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To create delicious strawberry shortcake cupcakes, you need some key ingredients. Each one plays an important role in the flavor and texture of your cupcakes. Here’s what you’ll need: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened to room temperature - 2 large eggs - ¾ cup milk, at room temperature - 1 tablespoon baking powder - 1 teaspoon vanilla extract - ¼ teaspoon salt - 1 cup fresh strawberries, hulled and diced - 1 cup heavy whipping cream, chilled - 2 tablespoons powdered sugar - 1 teaspoon vanilla extract (for the whipped cream) - Extra fresh strawberries, for garnish Each ingredient adds a special touch. The all-purpose flour gives structure to the cupcakes, while the sugar adds sweetness. Butter makes them rich and moist. Eggs provide stability and help the cupcakes rise. Milk keeps the batter tender. Baking powder is key for that lovely lift. Vanilla extract enhances the flavor, and salt balances everything out. The fresh strawberries are the star here, bringing bright flavor and color. The heavy whipping cream transforms into a fluffy topping, and powdered sugar sweetens it just right. Finally, those extra strawberries make your cupcakes look pretty and inviting. Now that you know what you need, you can gather these items and get ready to bake. Trust me; these cupcakes will be a hit! {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - Prepare the muffin pan with cupcake liners. - In a large bowl, cream the butter and sugar. - Add the eggs one at a time and mix well. - Stir in the vanilla extract for flavor. - In another bowl, whisk together the flour, baking powder, and salt. - Gradually add the dry mix to the wet ingredients. - Alternate with the milk while mixing gently. - Fold in the diced strawberries with a spatula. - Fill each muffin cup about two-thirds full. - Bake for 18-20 minutes until a toothpick comes out clean. - Cool the cupcakes in the pan for five minutes. - Transfer to a wire rack to cool completely. To make your cupcakes light and fluffy, use room temperature ingredients. Cold butter or eggs can lead to dense cupcakes. Always mix just until the batter combines. Overmixing can make your cupcakes tough, not tender. When choosing strawberries, look for bright red ones. They should smell sweet and be firm, not mushy. To prepare strawberries, hull them first. Then, dice them into small pieces to mix into your batter. Save some whole strawberries for a pretty garnish. For the best whipped cream, start with chilled heavy cream. Use an electric mixer and whip it until soft peaks form. Be careful not to over-whip! You can add flavors like almond extract or a dash of cocoa powder for a twist. Pro Tips Use Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for a smoother batter and better rise in your cupcakes. Don’t Overmix the Batter: Gently fold the dry ingredients into the wet ingredients to prevent tough cupcakes. Overmixing can lead to a dense texture. Chill Your Whipped Cream Bowl: For fluffier whipped cream, chill your mixing bowl and beaters in the fridge before whipping the cream. Customize Your Garnish: Feel free to add a sprig of mint or drizzle some chocolate sauce over the whipped cream for an elegant touch. {{image_4}} You can change the fruit in these cupcakes. Swap strawberries for blueberries or raspberries. Both fruits add a great burst of flavor. You can also create a twist with chocolate strawberry shortcake cupcakes. Just mix in some cocoa powder or melted chocolate for a rich taste. If you need gluten-free cupcakes, use a gluten-free flour blend. This keeps the texture nice and light. For vegan options, replace eggs with flax eggs and use almond milk. You can also swap heavy cream with coconut cream for a dairy-free treat. Make your cupcakes pop with fun decorations. Add fresh mint leaves on top for a bright look. Scatter extra fruits around the base for a lovely display. For seasonal fun, try using colors that match the holidays or special events. This adds a personal touch that everyone will enjoy. To keep your strawberry shortcake cupcakes fresh, store them in an airtight container. This will help them stay moist and tasty. Place the container at room temperature for up to two days. After that, they may dry out. If you want to keep the cupcakes longer, you can freeze them. Wrap each cupcake in plastic wrap and then in foil. This will prevent freezer burn. They can stay in the freezer for up to three months. Thaw them in the fridge overnight before enjoying. Whipped cream should also go in an airtight container. Store it in the fridge for up to three days. To keep it fluffy, avoid mixing it after storing. If it separates, gently re-whip it before using. If you have leftover whipped cream, try adding it to your morning coffee or on pancakes. It's a great way to use it up and enjoy its creamy texture. Fresh strawberries are best eaten within a few days. Keep them in the fridge to stay fresh. If they start to look mushy or moldy, it's time to toss them. Whipped cream lasts about three days in the fridge. If you see any change in smell or texture, don't use it. Always check ingredients before using to keep your cupcakes safe and tasty. Strawberry shortcake cupcakes last for about 2-3 days when stored properly. Keep them in an airtight container at room temperature. If you want them to last longer, you can freeze them. Just make sure to wrap them well. Yes, you can use frozen strawberries! Just make sure to thaw and drain them first. Frozen strawberries may add extra moisture to the batter. This can make the cupcakes a bit denser, but they will still taste great. If you don’t have heavy whipping cream, you can use coconut cream or a whipped topping. You can also make your own using milk and butter. Just mix 1/3 cup of melted butter with 2/3 cup of milk. Let it cool before whipping. To keep the whipped cream from melting, chill your mixing bowl and beaters before whipping. Use cold heavy cream, and add a bit of cornstarch. This helps stabilize the cream and keeps it fluffy for longer. Absolutely! You can bake the cupcakes a day ahead and store them. Just frost them on the day you plan to serve. This keeps the whipped cream fresh and prevents soggy cupcakes. These strawberry shortcake cupcakes are simple and fun to make. You’ve learned about the key ingredients, step-by-step instructions, and helpful tips. Feel free to change the fruit or make dietary adjustments to fit your needs. Remember to store them properly to keep them fresh. I hope you feel ready to bake delicious cupcakes that will impress anyone. Enjoy making and sharing these tasty treats!

Strawberry Shortcake Cupcakes

Delicious cupcakes topped with whipped cream and fresh strawberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened to room temperature
  • 2 large eggs
  • 0.75 cup milk, at room temperature
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon salt
  • 1 cup fresh strawberries, hulled and diced
  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for the whipped cream)
  • extra fresh strawberries, for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners to prevent sticking.
  • In a spacious mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
  • Add the eggs to the creamed mixture one at a time, ensuring to mix well after each addition to fully combine. Then, stir in the 1 teaspoon of vanilla extract.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well mixed.
  • Gradually incorporate the dry ingredient mixture into the wet ingredients, alternating with the ¾ cup of milk. Mix gently until just combined, being careful not to overmix the batter.
  • With a spatula, gently fold in the diced strawberries, ensuring they are evenly dispersed throughout the batter.
  • Divide the batter evenly among the prepared muffin cups, filling each cup approximately two-thirds full to allow for rising during baking.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes before transferring the cupcakes to a wire rack to cool completely.
  • While the cupcakes are cooling, prepare the whipped cream. In a mixing bowl, combine the chilled heavy whipping cream, powdered sugar, and 1 teaspoon of vanilla extract. Whip using an electric mixer on high speed until soft peaks form, being careful not to over-whip.
  • Once the cupcakes have completely cooled, remove them from the wire rack and top each cupcake generously with the whipped cream. Finish by placing a fresh strawberry on top for a delightful garnish.

Notes

Arrange the cupcakes on a decorative platter and scatter additional diced strawberries around the base of the cupcakes. Consider adding a sprig of mint to each cupcake for an extra pop of color and freshness.
Keyword cupcakes, dessert, strawberry