Strawberry Shortcake Cupcakes – My Baking Dependancy

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Strawberry shortcake cupcakes flip a summertime favourite into a transportable dessert! Evenly candy yellow cupcakes are crammed with strawberries, topped with whipped cream frosting, and completed with extra diced strawberries. They’re nearly too fairly to eat!

This summer season has been pool time, pool time, and extra pool time. We even turned our shed right into a snack store for the summer season. Elle serves her buddies treats via the window and has a pink neon “open” signal.

Is there something extra summer season than that?

I feel one of the good treats she may share together with her buddies could be these strawberry shortcake cupcakes. They take the quintessential summer season dessert – strawberry shortcake – and make it moveable and shareable within the type of cupcakes.

THE PERFECT SUMMER CUPCAKE

Is there a dessert that screams “summer season” greater than strawberry shortcake? I don’t suppose so.

So may there be a extra good cupcake for summer season than strawberry shortcake cupcakes?

I imply, don’t get me fallacious. I really like funfetti cupcakes and lemon cupcakes all yr lengthy, however there’s one thing additional particular about making cupcakes impressed by strawberry shortcake in the midst of summer season. 

For these candy little cupcakes, I took the cake from my strawberry shortcake and baked it into cupcakes. Then I crammed them with macerated strawberries, topped them with whipped cream frosting, and completed them off with extra strawberries.

The top result’s a cupcake that tastes identical to a mini model of your favourite strawberry shortcake! It’s simply extra moveable and ideal for a celebration.

HOW TO MAKE STRAWBERRY SHORTCAKE CUPCAKES

Despite the fact that it is a crammed cupcake recipe, it’s not too laborious to make and might simply be made in simply a few hours.

What you’ll want

The cupcakes are a easy yellow sponge cake. For these, you will have:

• ½ cup entire milk
• ¼ cup (4 tablespoons / ½ stick) unsalted butter
• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• 3 massive eggs, room temperature
• ¾ teaspoon advantageous sea salt
• ¾ cup granulated sugar
• 2 teaspoons vanilla extract

To take that sponge cake and provides it the strawberry shortcake remedy, you will have:

Earlier than getting began, ensure you know how one can measure flour appropriately so these cupcakes prove good each time. 

Additionally, you will need your eggs to be at room temperature. Be taught how one can deliver eggs to room temperature shortly.

I like to recommend utilizing my whipped cream frosting for topping these cupcakes. Plain whipped cream received’t maintain up as effectively over time, however the stabilized whipped cream frosting could be piped and can keep secure for a few days.

Making strawberry shortcake cupcakes

The yellow sponge cake base for these strawberry shortcake cupcakes is a bit totally different than another desserts you might have made, nevertheless it’s nonetheless fairly straightforward to make.

Begin by warming the milk and butter collectively in a saucepan over medium warmth till the butter has melted. Set this combination apart to chill.

In a separate bowl, whisk collectively the flour and baking powder.

In a big mixing bowl, beat the eggs with an electrical mixer. Step by step improve the velocity to medium-high till they’re effectively overwhelmed, then add the salt. Proceed to beat the eggs till they start to foam – this could take a couple of minute.

Flip the mixer to low and steadily add the sugar, then improve the velocity to excessive and beat till the eggs are voluminous and pale in shade. 

It will take about 5 minutes – don’t attempt to rush this course of. You want all of that air within the eggs to get the appropriate texture within the cupcakes.

Flip the mixer again to low, add the butter and milk combination together with the vanilla extract, and blend till simply mixed, about 45 seconds.

Put aside your mixer and change to a rubber spatula. Gently fold within the dry elements. Use a mild hand so that you don’t disrupt too most of the air bubbles within the eggs.

Divide the batter between 18 lined cupcake wells and bake for about 15-18 minutes. Let the cupcakes cool utterly earlier than assembling.

Stir collectively the diced strawberries and the granulated sugar and let this combination relaxation when you core the cupcakes.

Try my publish on how one can fill cupcakes to be taught 2 easy strategies for coring cupcakes. Core every one, then fill every cupcake with about ½ a tablespoon of the diced strawberries.

Make the whipped cream frosting and pipe it onto the cupcakes. I prefer to pipe across the edges a few instances to make a small effectively to carry the topping.

Simply earlier than serving, high the cupcakes with one other spoonful of the diced strawberries and revel in!

MAKING AHEAD

If you wish to make these strawberry shortcake cupcakes forward of time, I’ve a number of solutions.

