Mini Strawberry Shortcake Cupcakes
These mini strawberry shortcake cupcakes are perfect for parties. With a fluffy vanilla base, whipped cream topping, and fresh strawberries, they are a delightful treat.
Equipment
- 1 Mini cupcake pan with paper liners
- 1 electric mixer
- 1 Mixing bowls large and medium
- 1 piping bag with star tip
Ingredients
Cupcake Base
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Garnish
- 12 fresh strawberries sliced
Instructions
Preparation
- Preheat your oven to 350°F. Line a mini cupcake pan with paper liners.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined. Be careful not to overmix.
- Fill each cupcake liner about two-thirds full with batter.
- Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Whipped Cream Topping
- In a chilled mixing bowl, beat the heavy cream until soft peaks form. Gradually add in powdered sugar and vanilla, beating until stiff peaks form. Do not overbeat.
- Using a piping bag fitted with a star tip, pipe the whipped cream onto the cooled cupcakes in a swirl pattern.
Garnish and Serve
- Top each cupcake with a fresh slice of strawberry for garnish.
- These cupcakes are best served immediately to enjoy the freshness of the whipped cream and strawberries.
Storage
- If you have any leftovers, store them in an airtight container in the refrigerator for up to two days. Note that the whipped cream may lose some of its firmness over time.
Notes
Pro Tips: For best results, use fresh, ripe strawberries. Chill your bowl and beaters before making the whipped cream. Ingredient Substitutions: You can use almond milk instead of regular milk if desired. How to Serve: Serve immediately for best texture and flavor. Storage & Freshness: Store in an airtight container in the fridge for up to 2 days. Make-Ahead Tips: Cupcakes can be baked a day in advance and frosted just before serving.