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strawberry shortcake cupcakes recipe

Easy Strawberry Shortcake Cupcakes Recipe: Delicious!

The shift from a large dessert to cupcakes enhances the portion control and portability, making it a suitable treat for gatherings, celebrations, or individual enjoyment. This modified dessert uses common baking ingredients, appealing to home bakers of varying skill levels. Its connection to familiar flavors evokes feelings of comfort and nostalgia for many.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Servings 12 cupcakes
Calories 250 kcal

Equipment

  • Muffin tin (12-cup)
  • Cupcake liners
  • Mixing Bowls (various sizes)
  • Electric Mixer (handheld or stand mixer)
  • Whisk
  • Measuring cups and spoons
  • Rubber Spatula
  • Wire Rack
  • Wooden Skewer or Toothpick

Ingredients
  

  • 1 cups all-purpose flour
  • 1 teaspoons baking powder
  • teaspoon salt
  • cup 1 stick unsalted butter, softened
  • cup granulated sugar
  • 2 large eggs
  • teaspoon vanilla extract
  • cup milk
  • 1 pound fresh strawberries hulled and sliced
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar

Instructions
 

  • Preheat oven to 350F (175C). Line a 12-cup muffin tin with cupcake liners.
  • In a medium bowl, whisk together flour, baking powder, and salt.
  • In a large bowl, cream together butter and granulated sugar until light and fluffy.
  • Beat in eggs one at a time, then stir in vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  • Fill cupcake liners about two-thirds full.
  • Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Let cupcakes cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
  • While the cupcakes are cooling, prepare the whipped cream. In a large bowl, beat heavy cream and powdered sugar until stiff peaks form.
  • Once the cupcakes are cooled, top with whipped cream and sliced strawberries.
  • Tips: For a tangier flavor, add a tablespoon of sour cream to the batter. Almond extract can be used in place of vanilla for a subtle flavor variation.

Notes

Variations

  • Ingredient Swaps: Blueberries, raspberries, or a mixed berry medley can replace strawberries. For a richer flavor, substitute brown sugar for granulated sugar.
  • Regional Twists: Incorporate a citrus zest (lemon or orange) into the batter for a bright, summery flavor. A dash of almond extract can add a marzipan-like note.
  • Dietary Adjustments: Use gluten-free flour blend for a gluten-free version. Dairy-free whipped topping or coconut cream can substitute for heavy cream. Sugar substitutes (e.g., stevia, erythritol) can be used in both the cupcake batter and whipped cream, adjusting quantities to taste.

Serving Suggestions

These individual strawberry desserts are ideally served as a dessert at gatherings, picnics, or casual celebrations. Serve chilled or at room temperature. Pairs well with coffee, tea, or a light dessert wine. A scoop of vanilla ice cream alongside elevates the experience.

Storage Tips

Store unfilled cupcakes at room temperature in an airtight container for up to 2 days or in the refrigerator for up to 4 days. Once topped with whipped cream and strawberries, cupcakes are best consumed within 24 hours and should be refrigerated. Storage of topped cupcakes for extended periods may result in a soggy texture. It is not recommended to freeze decorated cupcakes.

Frequently Asked Questions

  • Question 1: Can the cupcakes be made ahead of time? Answer: Yes, the cupcakes can be baked one day in advance and stored in an airtight container. Assemble with whipped cream and strawberries just before serving.
  • Question 2: Can frozen strawberries be used? Answer: Fresh strawberries are recommended for the best flavor and texture. If using frozen strawberries, thaw them completely and drain excess juice before using. Note that the juice may bleed into the cupcake and topping.
  • Question 3: How do you prevent the whipped cream from deflating? Answer: Ensure the heavy cream is very cold before whipping. Adding a stabilizer like cream cheese or gelatin can help the whipped cream hold its shape longer.
  • Question 4: Can the recipe be halved? Answer: Yes, the recipe can easily be halved to yield 6 cupcakes. Ensure baking time is adjusted accordingly.
Keyword Comfort Food, Summer