How do I prevent the buttercream from melting on a hot summer day?

Keep the frosted cupcakes in the refrigerator until as close to serving time as possible and bring them out only 15 to 20 minutes before serving so the frosting softens just enough to be pleasant to eat. Adding the strawberry filling no more than 30 minutes before serving also helps as the juice from the macerated berries can soften the buttercream progressively if left in contact for too long.

Can I make this recipe as a regular cake instead of cupcakes?

Yes. Divide the batter between two 9-inch round cake pans and bake at 350°F for 30 to 35 minutes until a toothpick comes out clean. Cool completely, frost the top of the bottom layer with a ring of buttercream and fill with macerated strawberries, stack the second layer on top, and frost the top of the assembled cake in the same ring pattern with the remaining strawberries in the center for a full-size strawberry shortcake layer cake.

Why do I need to use room temperature eggs?

Room temperature eggs incorporate into the creamed butter and sugar mixture smoothly and without causing the emulsion to break. Cold eggs add a dramatic temperature drop to the warm and airy butter-sugar mixture which can cause the fat to seize and the batter to appear curdled and separated. This separated batter produces a denser and less tender finished cupcake. If you forget to take your eggs out ahead of time, place them in a bowl of warm water for 5 minutes before using.

Strawberry Shortcake Cupcakes Easy Summer Celebration Recipe

Name: Strawberry Shortcake Cupcakes The Most Beautiful Summer Cupcake You Will Ever Bake
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup Unsalted Butter softened; 1 3/4 cups Granulated Sugar; 4 large Eggs room temperature; 1 1/2 tsp Vanilla Extract; 3 1/4 cups All-Purpose Flour sifted; 2 tsp Baking Powder; 1 1/4 cups Whole Milk; 1 lb Unsalted Butter softened for buttercream; 4 cups Powdered Sugar sifted; 5 tbsp Heavy Cream; 1 tsp Vanilla Extract for buttercream; 1 pinch Salt; 4 cups Fresh Strawberries diced into 1/4-inch pieces; 1 tbsp Granulated Sugar for filling; 1 tsp Fresh Lemon Juice

Description

The most beautiful Strawberry Shortcake Cupcakes made with tender buttery vanilla cupcakes topped with a ring of fluffy vanilla buttercream and filled with fresh macerated strawberries in their own ruby syrup. A completely irresistible summer celebration cupcake that captures all the classic strawberry shortcake flavors in individual portable form.

Ingredients

Scale

1 cup Unsalted Butter softened

1 3/4 cups Granulated Sugar

4 large Eggs room temperature

1 1/2 tsp Vanilla Extract

3 1/4 cups All-Purpose Flour sifted

2 tsp Baking Powder

1 1/4 cups Whole Milk

1 lb Unsalted Butter softened for buttercream

4 cups Powdered Sugar sifted

5 tbsp Heavy Cream

1 tsp Vanilla Extract for buttercream

1 pinch Salt

4 cups Fresh Strawberries diced into 1/4-inch pieces

1 tbsp Granulated Sugar for filling

1 tsp Fresh Lemon Juice

Instructions

1. Preheat oven to 350°F. Line two 12-cup muffin pans with cupcake liners.

2. Sift flour and baking powder together. Set aside.

3. Beat softened butter and sugar 2 to 3 minutes until light fluffy and pale yellow.

4. Add room temperature eggs one at a time beating well after each. Mix in vanilla.

5. Add flour mixture and milk alternately in 3 and 2 additions mixing just until combined after each.

6. Fill each liner two thirds full.

7. Bake 20 to 25 minutes until golden and toothpick comes out clean.

8. Cool in pans 5 minutes then transfer to wire rack to cool completely.

9. Dice strawberries into 1/4-inch pieces. Toss with sugar and lemon juice. Macerate 15 to 30 minutes.

10. Beat softened butter 2 to 3 minutes. Add powdered sugar gradually. Add cream vanilla and salt.

11. Beat on high 3 to 4 minutes until light fluffy and stiff.

12. Spread thin base layer of buttercream on each cooled cupcake.

13. Pipe a high ring of buttercream around the outer edge leaving center open.

14. Spoon macerated strawberries into center of each cupcake. Serve immediately or refrigerate.

Prep Time: 45 minutes
Cook Time: 25 minutes
Category: Dessert, Cupcakes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 296
Sugar: 38g
Sodium: 85mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 68mg

Keywords: strawberry shortcake cupcakes, strawberry cupcakes recipe, summer cupcakes, easy strawberry shortcake cupcake recipe