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Strawberry Shortcake Cupcakes Recipe

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4.4 from 6 reviews

  • Author: Chef
  • Total Time: 3 hours
  • Yield: 15 cupcakes

Description

This recipe for Strawberry Shortcake Cupcakes features moist vanilla cupcakes filled with a luscious homemade strawberry filling and topped with fluffy strawberry-infused whipped cream. Perfect for spring and summer gatherings, these cupcakes combine the classic flavors of strawberry shortcake in an easy-to-make, handheld dessert form.

Ingredients

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

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 (8 Tbsp; 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)

Whipped Cream Topping

  • 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 (120g) strawberry filling

Optional Garnish

  • Strawberry slices
  • Fresh mint leaves

Instructions

  1. Make the strawberry filling: In a small bowl, mix the cornstarch and warm water with a fork until dissolved. Warm the diced strawberries and granulated sugar together in a small saucepan over medium heat, stirring constantly and lightly mashing some berries. Once the mixture simmers, stir in the cornstarch mixture and let it simmer for 5 minutes while stirring constantly. Remove from heat, stir in the lemon zest, and transfer to a bowl to cool completely. The filling will thicken as it cools.
  2. Prepare to bake cupcakes: Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Since this recipe yields about 15 cupcakes, prepare a second pan with 3 liners or plan to bake in batches.
  3. Mix dry cupcake ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  4. Mix wet cupcake ingredients: In a medium bowl, whisk the melted butter and 1 cup granulated sugar until combined (the mixture will be gritty). Add the egg whites, sour cream, whole milk, and vanilla bean paste or extract, whisking until fully combined.
  5. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and whisk gently until the batter is creamy and mostly smooth. A few small lumps are okay; avoid overmixing.
  6. Fill cupcake liners: Spoon the batter into the cupcake liners, filling each about two-thirds full to prevent overflow. You should have batter for approximately 15 cupcakes.
  7. Bake the cupcakes: Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the cupcakes: Remove cupcakes from the oven and let them cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely. It’s important that cupcakes are completely cooled before filling.
  9. Prepare cupcakes for filling: Reserve 1/2 cup (120g) of the strawberry filling for the whipped cream. Use a sharp knife to cut a one-inch deep circular hole in the center of each cooled cupcake to create a pocket, removing the cone-shaped piece carefully.
  10. Fill the cupcakes: Spoon the cooled strawberry filling into each cupcake pocket, about 1 to 2 teaspoons or as much as fits comfortably. Trim the pointy ends off the removed pieces and gently place them back on top to seal the filling inside.
  11. Make the whipped cream: Using a hand or stand mixer with a whisk attachment, whip the cold heavy cream, sugar, and vanilla bean paste or extract on medium-high speed for about 3 to 4 minutes until medium peaks form. If the cream overwhips and becomes curdled, fold in additional cold cream gently. Fold the reserved 1/2 cup of strawberry filling into the whipped cream to create a strawberry-flavored topping.
  12. Frost the cupcakes: Use an icing spatula or a knife to pile the whipped cream high on each cupcake. You may have leftover whipped cream which can be stored.
  13. Garnish: Top each cupcake with fresh strawberry slices and/or mint leaves for an attractive presentation.
  14. Serve or store: Serve cupcakes immediately, or store them covered in the refrigerator for up to 5 days. Use a cupcake carrier for transport or safe storage to maintain decoration integrity.

Notes

  • Use egg whites only to keep the cupcakes lighter.
  • Sour cream or plain yogurt can be used interchangeably for moistness and tang.
  • Vanilla bean paste is recommended for a richer vanilla flavor, but extract works fine.
  • The strawberry filling must be completely cooled before filling cupcakes to avoid melting or sogginess.
  • If the whipped cream overwhips and curdles, gently fold in a little extra cold cream to smooth it out.
  • Leftover whipped cream can be stored tightly covered in the fridge for up to 24 hours.
  • For best results, use fresh strawberries and full-fat dairy ingredients.
  • Line the muffin pans well to prevent sticking and ease removal.
  • Prep Time: 45 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saracooking.com/strawberry-shortcake-cupcakes-recipe/