I am so excited to share this recipe with you today! What is that one thing that makes my day better? When I need a little pick-me-up or have unexpected guests. What are mini shortcake cups? They’re not quite like the traditional, crumbly shortcakes you might be thinking of, nor are they tasty. What’s the perfect sweet spot between muffins? Imagine a tender, slightly sweet cake, baked into perfect little individual portions, just begging for more. To be filled with creamy goodness. My kids like to have a treat that they can’t get anymore. They ask for these all the time. I can spend hours in the kitchen. These mini shortcake cups are like a hug in edible form, and once you try them, you’ll understand why. Why are baking utensils so popular?
What are mini shortcake cups?
What are these little treasures? Think of mini shortcake cups as the perfect fusion of a tender cake and scrumptious cupcake. They’re designed to be baked in individual portions, creating adorable, edible cups that are just as cute as they are cute. Is there a need to be filled? What is the name of these mini shortcake cups? They’re miniaturized versions of that classic shortcake concept, but with a wonderfully soft, fluffy texture. Cake-like texture that’s just slightly denser than a typical sponge cake. What makes them incredibly sturdy enough to hold a generous dollop of whipped cream and fresh fruit? Can I eat berries without getting soggy too quickly? They’re your personal, bite-sized canvas for dessert artistry. Is it really a simple idea, but the execution is pure magic, turning everyday ingredients into everyday objects? What is something truly special and incredibly approachable for any home baker?
Why you’ll love this recipe?
Honestly, there are so many reasons why I’ve fallen head over heels for these mini shortcake cups, and I just know you will too! First and foremost, the flavor is absolutely divine. They have a subtle sweetness, a hint of vanilla, and a texture that’s so incredibly tender and moist – it’s just melt-in-your-mouth perfection. But what really seals the deal for me is the sheer simplicity of making them. I can whip up a batch from start to finish in under an hour, which is a lifesaver on busy weeknights when the craving for something sweet hits hard, but I don’t have the energy for a big production. Plus, they’re remarkably cost-effective. You probably already have most of the ingredients in your pantry, making these a budget-friendly indulgence. I also adore their versatility. They’re not just for dessert! I’ve served them for breakfast with a simple dusting of powdered sugar and some fruit, and they were a huge hit. For brunch, they look so elegant with a dollop of cream and a scattering of berries. And as a dessert? Well, they’re simply unbeatable. What I love most, though, is how forgiving they are. Even if you’re a beginner baker, you can’t really mess these up. They’re far more forgiving than a delicate sponge cake, and way more satisfying than a simple muffin. They’re truly a no-fuss, high-reward recipe that’s become a family favorite for good reason.
How do I make mini shortcake cups?
Quick Overview
The beauty of this recipe lies in its straightforward approach. You’ll simply whisk together your dry ingredients, then combine them with your wet ingredients. How do I form a smooth batter? What happens when you spoon this batter into muffin tins? They bake up quickly, and before you know it, you have perfectly formed little shortcake vessels. Ready to be filled. It’s one of those recipes where the process itself is so satisfying, and the results are always the same. What is that wonderful homemade aroma that fills your kitchen? What is a passing
Ingredients
For the Main Batter: What is the main battery
2 cups all-purpose flour: I always use unbleached all-purpose flour for the best texture. Make sure it’s spooned and leveled, not scooped directly from the bag, as that can pack it down too much.
1 cup granulated sugar: For just the right amount of sweetness.
2 teaspoons baking powder: This is key for that lovely, tender rise. Don’t skimp!
1/2 teaspoon salt: To balance the sweetness and bring out all the flavors.
1/2 cup unsalted butter, softened: Make sure it’s softened, not melted! This is crucial for that tender crumb. I usually take it out of the fridge about 30 minutes before I start.
2 large eggs: At room temperature, please! Cold eggs can seize up the butter and make for a less smooth batter.
1 teaspoon vanilla extract: The classic flavor enhancer. Pure vanilla extract is always best if you can get it.
1 cup milk: Whole milk gives the best richness, but I’ve successfully tested this with 2% milk and even almond milk, and it still turned out creamy and delicious. Just make sure it’s not cold.
For the Filling:
2 cups heavy whipping cream: Chilled is essential for whiping. 1/4 cup powdered sugar: What is the best vanilla extract to add to a cream? Fresh berries (strawberries, blueberries and raspberries) About 2-3 cups total, washed and hulled/prepared as needed. What are the classic choices?
