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Strawberry Shortcake Cupcakes Recipe

★★★★★

4.5 from 169 reviews
  • Author: Andria
  • Total Time: 1 hour
  • Yield: 15 cupcakes 1x
  • Diet: Vegetarian

Description

Delight in these classic Strawberry Shortcake Cupcakes featuring tender 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 nostalgic flavors of traditional strawberry shortcake in a portable, individual-sized treat.

Ingredients

Scale

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 for garnish: strawberry slices and fresh mint

Instructions

  1. Make the strawberry filling: In a small bowl, dissolve cornstarch in warm water until thickened. Warm diced strawberries and granulated sugar over medium heat in a small saucepan, stirring and mashing some berries as it simmers. Stir in the cornstarch mixture and simmer for 5 minutes while stirring constantly. Remove from heat, stir in lemon zest, and cool completely. The filling will thicken as it cools.
  2. Prepare cupcake batter: Preheat the oven to 350°F (177°C) and line muffin pans with cupcake liners. Whisk together flour, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk melted butter with sugar until gritty. Add egg whites, sour cream, milk, and vanilla paste/extract; mix until combined. Pour wet ingredients into dry ingredients and whisk until smooth with a few small lumps remaining.
  3. Bake the cupcakes: Fill cupcake liners about two-thirds full with batter. Bake for 20-22 minutes or until a toothpick inserted comes out clean. Cool cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely before filling.
  4. Fill the cupcakes: Reserve 1/2 cup of strawberry filling for the whipped cream. Using a sharp knife, cut a 1-inch deep circle in the center of each cupcake to create a pocket. Spoon cooled strawberry filling inside the pocket and gently press the removed cupcake piece back on top.
  5. Make the whipped cream: Using a mixer with a whisk attachment, whip the cold heavy cream, sugar, and vanilla paste/extract on medium-high speed until medium peaks form (about 3-4 minutes). If over-whipped, gently fold in a bit more cold cream to smooth. Fold in the reserved strawberry filling.
  6. Frost and garnish: Frost the filled cupcakes generously with the strawberry whipped cream using a spatula or knife. Garnish with fresh strawberry slices and mint leaves if desired. Serve immediately or chill.
  7. Storage: Store leftover cupcakes covered in the refrigerator for up to 5 days. Use a cupcake carrier for transport and storage of decorated cupcakes.

Notes

  • Ensure the strawberry filling is completely cooled before using to prevent melting the cupcakes or whipped cream.
  • Egg whites can be left at room temperature for best incorporation into batter.
  • You can substitute plain yogurt for sour cream if preferred.
  • Vanilla bean paste provides a richer flavor but vanilla extract works as well.
  • If the whipped cream gets over-whipped and curdled, gently fold in more cold cream to restore smoothness.
  • Use a sharp knife to carefully carve cupcake centers for filling to avoid damaging the cupcake structure.
  • Leftover whipped cream topping can be stored in the fridge up to 24 hours.
  • Prep Time: 25 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: strawberry shortcake cupcakes, strawberry cupcakes, whipped cream topping, summer desserts, spring cupcakes, strawberry filling

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