Strawberry Shortcake Cupcakes : 7 Sweet Ideas

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Introduction

Are you craving a delightful twist on the classic strawberry shortcake? Look no further! Our strawberry shortcake cupcakes offer a delicious and portable take on this beloved dessert. With just 7 simple ingredients and a prep time of under an hour, these fluffy cupcakes are the perfect treat for any occasion.

Ingredients

To make the strawberry shortcake cupcakes, you’ll need:

1 3⁄4 cups all-purpose flour
1 tablespoon baking powder
1⁄2 teaspoon salt
1⁄2 cup unsalted butter, softened
3⁄4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup fresh strawberries, diced

For the frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons heavy cream

Substitutions and Variations:

Use whole wheat flour for a healthier spin
Swap in coconut sugar or maple syrup for the granulated sugar
Try using different berries, such as raspberries or blackberries
Add a tablespoon of lemon zest to the cupcake batter for a bright citrus note

Timing

Prep Time : 15 minutes
Bake Time : 20-22 minutes
Total Time : 35-37 minutes

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the vanilla.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the diced strawberries.
Scoop the batter evenly into the prepared muffin cups, filling them about 3/4 full.
Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the butter until smooth and creamy. Gradually add the powdered sugar, beating until well combined. Mix in the vanilla and 2-3 tablespoons of heavy cream, beating until the frosting is light and fluffy.
Once the cupcakes are completely cooled, use a piping bag or a knife to frost the top of each cupcake. Top with a fresh strawberry slice or a sprinkle of powdered sugar.

Nutritional Information

Serving Size : 1 cupcake
Calories : 366
Total Fat : 19g
Saturated Fat : 12g
Cholesterol : 71mg
Sodium : 214mg
Total Carbohydrates : 48g
Dietary Fiber : 1g
Sugars : 33g
Protein : 3g

Healthier Alternatives

For a healthier twist on the strawberry shortcake cupcakes , consider the following substitutions:

Use whole wheat pastry flour instead of all-purpose flour to boost the fiber content.
Substitute Greek yogurt for the heavy cream in the frosting, reducing the fat and calories.
Use a sugar substitute, such as erythritol or stevia, to lower the overall sugar content.
Add a tablespoon of ground flaxseed or chia seeds to the batter for an extra nutrient boost.

Serving Suggestions

These strawberry shortcake cupcakes are versatile and can be enjoyed in a variety of ways:

Serve them as a dessert at a dinner party or potluck.
Pack them in lunch boxes for a sweet treat.
Offer them as a snack at a summer BBQ or picnic.
Drizzle them with a light glaze or serve them with a scoop of vanilla ice cream.

Common Mistakes to Avoid

Overmixing the batter : Be careful not to overmix the cupcake batter, as this can result in a dense, tough texture.
Overbaking : Keep an eye on the cupcakes in the oven and avoid overbaking, which can lead to dry, crumbly cakes.
Frosting too early : Wait for the cupcakes to cool completely before frosting them, or the frosting may melt and become runny.

Storing Tips

Store the unfrosted cupcakes in an airtight container at room temperature for up to 3 days.
Frosted cupcakes can be kept in the refrigerator for up to 5 days.
For best results, frost the cupcakes just before serving.

Conclusion

Indulge in the sweet and tangy flavors of our strawberry shortcake cupcakes for a delightful twist on a classic dessert. With simple ingredients, easy preparation, and endless serving possibilities, these cupcakes are sure to become a new family favorite. So, what are you waiting for? Gather your ingredients and get baking!

FAQs

Q: Can I make these cupcakes in advance?
A: Yes, you can make the unfrosted cupcakes up to 3 days in advance and store them in an airtight container at room temperature. When ready to serve, simply frost the cupcakes.

Q: Can I use frozen strawberries instead of fresh?
A: Yes, you can use frozen strawberries in place of fresh. Just be sure to thaw and drain them well before folding them into the batter.

Q: How can I make the cupcakes more moist?
A: To ensure moist and tender cupcakes, be careful not to overmix the batter and avoid overbaking. You can also substitute some of the butter with sour cream or Greek yogurt in the batter.

Q: Can I make these cupcakes dairy-free?
A: Absolutely! To make the cupcakes dairy-free, use a plant-based milk instead of heavy cream in the frosting and substitute the butter with a dairy-free alternative, such as coconut oil or vegan butter.