Get ready to indulge in the sweet, fruity goodness of Classic Strawberry Shortcake Cupcakes! This delightful treat combines soft cupcakes topped with luscious whipped cream and fresh strawberries. Whether you’re hosting a party or craving a special dessert, these cupcakes are sure to impress. Join me as I guide you through each simple step to create these tasty bites that capture the essence of summer in every bite. Let’s bake!
Why I Love This Recipe
- Deliciously Sweet: The combination of fresh strawberries and whipped cream creates a delightful sweetness that is perfect for any occasion.
- Easy to Make: This recipe is straightforward with simple steps, making it accessible even for beginner bakers.
- Perfect for Celebrations: These cupcakes are not only delicious but also visually appealing, making them ideal for parties and gatherings.
- Customizable Toppings: You can easily add your favorite fruits or toppings to personalize each cupcake, allowing for creativity in presentation.
Ingredients
To make Classic Strawberry Shortcake Cupcakes, gather the following simple ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened to room temperature
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup whole milk, at room temperature
- 2 teaspoons baking powder
- ¼ teaspoon fine salt
- 1 cup fresh strawberries, hulled and diced into small pieces
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- Fresh mint leaves for garnish (optional)
Each ingredient plays a special role in creating these delightful cupcakes. The all-purpose flour gives structure, while the sugar adds sweetness. Butter helps keep the cupcakes moist. Eggs bind everything together and add richness. Vanilla extract brings a warm flavor to the mix. Whole milk makes the batter creamy and light. Baking powder helps the cupcakes rise, and salt balances the sweetness. Fresh strawberries give bursts of flavor. Heavy whipping cream is essential for the fluffy frosting. Lastly, mint leaves can add a lovely touch!
With these ingredients on hand, you're ready to create a treat that’s sure to impress.
Step-by-Step Instructions
Preparing the Oven and Muffin Tin
First, preheat your oven to 350°F (175°C). This step is key for even baking. While it heats, line a 12-cup muffin tin with cupcake liners. The liners help with easy removal later.
Mixing and Creaming Ingredients
Next, take a large mixing bowl. Cream together the softened butter and granulated sugar. Use a hand mixer or stand mixer for about 3-4 minutes. You want the mix to be light and fluffy. This adds air, helping the cupcakes rise. After that, add the eggs one at a time. Beat well after each egg. Then, mix in the vanilla extract until smooth.
Combining Dry and Wet Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and fine salt. This helps the baking powder mix well. Gradually add this dry mix to the butter mix. Alternate with the whole milk. Start with a third of the dry mix, then half the milk. Repeat until all ingredients are combined. Be careful not to overmix. This keeps the cupcakes light. Finally, gently fold in the diced strawberries using a spatula.
Baking the Cupcakes
Now, it's time to fill the cupcake liners. Use a spoon or cookie scoop to divide the batter. Fill each liner about 2/3 full. This allows room for rising. Place the muffin tin in the oven and bake for 18-20 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, they are ready.
Cooling and Preparing Frosting
After baking, let the cupcakes cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely. While waiting, prepare the whipped cream. In a medium bowl, use an electric mixer to whip the chilled heavy cream on medium speed. When it starts to thicken, add the powdered sugar slowly. Continue whipping until soft peaks form.
Frosting and Garnishing
Once the cupcakes are cool, use the whipped cream to frost each one generously. For extra flavor, add a few diced strawberries on top. If you want a fancy touch, garnish with fresh mint leaves before serving.
Tips & Tricks
Achieving the Best Texture
Using room temperature ingredients is key. It helps the butter and sugar cream well. This step adds air and makes the cupcakes light. Take the butter, eggs, and milk out ahead of time. Let them sit for 30 minutes before mixing.
To avoid overmixing, mix until the batter is just combined. Overmixing can make the cupcakes tough. Gently fold in the strawberries, too. This keeps them from breaking apart and losing their shape.
Whipped Cream Success
For perfect whipped cream, start with chilled cream. Use a cold bowl and beaters, too. Whip on medium speed until it thickens. Then, add the powdered sugar gradually. This helps achieve soft peaks. Stop when it looks fluffy, but not too stiff.
