Light, fluffy and fruity – these Strawberry Shortcake Cupcakes are a fun and tasty summer dessert you won’t be able to resist.
Strawberry season is upon us and let me tell you, I love any and all things related to strawberries!
Whether it be cupcakes, bars, cakes, etc. there is nothing I won’t try if it has strawberry in the title.
These Strawberry Shortcake Cupcakes are one of our favorite desserts ever. The combo of the fluffy cupcake, the strawberry filling and light whipped cream go so well together.
If you have kids at home, these are a cupcake recipe that they love to help out on, mainly the removal of the center of the cupcakes.
So I say get in the kitchen and have some fun, because these cupcakes are everything!
If you love Strawberry Shortcakes and cupcakes, then you can’t go wrong with this mashup of Strawberry Shortcake Cupcakes.
Some of our favorite strawberry desserts that we have on our site include: Strawberry Donuts, Strawberry Dumplings and Strawberry Mousse.
WHY THIS RECIPE WORKS:
- This makes a larger batch, but you can double it to make more.
- The flavors and textures go so well together.
- The whipped cream topping really makes these what they are.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
All-purpose flour
Baking powder
Salt
Granulated sugar
Unsalted butter
Sour cream
Milk
Vanilla extract
Eggs
Strawberries
Lemon juice
Heavy cream
Powdered sugar
HOW TO MAKE STRAWBERRY SHORTCAKE CUPCAKES, STEP BY STEP:
- Preheat oven to 350 degrees F.
- Line a muffin pan with paper cupcake liners, set aside.
- In a mixing bowl, combine the flour, baking powder, and salt. Set aside.
- In a separate mixing bowl, combine the sugar and butter, with a hand mixer mix until creamed together (1-2 minutes).
- Add the sour cream, milk, and vanilla extract and mix until creamy and no lumps remain.
- Then mix in one egg at a time until well combined.
- Add the flour mixture and stir with a wooden spoon. A thick dough like batter will form.
- Scoop even portions of the batter into each cup of the prepared muffin pan (about 1/8 cup each, or halfway full each).
- Place pan in the oven and bake for 19-22 minutes, or until cake remains firm when you gently press it with your finger.
- Remove from oven and transfer to a cooling rack and allow to cool completely before decorating.
- To make the strawberry filling, cut strawberries into small pieces and place in a bowl. Add the sugar and lemon juice, mix, and set aside.
- To make the whipped topping, on a mixing bowl, add heavy cream, powder sugar, and vanilla extract and mix with a hand mixer on medium high speed until stiff peaks form (about 3-5 minutes).
- Transfer whipped topping into a piping bag and set aside.
- Once the cupcakes have cooled, using a spoon or a cupcake corer, remove about 1 Tablespoon of cake from the center of each cupcake.
- Fill with 1 Tablespoon of strawberry filling (don’t be afraid to let a little bit of the juices from the strawberries get in there!), then pipe the whipped topping on top of each cupcake.
- Top with optional strawberries and serve immediately.
WHAT IS THE TEXTURE OF THE CUPCAKES?
While we wanted to try to keep the texture to the original “strawberry shortcake” so the cupcake is a little denser.
They are still nice and moist, but they are more of the biscuit type and not the angel food cake type. But trust me, well worth it!
CAN I MAKE THIS INTO A REGULAR CAKE?
I love this recipe because you can make cupcakes or a regular cake with it!
To make a 2 layer cake, you can place in two 8-inch pans or for a one layer cake place in a square 9-inch pan and bake at 350 degrees F for 25-35 minutes.
DO I HAVE TO USE SOUR CREAM IN THE RECIPE?
We add in the sour cream for moisture in these cupcakes, you cannot leave it out but you can substitute it with plain Greek yogurt.
WHAT KIND OF PIPING TIP SHOULD I USE?
You can essentially use any piping tip you’d like to frost these cupcakes, but our go-to has always been the Wilton 1M.
