If you’ve been dreaming of a dessert that captures the essence of a classic summer treat but with a personal twist, look no further than this Strawberry Shortcake Cupcakes: Light, Fluffy, and Irresistible Recipe. Imagine tender, airy cupcakes bursting with fresh strawberry pieces, topped with sweet, silky whipped cream and crowned with juicy sliced strawberries. Each bite melts in your mouth, perfectly balancing sweetness and freshness with a texture so light it feels like a cloud. This recipe is the kind of dessert you’ll want to make over and over, whether for a casual get-together or a special celebration.
Ingredients You’ll Need
The beauty of this Strawberry Shortcake Cupcakes: Light, Fluffy, and Irresistible Recipe lies in its simple list of ingredients that come together to create magic. Each element plays a vital role in the cupcakes’ flavor, texture, and appearance, ensuring a delightful bite every time.
- 1 1/2 cups all-purpose flour: Gives the cupcakes structure while keeping them soft and tender.
- 1 1/2 teaspoons baking powder: Adds the necessary lift for that light, fluffy texture.
- 1/4 teaspoon salt: Enhances the sweetness and balances flavors perfectly.
- 1/2 cup unsalted butter, softened: Provides rich moisture and a buttery flavor that’s hard to resist.
- 3/4 cup granulated sugar: Sweetens the cupcakes evenly without overpowering the strawberry freshness.
- 2 large eggs: Bind the ingredients together and contribute to the tender crumb.
- 2 teaspoons vanilla extract: Infuses a warm, comforting aroma that pairs beautifully with strawberries.
- 1/2 cup whole milk: Keeps the batter moist and adds richness for softness.
- 1 cup fresh strawberries, diced: Bursts of natural fruit flavor and vibrant color throughout the cupcakes.
- 1 cup heavy whipping cream: Whipped to create the luscious, airy topping everyone will love.
- 3 tablespoons powdered sugar: Sweetens the whipped cream just right without weighing it down.
- 1 teaspoon vanilla extract (for whipped cream): Adds subtle depth and sweetness to the topping.
- Fresh strawberries, sliced: The perfect garnish that gives a gorgeous finishing touch.
- Optional: crushed shortcake cookies or sponge cake crumbs: Adds extra crunch and nostalgic flavor when sprinkled on top.
How to Make Strawberry Shortcake Cupcakes: Light, Fluffy, and Irresistible Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to make sure your cupcakes come out clean and beautiful every time. This foundational step sets the stage for baking success.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Mixing them now ensures even distribution throughout the batter, which is essential for a consistent rise and texture in your cupcakes.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until light and fluffy — this usually takes about 2 to 3 minutes with a mixer. This process creates tiny air pockets that give your cupcakes their light texture.
Step 4: Add Eggs and Flavor
Add the eggs one at a time, mixing well after each addition to fully incorporate them. Stir in the vanilla extract next, which enhances the overall flavor and adds a warm, sweet aroma.
Step 5: Alternate Flour and Milk
Gradually add the flour mixture into the wet ingredients in three parts, alternating with the milk in two parts. Begin and end with the flour. This careful layering keeps the batter smooth and prevents it from getting too dense.
Step 6: Fold in the Strawberries
Gently fold in the diced strawberries, distributing them evenly without smashing—this step adds juicy bursts of real fruit flavor inside each cupcake.
Step 7: Fill the Liners and Bake
Divide the batter evenly among the twelve cupcake liners. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Resist opening the oven too often to keep the temperature steady for perfect rise.
Step 8: Cool the Cupcakes
Once baked, let the cupcakes cool in the pan for about 5 minutes before transferring them onto a wire rack to cool completely. This prevents sogginess and prepares them for frosting.
Step 9: Whip the Cream
In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract on medium-high speed until stiff peaks form. Stop just in time to avoid overbeating; the cream should be light and fluffy, perfect for frosting.
Step 10: Frost and Garnish
After the cupcakes are fully cooled, pipe or spread the whipped cream generously on top. Garnish each cupcake with sliced fresh strawberries and a sprinkle of crushed shortcake cookies or cake crumbs if you like an extra textural surprise.
How to Serve Strawberry Shortcake Cupcakes: Light, Fluffy, and Irresistible Recipe
Garnishes
Fresh, sliced strawberries are a classic and elegant garnish that add a juicy freshness making these cupcakes visually stunning. For a fun twist, crushed shortcake cookies or sponge cake crumbs make an irresistible crunchy topping.
