Desserts > Cake > Cupcakes > Strawberry Shortcake Cupcakes

Strawberry Shortcake Petit-Beurre Cupcakes Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 1/2 cup strawberry jam
- 1/2 cup heavy cream
- 2 tablespoons confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 cup diced fresh strawberries
- 12 Petit-Beurre cookies

Special Equipment Needed:
- 12-cup muffin tin
- Cupcake liners
- Mixing bowl
- Electric mixer
- Whisk
- Spatula
- Piping bag
- Pastry bag

Step-by-Step Instructions:

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

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy. Add the eggs one at a time, beating until combined. Beat in the vanilla extract.

4. Add the dry ingredients to the wet ingredients in two batches, alternating with the buttermilk. Beat until just combined.

5. Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

6. In a medium bowl, beat the strawberry jam, heavy cream, confectioners’ sugar, and vanilla extract together until light and fluffy.

7. Pipe the strawberry cream onto the cupcakes, then top with the diced strawberries and Petit-Beurre cookies.

Time:
Preparation Time: 20 minutes
Cooking Time: 18-20 minutes
Temperature: 350°F
Serving Size: 12 cupcakes

Nutritional Information: TBD

Substitutions for Ingredients:
- All-purpose flour can be substituted with almond flour or gluten-free flour.
- Unsalted butter can be substituted with vegan butter or coconut oil.
- Buttermilk can be substituted with almond milk or oat milk.
- Heavy cream can be substituted with coconut cream.

Variations:
- Substitute the strawberry jam with raspberry jam or apricot jam.
- Substitute the Petit-Beurre cookies with shortbread cookies or graham crackers.

Tips and Tricks:
- Make sure the butter and sugar are well-combined before adding the eggs.
- Beat the batter until just combined, do not overmix.
- Let the cupcakes cool completely before adding the topping.

Storage Instructions:
Store the cupcakes in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat the cupcakes in the microwave for 30 seconds.

Presentation Ideas:
- Serve the cupcakes on a platter with fresh strawberries and mint leaves.
- Arrange the cupcakes on a cake stand with a dollop of whipped cream.

Garnishes:
- Fresh strawberries
- Mint leaves
- Whipped cream

Pairings:
- Ice cream
- Fruit salad
- Hot chocolate

Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables

Troubleshooting Advice:
- If the cupcakes are too dry, add a tablespoon of buttermilk to the batter.
- If the cupcakes are too moist, bake for an additional 5 minutes.

Food Safety Advice:
- Make sure all ingredients are at room temperature before baking.
- Do not leave the cupcakes out at room temperature for more than 2 hours.

Food History:
Strawberry shortcake is a classic dessert that originated in the United States in the 19th century. It is traditionally made with a biscuit-like cake, fresh strawberries, and whipped cream.

Flavor Profiles:
This cupcake has a sweet and tart flavor from the strawberries, a rich and buttery flavor from the Petit-Beurre cookies, and a creamy and sweet flavor from the strawberry cream.

Serving Suggestions:
- Serve the cupcakes with a scoop of ice cream.
- Top the cupcakes with fresh raspberries or blueberries.

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Taste: Sweet, Fruity, Buttery, Creamy, Light