You possibly can bake the cupcakes a day forward of time. Allow them to cool, then retailer them in an hermetic container at room temperature for as much as a day earlier than ending the meeting.

You would additionally tightly wrap the cooled cupcakes and freeze them for as much as a month. Let the cupcakes thaw at room temperature earlier than coring and assembling them.

When you fill and frost the cupcakes, you may retailer them within the fridge for a number of hours or in a single day earlier than you serve them. Remember that the juices from the strawberries will soak into the cupcakes the longer they sit.

I do advocate ready till simply earlier than serving to high the cupcakes with the extra strawberries. 

FAQS

What can I substitute for the whipped cream frosting?

If you happen to don’t wish to make the stabilized whipped cream frosting, you can high these strawberry shortcake cupcakes with whipped topping as a substitute.

You would additionally substitute common home made whipped cream, however I’d ONLY try this if you will serve the cupcakes instantly. I’d not do that if it is advisable to wait any period of time earlier than serving them. 

Can I take advantage of frozen strawberries as a substitute of contemporary strawberries?

I don’t advocate utilizing frozen strawberries rather than contemporary strawberries in these cupcakes. Frozen strawberries are a lot softer because of the freezing and thawing course of and are usually juicer, and also you don’t really need both of these issues in these cupcakes.

How do you have to retailer strawberry shortcake cupcakes?

As soon as the strawberry shortcake cupcakes are assembled, ensure you retailer them within the fridge. They are going to hold for 2-3 days, however keep in mind that the cupcakes will take up the juice from the berries as they sit. 

Are there different fruits or flavors I may use?

This recipe could also be for strawberry shortcake cupcakes, however that doesn’t imply that you could’t use different summer season fruits!

Peaches could be scrumptious, or you can use blended berries as a substitute of simply strawberries. Simply just remember to cube your fruit fairly small with the intention to simply fill the cupcakes.

Make the cupcakes:

• Preheat to 350˚F. Line 18 cupcake wells with paper liners. Put aside.

• In a small saucepan over medium warmth, heat the milk and butter, stirring, till the butter has absolutely melted. Put aside to chill.

• In a mixing bowl, whisk collectively the flour and baking powder.

• Utilizing an electrical mixer on low velocity, beat eggs in a big bowl, steadily rising velocity to medium-high, till effectively overwhelmed. Add salt and proceed to beat till combination begins to foam, about 1 minute.

• Scale back mixer velocity to low and steadily add within the sugar; improve velocity to excessive and beat till the eggs are voluminous, and really mild and pale yellow in shade, about 5 minutes. With the mixer again on low velocity, add within the butter and milk combination and vanilla and blend till mixed, about 45 seconds.

• Gently fold the dry elements into the moist elements utilizing a rubber spatula. Divide the batter between the ready cupcake wells.

• Bake in preheated oven till the cupcakes are golden golden and a tester inserted into the middle comes out clear, 15-18 minutes. Let cool utterly.

Assemble the cupcakes:

• In a small bowl, stir collectively the diced strawberries and the granulated sugar. Let relaxation when you core the cupcakes.

• Core the cupcakes (see notes). Fill every cupcake with about ½ tablespoon of the diced strawberries.

• Make the whipped cream frosting. Pipe onto the cupcakes; I like to recommend piping across the edges a few instances to make a small effectively.

• Simply earlier than serving, high with one other small spoonful of the diced strawberries.

Be taught how one can fill cupcakes utilizing 2 strategies.
Baked cupcakes could be saved, lined, at room temperature for as much as a day earlier than filling and topping.
Crammed and frosted cupcakes must be stored chilled till able to serve, for a number of hours or in a single day. Remember that the juices from the strawberries will soak into the cupcakes the longer they sit. Wait to high with the extra berries till simply earlier than serving.

Serving: 1cupcake | Energy: 227kcal | Carbohydrates: 20g | Protein: 2g | Fats: 4g | Saturated Fats: 2g | Polyunsaturated Fats: 0.3g | Monounsaturated Fats: 1g | Trans Fats: 0.1g | Ldl cholesterol: 35mg | Sodium: 158mg | Potassium: 70mg | Fiber: 1g | Sugar: 11g | Vitamin A: 132IU | Vitamin C: 14mg | Calcium: 45mg | Iron: 1mg

The default measuring system on My Baking Dependancy is US Customary. Unit conversions are offered as a courtesy; please remember that there could also be some discrepancies.

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