These Strawberry Shortcake Cupcakes are the perfect treat for any day! Soft vanilla cupcakes are topped with fluffy whipped cream and fresh, juicy strawberries. Yum!
Every bite is like a little party in your mouth! I love making these for birthdays or just a fun afternoon snack. Who can resist a cupcake filled with sunshine and smiles? 🍓
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the cupcakes. If you’re looking for a gluten-free option, you can use a 1-to-1 gluten-free baking blend. I’ve had great results with almond flour as well, though it might alter the texture a bit.
Butter: Unsalted butter is preferred for better control over the cupcake’s sweetness. If you’re in a pinch, you can substitute with coconut oil or even apple sauce for a lower-fat version.
Heavy Whipping Cream: For the frosting, heavy cream creates that rich texture. If you’re dairy-free, trying coconut cream can provide a great alternative. Just ensure it’s chilled before whipping!
Fresh Strawberries: Using fresh strawberries is ideal for flavor. However, if they’re out of season, frozen strawberries can be used, but thaw and drain them well first to avoid excess moisture in your cupcakes.
How Do I Get Light and Fluffy Cupcakes?
A crucial step in achieving airy cupcakes is the creaming method. Cream butter and sugar until it’s light and fluffy, which usually takes 3-4 minutes. It’s important because this incorporates air into the batter.
- Make sure your butter is softened; it should be warm to the touch but not greasy.
- Add eggs one at a time, mixing well between additions to incorporate air fully.
- Combine your dry and wet ingredients gently. Overmixing can lead to dense cupcakes, so as soon as you see dry flour, stop mixing.
How to Make Strawberry Shortcake Cupcakes
Ingredients You’ll Need:
For The Cupcakes:
- 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
For The Whipped Cream Frosting:
- 1 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For The Strawberries:
- 1 cup fresh strawberries, chopped
- 1 tablespoon granulated sugar
- 1/2 teaspoon lemon juice
- Whole strawberries for garnish (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and about 20 minutes to bake. After baking, you’ll want to let the cupcakes cool for about 30 minutes, so set aside about 1 hour total before you’re ready to enjoy these delicious treats!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Cupcake Liners:
Start by preheating your oven to 350°F (175°C). While the oven heats, line a muffin tin with cupcake liners to make sure your cupcakes don’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This helps to ensure that everything is evenly distributed. Set this bowl aside for now.
3. Cream Butter and Sugar:
In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3-4 minutes. This is what gives your cupcakes a nice texture!
4. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then, pour in the vanilla extract to add that wonderful flavor.
5. Combine Dry and Wet Ingredients:
Now it’s time to bring it all together! Gradually add the dry mixture to the wet ingredients, alternating with the milk. Start and end with the flour mixture, mixing until it’s just combined. Be careful not to overmix—slightly lumpy is perfectly fine!
6. Fill the Cupcake Liners:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. This will allow room for the cupcakes to rise without overflowing.
7. Bake the Cupcakes:
Place the muffin tin in the oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center of a cupcake; it should come out clean when they are perfectly baked!
8. Cool the Cupcakes:
After baking, remove the cupcakes from the oven and let them cool completely on a wire rack before frosting them.
9. Prepare the Strawberries:
While the cupcakes are cooling, prepare the strawberries! In a bowl, combine the chopped strawberries with granulated sugar and lemon juice. Let this mixture sit for about 15-20 minutes—this will make them juicy and delicious!
10. Make the Whipped Cream Frosting:
To make the frosting, pour the cold heavy whipping cream into a chilled bowl. Add the powdered sugar and vanilla extract, then beat with a mixer until stiff peaks form. This will give you a lovely, thick frosting.
11. Frost the Cupcakes:
Once the cupcakes have cooled, pipe or spread the whipped cream frosting generously on top of each cupcake. Get creative with your frosting style!
12. Top with Strawberries:
Spoon some of the macerated strawberries over the frosting for added flavor and deliciousness. Enjoy the refreshing taste!
13. Garnish (Optional):
If you’d like to make these cupcakes even prettier, garnish each one with a whole strawberry on top. It’s a lovely touch!
14. Serve and Enjoy:
These Strawberry Shortcake Cupcakes are ready to enjoy! You can serve them immediately or refrigerate until you’re ready. Either way, they’re sure to impress!
Can I Use Dairy-Free Alternatives?
Absolutely! You can substitute the whole milk with almond milk or oat milk. For the whipped cream frosting, coconut cream is a great dairy-free alternative. Just ensure it’s chilled before whipping!
What If I Don’t Have Fresh Strawberries?
If fresh strawberries aren’t available, you can use frozen ones! Just be sure to thaw and drain them well to avoid excess moisture. You can also use other fruits like raspberries or blueberries as a substitute.
How Should I Store Leftovers?
Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. The whipped cream may soften, but the flavor will still be delicious! For the best texture, add the strawberries just before serving.
Can I Make These Cupcakes Ahead of Time?
Yes! You can bake the cupcakes a day in advance and store them in an airtight container. Prepare the whipped cream frosting and strawberries on the day of serving for the freshest taste!