Tag: baking

High Hat Cupcakes with Coconut Frosting

High Hat Cupcakes with Coconut Frosting

DISCLAIMER: This recipe is for humans not dogs! I’ve been swamped in medical school applications the last couple of weeks, but I’m moving out of my house to a new apartment soon, and I needed to clean my kitchen out a bit. After taking stock […]

4th of July Honey Naked Cake

4th of July Honey Naked Cake

DISCLAIMER: This recipe is for humans not dogs! After feeling really guilty about unknowingly serving a sugar-loaded ‘Muricake to a family friend who’s diabetic for Memorial Day, as a (hopefully) future health professional, I felt compelled to come up with a (slightly) less sugar-y dessert for […]

Patriotic Strawberry Shortcake Cupcakes

Patriotic Strawberry Shortcake Cupcakes

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DISCLAIMER: This recipe is for humans not dogs!

My brother, Tim, has been home for most of the summer, but he’s heading back to the east coast to where he goes to school at the end of this week. He was hoping I could make something for the Fourth of July that he could bring back to his girldfriend. He also emphasized that she likes strawberry shortcake. I pointed out that anything that resembled a strawberry shortcake was going to need to stay chilled the whole way back east from Michigan where I live, but he seemed to come up with a solution. (I learned long ago with my brother to just let him do what he wants and assume that things will fall into place). He asked me to see if I could make strawberry shortcake cupcakes and red, white, and blue them up.

patriotic strawberry shortcake cupcake

The nice thing about strawberry shortcake is that shortcake itself is pretty simple and it’s white. (Imagine trying to turn chocolate cake red, white, and blue). Strawberry shortcake cupcakes also wouldn’t be difficult since it’s essentially plain yellow cake. I briefly toyed with the idea of using genoise cake like a Japanese style strawberry shortcake which is my personal favorite kind of cake, but I got nervous just thinking about it. Genoise cake rises only with egg whites and its finicky enough when you’re making one big cake. I don’t even want to think of the challenges of keeping the batter from deflating while spooning it into cupcake liners and then hoping that they all rise about the same. Shortcake, on the other hand, is a pretty simple recipe that’s hard to ruin.

strawberry shortcake cupcake cross section

To make the cupcakes multi-colored, I split the batter up into three bowls after I finished mixing it up. I dyed one bowl red, one bowl blue, and left the last bowl plain. I always use gel food coloring. You only need a bit on a toothpick to tint an entire bowl. I’ve found that using liquid food coloring doesn’t color things as vibrantly and requires a lot more. Once the batter was colored, I spooned a bit of each colored batter into the cupcake liners. Then I swirled the colors together with a toothpick — gently so I didn’t turn them purple — before baking. The end result definitely looked like “patriotic strawberry shortcake cupcakes.” I was pretty pleased with myself (and hopefully my brother and his girlfriend were as well).

Whenever I do anything with whipped cream frosting, I always stabilize it. Stabilized whipped cream frosting is whipped cream with gelatin mixed in. This makes it much more unlikely that your frosting collapses on you, and, if you want to pipe it, you can. (This doesn’t mean you can suddenly pipe flowers out of whipped cream, but it will hold a simple shape). Essentially, the only extra step is pouring liquid gelatin into your cream once it reaches the “soft peaks” stage. Once the gelatin is in, whip it up to stiff peaks. NOTE: if you overwhip whipped cream and it gets all curdled and grainy, you can revive it by adding in some more unwhipped cream.

How I frosted:

I used the Wilton open star #21 tip. This tip gives you the nice, sharp edges I was going for

open star tip

Then, pipe a ring around the perimeter of the cupcake.

frosting ring

Fill in the center.

frosting layer 1

After filling in, place strawberries.


Next, pipe a smaller ring on top of the strawberries.

2nd frosting ring

Fill in the center again.

fill in 2

Place blueberries on top.

blueberries on top

Finally, pipe a small peak on top of the blueberries.

strawberry shortcake cupcake top

A couple notes:

  1. If you’re vegan/vegetarian, taking the gelatin out of the recipe will not cause an issue. The only difference will be that piped frosting may not hold edges as well.
  2. On the flip side, if you plan on piping the whipped cream, gelatin will be a big help. It keeps the whipped cream from “deflating” after a while.
  3. I am a big proponent of gel food coloring. It may be a bit more expensive and a bit harder to find than normal liquid food coloring but it’s much more effective in my opinion. A small amount lasts a while too.
  4. If your whipped cream gets overwhipped (you’ll know), just add in some unwhipped cream.
  5. If you make these before an event, store them uncovered in the refrigerator. Because the fruit has so much moisture, you’ll get a lot of condensation inside the container if you close it.

