Description
Sweet strawberry shortcake cupcakes blend classic dessert nostalgia with modern bakery charm. Delicate cake layers, creamy frosting, and fresh strawberry garnish create an irresistible treat you’ll savor with pure delight.
Ingredients
Scale
Main Ingredients:
- 1.5 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar
Wet Ingredients:
- 1/4 cup unsalted butter (melted and slightly cooled)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon vanilla extract
- 1/4 cup fresh strawberry puree
Dry and Binding Ingredients:
- 2 tablespoons cornstarch
- 1.5 teaspoons baking powder
- 1/4 teaspoon salt
Garnish:
- Fresh strawberries or strawberry slices for decoration
Instructions
- Prepare the oven environment by heating to 350°F and positioning a liner-equipped muffin tin for the cupcake batter.
- Create a delicate dry ingredient mixture by sifting flour, cornstarch, baking powder, and salt together, setting the blend aside for later incorporation.
- Whip sugar and eggs into a voluminous, airy texture, transforming the mixture into a smooth foundation by introducing vanilla extract, melted butter, and vegetable oil.
- Integrate dry ingredients with wet components through a careful alternating process, incorporating milk gradually to achieve a harmonious batter consistency.
- Distribute the batter evenly across cupcake liners, filling each compartment approximately two-thirds full to allow proper rising during baking.
- Position the muffin tin in the preheated oven, allowing cupcakes to bake for 18-20 minutes until a inserted toothpick emerges clean and pristine.
- Remove cupcakes from the oven, letting them rest in the tin for five minutes before transferring to a cooling rack for complete temperature reduction.
- Craft the strawberry buttercream by whipping softened butter into a creamy consistency, systematically introducing powdered sugar and blending thoroughly.
- Enhance the frosting with strawberry puree and vanilla extract, adjusting sugar quantities to achieve ideal spreading or piping texture.
- Decorate the fully cooled cupcakes by generously applying the strawberry buttercream, garnishing each with a fresh strawberry or elegant strawberry slice for visual appeal.
Notes
- Swap out all-purpose flour with gluten-free flour blend for celiac or gluten-sensitive bakers to make these cupcakes accessible.
- Reduce sugar content by using stevia or monk fruit sweetener for a lower-calorie, diabetic-friendly version of the dessert.
- Incorporate finely chopped fresh strawberries directly into the cupcake batter for an extra burst of fruit flavor and natural sweetness.
- Use room temperature ingredients like eggs and milk to ensure smoother batter and more consistent cupcake texture during mixing and baking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 266
- Sugar: 28 g
- Sodium: 118 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 47 mg