Strawberry Shortcake Cupcakes

I remember the first time I made strawberry shortcake cupcakes it was a total mess because I forgot to preheat the oven however I kept going anyway and surprisingly they turned out soft and yummy because the butter and sugar were creamed just right and the strawberries added a fresh burst of flavor so I was really happy and honestly a bit proud even though the kitchen looked like a tornado had passed through it.

Then I tried making strawberry shortcake cupcakes again on a rainy Saturday because I wanted something sweet for the kids but the eggs broke a little and the batter looked funny yet the cupcakes baked beautifully because I followed the steps slowly and carefully and the whipped cream on top made them feel like little clouds and I laughed a lot because some of the strawberries slipped off the cupcakes but everyone still gobbled them up. Another time, I made strawberry shortcake cupcakes for a small party however, I misread the sugar measurement and added a bit too much, yet they were still sweet and delightful because the sour cream balanced everything perfectly so everyone complimented them and I felt super happy that my little mistake didn’t ruin the treat.

It’s super fun to make them because even if the batter looks weird at first and some strawberries fall everywhere or the whipped cream isn’t perfectly shaped, it still tastes amazing and soft and fruity while the kitchen gets messy and that’s part of the joy of baking at home, especially when you see little hands trying to help and sneaking bites.

I always wonder what to eat with strawberry shortcake cupcakes and I’ve tried a bunch of things and they all taste amazing because the sweet and fluffy cupcakes go with a scoop of vanilla ice cream and a drizzle of chocolate sauce also a warm cup of milk or hot cocoa works really well and even fruit salad or a slice of cheesecake complements them perfectly so I tried a small spoon of lemon curd on the side and it was surprisingly yummy and my favorite is pairing them with some Chocolate Peanut Butter Cheesecake Bars and a dollop of whipped cream because it feels like dessert heaven also some fresh raspberries or blueberries on top make them look pretty and taste fresh and even a tiny bit of caramel sauce adds a sweet surprise so I’ve experimented a lot and each time it’s a little adventure with these cupcakes.

ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/4 cup milk
• 1 1/2 cups fresh strawberries, chopped
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract (for whipped cream)

ingredients notes

The flour is what makes the cupcakes soft and fluffy. The baking powder and baking soda help the cupcakes rise, so they are light. Salt brings out the sweetness. Butter makes the cupcakes rich and yummy. Sugar makes them sweet and tasty. Eggs help hold everything together. Vanilla extract adds a nice smell and flavor. Sour cream makes the cupcakes super soft and moist. Milk makes the batter smooth. Strawberries give a fres,h fruity taste. Heavy cream is whipped to make soft clouds of topping. Powdered sugar sweetens the cream without making it gritty.

Howa to make Strawberry Shortcake Cupcakes ?

step 1: preheat the oven

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners so the cupcakes don’t stick.

step 2: mix dry ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. This makes sure everything is evenly mixed.

step 3: cream butter and sugar

In a large bowl, beat butter and sugar together with an electric mixer until it looks light and fluffy. This will help your cupcakes be soft.

step 4: add eggs and vanilla

Add eggs, one at a time, and vanilla extract. Beat until everything is smooth and creamy.

step 5: add sour cream and milk

Mix in sour cream and milk slowly. The batter will look thick and creamy. Make sure everything is mixed well.

step 6: combine dry and wet ingredients

Add the dry ingredients to the wet ingredients little by little. Mix gently so the batter stays soft and fluffy. Don’t overmix or the cupcakes can be tough.

step 7: fold in strawberries

Gently fold in the chopped strawberries with a spatula. They will give bursts of fruity flavor in each cupcake.

step 8: fill cupcake liners

Spoon the batter into the lined muffin tin, filling each about 2/3 full. This lets the cupcakes rise perfectly.

step 9: bake

Bake for 18–22 minutes or until a toothpick comes out clean. Let them cool in the pan for 5 minutes, then move them to a wire rack.

step 10: make whipped cream

In a cold bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. This will be the light, fluffy topping.

step 11: top cupcakes

Once cupcakes are completely cool, pipe or spoon whipped cream on top. Add a fresh strawberry on each cupcake for decoration.

