Description
Strawberry Shortcake Cupcakes are light, fluffy vanilla cupcakes filled with fresh strawberry compote and topped with whipped cream. Perfect for spring and summer gatherings, they’re a refreshing twist on the classic dessert.
Ingredients
Scale
- 1.5 tablespoons cornstarch
- 1.5 tablespoons warm water
- 2 cups diced strawberries
- 6 tablespoons granulated sugar (for filling)
- 1 teaspoon lemon zest
- 1 and 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar (for cupcakes)
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 egg whites
- 1/4 cup sour cream or plain yogurt
- 3/4 cup whole milk
- 2 teaspoons vanilla bean paste (for cupcakes)
- 1.5 cups cold heavy cream
- 3 tablespoons granulated sugar (for whipped cream)
- 1 teaspoon vanilla bean paste (for whipped cream)
- Reserved 1/2 cup of strawberry filling
- Fresh strawberries for topping (optional)
Instructions
- Prepare the strawberry filling: In a bowl, dissolve cornstarch in warm water. In a saucepan, combine diced strawberries and sugar, bring to a simmer, then stir in the cornstarch mixture. Cook until thickened, remove from heat, and stir in lemon zest. Let cool.
- Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, mix granulated sugar, melted butter, egg whites, sour cream, milk, and vanilla bean paste until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill cupcake liners two-thirds full with batter and bake for 20–22 minutes. Let cool completely.
- Core each cooled cupcake and fill with a spoonful of the strawberry filling. Replace tops.
- Whip heavy cream with sugar and vanilla until medium peaks form, then fold in some of the reserved strawberry filling for color and flavor.
- Frost cupcakes with strawberry whipped cream and top with a fresh strawberry.
Notes
- Do not overmix the batter to keep cupcakes light and fluffy.
- Ensure your heavy cream is cold before whipping for best results.
- You can use frozen strawberries, but thaw and drain them first.
- Store cupcakes in the refrigerator if not serving immediately.
- Unfrosted cupcakes can be frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 270
- Sugar: 21g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Strawberry Shortcake Cupcakes, strawberry cupcakes, summer dessert, filled cupcakes, whipped cream frosting