The kids' last day of school is tomorrow. This has been quite an unconventional school year, as they've been doing online learning since mid-March. But I wanted to keep our tradition alive of making the last day of school memorable by making these Strawberry Shortcake Cupcakes. Do not be intimidated by made from scratch cake and homemade frosting. Most of the ingredients can likely be found in your fridge or pantry. So you probably won't have to buy too many ingredients for this recipe, provided you're stocked up on strawberries, which is always a staple fruit in my fridge.
Make sure you chop the strawberries fairly small, or it might prevent the cupcakes from rising as high as they should. Also make sure your oven is fully preheated and you don't open the during baking. This also helps get that lovely cupcake "poof" on top.
My daughter helped me with this creamy icing, which really compliments the cupcakes. To achieve fluffy frosting, cream the butter using a whisk attachment fitted with the stand mixer. Do not cream longer than 1-2 minutes, or the icing may break down a little. Cream only until the butter is light and fluffy. Very little milk needs to be added to make it creamy. But if you find it too stiff, you can always add milk one teaspoon at a time until the desired consistency is reached.
For you moms and dads, I hope your kids are winding down the school year with a special celebration! You and your kids earned it! Here's how I made these Strawberry Shortcake Cupcakes:
Cupcakes: 1 and 1/2 cups sifted all-purpose flour; 1 cup granulated sugar; 1 and 1/2 tsp. baking powder; 1/4 tsp. baking soda; pinch of salt; 2 eggs; 1/3 cup vegetable oil; 1/2 cup milk; 1 tablespoon honey; 1 tsp. imitation vanilla; 1 and 1/4 cups sliced strawberries, rinsed and hulled.
Fluffy vanilla frosting: 2 sticks unsalted butter; 2 and 1/2 cups powdered sugar; 1 tsp. imitation vanilla; 1-2 tablespoons milk, adding 1 tablespoon at a time.
Cupcakes: Preheat oven to 350 degrees. Line a cupcake tin with 12 paper liners. In a large mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. In a separate medium size mixing bowl, combine the eggs, oil, milk, honey, and imitation vanilla. Add the wet ingredients to the dry ingredients. Gently stir until ingredients are combined, but batter is still lumpy. Fold in the strawberries. Fill each liner 3/4 full with batter. Bake for 20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
Fluffy vanilla frosting:
Leave butter on countertop to soften. Cut butter into cubes and place into the bowl of a stand mixer. Use the whisk attachment to whip butter for 1-2 minutes, or until light and fluffy. Turn mixer off. Switch to the paddle attachment. Add the imitation vanilla and milk. Gradually add the powdered sugar. Mix on low speed for 1 minute. Turn mixer to medium speed and beat for 5 minutes. When cupcakes are completely cooled, frost the tops of each cupcake. Serves 12.
Hi, I'm Jennifer-the creator of What's Baking, Babycakes? Here you'll find easy to make desserts, frozen treats, healthy salads, and hearty casseroles. I love baking, and spending time with my family and two Papillions! Find out more in the "about section." Happy baking!