If you love strawberries and cupcakes, you’re in for a treat! Strawberry Shortcake Cupcakes are light, fluffy, and bursting with delicious strawberry flavor. They’re perfect for any occasion, from birthdays to picnics, or just a sweet end to your dinner.
Why Make This Recipe
These cupcakes are not only tasty but also incredibly easy to make. They are a wonderful way to enjoy fresh strawberries, especially in spring and summer when they are at their best. Plus, who can resist a cupcake topped with whipped cream and more strawberries? This recipe is a hit with family and friends, and I’m sure it’ll become a favorite for you too!
How to Make Strawberry Shortcake Cupcakes
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup buttermilk
- 1 cup fresh strawberries, diced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Directions:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with buttermilk, starting and ending with the flour mixture.
- Fold in the diced strawberries gently.
- Fill cupcake liners about â…” full with the batter and bake for 18-20 minutes or until a toothpick comes out clean. Let them cool completely.
- In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
- Once the cupcakes are cooled, frost each with whipped cream and top with additional strawberries, if desired.
How to Serve Strawberry Shortcake Cupcakes
Serve these cupcakes at room temperature. You can display them on a nice platter and add a few extra strawberries on top for decoration. They are perfect for parties or as a sweet treat after dinner.
How to Store Strawberry Shortcake Cupcakes
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. If you need to keep them longer, you can refrigerate them for up to a week. If they have been frosted, it’s best to put them in the fridge.
Tips to Make Strawberry Shortcake Cupcakes
- Make sure your butter is softened to room temperature for easier mixing.
- Gently fold in the strawberries to avoid crushing them.
- If you prefer sweeter cupcakes, you can add a bit more sugar to taste.
Variation
You can change up the filling by using other fruits like blueberries or raspberries. You can also add a bit of lemon zest to the batter for a refreshing twist!
FAQs
Q1: Can I use frozen strawberries?
Yes, you can, but make sure to thaw and drain them well before adding to the batter.
Q2: How can I make these cupcakes dairy-free?
Replace the buttermilk with a dairy-free milk alternative and use vegan butter.
Q3: Can I make these cupcakes ahead of time?
Absolutely! You can make the cupcakes a day in advance and frost them right before serving for the best results.
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