Description
Strawberry shortcake cupcakes are light, fluffy, and bursting with fresh strawberry filling and whipped cream. Perfect for summer picnics, birthday parties, or any celebration. These cupcakes combine the flavors of classic strawberry shortcake in a convenient and delicious cupcake form, offering a sweet and tangy balance of fresh strawberries and creamy whipped topping.
Ingredients
Scale
- For the Strawberry Filling:
- 1 and 1/2 Tablespoons (11g) cornstarch
- 1 and 1/2 Tablespoons (23ml) warm water
- 2 cups (about 300g) diced strawberries
- 6 Tablespoons (75g) granulated sugar
- 1 teaspoon lemon zest
- For the Cupcakes:
- 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 2 egg whites
- 1/4 cup (60g) sour cream or plain yogurt
- 3/4 cup (180ml) whole milk
- 2 teaspoons vanilla bean paste (or extract)
- For the Whipped Cream:
- 1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream
- 3 Tablespoons (38g) granulated sugar
- 1 teaspoon vanilla bean paste (or extract)
- Reserved 1/2 cup of strawberry filling (for topping)
- Optional Garnish:
- Strawberry slices
- Fresh mint
Instructions
- Prepare the strawberry filling by combining cornstarch and warm water to form a smooth slurry. In a saucepan, combine the diced strawberries, sugar, and lemon zest. Cook over medium heat until the strawberries release their juices, then stir in the cornstarch mixture and cook for 2-3 more minutes. Remove from heat and let it cool.
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, beat the sugar and melted butter until smooth. Add the egg whites, sour cream, whole milk, and vanilla bean paste, and mix until fully combined. Gradually add the dry ingredients and stir until just incorporated.
- Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Whip the cold heavy cream, sugar, and vanilla paste in a chilled bowl until stiff peaks form. Set aside in the refrigerator.
- Once the cupcakes are completely cooled, use a small knife to cut a hole in the center of each cupcake. Spoon the strawberry filling into the hole and top with whipped cream. Spoon a little extra strawberry filling on top of the whipped cream.
- Garnish with fresh strawberry slices and mint leaves. Serve and enjoy!
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- If you want a dairy-free option, use coconut cream and dairy-free yogurt as substitutes for the heavy cream and sour cream.
- Make sure your whipped cream ingredients are cold for the best volume.
- Experiment with adding a bit of almond extract for a unique flavor twist.
- Prep Time: PT20M
- Cook Time: PT20M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 23g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
Keywords: strawberry shortcake cupcakes, strawberry cupcakes, whipped cream cupcakes, summer dessert, fluffy cupcakes