Strawberry Shortcake Cupcakes
These delightful cupcakes are a fun twist on the classic strawberry shortcake, combining moist vanilla cupcakes with luscious strawberry filling and whipped vanilla buttercream. Perfect for summer parties or any time you crave a sweet, fruity treat!
Ingredients:
For the Cupcakes:
1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 tsp vanilla extract
2 3/4 cups all-purpose flour
2 tsp baking powder
1 cup milk, room temperature
For the Buttercream:
1 cup (2 sticks) butter, softened
3 1/2 cups powdered sugar
2-4 tbsp heavy cream or milk
1 tsp vanilla extract
Pinch of salt
For the Strawberry Filling:
3-4 cups finely diced strawberries
1 tbsp granulated sugar
Instructions:
1. Prepare the Cupcakes:
Preheat Oven: Preheat your oven to 350°F (175°C). Line two cupcake pans with 24 cupcake liners.
Cream Butter and Sugar: In a stand mixer, cream the softened butter and granulated sugar on high speed for 2-3 minutes until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Add the vanilla extract and mix well.
Mix Dry Ingredients: In a separate bowl, whisk together the flour and baking powder.
Combine Wet and Dry Ingredients: Alternately add the dry ingredients and milk to the butter mixture in three parts, beginning and ending with the dry ingredients. Mix just until combined and scrape down the sides of the bowl as needed.
Bake Cupcakes: Spoon the batter into the prepared cupcake liners, filling each about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cupcakes cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
2. Make the Buttercream:
Cream Butter: Beat the softened butter in a stand mixer for 2-3 minutes until light and fluffy.
Add Sugar and Flavor: Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Mix until incorporated.
Adjust Consistency: Add heavy cream or milk, one tablespoon at a time, until the buttercream reaches a spreadable consistency. Beat on high for 3-4 minutes until very fluffy.
3. Prepare the Strawberry Filling:
Mix Strawberries: Combine the finely diced strawberries with granulated sugar. Let sit for 15 minutes to allow the strawberries to release their juices.
4. Assemble the Cupcakes:
Frost: Spread a thin layer of buttercream on top of each cooled cupcake to create a base layer that will prevent the strawberry juices from soaking into the cupcake.
Pipe Border: Pipe a circle of buttercream around the edge of each cupcake.
Add Filling: Fill the center with a tablespoon or two of the strawberry filling.
Serve: It’s best to fill the cupcakes with strawberries just a few hours before serving to keep them fresh.
These cupcakes are a delightful combination of flavors and textures, and they’re sure to be a hit at any gathering! Enjoy your homemade strawberry shortcake cupcakes!