Serving Suggestions
Serve the cupcakes fresh for the best taste. Place them on a pretty plate. You can add a dollop of whipped cream on top. For a fun touch, add extra diced strawberries. A mint leaf on top gives it a nice look. You can also serve them with a side of extra strawberries.
Pro Tips
- Use Room Temperature Ingredients: Allow your butter, eggs, and milk to come to room temperature for better mixing and a lighter cupcake texture.
- Don’t Overmix the Batter: Mix the batter until just combined to avoid dense cupcakes. Overmixing can lead to tough texture.
- Chill Your Whipping Cream: For the best whipped cream, make sure your heavy cream is well-chilled before whipping to achieve fluffy, stable peaks.
- Fresh Strawberries are Key: Use ripe, fresh strawberries for maximum flavor. Frozen strawberries may add excess moisture to the batter.
Variations
Flavor Variations
You can easily change the taste of your strawberry shortcake cupcakes. Blueberries or raspberries work great too. They add a nice burst of flavor. Another fun twist is adding lemon zest. This gives a bright and fresh taste. Just a teaspoon will do. It makes the cupcakes even more refreshing.
Dietary Modifications
If you need gluten-free options, use a gluten-free flour blend. It works well and keeps the cupcakes light. For dairy-free whipped cream, try coconut cream. Just chill a can overnight, scoop it out, and whip it. It gives a nice flavor and texture that everyone will love.
Presentation Ideas
Making your cupcakes look great is simple. For events, use colorful liners that match your theme. You can also layer the cupcakes with sliced strawberries for a fun look. To garnish, try placing a mint leaf on top. It adds a pop of color and a fresh touch.
Storage Info
How to Store Cupcakes
To keep your classic strawberry shortcake cupcakes fresh, store them in an airtight container. This helps prevent them from drying out. Place parchment paper between layers if stacking them. Keep the container in a cool, dry place. Avoid sunlight to maintain their flavor.
Freezing Guidelines
You can freeze these cupcakes if you want to save some for later. Wrap each cupcake in plastic wrap. Then, place them in a freezer-safe bag or container. For whipped cream, put it in a separate, airtight container. To defrost, take them out and leave them in the fridge overnight. This way, they stay moist and tasty.
FAQs
What are Classic Strawberry Shortcake Cupcakes?
Classic Strawberry Shortcake Cupcakes are sweet, soft treats. They combine fluffy vanilla cupcakes with fresh strawberries. Each cupcake gets topped with rich whipped cream. The mix of flavors and textures creates a delightful bite. You get a taste of summer in every cupcake!
Can I make these cupcakes ahead of time?
Yes, you can make these cupcakes ahead. Bake the cupcakes a day before and store them in an airtight container. Frost them right before serving. This keeps the whipped cream fresh and fluffy. You can even prep the strawberries a day early. Just keep them in the fridge until you're ready.
How do I know when the cupcakes are done baking?
To check if the cupcakes are done, use a toothpick. Insert it into the center of a cupcake. If it comes out clean or with a few crumbs, they are ready. Look for a golden-brown color on top. The cupcakes should also spring back when lightly pressed.
Can I use frozen strawberries instead of fresh?
You can use frozen strawberries, but they change the texture. They may make the batter more watery. Fresh strawberries give a better taste and crunch. If you use frozen ones, let them thaw and drain excess juice. This helps keep your cupcakes light and fluffy.
What can I use instead of heavy cream?
If you want a lighter frosting, try using Greek yogurt or coconut cream. Both options whip up nicely. You can mix in a bit of powdered sugar for sweetness. Cream cheese is another option for a richer taste. Each choice will give your cupcakes a unique twist.
These Classic Strawberry Shortcake Cupcakes are simple and fun to make. You mix the right ingredients, bake them, and frost with creamy whipped cream. Remember to use fresh strawberries for the best flavor. You can also try different fruits or make them gluten-free. Store extras well, or freeze them for later. Enjoy sharing these tasty treats at your next gathering. Creating delicious cupcakes is a joy that you can easily achieve!