Side Dishes
Pair these cupcakes with a light fruit salad, a cool glass of lemonade, or even a simple cup of tea or coffee to complement the strawberries’ sweetness without overshadowing the delicate texture.
Creative Ways to Present
For parties or gift-giving, arrange these cupcakes in a decorative box or on a tiered cake stand. Add edible flowers or a dusting of powdered sugar for a whimsical touch that makes the presentation feel extra special.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container in the refrigerator for up to three days. To keep the whipped cream fresh, avoid covering the cupcakes too tightly; place a tented cover over the container instead.
Freezing
You can freeze the plain cupcakes without frosting for up to one month. Wrap them individually in plastic wrap and place in a freezer bag. Thaw overnight in the refrigerator before adding fresh whipped cream and toppings.
Reheating
Because these cupcakes are best enjoyed fresh, avoid reheating once frosted. If you freeze unfrosted cupcakes, warm them gently in a low oven for a few minutes to revive that just-baked warmth before frosting and serving.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for this recipe to maintain texture and prevent excess moisture, but if using frozen, be sure to thaw and drain them thoroughly before folding into the batter to avoid sogginess.
What can I use instead of heavy whipping cream?
Heavy whipping cream is ideal for a fluffy and stable frosting, but you can try chilled coconut cream for a dairy-free alternative. The texture will be similar, but flavor will vary slightly.
How do I prevent the strawberries from sinking to the bottom?
Lightly toss the diced strawberries in a small amount of flour before folding them into the batter. This helps suspend the fruit so they don’t sink during baking.
Can I make these cupcakes gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend meant for baking. Just ensure it contains xanthan gum or another binder for the best texture.
How long do the cupcakes stay fresh with whipped cream frosting?
Because whipped cream is perishable, it’s best to consume these cupcakes within 1 to 2 days if kept refrigerated. They are guaranteed to taste best when enjoyed fresh.
Final Thoughts
Trust me when I say these Strawberry Shortcake Cupcakes: Light, Fluffy, and Irresistible Recipe will quickly become a staple in your recipe box. They combine that nostalgic summer feeling with an elegant, modern twist that’s perfect for sharing with friends and family. So go ahead, give this recipe a try and watch your loved ones swoon over every heavenly bite!
Print
Strawberry Shortcake Cupcakes: Light, Fluffy, and Irresistible Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Strawberry Shortcake Cupcakes are light, fluffy, and irresistibly delicious. Perfectly moist cupcakes are packed with fresh diced strawberries, topped with a cloud of sweet whipped cream frosting, and garnished with sliced strawberries and optional crunchy shortcake cookie crumbs for extra texture. This recipe yields 12 scrumptious cupcakes ideal for dessert or a sweet snack.
Ingredients
Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1 cup fresh strawberries, diced
Whipped Cream Frosting
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Garnish
- Fresh strawberries, sliced
- Optional: crushed shortcake cookies or sponge cake crumbs
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter & Sugar: In a large mixing bowl, use a mixer to cream the softened unsalted butter with granulated sugar until the mixture becomes light and fluffy, about 2 to 3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract to combine.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture into the butter mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour mixture. Mix gently to combine after each addition.
- Fold in Strawberries: Gently fold the diced strawberries into the batter carefully to avoid crushing them, ensuring even distribution.
- Fill Cupcake Liners: Divide the cupcake batter evenly among the 12 prepared liners, filling each about 2/3 full.
- Bake Cupcakes: Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: 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.
- Prepare Whipped Cream Frosting: In a chilled mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract at medium-high speed until stiff peaks form. Be careful not to overbeat to prevent the cream from turning buttery.
- Frost Cupcakes: Once the cupcakes are completely cooled, pipe or spread the whipped cream frosting generously over the tops of each cupcake.
- Garnish: Decorate each frosted cupcake with fresh sliced strawberries and optionally sprinkle crushed shortcake cookies or sponge cake crumbs for added texture.
- Serve and Enjoy: Serve these delightful strawberry shortcake cupcakes immediately and enjoy their light and fresh flavors.
Notes
- Ensure the butter is softened to room temperature for easier creaming and better texture.
- Use fresh ripe strawberries for natural sweetness and flavor; frozen strawberries may make the batter watery.
- Do not overmix the batter to keep the cupcakes light and fluffy.
- Be cautious not to overbeat the whipped cream to avoid it turning into butter.
- Store cupcakes in the refrigerator if not serving immediately; consume within 2 days for best freshness.
- These cupcakes can be served with additional fresh strawberries or a drizzle of strawberry sauce for extra indulgence.
