Introduction to Strawberry Shortcake Drip Cupcakes
There’s something magical about Strawberry Shortcake Drip Cupcakes that makes my heart flutter. Maybe it’s the way the creamy strawberry frosting dances atop the fluffy cake, or perhaps it’s the delightful drizzle of strawberry jam that brings it all together. These cupcakes are not just a treat; they’re a quick solution for a busy day or a sweet way to impress your loved ones. Whether you’re celebrating a special occasion or simply indulging in a moment of self-care, these cupcakes are sure to bring smiles and joy to your table.
Why You’ll Love This Strawberry Shortcake Drip Cupcakes
These Strawberry Shortcake Drip Cupcakes are a delightful blend of ease and flavor. They come together quickly, making them perfect for busy weeknights or last-minute gatherings. The taste? Oh, it’s like a summer picnic in every bite! With a creamy frosting and a luscious jam drizzle, they’re sure to impress. Plus, who can resist the charm of a cupcake that looks as good as it tastes? You’ll be the star of any dessert table!
Ingredients for Strawberry Shortcake Drip Cupcakes
Gathering the right ingredients is the first step to creating these delightful Strawberry Shortcake Drip Cupcakes. Here’s what you’ll need:
- Milk: Adds moisture and richness to the cupcakes.
- Sour cream or plain yogurt: Provides a tangy flavor and keeps the cupcakes tender.
- Neutral oil (vegetable or canola): Ensures a moist texture without overpowering the flavor.
- Strawberry jam: Infuses the batter with sweet strawberry goodness.
- Large eggs: Bind the ingredients together and help the cupcakes rise.
- Vanilla extract: Enhances the overall flavor profile with a warm, sweet note.
- All-purpose flour: The base of the cupcakes, providing structure.
- Granulated sugar: Sweetens the cupcakes and helps them brown beautifully.
- Baking powder and baking soda: Leavening agents that make the cupcakes fluffy.
- Salt: Balances the sweetness and enhances flavors.
- Optional food coloring: A few drops can brighten the cupcakes, making them visually appealing.
- Unsalted butter: The star of the frosting, creating a creamy and rich texture.
- Powdered sugar: Sweetens the frosting and gives it a smooth consistency.
- Strawberry puree or jam: Adds a burst of strawberry flavor to the frosting.
- Heavy cream: Adjusts the frosting’s consistency for perfect piping.
- Warmed strawberry jam: Used for the delightful drizzle on top.
- Fresh strawberries: Halved for a beautiful garnish that adds freshness.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing!
How to Make Strawberry Shortcake Drip Cupcakes
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). While that’s heating up, line a 12-cup muffin tin with cupcake liners. This step is crucial for easy removal later. Trust me, you don’t want to wrestle with stuck cupcakes!
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the milk, sour cream (or yogurt), neutral oil, strawberry jam, eggs, and vanilla extract. Mix until everything is smooth and well combined. This mixture is the heart of your Strawberry Shortcake Drip Cupcakes, so give it some love!
Step 3: Combine Dry Ingredients
In another bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Sifting helps to aerate the flour, ensuring your cupcakes are light and fluffy. Plus, it’s a great way to get rid of any lumps!
Step 4: Combine Mixtures
Now, gently fold the dry ingredients into the wet mixture. Stir until just combined; overmixing can lead to dense cupcakes. If you want a pop of color, add a few drops of food coloring at this stage. It’s all about that vibrant look!
Step 5: Bake the Cupcakes
Divide the batter evenly into the prepared cupcake liners, filling them about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let them cool completely on a wire rack. Patience is key here!
Step 6: Make the Frosting
While the cupcakes cool, let’s whip up the frosting! Beat the softened unsalted butter until creamy. Gradually add the powdered sugar, then mix in the strawberry puree, vanilla extract, and heavy cream. Beat until light and fluffy. This frosting is pure bliss!
Step 7: Frost and Drizzle
Once the cupcakes are completely cool, it’s time to frost! Pipe the creamy strawberry frosting onto each cupcake. Then, drizzle warm strawberry jam over the frosting for that gorgeous drip effect. It’s like a sweet hug for your cupcakes!
Step 8: Garnish
Finally, top each cupcake with a fresh strawberry half. This not only adds a pop of color but also a burst of freshness. Your Strawberry Shortcake Drip Cupcakes are now ready to shine on your dessert table!
Tips for Success
- Make sure your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; it’s okay if a few lumps remain.
- Use a cookie scoop for even cupcake portions.
- Let the cupcakes cool completely before frosting to avoid melting.
