Description
Delight in these luscious Strawberry Shortcake Cupcakes, a charming twist on the classic dessert. Soft, fluffy cupcakes are infused with vanilla and topped with a fresh strawberry compote and whipped cream, creating a perfect balance of sweetness and freshness in every bite.
Ingredients
Scale
Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
Strawberry Topping
- 1 ½ cups fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar
Whipped Cream
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Strawberries: In a bowl, mix the hulled and sliced strawberries with 2 tablespoons of granulated sugar. Let them macerate for at least 30 minutes to release their natural juices and create a sweet strawberry compote.
- Preheat and Prepare Cupcake Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease the cups to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter with granulated sugar until light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition, then add the vanilla extract and blend until incorporated.
- Combine Wet and Dry Ingredients: Alternate adding the dry ingredient mixture and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix each addition just until combined; do not overmix to ensure tender cupcakes.
- Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-21 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Remove from oven and allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Whipped Cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Keep chilled until ready to use.
- Assemble Cupcakes: Once cupcakes are fully cooled, top each with a generous spoonful of the macerated strawberries, then pipe or dollop whipped cream on top.
- Serve and Enjoy: Serve immediately for the best texture or keep refrigerated for up to 2 days. Enjoy these delightful Strawberry Shortcake Cupcakes as a refreshing dessert or special treat.
Notes
- You can substitute the all-purpose flour with cake flour for an even softer cupcake texture.
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- Use chilled heavy cream and a cold bowl when whipping the cream for better volume and stability.
- If fresh strawberries are not in season, frozen strawberries can be used; thaw and drain excess liquid before macerating.
- These cupcakes are best served the same day but can be stored in an airtight container in the refrigerator for up to 2 days.
