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Strawberry Shortcake Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 10 reviews
  • Author: Lina
  • Prep Time: 30 minutes
  • Cook Time: 22 minutes
  • Total Time: 3 hours 10 minutes
  • Yield: 15 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these moist and fluffy Strawberry Shortcake Cupcakes, featuring a luscious homemade strawberry filling and topped with rich vanilla whipped cream. Perfectly balanced with a hint of lemon zest, these cupcakes bring the classic strawberry shortcake flavors into an easy-to-eat handheld treat that’s ideal for parties or a comforting dessert.

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

For Garnish (Optional)

  • Strawberry slices
  • Fresh mint leaves

Instructions

  1. Make the strawberry filling: In a small bowl, mix cornstarch and warm water with a fork until smooth and thick. In a small saucepan, warm diced strawberries and sugar over medium heat, stirring and breaking some strawberries to release juices. Bring mixture to a simmer, then stir in the cornstarch mixture. Simmer for 5 minutes, stirring constantly until thickened. Remove from heat, stir in lemon zest, then transfer to a bowl and cool completely, refrigerating if needed.
  2. Preheat the oven and prepare pans: Set oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Since the recipe yields about 15 cupcakes, prepare a second pan with 3 liners or plan to bake in batches.
  3. Mix the dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. Mix the wet ingredients: In a medium bowl, whisk melted butter and granulated sugar. The mixture will be gritty. Add egg whites, sour cream, milk, and vanilla bean paste or extract; whisk to combine thoroughly.
  5. Combine wet and dry: Pour wet ingredients into the dry ingredients. Whisk gently until batter is fully combined, creamy, and mostly smooth, with a few small lumps acceptable.
  6. Fill cupcake liners: Spoon or pour the batter into liners, filling each about two-thirds full to prevent overflowing. There should be enough batter for about 15 cupcakes.
  7. Bake the cupcakes: Place pans in the preheated oven and bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the cupcakes: Remove cupcakes from oven and cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely. Ensure cupcakes are fully cooled before filling and topping.
  9. Make the whipped cream topping: In a chilled bowl, whip cold heavy cream with granulated sugar and vanilla bean paste or extract until stiff peaks form.
  10. Fill and top the cupcakes: Using a small spoon or piping tool, hollow out the center of each cupcake and fill with the reserved strawberry filling. Top each cupcake generously with the vanilla whipped cream. Garnish with fresh strawberry slices and mint leaves if desired.

Notes

  • Egg whites can be substituted with whole eggs if desired, but using only whites yields a lighter texture.
  • Sour cream or plain yogurt can be used interchangeably to add moisture and tenderness.
  • Vanilla bean paste gives a richer flavor than extract but both work well.
  • Ensure the strawberry filling is completely cooled before filling the cupcakes to prevent sogginess.
  • For best results, use fresh, ripe strawberries for the filling.
  • Leftover whipped cream can be stored in the refrigerator and used within 1 day.

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