HOW TO STORE:
These can be stored in an airtight container in the refrigerator where they will keep for up to 2 days, after that they run the risk of drying out.
You can freeze these cupcakes before they are filled and frosted, they can be stored in a freezer container for up to 3 months.
To defrost, remove from the freezer to the countertop until thawed, then fill and frost.
TIPS AND TRICKS:
- You can easily double this recipe to make a larger batch.
- If you want to make a lighter cupcake, then use your favorite white or yellow cupcake recipe.
- I highly suggest making your own homemade whipped cream frosting, store bought will not hold up as well.
- It is ok to let some of the juices from the strawberries soak into the cupcakes themselves.
- Make sure you are filling the cupcakes about 1 Tablespoon full of strawberry mixture.
- These can be frozen, but just the cupcakes before filling and frosting.
- If you want a heavier frosting, you can use your favorite vanilla or even strawberry buttercream.
- Greek yogurt can replace the sour cream in this recipe.
Love a mixture of shortcake and cupcakes, then you absolutely have to make these amazing Strawberry Shortcake Cupcakes.
If you like this recipe you might also like:
If you’ve tried these STRAWBERRY SHORTCAKE CUPCAKES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Strawberry Shortcake Cupcakes
Ingredients
Cupcakes:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- ½ cup sour cream
- ¼ cup milk
- 1 teaspoon vanilla extract
- 3 large eggs
Strawberry filling:
- 2 cups fresh strawberries cut into small cubes
- 1 Tablespoon granulated sugar
- 1 teaspoon lemon juice
Frosting:
- 1 ½ cup heavy cream
- 1 ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 9 fresh strawberries cut in half for decoration optional
Instructions
- Preheat oven to 350 degrees F.
- Line a muffin pan with paper cupcake liners, set aside.
- In a mixing bowl, combine the flour, baking powder, and salt. Set aside.
- In a separate mixing bowl, combine the sugar and butter, with a hand mixer mix until creamed together (1-2 minutes).
- Add the sour cream, milk, and vanilla extract and mix until creamy and no lumps remain.
- Then mix in one egg at a time until well combined.
- Add the flour mixture and stir with a wooden spoon. A thick dough like batter will form.
- Scoop even portions of the batter into each cup of the prepared muffin pan (about 1/8 cup each, or halfway full each).
- Place pan in the oven and bake for 19-22 minutes, or until cake remains firm when you gently press it with your finger.
- Remove from oven and transfer to a cooling rack and allow to cool completely before decorating.
- To make the strawberry filling, cut strawberries into small pieces and place in a bowl. Add the sugar and lemon juice, mix, and set aside.
- To make the whipped topping, on a mixing bowl, add heavy cream, powder sugar, and vanilla extract and mix with a hand mixer on medium high speed until stiff peaks form (about 3-5 minutes).
- Transfer whipped topping into a piping bag and set aside.
- Once the cupcakes have cooled, using a spoon or a cupcake corer, remove about 1 Tablespoon of cake from the center of each cupcake.
- Fill with 1 Tablespoon of strawberry filling (don’t be afraid to let a little bit of the juices from the strawberries get in there!), then pipe the whipped topping on top of each cupcake.
- Top with optional strawberries and serve immediately.
Notes
- You can easily double this recipe to make a larger batch.
- If you want to make a lighter cupcake, then use your favorite white or yellow cupcake recipe.
- I highly suggest making your own homemade whipped cream frosting, store bought will not hold up as well.
- It is ok to let some of the juices from the strawberries soak into the cupcakes themselves.
- Make sure you are filling the cupcakes about 1 Tablespoon full of strawberry mixture.
- These can be frozen, but just the cupcakes before filling and frosting.
- If you want a heavier frosting, you can use your favorite vanilla or even strawberry buttercream.
- Greek yogurt can replace the sour cream in this recipe.
Nutrition
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