Strawberry shortcake cupcakes are a delicious treat for any occasion. They have moist cake, sweet strawberry filling, and creamy frosting. These cupcakes are loved by all ages.
Baking strawberry shortcake cupcakes is fun for both seasoned bakers and beginners. With the right ingredients and techniques, you can make beautiful, tasty cupcakes. This article will guide you on how to bake the perfect dessert.
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You will love these Strawberry Shortcake Cupcakes
You’ll love the light, moist cake, sweet strawberry filling, and fluffy whipped cream topping! This recipe for strawberry shortcake cupcakes swaps the traditional shortcake with a soft, tender vanilla cake for a new spin on the classic.
Plus, I’m sharing all my baking tips for perfect cupcakes. After years of making cupcakes, I have some tried-and-true tricks up my sleeve that I’m sharing with you here.
The other reason you’ll love strawberry shortcake cupcakes is that they’re perfect for a party. You don’t have to assemble each serving on-the-spot since cupcakes can be made in advance. They’re perfect for casual summer parties and picnics, but they’re also pretty enough for a baby or bridal shower.
Ingredients For Shortcake Cupcakes
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
For The Strawberry Shortcake Cupcakes
- Unsalted butter – Let this come to room temperature.
- Granulated sugar
- Egg whites
- Sour cream – Be sure to use full-fat sour cream, which yields a moist, tender crumb.
- Milk – Use skim, 1% or 2%.
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
Strawberry Filling:
- Strawberry sauce –
Whipped Topping:
- Heavy whipping cream
- Vanilla extract
- Powdered sugar – Also known as confectioners’ sugar.
How to Make Strawberry Shortcake Cupcakes
If you’ve never made filled cupcakes before, don’t worry—it’s easy! Here’s what you’ll need to do.
1. Make the cupcakes:
Prepare. Preheat your oven to 350º F and line a muffin pan with muffin liners.
Mix the wet ingredients. Combine the butter and sugar in a mixing bowl, then beat with an electric mixer for a minute or two, or until they’re fluffy. Beat in the egg whites, sour cream, milk, and vanilla extract.
Mix the dry ingredients. Sift the dry ingredients into a second mixing bowl; this will help produce extra fluffy cupcakes.
Combine the wet and dry ingredients. Add the flour mixture to the wet ingredients a few spoonfuls at a time, mixing just until combined.
Bake. Fill the muffin liners halfway full and bake for 17 to 19 minutes, or until a few moist crumbs remain on a toothpick when inserted into the center.
Cool. Allow the cupcakes to cool completely before adding the filling and topping.
2. Make the whipped topping:
Chill the equipment. Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
Whip the cream. Add the heavy cream, powdered sugar, and vanilla extract to the chilled bowl and beat for 4 to 5 minutes, or until it forms stiff peaks and you can scoop it with a spoon and it still holds its shape.
Transfer to a piping bag. Scoop the whipped cream into a piping bag fitted with a large round tip.
3. Assemble:
Fill the cupcakes. Use the back of a large piping tip to remove the center of each cupcake. Fill with 1-2 tablespoons of the strawberry filling. At this point, you can either discard the center or press it back into the cupcake.
Frost. Pipe the whipped cream onto each cupcake, then garnish each with a small amount of strawberry sauce and a fresh strawberry.
Strawberry Shortcake Cupcake tips for success
Here are a few tips and pointers for perfect strawberry shortcake cupcakes:
- Don’t overdo it with the whipped cream. Whip the cream for the topping until it forms stiff peaks, then stop. If you keep going, it will turn into sweet butter! As soon as you can lift the beaters and the peaks stand straight up without curling, the topping is ready.
- Smart shortcuts. If you’re in a time-crunch, you can use store-bought strawberry filling instead of making your own, along with store-bought whipped cream.
- No piping bags or tips? No problem! Use a small spoon or melon baller to remove the centers of the cupcakes. When it’s time to frost them, you can either place the whipped cream in a zip-top bag and clip off the corner or use an offset spatula to gently spread the whipped cream onto the cupcakes.
Storage and Make-Ahead Tips
To keep your strawberry shortcake cupcakes fresh, store them right. You can put them in an airtight container at room temperature or in the fridge. This keeps the texture and taste great. For strawberry cupcakes, avoid direct sunlight and heat.
For making ahead, prepare the cake batter and frosting early. This saves time and makes sure your cupcakes are perfect for any event. Here are some tips to remember:
- Prepare the cake batter up to a day in advance and store it in the refrigerator.
- Make the frosting ahead of time and store it in an airtight container at room temperature or in the refrigerator.
- Assemble the cupcakes just before serving to ensure the frosting and cake are fresh.
Conclusion
As we wrap up our guide to making the perfect strawberry shortcake cupcakes, let’s enjoy the sweet taste of this dessert. These cupcakes are perfect for any special occasion or just a tasty treat. They have a buttery shortcake base, a vibrant strawberry filling, and creamy frosting.
Homemade strawberry shortcake is special, unlike store-bought versions. By following our guide, you can make cupcakes full of fresh strawberries and classic dessert comfort. Add some creative touches and presentation, and you’ll have stunning cupcakes that impress everyone.
Ingredients
- 1 stick unsalted butter room temperature (1/2 cup)
- ¾ cup granulated sugar
- 2 large egg whites
- ½ cup sour cream
- ¼ cup milk skim, 1% or 2%
- 1 tsp vanilla extract
- 1 ¼ cup all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- Strawberry Filling
Whipping Topping
- 1 pint heavy whipping cream 2 cups
- 1 tsp vanilla extract
- ¼ cup powdered sugar
Instructions
Cupcakes
- Preheat the oven to 350º F. Line a muffin pan with muffin liners.
- In a mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy. Add in the egg whites, sour cream, milk, and vanilla extract. Beat lightly with the electric mixer. In a separate mixing bowl combine the flour, baking powder, and salt. Sift the dry ingredients together, this will help produce extra fluffy cupcakes. Gradually add the flour mixture to the wet ingredients a few spoonfuls at a time. Mix until just incorporated. Fill the muffin liners 1/2 full.
- Bake for 17-19 minutes at 350º F or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely before adding the filling and whipped topping.
Whipped Topping
- Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
- Remove the bowl from the freezer. Add the heavy cream, powdered sugar and vanilla extract and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape. Transfer the whipped cream to a piping bag fit with a large round tip.
Assemble
- Use the back of a large piping tip to remove the center of the cupcake. Fill with 1-2 tablespoons of strawberry filling. It’s your choice if you want to place the center of the cupcake back on – either is fine. Pipe whipped cream onto each cupcake. Garnish with a small amount of strawberry sauce and a fresh strawberry.
Notes
- To save time you can use store bought strawberry filling and store bought whipped cream.
- You can also use a spoon or small melon baller to remove the center of the cupcake.
- These cupcakes are best eaten the day they’re made, but they’ll keep in an airtight container in the refrigerator for a day or two.
