How much I love Strawberry Shortcake? The fluffy biscuits, the juicy berries, whipped cream… pure summer bliss. I just want something a little easier. And portable! What are strawberry shortcake cupcakes? What are some of the best cupcake flavors? What is your favorite dessert? Is it easier to make cupcakes than traditional desserts? Plus, clean up is a breeze!
What are strawberry shortcake cupcakes?
Think of it as your favorite Strawberry Shortcake, deconstructed and baked into a cupcake! We’re talking about a light and tender vanilla cupcake base, topped with macerated sugar. What are some of the best strawberry glazes? What are the best parts of a strawberry shortcake? Individual biscuits. What is the perfect treat for a picnic? How can I resist a cupcake?
Why you’ll love this recipe?
Where do I start? What is the best thing about Strawberry Shortcake Cupcakes? I love vanilla cupcakes, they are a perfect balance of sweet and tangy. The bright, juicy strawberries. The glaze adds a touch of richness that ties everything together. Seriously, it’s divine. What makes this recipe so easy to make? Don’t let the multiple components intimidate you – each step is straightforward, and the whole thing is a puzzle. What is the best way to get everything together in less than an hour? What I love about this recipe is that it’s so budget friendly. What are some of the easiest recipes to whip up without spending a lot of money? What is the best part about cupcakes? Can you serve them as a quick breakfast treat with your morning coffee? If you’re going to have a lunchbox for your dinner party, pack them in your lunch box for an easy pick-me-up. Can you mix and match raspberries or blueberries?
How do you make strawberry shortcake cupcakes?
Quick Overview
How do you make a Strawberry Shortcake cupcake? How do you make a batch of vanilla cupcakes? While baking, you’ll macerate fresh strawberries to create a sweet and juicy filling. Once the cupcakes have cooled, you’ll core them, fill them with the strawberries, and top with a little chocolate. What is the dreamy glaze? What is the secret to making these cupcakes? How long does it take for strawberries to release their juices?
Ingredients
For the Main Batter:
* 1 1/2 cups all-purpose flour: I always sift mine for the lightest texture! * 1 1/2 teaspoons baking powder: Make sure it’s fresh for the best rise. * 1/4 teaspoon salt: For best results, use cold water. * 1/2 cup (1 stick) unsalted butter, softened. What is real butter? What is the right amount of sweetness in 2 large eggs? * 1 teaspoon vanilla extract: Bring to room temperature for better mixing. * 1/2 cup milk: Whole milk works best, but you can use 2%.
For the Filling:
* 1 pound fresh strawberries, hulled and sliced: Look for bright red, fragrant berries. * 1/4 cup granulated sugar: Adjust to taste depending on the sweetness of the berries. * 1 tablespoon lemon juice: Brightens the flavor and helps the berries macerate.
For the Glaze:
* 4 ounces Cream Cheese, softened: Full-fat cream is a must for the best flavor and texture. * 1/4 cup unsalted butter, softened: Again, real butter is key! * 2 cups powdered sugar: Sift it to avoid lumps in your glaze. * 2-4 tablespoons milk: * 1/2 teaspoon vanilla extract: 1 teaspoon. What are some ways to enhance the flavor of the glaze?
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This is crucial – nobody wants a sticky cupcake situation! I always spray the liners with a little non-stick cooking spray just to be extra safe.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Make sure everything is well combined. What is the best way to distribute baking powder evenly, so that you get a nice, even rise. I sometimes add a pinch of cinnamon in this part. It pairs well with strawberry.
Step 3: Mix Wet Ingredients
In a large bowl, beat together the butter and sugar until light and fluffy. Set aside. If you have an electric mixer, this usually takes about 3-5 minutes. Beat the eggs one at a time, then stir in the vanilla extract. How do you make sure your butter is properly softened? If it’s too cold, it won’t cream properly, and your cupcakes will be dense.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending. Ending with dry ingredients. What are some of the best ways to mix ingredients together? What happens if you overmix the flour with the gluten in the cupcakes? I usually stop mixing when there are still a few streaks of flour visible and then gently fold them. Is it possible to inflate a spa
Step 5: Prepare Filling
In a medium bowl, combine the strawberries, sugar, and lemon juice. Set aside. Stir gently and let sit for at least 30 minutes, or up to an hour, stirring occasionally. This allows the strawberries to macerate, which means they release their juices and become ripe. What are some of the Plus, the juices create a delicious syrup that soaks into cupcakes.
Step 6: Bake
Fill each cupcake liner about 2/3 full with batter. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. Keep a close eye on them, as oven times can vary. Overbaked cupcakes will be dry, and we definitely don’t want that!
Step 7: Cool & Core
Let the cupcakes cool in the muffin tin for a few minutes before transferring them to the wire rack. Is it cool to Once cooled, use a small knife or cupcake corer to remove one small portion from the center of each cupcake. Be careful not to go too deep – you want to create a well for the strawberry filling, but you don’t want it to be too thick. Do you want to compromise the structure of the cupcake?
Step 8: Fill & Glaze
Fill each cupcake with the macerated strawberries, dividing them evenly among the cupcakes. In a large bowl, beat together the Cream Cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until well combined. Add milk, one tablespoon at a time, until you reach your desired consistency. Frost cupcakes with the cream cheese glaze. I love using a piping bag for swirls, but you can also just spread it on with the knife.