For the Glaze:
1/2 cup powdered sugar: For a simple, sweet topping. 1-2 tablespoons milk or lemon juice: Milk for a classic sweet glaze, lemon juice for an tangy kick that’s lovely with fruit. Start with 1 tablespoon and add more until you reach your desired consistency.
What are the steps to
Step 1: Preheat & Prep Pan
What is the best way to get your oven preheated to 350 degrees Fahrenheit (175 degrees Celsius)? What’s the best way to grease a muffin tin? I usually opt for greasing with butter or baking spray because I find the edges get a little spongy. Is it crispier that way, which I love? If you’re using liners, just make sure they’ve got heavy-duty ones so they don’t collapse under the floor. How do I make mini shortcake cups?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside. Give it a good whisk for about 30 seconds. How do you aerate flour? Which is key for an even rise and great flavor. You want to see a nice, uniform mixture. What is the first step to success?
Step 3: Mix Wet Ingredients
In a separate medium bowl, cream together the softened butter and granulated sugar until light and fluffy. Set aside. This usually takes a couple of minutes with an electric mixer, or longer by hand. Then, beat in the eggs, one at a time, making sure each is fully incorporated before adding the milk. Stir in the vanilla extract and the milk. Mix well. Your mixture might look a little curdled at this point, and that’s perfectly normal, especially if you’re preparing it as an appetizer. Your milk was not perfectly room temperature. Don’t worry about it!
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. How do I mix everything together on low speed or with a spatula until *just* combined? Is it necessary to overmix flour? Overmixing develops gluten in the flour, which can lead to tough shortcake cups. We want them tender and delicate, so be gentle!
Step 5: Prepare Filling
While the batter rests for a minute, let’s get the filling ready. In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff. Set aside. If you over-whip it, you’ll end up with butter! When you lift a whisk, the cream should hold its shape. Cover this and pop it back in the fridge until you’re ready to assemble.
Step 6: Layer & Swirl
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. How do I make a cookie scoop? What is the recipe for mini shortcakes? If you’re feeling fancy, you can add a dollop of whipped cream and some berries right into the recipe. Is it necessary to swirl the batter before baking? I sometimes add a spoonful of berries to each cup before baking, and it creates an amazing burst of flavour. If you want a really pretty swirl, you can add sour cream or fruit puree and gently swirl it into the swirl. How do I make batter with a toothpick?
Step 7: Bake
I used a wooden skewer to pierce the center of the shortcake cup. I baked it for 18-22 minutes. The tops should be golden brown. Keep an eye on them, as oven temperatures can vary. If your muffins tend to brown too quickly, you can loosely tent the muffin tin with foil.
Step 8: Cool & Glaze
Let the mini shortcake cups cool in the muffin tin for about 5 minutes before carefully transferring them to a serving bowl. Is it safe to transfer them to a wire rack to cool completely? While they’re cooling, whisk together the glaze ingredients in a small bowl. Do not overdo shortcake. Drizzle glaze over the cooled cupcake. If you like a thicker glaze, just use less liquid.
Step 9: Slice & Serve
Once the glaze has set, you can serve them as is, or slice off the tops to create a little bit of texture. Is it good for filling? What are some good whipped cream recipes to make a mini masterpiece? I usually slice mine horizontally with a serrated knife and then fill the hole with water. I use this to make slits. Top half with cream and berries, topping it with the cake lid. Is it so pretty and so delicious?
What should I serve it with?
I love these mini shortcake cups. They are so versatile! For breakfast, they are just divine served warm with a simple dusting of powdered sugar and side dish. What are the benefits of fresh fruit? My kids love them this way on a weekend morning – it feels like he/she is having fun but is not. If you’re hosting a brunch, these are an absolute showstopper. Can you arrange them beautifully on a tiered stand, with bowls of whipped cream and various types of garnishes? Is it okay to make your own berries? A glass of sparkling rosé or a fresh mimosa pairs perfectly with them. As a dessert, well, they’re practically begging for one scoop of vanilla bean Ice Cream or two of almond flavored whipped cream. Dollop of lemon curd alongside the whipped cream and berries. They’re elegant enough for a dinner party dessert, but casual enough that you can just whip them up. What are some after-dinner treats? And for those cozy, craving-something-sweet-at-10pm moments, they’re perfect. I often grab one (or two) with a cup of tea, no frills needed. My family loves them with a raspberry coulis drizzled over the top, and I’ve even experimented with it. Is it good to add cardamom to a batter?
