Strawberry Shortcake Cupcakes

Strawberry shortcake cupcakes are a delightful twist on the classic dessert that many people love. These sweet treats are not only visually appealing but also bursting with flavor. The cupcakes are light and fluffy, filled with fresh strawberries and a creamy whipped topping, making them a perfect dessert for any gathering or celebration. Imagine taking a bite into a soft cupcake topped with luscious strawberry filling and whipped cream; it’s a blissful treat that will satisfy your sweet tooth and brighten your day. Whether it’s a summer picnic, a birthday party, or a cozy afternoon tea, strawberry shortcake cupcakes are sure to impress your family and friends.

Ingredients about Strawberry Shortcake Cupcakes

List of ingredients with measurements

To create these wonderful strawberry shortcake cupcakes, you’ll need the following ingredients:

• For the Strawberry Filling:

  • 1 and 1/2 Tablespoons (11g) cornstarch
  • 1 and 1/2 Tablespoons (23ml) warm water
  • 2 cups (about 300g) diced strawberries
  • 6 Tablespoons (75g) granulated sugar
  • 1 teaspoon lemon zest

• For the Cupcakes:

  • 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
  • 2 egg whites
  • 1/4 cup (60g) sour cream or plain yogurt
  • 3/4 cup (180ml) whole milk
  • 2 teaspoons vanilla bean paste (or extract)

• For the Whipped Cream:

  • 1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream
  • 3 Tablespoons (38g) granulated sugar
  • 1 teaspoon vanilla bean paste (or extract)
  • Reserved 1/2 cup of strawberry filling (for topping)

• Optional Garnish:

  • Strawberry slices
  • Fresh mint

Optional ingredient substitutions

If you’re looking to make some substitutions, consider these options:

• Sour Cream/Yogurt: You can use buttermilk or a dairy-free yogurt in place of sour cream.
• Whole Milk: For a lighter version, you can use skim or almond milk.
• Heavy Cream: Coconut cream is a great alternative if you want a dairy-free option.
• Granulated Sugar: You could use coconut sugar or a sugar alternative like stevia for a lower-calorie option.

How to Make Strawberry Shortcake Cupcakes Directions

Step 1: Prepare the Strawberry Filling

Begin by making the strawberry filling. In a small bowl, mix the cornstarch and warm water until smooth. In a saucepan, combine the diced strawberries, sugar, and lemon zest. Heat this mixture over medium heat until it begins to release its juices. Stir in the cornstarch mixture and let it cook for a few more minutes until it thickens slightly. Remove from heat and let it cool. This step not only enhances the flavors but also makes the filling deliciously sweet and tangy.

Step 2: Make the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, beat the sugar and melted butter until well combined. Add in the egg whites, sour cream, whole milk, and vanilla bean paste. Mix until smooth. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix the batter as this can make the cupcakes dense instead of light and fluffy.

Step 3: Bake the Cupcakes

Once your batter is ready, fill each cupcake liner about two-thirds full. This allows space for rising. Bake in your preheated oven for about 18–20 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. The smell of fresh cupcakes baking will fill your home and make your mouth water with anticipation for the final creation!

How to Serve Strawberry Shortcake Cupcakes

Best ways to serve Strawberry Shortcake Cupcakes

Strawberry shortcake cupcakes are delicious on their own, but serving them with a few extras can elevate your treat. To serve them, you can use a piping bag to squirt the whipped cream on top of each cupcake, allowing the beauty of the layering to show. Spoon some reserved strawberry filling over the whipped cream for a perfect finishing touch. If you wish, add a fresh strawberry slice and a sprig of mint for garnish, making each cupcake an eye-catching treat.

Serving suggestions or pairings

These delightful cupcakes pair wonderfully with a cup of tea or coffee. For a summer gathering, consider serving them alongside lemonade or iced tea. They can also be part of a dessert table at parties, complemented by fruits, a cheese platter, or other desserts like brownies or cookies. The combination of flavors and textures will leave your guests wanting more.

