Overview

Strawberry Shortcake Cupcakes are a delightful twist on the classic dessert, featuring fluffy vanilla cupcakes topped with fresh strawberries and whipped cream. These treats are perfect for spring and summer gatherings!

Ingredients

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk (or milk with 1/2 tablespoon vinegar added)

For the Strawberry Filling:

• 2 cups fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar (for macerating strawberries)

For the Whipped Cream Topping:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Timing

Making Strawberry Shortcake Cupcakes takes about 20 minutes for preparation and 20-25 minutes for baking, plus chilling time for the strawberries.

Instructions

Step 1: Prepare the Strawberries

1. Macerate Strawberries: In a bowl, combine the sliced strawberries with the granulated sugar. Toss to coat and let them sit for about 30 minutes to release their juices.

Step 2: Make the Cupcakes

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
6. Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Step 3: Prepare the Whipped Cream

1. Whip Cream: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Step 4: Assemble the Cupcakes

1. Core Cupcakes: Once the cupcakes are completely cool, use a small knife or cupcake corer to remove a small section from the center of each cupcake.
2. Fill with Strawberries: Spoon some of the macerated strawberries into the center of each cupcake.
3. Top with Whipped Cream: Pipe or spoon the whipped cream on top of each cupcake, covering the strawberry filling.

Step 5: Serve

1. Garnish: Optionally, garnish with additional strawberry slices on top of the whipped cream.
2. Enjoy: Serve immediately or refrigerate until ready to serve.

Nutritional Information

Here’s a quick overview of the nutritional content of the Strawberry Shortcake Cupcakes (per cupcake, based on 12 servings):

Nutrient	Amount per Serving
Calories	210
Protein	2g
Fat	10g
Carbohydrates	30g
Fiber	1g
Sugar	15g

Tips for Customization

• Flavor Variations: Add lemon zest to the cupcake batter for a citrusy twist.
• Different Berries: Substitute strawberries with other berries like blueberries or raspberries for a mixed berry shortcake.
• Gluten-Free Option: Use a gluten-free flour blend for a gluten-free version of these cupcakes.

Conclusion

Strawberry Shortcake Cupcakes are a delightful and charming dessert that combines the classic flavors of strawberry shortcake in a fun, portable form. Perfect for any occasion, these cupcakes are sure to impress!