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Fluffy Strawberry Shortcake Cupcakes

fluffy strawberry shortcake cupcakes - featured image
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Light, airy cupcakes with a hint of vanilla topped with a fresh, lightly macerated strawberry berry topping and whipped cream. Perfect for quick, easy, and delicious homemade dessert.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) whole milk, room temperature (can substitute almond milk for dairy-free)
  • 2 cups (about 300g) fresh strawberries, hulled and sliced
  • 2 tablespoons powdered sugar
  • ½ cup (120ml) heavy cream, whipped lightly (optional but recommended)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  2. Sift together the flour, baking powder, and salt into a bowl.
  3. In a separate large bowl, beat the softened butter and granulated sugar with an electric mixer until pale and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
  5. Alternate adding sifted dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined.
  6. In a clean, dry bowl, beat the egg whites until soft peaks form.
  7. Gently fold the whipped egg whites into the batter in three additions using a rubber spatula.
  8. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  9. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  10. While cupcakes bake, toss sliced strawberries with powdered sugar and let sit at room temperature for 15-20 minutes to macerate.
  11. Once cupcakes cool completely, top each with a dollop of lightly whipped heavy cream and spoon over the fresh berry mixture.

Notes

Ensure bowl and beaters are grease-free when whipping egg whites for best volume. Fold egg whites gently to maintain fluffiness. Avoid overbaking to keep cupcakes moist. If strawberries are tart, add extra powdered sugar when macerating. Cupcakes can be trimmed if domed unevenly. For gluten-free, substitute flour with a 1:1 gluten-free blend. Vegan adaptations include flax eggs, dairy-free butter, almond milk, and coconut cream for topping.

Nutrition

Keywords: strawberry shortcake, cupcakes, berry topping, whipped cream, easy dessert, homemade cupcakes, fluffy cupcakes, summer dessert

Find it online: https://realityeats.com/fluffy-strawberry-shortcake-cupcakes-recipe-easy-homemade-berry-topping/