How do you keep and store this recipe?

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.

Do these cupcakes need to be refrigerated?

Yes, once frosted with whipped cream, keep them refrigerator.

Strawberry Shortcake Cupcakes with Whipped Cream

Description

These strawberry shortcake cupcakes with whipped cream, fresh strawberries, and bourbon combine all the best flavors of strawberry shortcake in a cupcake!

Ingredients

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For the cupcakes

1 cup all-purpose flour
1/2 tsp salt
1 1/2 tsp baking powder
1 cup sugar
1 stick butter (8 tablespoons)
2 eggs
1/2 cup milk
1 1/2 tsp vanilla extract
2 tablespoons vegetable oil

For the simple syrup

1/4 cup sugar
1/4 cup water
1/4 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

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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.