These strawberry shortcake cupcakes with whipped cream, fresh strawberries, and bourbon combine all the best flavors of strawberry shortcake in a cupcake! Its light and fluffy vanilla cake, bourbon simple syrup drizzle, and whipped cream with fresh strawberries, what's better than that?!
These fluffy vanilla cupcakes are amazing on thier own, but combined with the best flavors in a strawberry shortcake and drizzled with bourbon simple syrup you have something really delicious!
Why you will love this recipe:
Strawberry shortcake is one of my favorite desserts, and these cupcakes have all of that sweet shortcake flavor! They are served with whipped cream and fresh strawberries just like strawberry shortcakes and are gorgeous substitutes for a special occasion!
Are you looking for true homemade from scratch shortcakes? Try these southern strawberry shortcakes that are amazing!
Key ingredients for this recipe:
- All-Purpose Flour: This gives the cupcakes their structure.
- Eggs: The eggs in this recipe act as a binding agent for all the ingredients.
- Milk: The milk adds both moisture and flavor to this recipe.
- Vanilla Extract: The vanilla provides sweetness and flavor in addition to the sugar.
- Bourbon: this ingredient is optional, but it does add a nice kick of flavor to the cupcakes!
- Whipping cream: the frosting for these cupcakes is fresh whipped cream, which makes a delightfully light icing.
- Fresh Strawberries: because it wouldn't be a strawberry shortcake without the fresh strawberries!
Add the cake flour to the AP flour Whisk in the salt and baking powder Beat the butter and sugar together Add in the egg and egg white Stir in the milk and the flour Stir until the batter is smooth Fill a cupcake tin ¾ of the way up Mix bourbon with the simple syrup Poke holes in the cupcakes Drizzle all the syrup over the cupcakes Frost with whipped cream and top with a strawberry
Why add a drizzle?
My favorite shortcake has strawberries macerated with bourbon, and I wanted to bring that flavor into these cupcakes. The drizzle also adds even more delicious sweetness and helps the cupcakes stay moist for longer.
Step by step instructions:
- Beat the butter and sugar together until light and fluffy.
- Add in the eggs, vanilla, and vegetable oil.
- Mix in the milk, flour, salt, and baking powder.
- Divide the batter into 12 cupcake molds.
- Bake for 20-22 minutes or until a knife comes out clean.
- Make the simple syrup. Once the sugar has fully melted, add in the bourbon and set it aside.
- Make the whipped cream by beating the cream, powdered sugar, and vanilla until it forms stiff peaks.
- Frost the cupcakes with whipped cream and top with halved strawberries.
Tips and tricks for making this recipe:
- Thoroughly whip the sugar and butter together. This will help make a light and fluffy cake.
- Poke deep holes in the cupcakes, so that syrup can fully penetrate the cupcake. The drizzle not only provides flavor to the cupcakes but moisture as well. Make sure the cupcakes absorb all of the syrup to ensure a super moist cake.
- Add as much of the drizzle as you like!
- If you don't want to add bourbon, skip adding it to the syrup.
- Using powder sugar instead of granulated sugar in the whipped cream helps to make it a thick and sturdy frosting.
FAQ's:
Once frosted, these cupcakes should be eaten the same day, but they will keep them for 1-2 days in an air-tight container once drizzled with the simple syrup.
Yes, once frosted with whipped cream, keep them refrigerator.
Here's a video showing how to make this recipe:
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Strawberry Shortcake Cupcakes with Whipped Cream
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: baking
- Cuisine: american
Description
These strawberry shortcake cupcakes with whipped cream, fresh strawberries, and bourbon combine all the best flavors of strawberry shortcake in a cupcake!
Ingredients
For the cupcakes
- 1 cup all-purpose flour
- ½ tsp salt
- 1 ½ tsp baking powder
- 1 cup sugar
- 1 stick butter (8 tablespoons)
- 2 eggs
- ½ cup milk
- 1 ½ tsp vanilla extract
- 2 tablespoons vegetable oil
For the simple syrup
- ¼ cup sugar
- ¼ cup water
- ¼ cup bourbon
For the whipped cream:
- 2 cups whipping cream
- 4 tablespoons powder sugar
- 1 tsp vanilla extract
- 1lb fresh strawberries or more for garnishes
Instructions
- Preheat the oven to 350 degrees and prepare a cupcake tin.
- Whisk the flours, baking powder, and salt together in a medium and set aside.
- Beat the butter and sugar together until light and fluffy. 3-5 minutes.
- Add in the eggs and mix thoroughly. Add in the vanilla and the vegetable oil.
- Mix the milk and the flour mixture in a little at a time. Mix until the batter has absorbed all the milk and there are no flour spots left.
- Divide the batter into 12 cupcake molds.
- Bake for 20-22 minutes or until a knife comes out clean.
- While the cupcakes are baking, make the simple syrup. Heat the water and sugar in a small pot on medium-high heat until all of the sugar has dissolved. Once the sugar has fully melted, add in the bourbon and set it aside.
- Make the whipped cream but beating the cream, powdered sugar, and vanilla until it forms stiff peaks.
- Frost the cupcakes with the whipped cream and top with halved strawberries.
Notes
- Thoroughly whip the sugar and butter together. This will help make a light and fluffy cake.
- Poke some good and deep holes in the cupcakes, so that syrup can fully penetrate the cupcake. The drizzle not only provides flavor to the cupcakes but moisture as well. Make sure the cupcakes absorb all of the syrup to ensure a super moist cake.
- Use all the drizzle!
- If you don't want to add bourbon, skip adding it to the syrup.
- Using powder sugar instead of granulated sugar in the whipped cream helps to make it a thick and sturdy frosting.
Keywords: Strawberry Shortcake Cupcakes
Elizabeth says
These were so sweet and delicious! Just like strawberry shortcake
★★★★★
Sadie says
Hi how did you make the frosting rounded on top?
★★★★★
Pate Giltner says
Hi! It takes a little practice, but a place a big dollop on top and then smooth it into a dome with a knife.