Description
Delight in these classic Strawberry Shortcake Cupcakes featuring moist vanilla cupcakes topped with a fluffy mascarpone-stabilized whipped cream and fresh chopped strawberries. Perfectly balanced with a light texture and sweet fresh berry flavor, these cupcakes make an elegant dessert for any occasion.
Ingredients
Cupcake Batter
- 150 g Granulated sugar
- 113 g Unsalted butter (at room temperature)
- 2 Eggs (at room temperature)
- 2 teaspoons Vanilla extract
- 120 g Whole milk (at room temperature)
- 185 g All purpose flour
- ½ teaspoon Salt
- ½ teaspoon Baking powder
- ½ teaspoon White vinegar
- ½ teaspoon Baking soda
Mascarpone Stabilized Whipped Cream
- 230 g Heavy cream (36% fat content, cold)
- 75 g Mascarpone (41% fat content, cold)
- 30 g Powdered sugar (sifted)
- 1 teaspoon Vanilla extract
Topping
- 240 g Fresh strawberries (finely chopped)
Instructions
- Prepare the oven and cupcake tin: Line your cupcake tin with muffin liners and preheat your oven to 175℃ (350℉) without a fan to ensure even baking.
- Cream butter and sugar: In a large bowl, beat the room temperature unsalted butter and granulated sugar together for a few minutes until the mixture becomes light and fluffy.
- Add eggs and vanilla: Whip in the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, mix in the vanilla extract.
- Combine dry ingredients: Sift together all purpose flour, baking powder, and salt to create your dry mix.
- Incorporate dry ingredients and milk: Reduce mixer speed to low and add the dry ingredients in thirds, alternating with the room-temperature whole milk. Mix gently without overmixing to maintain a tender crumb.
- Activate baking soda mixture: In a small bowl, combine white vinegar and baking soda, allowing it to bubble. Immediately fold this bubbly mixture into the batter until just combined.
- Fill cupcake liners: Spoon or pipe the batter evenly into the liners, filling each about ¾ full to allow room for rising.
- Bake cupcakes: Bake in the preheated oven for 20-22 minutes or until a toothpick inserted in the center comes out clean. Avoid overbaking to keep cupcakes moist.
- Cool cupcakes: Transfer cupcakes to a cooling rack and allow to reach room temperature before frosting.
- Prepare mascarpone whipped cream: In a mixing bowl, combine cold heavy cream, cold mascarpone, and sifted powdered sugar.
- Whip to soft peaks: Using an electric mixer, whip the cream mixture for about 2-3 minutes until fluffy and reaching early hard peaks, then add vanilla extract and briefly incorporate. Be careful not to overbeat to prevent separation.
- Transfer frosting: Place the whipped cream frosting into a piping bag ready for decorating.
- Prepare strawberries: Wash and finely chop the fresh strawberries, setting aside for topping.
- Frost cupcakes: Pipe the prepared frosting onto the cooled cupcakes.
- Add strawberry topping: Garnish each cupcake with chopped strawberries on top of the frosting. Optionally, create a small hole in the cupcake base and fill with chopped strawberries for added moisture and flavor.
- Serve and store: Serve cupcakes fresh for the best taste. Leftovers can be covered and refrigerated for 1-2 days to maintain freshness.
Notes
- Ensure all dairy ingredients and eggs are at room temperature for a smoother batter and better rise.
- Do not overmix the batter once flour is added to avoid tough cupcakes.
- Stop whipping the mascarpone cream at early hard peaks to prevent it from turning into butter.
- Use fresh strawberries and chop finely to distribute flavor evenly.
- Cupcakes are best enjoyed the same day but can be refrigerated for up to 2 days.
- Filling the cupcakes with strawberries adds a nice surprise and moisture inside.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
