Strawberry Shortcake-Style Cupcakes

Traditional strawberry shortcake gets reinvented in cupcake form. Whipped cream delicately flavored with our LAVENDER maple syrup adds a subtle floral touch that highlights the freshness of the strawberries. A light, indulgent dessert, perfect for the summer season.

Servings

  • 12 cupcakes

Prep Time

  • 25 minutes

Cook Time

  • 18 to 20 minutes

Ingredients

For the cupcakes

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • ½ cup sugar
  • ¼ cup TRACE maple syrup
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup milk

For the topping

  • 2 cups 35% whipping cream
  • 2 tbsp TRACE LAVENDER maple syrup
  • 2 cups fresh strawberries, diced

Instructions

  1. Preheat the oven to 180 °C (350 °F) and line a muffin pan with paper liners.
  2. Mix the flour, baking powder, and salt. Set aside.
  3. In another bowl, beat the butter with the sugar until light and fluffy. Add in the maple syrup, eggs, and vanilla.
  4. Add the dry ingredients alternately with the milk, mixing until the batter is smooth.
  5. Divide the batter among the liners and bake for 18 to 20 minutes, or until a toothpick comes out clean. Let cool completely.
  6. Whip the cream with the LAVENDER maple syrup until stiff peaks form.
  7. Top each cupcake with whipped cream and fresh strawberries before serving.

TRACE Tip

For an even more indulgent presentation, add a drizzle of lavender syrup to decorate.

Bon appétit!