How to Store Strawberry Shortcake Cupcakes

Proper storage methods

To keep your strawberry shortcake cupcakes fresh, store them in an airtight container. If possible, layer them with parchment paper to prevent sticking. They can be kept at room temperature for one day but should ideally be refrigerated if you have leftover whipped cream or strawberry filling. Doing so ensures the ingredients stay fresh and safe to eat.

Tips for reheating or freezing

If you need to freeze your cupcakes, wait until they are entirely cooled. Place them in a freezer-safe container or wrap them tightly in plastic wrap and then foil to protect from freezer burn. They can be stored in the freezer for up to three months. To serve, allow them to thaw in the refrigerator overnight. If you want to enjoy them warm, you can microwave them for a few seconds, but add the whipped cream and strawberry filling right before serving for the best taste.

Tips to Make Strawberry Shortcake Cupcakes

Common mistakes to avoid

To create the perfect strawberry shortcake cupcakes, avoid overmixing the batter, as this can lead to dense and dry cupcakes. Ensure your ingredients are at room temperature, which helps them combine better and gives you a fluffier result. When making the whipped cream, start with a chilled bowl and beaters for better volume. Lastly, don’t skip on cooling the cupcakes completely before frosting them to keep the whipped cream from melting.

Helpful tips for better results

Make sure to use fresh strawberries for the best flavor. You can also adjust the sweetness by altering the sugar in the strawberry filling if you prefer a more tart taste. When it comes to frosting, consider chilling your whipped cream once whipped to hold its shape better when piped onto the cooled cupcakes. Experiment with flavors by adding different extracts or incorporating a hint of almond or orange to the batter for a unique twist.

Variation of Strawberry Shortcake Cupcakes

Suggested variations or twists on the recipe

Feel free to get creative with the basic recipe. You can introduce new flavors by mixing in chocolate chips or crushed graham crackers into the batter for an added crunch. For tropical flavor, try using diced mango or coconut in place of strawberries. You can also create mini versions using a mini muffin tin, making bite-sized treats that are perfect for parties.

Adjustments for dietary preferences

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Those watching their sugar intake can use natural sweeteners like agave or honey as substitutes, but keep in mind they might change the overall texture slightly. Vegan adaptations can also be made by replacing the eggs with flax eggs and using plant-based butter and milk alternatives.

For those who enjoy a spiced twist on cupcakes, check out our Homemade Carrot Cake Cupcakes recipe.

FAQs

What can I do if the dish isn’t turning out right?

If your cupcakes are not rising as expected, check the freshness of your baking powder and baking soda. Old leavening agents can lead to flat cupcakes. If they are too dry, ensure you didn’t overmix the batter and that you measured your ingredients correctly. In case they turned out too sweet, you can balance it with a tart topping or serve with unsweetened whipped cream.

Can I make this ahead of time?

Yes! You can prepare the strawberry filling and cupcakes a day in advance. Store them separately in airtight containers in the refrigerator. Just be sure to frost them with whipped cream right before serving for maximum freshness and flavor.

What can I substitute for specific ingredients?

If you’re missing any of the specific ingredients listed, here are some ideas: instead of cornstarch, you can use arrowroot starch. If you don’t have fresh strawberries, frozen will work—just thaw and drain excess moisture. You can swap out the all-purpose flour for almond flour for a gluten-free option, or use Greek yogurt if you don’t have sour cream on hand. Always remember, while substitutions can work, they may slightly alter the flavor and texture of your finished product.

Strawberry shortcake cupcakes are a fantastic way to enjoy a classic dessert in a fun and portable form. Their light and fluffy texture, combined with fresh strawberries and whipped cream, creates a scrumptious treat that’s perfect for any occasion. By following this recipe, you can impress your friends and family with your baking skills while savoring every delicious bite. Enjoy baking and sharing your wonderful strawberry shortcake cupcakes!

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