step 12: enjoy

Now your strawberry shortcake cupcakes are ready to eat. Enjoy the soft, sweet, and fruity treat with family or friends.

kitchen equipment needed

• Muffin tin
• Cupcake liners
• Medium mixing bowl
• Large mixing bowl
• Electric mixer or hand whisk
• Spatula
• Measuring cups and spoons
• Toothpick
• Wire cooling rack

storage options

Strawberry shortcake cupcakes are best eaten the same day, but you can keep them in an airtight container in the fridge for up to 3 days. If you want to keep them longer, you can freeze the cupcakes without whipped cream for up to a month. Thaw them in the fridge before adding fresh whipped cream and strawberries. Don’t keep them in a warm place because the whipped cream will melt, and the strawberries may get soft.

Variations

You can make these cupcakes in many fun ways. Try using blueberries instead of strawberries for a different fruity flavor. Add a chocolate chip swirl in the batter for chocolate lovers. Mix some lemon zest in the batter for a fresh, citrusy twist. Top the cupcakes with crushed graham crackers to make them like mini shortcake desserts. Make a mini version in a mini muffin tin for bite-sized treats perfect for parties.

faqs

what is this recipe made of?

This recipe is made of soft cupcake batter, fresh strawberries, and sweet whipped cream. The combination makes a fruity, creamy, and fluffy dessert.

what does it taste like?

These cupcakes taste sweet and fresh. The strawberries are juicy, the cupcakes are soft and buttery, and the whipped cream is light and creamy. Every bite is like a little cloud of dessert happiness.

can i use frozen strawberries?

Yes, you can use frozen strawberries, but thaw them first and drain any extra juice so your batter doesn’t get too wet.

can i make the cupcakes ahead?

Yes, you can bake the cupcakes a day before. Keep them in an airtight container at room temperature and add whipped cream just before serving.

can i use a different flour?

All-purpose flour works best for this recipe. Using cake flour can make them a bit softer, but other flours may change the texture.

can i add food coloring?

Yes, you can add a few drops of red or pink food coloring to the whipped cream or batter for a fun look.

can i use a hand mixer instead of electric?

Yes, a hand mixer works perfectly. Just mix until everything is combined and smooth.

can i make them dairy-free?

You can try using dairy-free butter, milk, and cream alternatives. The cupcakes might be a little different in taste and texture, but still yummy.

Strawberry Shortcake Cupcakes

Recipe by LaylaCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

320

kcal

Total time

40

minutes

A super fun to make Strawberry Shortcake Cupcakes to make them because even if the batter looks weird at first and some strawberries fall everywhere or the whipped cream isn’t perfectly shaped, it still tastes amazing and soft, and fruity.

Ingredients

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup sour cream

• 1/4 cup milk

• 1 1/2 cups fresh strawberries, chopped

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract (for whipped cream)

Directions

• Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners so the cupcakes don’t stick.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. This makes sure everything is evenly mixed.
• In a large bowl, beat butter and sugar together with an electric mixer until it looks light and fluffy. This will help your cupcakes be soft.
• Add eggs, one at a time, and vanilla extract. Beat until everything is smooth and creamy.
• Mix in sour cream and milk slowly. The batter will look thick and creamy. Make sure everything is mixed well.
• Add the dry ingredients to the wet ingredients little by little. Mix gently so the batter stays soft and fluffy. Don’t overmix or the cupcakes can be tough.
• Gently fold in the chopped strawberries with a spatula. They will give bursts of fruity flavor in each cupcake.
• Spoon the batter into the lined muffin tin, filling each about 2/3 full. This lets the cupcakes rise perfectly.
• Bake for 18–22 minutes or until a toothpick comes out clean. Let them cool in the pan for 5 minutes, then move them to a wire rack.
• In a cold bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. This will be the light, fluffy topping.
• Once cupcakes are completely cool, pipe or spoon whipped cream on top. Add a fresh strawberry on each cupcake for decoration.
• Now your strawberry shortcake cupcakes are ready to eat. Enjoy the soft, sweet, and fruity treat with family or friends.