Forget the usual vanilla frosting.
Instead, imagine biting into a cupcake where the top cracks slightly with a gentle squeeze, and your nose is hit with that rush of fresh strawberry aroma—bright, tart, almost a little floral. The cream? Not just sweet, but whipped until it’s feather-light, making the strawberry feel even more vivid on your tongue. Honestly, I didn’t realize I needed a cupcake that could taste like a childhood picnic without actually needing the sun and the grass. Just something about the balance—sweet, tart, creamy—that brings me back to those lazy summer afternoons that I hadn’t thought about in ages. Right now, after a long stretch of winter, these feellike a tiny rebellion against grays and cold. It’s a reminder that sometimes, the smallest bites can carry the biggest stories. There’s a quiet magic in that.
Strawberry Shortcake Cupcakes
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners. Sift the flour, baking powder, and salt into a large bowl. In a separate bowl, whisk together the eggs, sugar, melted butter, and milk until smooth.
- Gradually add the wet mixture to the dry ingredients, folding gently until just combined. Scoop the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely on a wire rack.
- Meanwhile, prepare the strawberry topping by combining sliced strawberries with 1/4 cup sugar in a saucepan. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture thickens slightly, about 10 minutes. Remove from heat and let cool.1 1/2 cups all-purpose flour
- Chill the heavy cream in a mixing bowl. Using an electric mixer, beat the cream until soft peaks form, then add powdered sugar and continue whipping until stiff peaks are achieved. Transfer the whipped cream to a piping bag fitted with a decorative tip.1 1/2 cups all-purpose flour
- Once cupcakes are cooled, use a small knife or spoon to create a shallow hole in the center of each cupcake. Spoon some of the cooled strawberry compote into each hole. Pipe whipped cream on top of each, creating a decorative swirl. Optionally, garnish with a small strawberry slice.1 1/2 cups all-purpose flour
No fancy tricks here, just good ingredients and a little patience. Sometimes, that’s all I need — a cupcake that stirs up memories and makes me smile for no good reason. Guess that’s what baking’s all about, isn’t it?