Go Back
–+ servings
Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes

Delicious Strawberry Shortcake Cupcakes combine homemade strawberry filling with fluffy vanilla bean cupcakes and whipped cream, perfect for any spring or summer event.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 22 minutes
Cooling Time 2 hours
Total Time 3 hours
Course Dessert
Cuisine American
Servings 15 cupcakes
Calories 290 kcal

Equipment

  • muffin pan
  • cupcake liners
  • Whisk
  • Hand Mixer
  • Spatula

Ingredients
  

Strawberry Filling

  • 1.5 Tablespoons cornstarch
  • 1.5 Tablespoons warm water
  • 2 cups diced strawberries about 300g
  • 6 Tablespoons granulated sugar 75g
  • 1 teaspoon lemon zest

Cupcakes

  • 1.67 cups all-purpose flour 209g, spooned & leveled
  • 1 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup granulated sugar 200g
  • 0.5 cup unsalted butter melted and slightly cooled (113g)
  • 0.25 cup sour cream or plain yogurt (60g)
  • 0.75 cup whole milk (180ml)
  • 2 teaspoons vanilla bean paste or extract (see Note)

Strawberry Whipped Cream

  • 1.5 cups cold heavy cream (360ml)
  • 3 Tablespoons granulated sugar 38g
  • 1 teaspoon vanilla bean paste or extract (see Note)
  • 0.5 cup reserved strawberry filling
  • optional for garnish strawberry slices and fresh mint

Instructions
 

Preparation

  • Make the strawberry filling first: Mix cornstarch and warm water in a bowl until dissolved. Warm strawberries and sugar, then simmer and add the cornstarch mixture. Cool completely.
  • Preheat the oven to 350°F (177°C). Prepare muffin pans with cupcake liners.
  • Mix dry ingredients (flour, baking powder, baking soda, salt) in a bowl. Whisk melted butter and sugar in another bowl, then add egg whites, sour cream, milk, and vanilla bean paste.
  • Combine wet and dry ingredients until smooth, then fill liners with batter until ⅔ full.
  • Bake for 20-22 minutes or until a toothpick comes out clean. Let cool completely before filling.
  • Carve out a pocket in each cooled cupcake, fill with strawberry filling, and replace the top piece of cupcake.
  • Whip heavy cream, sugar, and vanilla bean paste until medium peaks form, then fold in reserved strawberry filling. Frost cooled cupcakes.
  • Garnish with strawberry slices and fresh mint. Serve immediately or store in the refrigerator.

Notes

Make ahead by baking cupcakes the day before. Cupcake filling can be refrigerated for 2-3 days. Unfilled cupcakes freeze well for up to 3 months.

Nutrition

Serving: 1cupcakeCalories: 290kcalCarbohydrates: 37gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 65mgSodium: 160mgPotassium: 190mgFiber: 1gSugar: 19gVitamin A: 400IUVitamin C: 10mgCalcium: 30mgIron: 1mg
Keyword cupcakes, dessert, spring, strawberry, Strawberry Shortcake Cupcakes, Summer
Tried this recipe?Let us know how it was!