Oh, let me tell you, Strawberry Shortcake Cupcakes with Cream Cheese Frosting are a slice of heaven in cupcake form! I first discovered this recipe during one of those delightful summer parties where the sun is shining, the laughter is spilling over, and there’s a table full of vibrant desserts. Someone brought these little beauties, and I swear they disappeared faster than any cake I’d ever seen! The lightness of the cake, the freshness of the strawberries, and that creamy frosting create a perfect harmony that’s hard to resist.
What makes these cupcakes so special is how they effortlessly bring the joy of a classic strawberry shortcake to a portable package. Whether it’s a birthday celebration, a picnic in the park, or just a sweet treat for yourself after a long day, these cupcakes are the perfect indulgence. Plus, they’re so light and fluffy that you might just find yourself reaching for a second (or third)! Trust me, once you take that first bite, you’ll understand why I love them so much.
What’s in Strawberry Shortcake Cupcakes?
All-Purpose Flour: This is the base of our cupcakes and gives them a wonderful structure. I often go for a high-quality brand like King Arthur Flour because it makes a noticeable difference in the final texture.
Granulated Sugar: Sweetness is key, and this sugar ensures our cupcakes rise beautifully while also adding flavor. You can also experiment with natural sweeteners if you prefer!
Baking Powder: This little ingredient is the magic behind the fluffiness of our cupcakes by helping them rise perfectly.
Salt: A pinch of salt enhances all the flavors, even the sweetness! Go for sea salt if you like that little extra touch.
Unsalted Butter: Creamed with sugar to create that rich, buttery flavor. I prefer to use European-style butter for its higher fat content, which adds a wonderful richness.
Eggs: They add moisture and stability to the cupcakes. Fresh, large eggs work best here.
Vanilla Extract: The essence of sweetness! Always use pure vanilla extract – it makes a world of difference.
Heavy Cream: Whipped into our cupcake batter for an extra light and airy texture. You can switch it up with milk if you like, but I just can’t resist that creaminess!
Fresh Strawberries: Of course, the star of the show! The juiciness and sweetness of seasonal strawberries elevate these cupcakes to heavenly levels.
Cream Cheese: This is what makes our frosting creamy and tangy, providing a delightful balance to the sweetness of the cupcakes.
Powdered Sugar: For a perfectly sweet and smooth frosting that holds its shape. Make sure to sift it for a lump-free finish!
Milk: Just a splash to get the frosting to the perfect consistency.
Is Strawberry Shortcake Cupcakes Good for You?
While these cupcakes are definitely a treat, let’s talk about the health aspects! They contain lots of fresh strawberries, which are rich in vitamins C and K, and they also have fiber, which is great for digestion. Plus, you get a bit of protein from the cream cheese in the frosting and the eggs in the batter – woohoo!
However, be mindful of the sugar and butter content; these cupcakes are not exactly a health food. It’s all about balance, my friends! If you want to make them a bit lighter, consider reducing the sugar or using Greek yogurt in the frosting instead. Moderation is key, especially when you’re faced with such delightful well-rounded bites of joy!
Ingredients List
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– ½ teaspoon salt
– ½ cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– ½ cup heavy cream
– 1 cup fresh strawberries, diced
– 8 oz cream cheese, softened
– 2 cups powdered sugar
– 1-2 tablespoons milk (as needed)
**Yield:** About 12 cupcakes
How to Make Strawberry Shortcake Cupcakes?
1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes around 3-5 minutes.
4. Add in the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the heavy cream. Begin and end with the flour mixture. Mix until just combined.
6. Gently fold in the diced strawberries to incorporate them evenly throughout the batter.
7. Divide the batter among the cupcake liners, filling each about 2/3 full.
8. Bake for about 20-22 minutes, or until a toothpick inserted in the center comes out clean.
9. Let them cool completely in the pan before transferring to a wire rack.
10. In the meantime, make the frosting. Beat the softened cream cheese until smooth, then gradually add the powdered sugar and milk until you achieve your desired consistency.
11. Once the cupcakes are cool, frost them generously with the cream cheese frosting. Add a fresh strawberry on top for a beautiful finishing touch.
Sweet Tips for Strawberries on Cupcakes
– **Storing Leftovers:** If you find yourself with extra cupcakes (which is unlikely!), store them in an airtight container in the fridge for up to three days. Just know that the strawberries may soften a bit.
– **Frosting Variations:** Feel free to mix in some lemon zest into the frosting for a zesty twist or add some crushed strawberries for extra flavor and color!
– **Gluten-Free Option:** You can easily substitute all-purpose flour with a gluten-free blend if you’re catering to gluten sensitivities.
I can’t stress enough how much you should try making these Strawberry Shortcake Cupcakes. They’re like little bites of happiness! If you try them out, please share your experience! I’d love to hear how they turned out and any twists you decided to add. Happy baking, my friend!