Dessert

Beth’s Strawberry Shortcake Cupcakes

Beth’s Strawberry Shortcake Cupcakes



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BETH’S STRAWBERRY SHORTCAKE CUPCAKE RECIPE
Makes 12 Cupcakes

INGREDIENTS:
1 ½ cups (180g) flour
1 tsp (2.5 ml) salt
1 tsp (2.5 ml) baking powder
3 eggs, room temperature
¾ cup (150 g) sugar
½ cup (120 ml) melted butter
½ cup (120 ml) water
2 tsp (10 ml) vanilla
1 cup (150 g) chopped strawberries
1 tsp (5 ml) fresh lemon zest
12 whole strawberries, on the small side

FOR FROSTING:
2 cups (480 ml) heavy cream
3 tbsp (45 ml) confectioners sugar
1 tsp (5 ml) vanilla

METHOD:
Preheat oven to 350F (175 C) degrees.

Whisk together the flour, salt and baking powder and set aside.

Mix together eggs, sugar, butter, water and vanilla.

Then slowly add the flour mixture to the wet ingredients just until combined, being careful not to over mix! (or your cupcakes will be tough)

Toss chopped strawberries with 1 tsp of lemon zest, and set aside.

Spoon batter into muffins cups 1/3 of the way, then add 1 tbsp of chopped strawberries on top, then top with more batter until 2/3 of the way full.

Bake for 15 mins. It’s done when a toothpick comes out clean. If using the Simply Baked cups it may take up to 20 mins for them to be completely baked since the cupcakes end up being more tightly compacted then a regular muffin tin.

Allow to cool completely.

For the frosting, combine cream, sugar and vanilla in a bowl and whip on high until stiff peaks form. Transfer whipped cream to a pastry bag fitted with a star tip. Pipe a round rosette of frosting, and top with a whole strawberry. Keep refrigerated until ready to serve. Best eaten the day they are made. Enjoy!

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View Comments (42)

42 Comments

  1. Lisa Seba

    March 18, 2016 at 1:59 am

    Looks amazing! I'm not sure why but everytime I make whipped cream it gets to stiff peaks, but as soon as I put them in the piping bag they get soft and mushy?

  2. deanaera2000

    March 18, 2016 at 1:59 am

    Thanks for your Great recipe. Tried these for my birthday and they were awesome! For a touch of decadence topped with chocolate covered strawberries. Thanks again!

  3. Ida Hindborg

    March 18, 2016 at 1:59 am

    Wow Beth, your such a good baker!
    I love your video's:)

  4. twillight wisher

    March 18, 2016 at 1:59 am

    omg this is awsome i love you

  5. Saminda Ung

    March 18, 2016 at 1:59 am

    can i use blueberry instead ?

  6. thaoo minhh

    March 18, 2016 at 1:59 am

    Hey if i just wanna make 6 of them so I have to take half of the ingredients, right?

  7. Maria “Holy Spirit” Jozef

    March 18, 2016 at 1:59 am

    i love it !

  8. Annie Jenkins

    March 18, 2016 at 1:59 am

    hi beth this is cierra

  9. naima lancar

    March 18, 2016 at 1:59 am

    I will give them a try they look so yumy thinkyou

  10. SLH SIU

    March 18, 2016 at 1:59 am

    can I use white flour / all-purpose flour ???

  11. He Uhsar

    March 18, 2016 at 1:59 am

    Hi Beth I hope you reply this
    I already tried this recipe in 175c with 20mn but it's crude inside.. And when I continue more 5mn it become burned outside but still crude inside.. I don't know why .. Would you mind telling me some tip??

  12. suzykakes

    March 18, 2016 at 1:59 am

    hi beth i cant find the name of the place were you got the liners. can you help e plzzzz thank you .

  13. Sydney Tay

    March 18, 2016 at 1:59 am

    Actually…just wondering..
    Why do we need to use cupcake pans while baking cupcakes? We already have the cupcake liners to hold the cupcake in shape so what is it really for actually??? 

  14. Nana Osei-Tutu

    March 18, 2016 at 1:59 am

    Would reducing the strawberries to make a compote work as well?

