These Strawberry Shortcake Cupcakes are a tasty treat! Soft vanilla cake topped with whipped cream and fresh strawberries make them super yummy and perfect for any celebration.
They’re like mini parties in a cupcake! I love how the sweet strawberries pop in every bite, and they disappear fast, so you might want to make extra! 🍓😋
Making these is a breeze. Just bake, top, and enjoy! They’re perfect for summer picnics or just to brighten your day. Trust me, you’ll want to share… or not! 😉
Key Ingredients & Substitutions
All-purpose flour: This flour works best for the cupcake’s texture. If you want a gluten-free option, use a 1:1 gluten-free flour blend. I’ve had success using almond flour for a denser cupcake but adjust the liquid slightly.
Buttermilk: This adds moisture and a slight tang. If you’re out of buttermilk, mix ½ cup of milk with 1 tablespoon of lemon juice or vinegar. I find this substitute gives a similar taste and keeps the cupcakes tender.
Heavy whipping cream: It’s essential for a fluffy frosting. If you need a lighter option or dairy-free version, coconut cream works well. Just chill a can of coconut milk overnight, scoop out the cream, and whip it. It adds a nice flavor!
Fresh strawberries: The star of this recipe! When they’re out of season, you can use thawed frozen strawberries, but fresh is the way to go for flavor. I love adding a drizzle of strawberry sauce on top for an extra fruity kick!
How Do I Get the Perfect Whipped Cream Frosting?
Making whipped cream can be tricky, but it’s easy with a few tips. The key is to use cold ingredients and start at a lower speed to avoid splattering, then increase speed once it thickens.
- Chill your mixing bowl and beaters for 10-15 minutes before whipping.
- Begin whipping the heavy cream gradually; once it thickens slightly, add powdered sugar and vanilla.
- Watch closely for stiff peaks; over-whipping can make it grainy, so stop as soon as it holds its shape.
How to Make Strawberry Shortcake Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup buttermilk
For the Frosting:
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
For the Topping:
- Fresh strawberries, sliced
- Mint leaves (optional for garnish)
How Much Time Will You Need?
This delightful recipe will take about 30 minutes to prepare the cupcakes and another 10 minutes to make the frosting, plus around 20 minutes of baking. So, you can expect it to take about 1 hour total, including cooling time!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a cupcake pan with paper liners. This will make it super easy to remove your yummy cupcakes once they’re baked!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step is important to ensure the cupcakes rise nicely. Set this bowl aside for later!
3. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until it becomes light and fluffy. This should take about 3-4 minutes, and you’ll know it’s ready when it changes color and texture!
4. Add Eggs and Vanilla:
Now it’s time to add the eggs! Add them one at a time, mixing well after each addition. Stir in the vanilla extract; this will give your cupcakes a lovely flavor.
5. Combine Wet and Dry Ingredients:
Gradually add your dry mixture into the wet ingredients, alternating with the buttermilk. Start and end with the dry mixture. Mix until everything is just combined—don’t overmix, or your cupcakes might turn out tough!
6. Fill the Cupcake Liners:
Now, divide the batter evenly among the cupcake liners, filling each about 2/3 full. This way, they have some space to rise and won’t overflow!
7. Bake the Cupcakes:
Place the cupcake pan in the preheated oven and bake for 18-20 minutes. They’re ready when a toothpick inserted into the center comes out clean! Let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
8. Prepare the Frosting:
While your cupcakes are cooling, let’s whip up some frosting! In a large bowl, whip the heavy cream until it starts to thicken. Then add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form. This means it should be thick and hold its shape.
9. Frost the Cupcakes:
Once your cupcakes are completely cool, it’s time to frost them! You can pipe or spread the whipped cream frosting on top of each cupcake. Feel free to get creative with how you do this!
10. Add Toppings:
Finish off each cupcake by garnishing with sliced strawberries. If you want, add a mint leaf for a pop of color and freshness!
11. Serve and Enjoy!
Your Strawberry Shortcake Cupcakes are ready to be enjoyed! Serve them immediately and watch everyone smile with delight. Happy baking!
Can I Use Different Types of Flour?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture or whole wheat flour for a heartier cupcake. If using whole wheat flour, consider adding a bit more buttermilk to maintain moisture.
What If I Don’t Have Buttermilk?
No worries! You can make a buttermilk substitute by combining ½ cup of regular milk with 1/2 tablespoon of white vinegar or lemon juice. Let it sit for about 5-10 minutes before using in the recipe.
How Should I Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container in the fridge for up to 3 days. If you’ve already frosted them, it’s best to keep them chilled. For longer storage, you can freeze unfrosted cupcakes for up to 3 months. Just thaw them in the fridge before frosting and serving!
Can I Make These Cupcakes in Advance?
Absolutely! You can bake the cupcakes a day ahead and store them at room temperature. Just wait to frost until you’re ready to serve to keep the whipped cream fresh and airy!
