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How to Make Strawberry Shortcake as Cupcakes - A Step-by-Step Guide

Have you ever craved the light, fluffy sweetness of a strawberry shortcake, but didn't want to commit to making a full cake? Well, we have the perfect solution for you - Strawberry Shortcake as Cupcakes! These delightful little treats pack all the flavor and freshness of a traditional strawberry shortcake, but in a convenient, portable form.

These cupcakes are perfect for any occasion - from backyard barbecues and picnics to birthday parties and brunches. They are also a great option ...

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Ingredients

  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup milk
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup white sugar
  • ½ cup butter
  • 3 large eggs
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 2 cups heavy cream
  • 2 tablespoons confectioners' sugar
  • 2 teaspoons vanilla extract
  • 12 strawberries, halved
  • 1 (10.5 ounce) package fresh blueberries

Information

  • Prep Time: 40 mins
  • Cook Time: 15 mins
  • Total Time: 55 mins
  • Servings: 24
  • Yield: 24 cupcakes

  • Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with muffin cups.
  • Combine flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
  • Combine milk, vegetable oil, and vanilla extract in a separate bowl. Set aside.
  • Beat sugar and butter with an electric mixer until light and fluffy; add eggs one at a time, beating well after each addition. Mix in flour and milk mixtures alternatively, both beginning and ending with flour, until thoroughly combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until golden and a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Let cool completely before transferring to a wire rack.
  • Meanwhile, place a medium-sized mixing bowl and whisk into the freezer for 5 to 10 minutes.
  • Beat cream cheese and sugar in a large mixing bowl with an electric mixer until smooth. Add vanilla and salt; combine. Set aside.
  • Remove the medium-sized mixing bowl and whisk out of the freezer. Pour heavy whipping cream into the bowl and whip until stiff peaks are about to form. Add confectioners' sugar and vanilla; whip until stiff peaks form, making sure not to overwhip.
  • Mix together cream cheese and whipped cream mixtures until combined. Frost cooled cupcakes and top with strawberries and blueberries.

    • Nutrition

    313 cal.

    • Total Fat: 20g
    • Saturated Fat: 10g
    • Cholesterol: 71mg
    • Sodium: 196mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 1g
    • Total Sugars: 19g
    • Protein: 4g
    • Vitamin C: 7mg
    • Calcium: 58mg
    • Iron: 1mg
    • Potassium: 82mg

    Categories

    Baking recipes
    Dessert recipes
    Cupcake recipes
    Strawberry recipes
    Shortcake recipes