Beth’s Strawberry Shortcake Cupcake Recipe | ENTERTAINING WITH BETH


– Hey guys, so Easter is almost here and if you’re still trying to figure out what to make for Easter
dessert you are in luck. I’ve come together with
a few of my favorite YouTube channels to bring you
a playlist of Easter desserts. And for my part, I’m going
to show you how to make some adorable little
strawberry shortcake cupcakes. So after my video is done,
be sure to stick around and watch the other
videos in this playlist. There are some other
terrific Easter desserts that I know you guys are going to love. So the first thing we’re going
to do is take our large bowl and combine a cup and a half of flour, a teaspoon of salt, and a
teaspoon of baking powder. Go ahead and just give that a whisk and then you can set it aside. Then in a separate bowl we’re
going to combine three eggs, three quarter cup of sugar,
half a cup of melted butter, a half a cup of water, and
two teaspoons of vanilla. Go ahead and just give that a whisk, and then you can set that aside. Now we’re going to take
our dry ingredients and slowly add it to our wet ingredients, just giving it a good stir,
being careful not to over mix because we don’t want to
end up with a tough cupcake. Once that’s all combined,
you can set that aside. Then we’re going to take
some fresh strawberries, cut off the tops, give them a rough chop, and then toss them with one
teaspoon of fresh lemon zest. You’ll end up with one cup of
roughly chopped strawberries. Now what is really going
to send these cupcakes over the edge are these darling little cupcake cups by Simply Baked. I met this company while attending the International Housewares
Show this year in Chicago, which is where all the new products for the kitchen are debuted every year, and I fell in love with them. The nice thing about them is you can bake cupcakes right in them, you don’t even need a muffin tin to do it. So if you love these little
cupcake cups as much as I do, you are in luck because they
are offering a special discount for all of you guys, 15%
off, you get 24 of them in a sleeve for $6.95,
so take another 15% off and they are yours, but the
offer’s only good for two weeks so all the information
is in the description if you want to know how to get them. So to bake our cupcakes
what we’re going to do is take out a cookie sheet, we’re going to align our cups on top, then we’re going to use an ice cream scoop and fill them about a
third of the way full. To that we’re going to add a tablespoon of our freshly chopped strawberries and then top with some more batter. Then we’re going to pop these in the oven at 350 degrees for about 12 to 15 minutes, just until a toothpick comes out clean. Then you can set them aside
to cool, and meanwhile we are going to make our
whipped cream frosting. I love this frosting
because it is not too sweet. This is the perfect dessert when you have a lot of kids around, and
Easter at our house always means an equal amount of adults and kids. And this is a dessert that
pleases everybody. (laughs) So in the bowl of an electric mixer you’re going to add two cups
of heavy whipping cream, three tablespoons of powdered sugar, and one teaspoon of vanilla. Go ahead and just whip that up until very stiff peaks form,
you actually want to take it a little bit further than you would if you were making regular whipped cream, because you want the whipped
cream to be pretty sturdy so that you can actually
pipe it out in a pastry bag. Once your whipped cream is done, you can go ahead and transfer it into a pastry bag fitted with a star tip, and then you don’t want to frost the cupcakes until they
are completely cool. Otherwise what will happen
is the whipped cream will start to melt and
then your frosting will get kind of lopsided, so make sure
they’re really nice and cool. Now normally when I frost cupcakes I do like to leave a little bit of room between the cupcake and the
frosting because I think it’s pretty to see a little
bit of the cupcake underneath, but in this instance because we have these adorable little cupcake
cups, I like to take the frosting all the way to the edge, because it really does help the cups pop. So go ahead and just give it a good swirl, and then when it’s done the
other thing I like to do is add a garnish of a
fresh strawberry on top. One of the benefits of some
of these spring strawberries is that they’re really
small right now which makes for the perfect size to
put on top of your cupcake. Now because I’m a gardener
I like to keep the tops on my strawberries because I
think it just looks prettier and I like to be reminded of
where the strawberry came from, but if you don’t like the look of that, you could actually just
slice that off as well. Then I like to place these
cupcakes decoratively on a cake stand, and then you can go ahead and pop them in the fridge
until you’re ready to serve, and you will see you will have
one darling little cupcake that is so festive and
springlike, it’s the perfect little thing that will bring
a smile to anybody’s face. I hope you guys give this one a try, and let me know what you think, and I also hope you stick around to watch the rest of the
videos in this playlist. There’s some other very
clever Easter desserts that I know you guys are going to love. Alright everybody, if I
don’t see you before then, have a very Happy Easter,
I’ll see you next time, bye. (playful music)