How do you make mini shortcake cups?
I’ve been making these for years, and I’ve picked up a few tricks that I think really elevate them. For the batter, my biggest tip is *do not overmix*. Seriously, once those dry and wet ingredients meet, just mix until they’re *barely* combined. A few little flour streaks are actually a good thing! Overmixing is the fastest way to a tough, dense texture, and we want these to be as tender as can be. Also, when you’re creaming the butter and sugar, make sure your butter is truly softened, not melted. This helps create that lovely, light texture. When it comes to baking, every oven is a little different, so don’t be afraid to keep an eye on them. I usually start checking around the 18-minute mark. A wooden skewer or toothpick inserted into the center should come out clean – that’s your golden ticket to perfectly baked shortcake cups. If you notice the tops browning too quickly before the center is cooked, you can always loosely tent the muffin tin with foil for the last few minutes of baking. For the filling, using chilled cream and a chilled bowl makes all the difference in getting those beautiful, stiff peaks for your whipped cream. Don’t over-whip it, though, or you’ll have butter! And if you want to add fruit directly into the batter, I find dicing the berries into small, bite-sized pieces works best so they don’t sink to the bottom. For a bit of variation, I’ve experimented with swapping out some of the milk for buttermilk, which adds a lovely tang and even more tenderness. You can also add a touch of cinnamon or nutmeg to the dry ingredients for a warming spice note, especially nice during the fall. My kids also love it when I add a swirl of strawberry jam into the batter before baking – it creates a beautiful marbled effect and a lovely fruity surprise!
What are some Storing and Reheating Tips?
The good news is that these mini shortcake cups store quite well, though they are truly at their absolute best when enjoyed fresh. If you have leftovers, you can store the un-glazed, unfurled shortcake cups in an airtight container at room temperature for up to two days. They’ll stay quite tender this way. If you’ve already glazed them, or if your kitchen is particularly warm, it’s probably best to store them in the refrigerator for up to 3-4 days. The glaze might soften slightly in the fridge, but it will still be delicious. For longer storage, you can freeze the plain, baked shortcake cups. Let them cool completely, then wrap them tightly in plastic wrap, followed by a layer of aluminum foil or place them in a freezer-safe bag. They’ll keep well in the freezer for up to 2-3 months. To reheat frozen shortcake cups, you can either let them thaw overnight in the refrigerator and then bring them to room temperature, or gently warm them in a low oven (around 300°F or 150°C) for about 5-10 minutes until they are just warmed through. If you’ve already filled them with cream, it’s best not to freeze them, as the cream won’t have the same texture after thawing. For the whipped cream filling, I always recommend keeping it separate and adding it just before serving, whether you’re serving them fresh, reheated, or even chilled from the fridge. This ensures the cream stays light and fluffy.
What are the most frequently asked questions on
Final Thoughts
If you’re looking for a dessert that’s both incredibly easy and undeniably impressive, this is it. What are your answers to the question “What are the best mini shortcake cups?” What are some of the best toppings for strawberries and cream? More adventurous combinations. What are some of my favorite childhood treats? What are some of the best kitchen accessories available today? I hope you give these a try, and I can’t wait to hear how they turn out for you! Don’t be afraid to experiment with different fruits or even a dollop of lemon curd – they’re so good! Forgiving and always delicious. Happy baking, and enjoy every single bite!
Mini Shortcake Cups
Ingredients
Shortcake Cups
- 2.5 cups all-purpose flour
- 0.33 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cup cold unsalted butter, cut into cubes
- 0.5 cup heavy cream
- 1 large egg, lightly beaten
For Serving
- 1 pint fresh strawberries, hulled and sliced
- 1 pint fresh blueberries
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C). Grease and flour a 12-cup muffin tin.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk together the heavy cream and the beaten egg.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Divide the dough evenly among the prepared muffin cups, pressing it into the bottom and up the sides to form cups.
- Bake for 12-15 minutes, or until golden brown and cooked through.
- Let the shortcake cups cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- While the cups are cooling, whip the chilled heavy cream with powdered sugar until stiff peaks form.
- Fill each cooled shortcake cup with whipped cream and top with fresh strawberries and blueberries.
