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This strawberry shortcake cupcake recipe transforms the classic summer dessert into an irresistible handheld treat. The combination of moist yellow cupcakes, creamy vanilla buttercream, and fresh strawberries creates the perfect balance of flavors that captures the essence of traditional strawberry shortcake in a convenient cupcake form.
I first made these cupcakes for my daughters birthday party last summer, and they were such a hit that they've become our signature dessert for warm weather celebrations. Even my mother-in-law who rarely eats sweets couldn't resist having seconds.
Ingredients
- For the cupcakes
- Butter softened provides richness and tenderness to the cake base
- Granulated sugar creates the perfect sweetness and helps aerate the batter for a light texture
- Eggs room temperature essential for proper emulsification and structure
- Vanilla extract adds warmth and depth of flavor
- All purpose flour forms the foundation of the cake structure
- Baking powder gives the cupcakes their perfect rise use fresh for best results
- Milk room temperature creates moisture and helps ingredients blend smoothly
- For the Buttercream
- Butter softened the foundation for a creamy frosting
- Powdered sugar creates sweetness and structure look for brands without cornstarch for the smoothest result
- Heavy cream or milk adjusts consistency while adding richness
- Vanilla extract enhances the flavor profile
- Salt balances sweetness and enhances other flavors
- For the Strawberry filling
- Fresh strawberries provide bright flavor and juicy texture choose ripe but firm berries for best results
- Granulated sugar draws out natural juices and enhances the berries natural sweetness
Step-by-Step Instructions
- Prepare the Batter
- Preheat your oven to 350°F and line cupcake pans with papers. Cream butter and sugar until noticeably lighter in both color and texture about 2 to 3 minutes of beating. This creates air pockets for a tender crumb. Add eggs one at a time allowing each to fully incorporate before adding the next. This prevents the batter from breaking. Mix in vanilla until just combined.
- Mix Dry Ingredients
- Whisk flour and baking powder in a separate bowl to ensure even distribution of leavening. The separate mixing prevents overworking the flour which would develop gluten and make tough cupcakes.
- Combine Wet and Dry
- Add dry ingredients and milk alternately in three additions beginning and ending with flour. This method prevents the batter from separating while maintaining proper consistency. Mix just until ingredients disappear no more to keep cupcakes tender.
- Bake the Cupcakes
- Divide batter evenly among 24 cupcake liners filling each about twothirds full. Bake for 20 to 25 minutes until a toothpick inserted comes out clean with no wet batter. Cool briefly in pans before transferring to a wire rack for complete cooling. Rushing this step can cause cupcakes to fall or become gummy.
- Prepare the Buttercream
- Beat softened butter until noticeably lighter and fluffier about 2 to 3 minutes. This creates the base for silky frosting. Gradually add powdered sugar alternating with cream or milk until reaching spreading consistency. Beat on high speed for 3 to 4 minutes to incorporate air for the fluffiest texture.
- Prepare Strawberry Filling
- Finely dice fresh strawberries and toss with sugar. Allow to rest for at least 15 minutes as the berries release their natural juices creating a slightly syrupy consistency perfect for topping.
- Assemble the Cupcakes
- Spread a thin layer of buttercream on completely cooled cupcakes. This creates a moisture barrier preventing soggy cupcakes. Pipe a ring of buttercream around the outer edge of each cupcake creating a well for the strawberries. Fill each center with the prepared strawberry mixture right before serving for optimal freshness and texture.
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The secret to these cupcakes is actually in the thin layer of frosting that goes directly on the cake before creating the strawberry well. I discovered this technique after making a batch that turned soggy from strawberry juice. That little barrier makes all the difference in keeping the cupcakes fresh and delicious.
Make Ahead Options
These cupcakes can be partially prepared in advance to save time when entertaining. The unfilled cupcakes can be baked up to two days ahead and stored in an airtight container at room temperature. The buttercream can be made a day in advance and refrigerated just bring to room temperature and rewhip before using. For best results prepare the strawberry filling no more than a few hours before serving to maintain the fresh flavor and texture.
Strawberry Selection and Preparation
The quality of strawberries significantly impacts this recipe. Look for berries that are fully red with no white shoulders bright in color and without soft spots. Organic strawberries often offer more intense flavor. When dicing be consistent with size for even maceration and a pleasing presentation. Pat the berries dry after washing to prevent excess moisture from diluting the filling.
Serving Suggestions
For an elevated presentation garnish each cupcake with a small whole strawberry small mint leaf or sprinkle of finely grated lemon zest. Serve these cupcakes slightly chilled but not cold for the best flavor balance. They pair beautifully with glasses of prosecco or sparkling lemonade for summer gatherings. For a dramatic dessert table display arrange the cupcakes on tiered stands with fresh whole strawberries scattered around the base.
Storage Considerations
While these cupcakes are best enjoyed the same day they're assembled unfilled cupcakes can be stored at room temperature in an airtight container for up to three days. Filled cupcakes must be refrigerated and will keep for about 24 hours before the strawberries begin to soften the cake. If you must store filled cupcakes keep them in a single layer in a covered container to prevent the frosting from sticking to any covering.
Common Queries
- → Can I make these cupcakes ahead of time?
You can bake the cupcakes and prepare the buttercream 1-2 days in advance, storing them separately. However, it's best to add the strawberry filling just a few hours before serving to prevent the cupcakes from becoming soggy.
- → Can I use frozen strawberries instead of fresh?
Fresh strawberries provide the best flavor and texture. If using frozen strawberries, thaw completely, drain excess liquid, and pat dry before dicing to prevent too much moisture from soaking into the cupcakes.
- → Why do I need to spread a thin layer of frosting before adding strawberries?
This thin layer of buttercream acts as a barrier between the strawberry juices and the cupcake, preventing the cake from becoming soggy from the strawberry moisture.
- → How should I store leftover cupcakes?
Store assembled cupcakes in the refrigerator for up to 2 days. For longer storage, keep unfilled cupcakes at room temperature in an airtight container and add the strawberry filling just before serving.
- → Can I substitute the vanilla buttercream with another frosting?
Yes! While vanilla buttercream complements the strawberries beautifully, cream cheese frosting or whipped cream also work well. If using whipped cream, assemble cupcakes immediately before serving.
- → What's the best way to dice strawberries for the filling?
Aim for small, uniform pieces about 1/4-inch in size. This allows the strawberries to release juices when mixed with sugar while maintaining some texture in each bite.