Description
Delight in these classic Strawberry Shortcake Cupcakes featuring moist vanilla cupcakes topped with luscious mascarpone-stabilized whipped cream and fresh chopped strawberries. Perfect for celebrations or a sweet treat, this recipe combines smooth textures and fresh flavors in a beautifully presented dessert.
Ingredients
Vanilla Cupcakes
- 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
Assembly
- 240 g Fresh strawberries (finely chopped)
Instructions
- Prepare Cupcake Tin and Oven: Line a cupcake tin with muffin liners and preheat the oven to 175℃ (350℉) with no fan.
- Cream Butter and Sugar: In a large bowl, cream the room-temperature butter and granulated sugar until light and fluffy, then add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Mix Dry Ingredients: Sift together all-purpose flour, baking powder, and salt to create the dry mix. Gradually add dry ingredients to the wet mixture in thirds, alternating with the milk on low speed to avoid overmixing.
- Incorporate Vinegar and Baking Soda: Combine white vinegar and baking soda in a small bowl, allowing the mixture to become bubbly. Fold this mixture gently into the batter until just combined.
- Fill Cupcake Liners and Bake: Spoon or pipe the batter into the cupcake liners about ¾ full. Bake for 20-22 minutes until a toothpick inserted in the center comes out clean. Cool cupcakes on a rack to room temperature before frosting.
- Prepare Mascarpone Whipped Cream: In a chilled bowl, combine cold heavy cream, cold mascarpone, and sifted powdered sugar. Whip on medium-high speed for about 1 minute, then add vanilla extract and continue whipping until early hard peaks form (after soft peaks). Avoid overwhipping to prevent separation.
- Pipe Frosting: Transfer the whipped cream frosting into a piping bag ready for decorating.
- Prepare Strawberries: Wash and finely chop fresh strawberries for topping and filling.
- Assemble Cupcakes: Once cupcakes are fully cooled, pipe the whipped cream frosting on top of each cupcake. Place chopped strawberries in the center of the frosting or optionally make a small hole in the cupcake base to fill with strawberries.
- Serve and Store: Serve the decorated cupcakes fresh. Store any leftovers covered in the refrigerator for 1-2 days to maintain freshness.
Notes
- Ensure all refrigerated ingredients (butter, eggs, milk, cream, mascarpone) are at room temperature (except for the cream and mascarpone, which must be cold before whipping) for best batter consistency and aeration.
- Do not overmix the batter as it can result in dense cupcakes.
- Stop whipping the cream at early hard peaks to prevent the frosting from turning into butter.
- You can fill the cupcakes with chopped strawberries for extra moisture and flavor inside.
- Consume cupcakes within 1-2 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