  15. Melody Duong

    March 18, 2016 at 1:59 am

    hey Beth, this is probably a weird comment but I hope you can reply, what do the cupcakes taste like? I really want to try it out but I want to know if I'll like it or not. and is there a different alternative recipe for the frosting? I don't really have heavy whipping cream 

  16. Nuha Azeez

    March 18, 2016 at 1:59 am

    Can you use normal cupcake liners ?? Xx

  17. Kim July

    March 18, 2016 at 1:59 am

    And I love that you list your ingredients instead of send us to a website! You're the best! Thanks again Beth!!

  18. Kim July

    March 18, 2016 at 1:59 am

    Thank you Beth for this recipe! For Father's Day my other wanted cups cakes and I scrambled for a recipe!

  19. Julianne Meadows

    March 18, 2016 at 1:59 am

    I'm going to try this recipe with blueberries! Wish me luck! :)

  20. Ellen Bond

    March 18, 2016 at 1:59 am

    Where can I get these cupcake cups? They are the cutest

  21. Alice Lum

    March 18, 2016 at 1:59 am

    Hai, Beth can i just substitute heavy cream with normal whipping cream. Do i need to change the measurements. Pls answers as soon as possible .. 

  22. suppenhun007

    March 18, 2016 at 1:59 am

    If i try to make stiff peaks i will get Butter :/ do You have a Trick for that?

  23. Jocelyn Leung

    March 18, 2016 at 1:59 am

    How would you adjust the baking time and temp if you were making these in mini muffin tins?

  24. Erica

    March 18, 2016 at 1:59 am

    Your videos have such a good vibe… Lovely recipe and a lovely cupcake … 

  25. The Crafty Cupcake

    March 18, 2016 at 1:59 am

    It looks delicious!

  26. Felicia Leow

    March 18, 2016 at 1:59 am

    this looks so good, going to try it out! :)

  27. Quinoline N

    March 18, 2016 at 1:59 am

    Hello Mrs. Beth, I made these cupcakes but they are not fluffy, I do not know what I have done wrong. Help please!

  28. Katrina B

    March 18, 2016 at 1:59 am

    Please make a burrito

  29. Cathy Diaz

    March 18, 2016 at 1:59 am

    Where do I buy these cupcake cups?

  30. alexandra vr

    March 18, 2016 at 1:59 am

    hi beth 🙂 I want to make these cupcakes as a bundt cake, should I double all the ingredients? 

  31. Paola Westbeek (La Douce Vie)

    March 18, 2016 at 1:59 am

    Hi Beth, Beautiful cupcakes. I do love strawberries so I will be making these as soon as they're in season!

  32. Joanna Park

    March 18, 2016 at 1:59 am

    is it ok if I don't use lemon zest? I have all the ingredients except for lemons! :(

  33. Wided Mahjoubi

    March 18, 2016 at 1:59 am

    Yummy ♥ 

  34. hellokittyx0o

    March 18, 2016 at 1:59 am

    Beth what is the name of that baking tip and where can I buy one this is very important! Lol

  35. Madison Porcelli

    March 18, 2016 at 1:59 am

    +Entertaining With Beth How many cupcakes does this yield? I would like to make these for a few friends and I don't wanna make too many.

  36. Isabelle Candelas

    March 18, 2016 at 1:59 am

    You live in Chicago? I do live in Chicago 

  37. Georgia Eagleton

    March 18, 2016 at 1:59 am

    this is delicious . Do you think that you could make  foolproof donut recipe video because all the recipes of yours that i have tried are delicious and perfect but i can't seem to master the donuts. thanks xx

  38. Dominic Fernando

    March 18, 2016 at 1:59 am

    I feel like it would be very difficult to get the cupcake out of that holder. 

  39. Angelo Cromwell

    March 18, 2016 at 1:59 am

    What can you use if you dont have any of the cupcakes liner things?

  40. C. O.O

    March 18, 2016 at 1:59 am

    🙂 °°°° so beautiful

  41. Raghda Alothman

    March 18, 2016 at 1:59 am

    I just sent my husband to go grocery shopping, so that I can try this! He wasn't very happy but I make it up for him by giving hom the first cupcake :)) thank you so much for sharing this recipe! It really looks amazing. 

  42. Neko Chan

    March 18, 2016 at 1:59 am

    what kind of flour you use?

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