- Experiment with different jams for unique flavors in the drizzle.
Equipment Needed
- Muffin tin: Essential for baking cupcakes; a silicone mold works too!
- Cupcake liners: Use paper or reusable silicone liners for easy cleanup.
- Mixing bowls: A set of various sizes is handy for wet and dry ingredients.
- Whisk: Perfect for mixing ingredients; a fork can work in a pinch.
- Electric mixer: Ideal for frosting; a whisk can be used for a workout!
Variations
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a delicious gluten-free version.
- Dairy-Free: Use almond milk and coconut cream in place of milk and butter for a dairy-free treat.
- Chocolate Lovers: Add cocoa powder to the batter for a chocolate twist on these Strawberry Shortcake Drip Cupcakes.
- Vegan: Replace eggs with flax eggs and use plant-based yogurt and butter for a vegan-friendly option.
- Berry Medley: Mix in other berries like blueberries or raspberries for a delightful berry blend.
Serving Suggestions
- Pair these Strawberry Shortcake Drip Cupcakes with a scoop of vanilla ice cream for an indulgent dessert.
- Serve alongside a refreshing glass of lemonade or iced tea to balance the sweetness.
- For a beautiful presentation, arrange cupcakes on a tiered stand with fresh strawberries scattered around.
FAQs about Strawberry Shortcake Drip Cupcakes
Can I make Strawberry Shortcake Drip Cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance. Just store them in an airtight container. Frost them on the day you plan to serve for the best texture and flavor.
What can I use instead of strawberry jam?
If you don’t have strawberry jam, feel free to use any berry jam or even a homemade fruit compote. Raspberry or blueberry jam can add a unique twist to your Strawberry Shortcake Drip Cupcakes!
How do I store leftover cupcakes?
Store any leftover Strawberry Shortcake Drip Cupcakes in an airtight container at room temperature for up to three days. If you need to keep them longer, refrigerate them for up to a week.
Can I freeze these cupcakes?
Yes! You can freeze the unfrosted cupcakes for up to three months. Just make sure they are completely cool before wrapping them tightly in plastic wrap and placing them in a freezer bag.
What’s the best way to achieve the drip effect?
To get that perfect drip effect, warm the strawberry jam slightly before drizzling. This makes it easier to control the flow and creates a beautiful finish on your Strawberry Shortcake Drip Cupcakes!
Final Thoughts
Making Strawberry Shortcake Drip Cupcakes is more than just baking; it’s about creating sweet memories. Each bite is a delightful reminder of sunny days and joyful gatherings. The combination of fluffy cake, creamy frosting, and that luscious jam drizzle is pure bliss. Whether you’re sharing them with friends or savoring one alone, these cupcakes bring a smile to your face. So, roll up your sleeves and dive into this delicious adventure. Trust me, the joy of baking—and eating—these cupcakes is a treat you won’t want to miss!
Print
Strawberry Shortcake Drip Cupcakes: A Delightful Treat!
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Delicious Strawberry Shortcake Drip Cupcakes topped with creamy strawberry frosting and a delightful strawberry jam drizzle.
Ingredients
- ¾ cup milk
- ½ cup sour cream or plain yogurt
- ⅓ cup neutral oil (vegetable or canola)
- 2 tbsp strawberry jam
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Optional: 2–3 drops red or pink food coloring for vibrant color
- 1 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar (for frosting)
- 3 tbsp strawberry puree or jam (for frosting)
- 1–2 tbsp heavy cream (as needed for consistency, for frosting)
- 1 tsp vanilla extract (for frosting)
- ¼ cup strawberry jam, warmed (for drizzle)
- Fresh strawberries, halved (for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together milk, sour cream (or yogurt), oil, strawberry jam, eggs, and vanilla extract until smooth.
- In another bowl, sift flour, sugar, baking powder, baking soda, and salt.
- Add dry ingredients into wet mixture, stirring until just combined (do not overmix). If desired, add food coloring for a vibrant pink/red hue.
- Divide batter evenly into cupcake liners, filling about ⅔ full. Bake 18–20 minutes or until a toothpick inserted comes out clean. Cool completely.
- Beat butter until creamy. Add powdered sugar gradually, then mix in strawberry puree/jam, vanilla, and cream until light and fluffy.
- Pipe frosting on cooled cupcakes. Drizzle warm strawberry jam over frosting for the ‘drip’ effect.
- Top each cupcake with a fresh strawberry half.
Notes
- Ensure cupcakes are completely cool before frosting to prevent melting.
- Adjust the amount of heavy cream in the frosting for desired consistency.
- Store cupcakes in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