100 thoughts on “Beth’s Strawberry Shortcake Cupcake Recipe | ENTERTAINING WITH BETH

  1. I'm not sure if you already said this but are the cupcake cups paper or are they re-usable? Because if they were re-usable that would be awesome! Please reply 🙂

  2. My whipped cream is yellow. No, I did not over whip it, it has not become butter, it's at soft peaks but it's yellow. It's not expired, it's perfectly fine, but it's yellow after being whipped. Help please >.<

  3. Hi Beth! My name is Celestine (my sister Celosia subscribed to you) and I love your cute little recipe! I'm also new to your channel!

  4. Hi there, Love Love the cupcake cups but was not able to view the website to purchase it that is in your description box. Your recipe for the strawberry shortcake cupcakes look so delicious, especially since I no longer have any allergies to berries Thank you, A.

  5. Beth I gave this one a try they were really delicious but the batter was not enough to fill all of my cupcakes! I ended up making another batter and that too wasn't sufficient! I used the exact measurements and quantities as you mentioned too..

  6. Made a batch for my friends. They absolutely loved it. Now they are requesting for more 🙂 Thanks Beth. Really love your video and personality. 

  7. I don't really celebrate Eastrr like a party so I made these adorable cupcakes on Mothers day instead and she loved them. Thank you for the recipe. ^-^

  8. 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.

  9. 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

  10. @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.

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

  12. 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 ..

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

  14. 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???

  15. 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??

  16. 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!

  17. 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?

  18. Hi Beth, I tried this recipe today and when I mixed in the wet ingredients along with the dry ingredients, it came out a bit chunky. I don't know what I did wrong but if you could please reply, that would be great. I made sure everything was room temperature too.

  19. Beth, I am such a fan of your recipes as you can see :). I am thinking of making these for my bday celebration. I have a regular size muffin tin and I have about 20 people coming. Can you tell me if I can use my Muffin tins, how long I have to back it for and how I should adjust the serving sizes? I'm pretty good with baking but I suck with measurements and numbers :/!

  20. I would like to make the batter chocolate instead of vanilla, what should I use cocoa powder or melted chocolate? Also, how much of the cocoa powder or melted chocolate should use for the batter?

  21. Beth, this episode was very sunny and warm. Can you please show us your filming set up. I am going to try this cupcake recipe for my daughters birthday party.

  22. Thanks for this easy to understand recipe! I wish I had the confidence to sub coconut, buckwheat or almond meal instead of ap flour. Could give me some guidance with that? I did use some spelt, and coconut sugar. I went on a baking binge last night, testing recipes for a crowd, and this was the best! My favorite part is the strawberries inside!

  23. Hi I just made these tonight. I plan to bring these to work tomorrow. Would it be good that I put it in the fridge overnight? Also I am still a beginner, especially with piping the frosting on top. Mine did not come out as nice as yours. I hope it would be ok when I try them tomorrow.

  24. Hi Beth.. Hope Ur well.. we have plain flour, self raising flour and wheat flour in the UK.. no all purpose.. can u plzz let me know which one to use with this recipe.. Thank you.. Luv from London UK xxx

  25. Hello! Lovely cupcakes! I hope they are as easy to make as you make it seem 😊 I have a couple of questions: Do you sift the flour and/or dry ingredients? And if you do, do you sift before or after measuring? Do eggs and other ingredients have to be room temperature? Can I make a double batch without messing up the batter? I’ve had bad experiences with cupcakes in the past 😢

  26. I made this recipe but substituted strawberries for raspberries and used a white chocolate buttercream for the frosting. The cupcake was so delicious! Thanks for the recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *