Strawberry Shortcake Cupcakes With Whipped Frosting
Highlighted under: Sweet Baking Ideas
I absolutely love making these Strawberry Shortcake Cupcakes with Whipped Frosting during the summer when fresh strawberries are at their peak. Each bite is a perfect balance of fluffy cupcake, juicy strawberry, and light whipped frosting that just melts in your mouth. They’re delightful for any gathering, from picnics to birthday parties, and they always steal the show. Plus, the vibrant colors make them irresistible on any dessert table. Trust me, these cupcakes will quickly become a family favorite!
When I first made these Strawberry Shortcake Cupcakes, I was blown away by how well the flavors complemented each other. The combination of strawberry and whipped cream is a classic for a reason, and adding it to a cupcake takes it to a whole new level. I recommend using the ripest strawberries you can find for maximum flavor.
One tip I've learned is to chill the bowl and whisk before making the whipped frosting; it helps achieve a fluffier texture. For added flair, consider layering some fresh strawberry slices between the cake and frosting!
Why You Will Love This Recipe
- Light and fluffy texture that is a joy to eat
- Bursting with fresh strawberry flavor in every bite
- Perfectly sweet whipped frosting that complements the cupcakes
Understanding the Ingredients
The key to making light and fluffy Strawberry Shortcake Cupcakes lies in the quality of your ingredients. Using fresh strawberries not only enhances the flavor but also provides moisture to the cupcakes. When choosing strawberries, look for ones that are bright red, firm, and fragrant. Overripe strawberries can become mushy during baking, which could lead to an uneven texture in your cupcakes.
Unsalted butter is recommended for this recipe to allow you to control the saltiness of the batter. Softening the butter at room temperature (about 68-72°F) will ensure it creams well with the sugar, creating that light and fluffy texture we are aiming for. If you’re in a pinch, you can microwave the butter in short bursts on low power, but be careful not to melt it.
Perfecting Baking Techniques
Baking time can vary depending on your oven's accuracy, so keeping an eye on your cupcakes as they bake is crucial. Start checking for doneness at the 18-minute mark by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If they’re golden brown around the edges but still wet in the center, rotate the pan to even out the heat, then give them a few more minutes as needed.
After baking, allowing the cupcakes to cool on a wire rack prevents them from becoming soggy. This cooling method ensures air circulation around the cupcakes, helping them maintain their fluffy texture. Be patient; frosting warm cupcakes can cause the whipped frosting to melt, resulting in a sad puddle of cream rather than a lovely topping.
Ingredients
For the Cupcakes
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 cup diced fresh strawberries
For the Whipped Frosting
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh strawberries for garnish
Instructions
Prepare the Cupcake Batter
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Mix Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Gently fold in the diced strawberries.
Bake the Cupcakes
Divide the batter evenly into the cupcake liners and bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack.
Make the Whipped Frosting
In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until medium peaks form. Be careful not to over-whip.
Frost the Cupcakes
Once the cupcakes are completely cool, frost them generously with whipped frosting and top with fresh strawberries. Serve immediately or store in the refrigerator.
Pro Tips
- For an extra touch, you can add a drizzle of chocolate or a sprinkle of crushed graham crackers on top of the frosting.
Storage and Make-Ahead Tips
These Strawberry Shortcake Cupcakes can be made a day in advance, which is perfect for parties or gatherings. After they cool, store them in an airtight container at room temperature. However, I recommend frosting them only a few hours before serving to maintain the whipped frosting's pillowy texture and freshness.
If you have leftover cupcakes, you can refrigerate them for up to three days. Just remember that the longer they sit, the more the strawberry filling may release moisture, which could affect the cupcake's texture. For longer storage, consider freezing unfrosted cupcakes for up to three months—simply pack them in a freezer-safe container.
Variations to Try
Feel free to get creative with these cupcakes! You can swap strawberries for other fruits like raspberries or peaches, adjusting the sugar slightly for sweetness. For a richer flavor, add a tablespoon of lemon or orange zest to the batter, which complements the fruity notes beautifully.
Dairy-free alternatives also work well in this recipe. Use coconut cream instead of heavy cream in the frosting and replace the milk with almond or oat milk. Just keep in mind that texture might differ slightly, so taste as you go and adjust sugar and vanilla to your liking.
Questions About Recipes
→ Can I use frozen strawberries?
Yes, but make sure to thaw and drain them well to avoid excess moisture in the batter.
→ How can I store leftover cupcakes?
Store them in an airtight container in the refrigerator for up to 3 days.
→ Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance and frost them right before serving.
→ What can I substitute for heavy cream?
You can use coconut cream or a non-dairy whipped topping if you prefer a lighter or dairy-free option.
Strawberry Shortcake Cupcakes With Whipped Frosting
I absolutely love making these Strawberry Shortcake Cupcakes with Whipped Frosting during the summer when fresh strawberries are at their peak. Each bite is a perfect balance of fluffy cupcake, juicy strawberry, and light whipped frosting that just melts in your mouth. They’re delightful for any gathering, from picnics to birthday parties, and they always steal the show. Plus, the vibrant colors make them irresistible on any dessert table. Trust me, these cupcakes will quickly become a family favorite!
Created by: Emma Parker
Recipe Type: Sweet Baking Ideas
Skill Level: Intermediate
Final Quantity: 12 cupcakes
What You'll Need
For the Cupcakes
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 cup diced fresh strawberries
For the Whipped Frosting
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh strawberries for garnish
How-To Steps
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Gently fold in the diced strawberries.
Divide the batter evenly into the cupcake liners and bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack.
In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until medium peaks form. Be careful not to over-whip.
Once the cupcakes are completely cool, frost them generously with whipped frosting and top with fresh strawberries. Serve immediately or store in the refrigerator.
Extra Tips
- For an extra touch, you can add a drizzle of chocolate or a sprinkle of crushed graham crackers on top of the frosting.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 45mg
- Sodium: 175mg
- Total Carbohydrates: 35g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 3g