These Kentucky-style strawberry shortcake cupcakes combine a sweet vanilla cake, a simple syrup and bourbon drizzle, and creamy and light whipped cream frosting. They are then topped with fresh strawberries to make them the perfect strawberry cupcake treat that everyone will love!
Key ingredients for this recipe:
- All-purpose Flour: This gives the cupcakes their structure, and when combined with a bit of cake flour, it makes a wonderful texture.
- Cake Flour: Cake flour is a super low protein flour mixed with a bit of corn starch. This kind of flour helps to make really soft and tender cakes.
- Sugar: Sugar is what makes these cupcakes so sweet. However, there’s not too much; I’m not a fan of overly sweet desserts.
- Unsalted Butter: the butter provides flavor and helps the cake to rise when beaten with sugar.
- Salt: Salt is the ultimate flavor enhancer, and fun fact, if you ever want a dessert to be sweeter, a lot of times, it means you need to up the salt and not the sugar.
- Baking powder: baking powder is the leavener in this recipe, and along with the eggs, helps the cookies to rise.
- 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: In addition to the sugar, the vanilla provides sweetness and flavor.
- 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.
- Powder sugar: I’ve found that mixing the whipping cream with powder sugar makes a thicker and sturdier cream.
- Fresh Strawberries: because it wouldn’t be a strawberry shortcake without the fresh 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 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.
How to keep and store this recipe:
Once frosted, these cupcakes should be eaten the same day, but once drizzled with the simple syrup, they will keep for 1-2 days in an air-tight container.