bring the classic flavors of strawberry shortcake into a convenient, handheld treat.
While most of the ingredients are common pantry staples, you might need to pick up fresh strawberries and heavy cream from the supermarket. Ensure the butter is unsalted and at room temperature for the best results. Whole milk is recommended for its richness, but you can substitute with other types if necessary.
Ingredients for Strawberry Shortcake Cupcakes
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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
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How To Store / Freeze These Cupcakes
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.
How To Reheat Leftovers
- 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.
Best Tools for This Recipe
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.
How to Save Time on This Recipe
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.
Strawberry Shortcake Cupcakes
Ingredients
Cupcakes
- 1.5 cups all-purpose flour
- 1.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 0.5 cup whole milk
Frosting
- 1 cup heavy cream
- 2 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
- For the frosting, whip the heavy cream, sugar, and vanilla extract until stiff peaks form.
- Once the cupcakes are cool, frost them with the whipped cream and top with diced strawberries.
Nutritional Value
Keywords
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