Pin for Strawberry Shortcake Cupcakes

4.8 from 10 votes
patriotic strawberry shortcake cupcake
Patriotic Strawberry Shortcake Cupcakes

Easy to make red, white, and blue strawberry shortcake cupcakes

Servings: 12 cupcakes
  • 1 stick butter (room temperature)
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 tsp baking powder
  • 1/2 cup whole milk
  • 1.5 cups all-purpose flour
  • red and blue food coloring
  • strawberries and blueberries for topping
Stabilized Whipped Cream Frosting
  • 2 cup heavy whipping cream
  • 2/3 cup powdered sugar
  • 2 tsp unflavored gelatin
  • 8 tsp cold water
Bake the cupcakes
  1. Preheat oven to 350°F

  2. Cream the butter

  3. Add in sugar and beat for ~2min until the mixture is light and fluffy. (I always think it looks like mashed potatoes)

  4. Beat in eggs, one at a time

  5. Add in vanilla extract, salt, and baking powder

  6. Add flour in 3 parts, alternating with milk.

    In other words: 1/2 cup flour, 1/4 cup milk, 1/2 cup flour, 1/4 cup milk, 1/2 cup flour

  7. Bake for 20-30min or until toothpick comes out clean

  8. Let cool completely before frosting (or your frosting will melt).

Make whipped cream frosting
  1. Bloom gelatin by sprinkling gelatin over water in a small bowl and letting it sit for 5min

  2. Combine cream and powderd sugar in a mixing bowl

  3. Whip to soft peaks

  4. Microwave gelatin for 10secs or until it has dissolved completely

  5. Slowly pour gelatin into cream while continuing to whip until it forms stiff peaks

  6. Refrigerate until ready to use

Assemble cupcakes
  1. Cut strawberries into triangular shapes

  2. Put a layer of whipped cream on top of cupcakes. I did this by piping a ring and then filling in the center.

  3. Place strawberries in a circle

  4. Put another, smaller, layer of whipped cream on top of the strawberries

  5. Place a few blueberries on top of this layer

  6. Top with a peak of whipped cream


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Chambord and Amaretto Crepe Cake

Chambord and Amaretto Crepe Cake

DISCLAIMER: This recipe is for humans not dogs! My friend hit me up this weekend to do some baking, and we wanted to make something light and summery. We decided to go with a crepe cake (aka mille crepe if you’re feeling fancy) because crepes […]

Nutella Cake with Fresh Cherry Mousse

Nutella Cake with Fresh Cherry Mousse

DISCLAIMER: This recipe is for humans not dogs! Two of my co-workers are leaving this week (bye, Meghan and Sirichai), so I did my usual thing and brought a cake into the office. When I’m making cakes (or other desserts) specifically for people, I usually […]

Amaretto Cheesecake Cups

Amaretto Cheesecake Cups

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DISCLAIMER: This recipe is for humans not dogs!

For Father’s Day, I wanted to make some mini cheesecakes since cheesecake is one of my dad’s favorites. He’s more of a praline person but I had some extra almond extract and wanted to use amaretto. Instead of doing a traditional crumb crust, I went with a cookie cup so that I wouldn’t have to worry about finding mini pans and making it easier to eat without silverware since I hate accumulating dishes. Overall I was pretty happy with the outcome. If I ever make it again I’ll work on cleaning up the edges of the crust so they’re smoother, but the taste was fantastic.



Pascal was feeling skeptical about putting such a funky-smelling liquid into food.

I made the cookie dough first since it needed to chill before being rolled out. I decided that the easiest way to make cookie cups was to use a muffin tin and line the tins with rolled cookie dough. To do this, one of the most important parts in order to prevent a disaster when trying to remove your beautiful finished product is to line the tins with parchment paper. To do this, cut a circle out of parchment paper, and then make cuts towards the center so that it fits well within the tin.


A couple notes:

  1. Make the cookie dough well in advance. It needs to chill for at least 3 hours before rolling out. It can be made the night before and chilled overnight.
  2. Be sure to line your pans with parchment paper so you can get the cheesecakes out at the end.

Pin for Amaretto Cheesecake Cups


5 from 3 votes
Amaretto Cheesecake Cups

Mini amaretto cheesecake inside amaretto cookie cups

Servings: 18 cups
Amaretto Cookie Cups
  • 2.5 cups all-purpose floud
  • 1 cup granulated sugar
  • 2 sticks unsalted butter (room temperature)
  • 1 tsp baking powder
  • 2.5 tbsp Amaretto liqueur
Amaretto Cheesecake
  • 12 oz cream cheese
  • 1/2 cup granulated sugar
  • 1.5 tbsp all-purpose flour
  • 2 eggs
  • 1/2 cup sour cream
  • 1/2 tsp almond extract
  • 2.5 tbsp Amaretto liqueur
  • sliced almonds
Cookie Dough
  1. Beat together room temperature butter and sugar at high speed until fluffy

  2. Mix in Amaretto liqueur and baking powder until combined

  3. Slowly mix in flour (You can put it in all at once, I just suggest adding it slowly so the flour doesn't fly back out into your face)

  4. Mix until dough comes together and starts to get sticky. I switch to dough hooks for this step because the dough starts to climb up my beaters

  5. Chill for at least 3hrs

Making Cookie Cups
  1. Preheat oven to 325°F

  2. Make parchment paper lining for muffin tins

  3. Line muffin tins

  4. Take chilled cookie dough and roll out into large circles

  5. Press cookie dough into muffin tin carefully, make sure to fill in any holes

  6. Using a knife or fork, remove extra cookie dough from top of tin

  7. Bake for 10min

Amaretto Cheesecake
  1. Preheat oven to 300°F

  2. Blend together cream cheese and sugar until light and fluffy

  3. Add flour. Mix until incorporated.

  4. Add eggs, one at a time

  5. Add sour cream, almond extract, and Amaretto liqueur. Beat until combined.

  6. Spoon batter into cookie cups. The cups should be almost entirely full but batter should not be spilling out of the cups.

  7. Bake for ~30min or until done. Cheesecake wobbles slightly in the center when finished, but the edges will be firm.

  8. Decorate with sliced almonds

  9. Chill for 3hrs before serving


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