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Strawberry Shortcake Cupcakes Recipe

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4.9 from 101 reviews

Delight in these homemade Strawberry Shortcake Cupcakes featuring tender vanilla-infused cake, fresh strawberries folded into the batter, and topped with luscious whipped cream or cream cheese frosting. A light strawberry glaze adds an optional sweet finishing touch, perfect for any occasion.

Ingredients

Scale

Cupcakes

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 12 fresh strawberries, hulled and sliced (plus extra for topping)

Frosting and Glaze

  • 1 cup whipped cream or cream cheese frosting
  • Optional: 1/4 cup strawberry jam mixed with 1 teaspoon water for glaze

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to ensure easy cupcake removal.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color.
  3. Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition. Stir in the vanilla extract to enhance the flavor base.
  4. Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
  5. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and milk into the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
  6. Fold in Strawberries: Gently fold in the chopped fresh strawberries to evenly incorporate them without breaking up the fruit.
  7. Fill Muffin Cups: Evenly divide the batter into the prepared muffin cups, filling each about two-thirds full to allow space for rising.
  8. Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean, indicating the cupcakes are fully cooked.
  9. Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely to room temperature.
  10. Prepare Glaze (Optional): If using a strawberry glaze, gently heat the strawberry jam mixed with water until smooth, then let it cool slightly before using.
  11. Frost and Garnish: Frost each cooled cupcake with whipped cream or cream cheese frosting as preferred. Top with an additional fresh strawberry slice and drizzle with the optional strawberry glaze for added sweetness and shine.

Notes

  • Make sure the butter is softened to room temperature for easier creaming.
  • Avoid overmixing the batter after adding flour to keep the cupcakes tender.
  • Use fresh, ripe strawberries for the best flavor and texture.
  • Store frosted cupcakes in the refrigerator if using cream cheese frosting to keep them fresh.
  • The optional strawberry glaze adds extra sweetness and a glossy finish but can be omitted if preferred.

Keywords: Strawberry Shortcake Cupcakes, strawberry cupcakes, homemade cupcakes, vanilla cupcakes, whipped cream frosting, cream cheese frosting, summer desserts

Find it online: https://bakedbylisa.com/strawberry-shortcake-cupcakes-recipe/