Strawberry Shortcake Cupcakes

I made these cupcakes for a neighbourhood barbecue in late May, and they were the first thing gone from the dessert table. A vanilla cupcake batter with butter, sugar, eggs, flour, baking powder, salt, vanilla extract, and milk, with strawberry jam folded in before baking. The batter turns pink and the kitchen smells like a bakery. Baked at 350 degrees F (175 degrees C) for 18 to 20 minutes.

The strawberry jam sinks slightly during baking, so every cupcake has pockets of concentrated fruit flavour mixed into the crumb. You bite into what looks like a regular cupcake and find warm strawberry in the middle. They taste like strawberry shortcake but in a format you can hold in one hand and eat while walking around a party.

Tips for Making Strawberry Shortcake Cupcakes

Cream the butter and sugar until light and fluffy

This is where the texture of the cupcake is set. Beat the softened butter and two cups of sugar together for at least three minutes until the mixture is pale and airy.

Under-creaming produces dense, heavy cupcakes. You want to see the colour lighten and the volume increase before you add the eggs.

Fold the jam in last

Add half a cup of strawberry jam or chopped strawberries after all the other ingredients are combined. Fold gently with a spatula, not a mixer.

Over-mixing the jam turns the batter uniformly pink and distributes the flavour too evenly. You want streaks and pockets.

Strawberry Shortcake Cupcakes

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• Author: Kelsey Hilts
• Total Time: 75 minutes
• Yield: Makes 24 cupcakes 1x

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Description

These strawberry shortcake cupcakes are a delightful twist on the classic dessert, featuring a moist pound cake base swirled with strawberry jam or fresh strawberries.

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Ingredients

Units USM Scale 1x2x3x

• 2 1/4 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 1/2 cup strawberry jam or chopped strawberries

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Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla.
5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture.
6. Fold in the strawberry jam or chopped strawberries.
7. Divide the batter evenly among the prepared cupcake liners.
8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
9. Allow cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

You can use either strawberry jam or fresh chopped strawberries for a different texture and flavor. These cupcakes can be stored in an airtight container at room temperature for up to 3 days. For a lighter frosting, consider using whipped cream instead of buttercream.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 250
• Sugar: 20
• Sodium: 150
• Fat: 12
• Carbohydrates: 35
• Fiber: 1
• Protein: 3
• Cholesterol: 40

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