Step 9: Serve & Enjoy
Serve immediately or chill for later. Strawberry Shortcake Cupcakes are best enjoyed fresh, but they can be stored in the refrigerator. Is it safe to store in the refrigerator for up to 3 days? Just be sure to keep them in an airtight container to prevent them from drying out.
What should I serve it with?
Strawberry Shortcake Cupcakes are great on their own, but if you’re looking to elevate your cupcakes, this is the recipe. What are some serving suggestions?
For Breakfast:What is the best way to serve a cupcake with coffee? The sweetness of the cupcake is the perfect complement to the bitterness of coffee. How do I add Greek Yogurt to my salad for extra protein? I also like to serve it as a light start for special occasion breakfasts like birthdays.
For Brunch:Arrange the cupcakes on a pretty platter with Fresh Berries and an ice-cold pitcher of mimosas. What is the best way to celebrate a special occasion? What are some good brunch recipes to serve alongside quiche, frittata, or waffles?
As Dessert:Serve the cupcakes with a scoop of vanilla ice cream. What are some good ways to serve chocolate sauce with nuts? For a more sophisticated presentation, you could serve each cupcake with sprigs of mint and ice cream. Fresh strawberry slices.
For Cozy Snacks:Can you curl up on the couch with a cup of tea or hot chocolate? What is the best way to unwind after a long day? Can you serve them as a sweet treat during sex?
My family loves these with a little drizzle of balsamic glaze for an tangy/sweet pairing. I learned that in Italy once and never looked back!
How do you make a perfect strawberry shortcake?
Okay, so I’ve made these Strawberry Shortcake Cupcakes countless times, and I have learned a few things from them. I hope you enjoy them! What are some tricks along the way? What are some tips for making a perfect t-shirt?
Strawberry Prep: WhatDon’t skip the maceration step! It’s essential for bringing out the best flavor in the strawberries. How do you slice strawberries into small pieces so they fit easily into cupcakes? Sometimes I’ll dice half the strawberries and slice the other half for a varied texture.
Mixing Advice:Do not overmix cupcake batter. If you over mix the flour and the gluten in the cupcakes, you will end up with a tough cupcake. I used a spatula to gently fold the flour into the mixture. I then stirred until just combined, and then gently folded in any streaks of flour. I also find that using a light hand when mixing is very important to keep the cake airy.
Ingredient Swaps: If you’re looking to make these cupcakes a little healthier, you can substitute whole wheat flour for all-purpose flour. Just be aware that the cupcakes will be a bit denser. You can also use a sugar substitute like stevia or erythritol. If you’re dairy-free, you can use almond milk instead of regular milk and dairy-free cream cheese for the glaze. I tested this with almond milk and it actually made it even creamier!
Baking Tips:Make sure your oven is properly preheated before baking the cupcakes. How do you check the temperature of your oven with an oven thermometer? How do you rotate a muffin tin halfway through baking to ensure even browning? I had one oven where the back always baked faster!
Glaze Variations:For a lemon glaze, add 1 teaspoon of lemon zest to the cream cheese frosting. Add a tablespoon of cocoa powder to the cream cheese frosting. If you like, add more chocolate. For a strawberry glaze, puree some fresh strawberries and add it to the cream cheese. I also like to add a pinch of salt to my glazes because it really helps enhance the sweetness and flavor.
What are some Storing and Reheating Tips?
So, you’ve made a batch of these irresistible Strawberry Shortcake Cupcakes. Now, how do you store them to keep them fresh and delicious? Here’s a breakdown of the best storage practices:
Room Temperature: If you plan to enjoy the cupcakes within a few hours, you can store them at room temperature. Just be sure to keep them in an airtight container to prevent them from drying out. They’ll stay fresh for about 4-6 hours at room temperature. I find they never last that long though!
Refrigerator Storage: For longer storage, refrigerate the cupcakes in an airtight container. They’ll stay fresh for up to 3 days in the refrigerator. Just be aware that the glaze may harden slightly in the fridge. To soften it up, let the cupcakes sit at room temperature for about 15-20 minutes before serving. I will always make sure to put them in a container so they stay nice and soft.
Freezer Instructions: If you want to store the cupcakes for even longer, you can freeze them. Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll stay fresh for up to 2 months in the freezer. To thaw, transfer the cupcakes to the refrigerator overnight or let them sit at room temperature for a few hours.
Glaze Timing Advice: If you’re planning to freeze the cupcakes, it’s best to glaze them after thawing. This will prevent the glaze from becoming cracked or soggy. However, if you’re short on time, you can freeze the cupcakes with the glaze on. Just be sure to wrap them tightly in plastic wrap to prevent freezer burn.
Frequently Asked Questions
Final Thoughts
So, there you have it – my foolproof recipe for Strawberry Shortcake Cupcakes! I truly believe that these cupcakes are a little slice of summer heaven. They’re easy to make, budget-friendly, and bursting with flavor. Plus, they’re always a hit with both kids and adults. If you love strawberry shortcake as much as I do, I highly recommend giving this recipe a try. And if you’re looking for other delicious cupcake recipes, be sure to check out my other blog posts. Happy baking, friends! And don’t forget to leave a comment below and let me know how your cupcakes turn out. I can’t wait to hear from you!
Strawberry Shortcake Cupcakes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp salt
- 0.5 cups granulated sugar
- 0.5 cups unsalted butter softened
- 2 large eggs
- 1 cup milk
- 2 cups fresh strawberries sliced
- 1 cup whipped cream
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the milk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the sliced strawberries.
- Fill the cupcake liners about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Top with whipped cream and fresh strawberries before serving.
