Strawberry Shortcake Cupcakes
Fluffy vanilla cupcakes filled with bright strawberry compote and crowned with cloud-like berry whipped cream feel like summer in every bite.
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Servings: 15 Cupcakes
Calories: 360kcal
Cost: $12
Ingredients
- 1 ½ tablespoons cornstarch used to thicken the fruit filling
- 1 ½ tablespoons warm water helps dissolve the starch smoothly
- 2 cups diced strawberries fresh and ripe for best flavor
- 6 tablespoons granulated sugar sweetens the strawberry mixture
- 1 teaspoon lemon zest adds brightness and balance
- 1 ⅔ cups all-purpose flour spooned and leveled for accuracy
- 1 teaspoon baking powder for lift and light texture
- ¼ teaspoon baking soda helps with browning and rise
- ½ teaspoon salt balances the sweetness
- 1 cup granulated sugar sweetens the cupcake batter
- ½ cup unsalted butter melted (slightly cooled before mixing)
- 2 large egg whites for a lighter crumb
- ¼ cup sour cream adds moisture and tenderness
- ¾ cup whole milk keeps the cupcakes soft
- 2 teaspoons vanilla bean paste or vanilla extract for flavor
- 1 ½ cups cold heavy cream must be well chilled to whip properly
- 3 tablespoons granulated sugar lightly sweetens the whipped cream
- 1 teaspoon vanilla bean paste or vanilla extract for aroma
- ½ cup reserved strawberry filling to flavor the whipped cream
- Strawberry slices optional for garnish and color
- Fresh mint optional for a fresh finishing touch
Instructions
- Stir the cornstarch and warm water together in a small bowl until smooth and thick.
- Place the strawberries and sugar in a small saucepan and cook over medium heat, stirring and gently crushing some of the fruit as it warms.
- Bring the mixture to a gentle simmer, then pour in the cornstarch mixture and keep stirring while it cooks for about five minutes until thickened.
- Take the pan off the heat, mix in the lemon zest, and let the filling cool completely before using.
- Set the oven to 350°F (177°C) and line a muffin pan with cupcake liners, preparing extra liners for a second batch if needed.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- In another bowl, whisk the melted butter and sugar together, then blend in the egg whites, sour cream, milk, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and whisk just until a creamy batter forms with only a few small lumps.
- Spoon the batter into the liners, filling each about two-thirds full to leave room for rising.
- Bake the cupcakes for 20 to 22 minutes, until a toothpick inserted in the center comes out clean.
- Let the cupcakes rest in the pan for ten minutes, then move them to a rack to cool completely.
- Set aside half a cup of the strawberry filling, then cut a small circle from the center of each cooled cupcake to create a pocket.
- Spoon some of the strawberry filling into each opening, trim the cut-out cake piece, and place it back on top to seal. assemble
- Whip the heavy cream, sugar, and vanilla on medium-high speed until medium peaks form, about three to four minutes.
- Gently fold the reserved strawberry filling into the whipped cream until streaked and fluffy.
- Spread or pipe the strawberry cream over the filled cupcakes, piling it high if you like.
- Decorate with strawberry slices or mint if desired, then refrigerate until ready to serve.
Notes
These cupcakes taste like a picnic in dessert form—soft cake, jammy berries, and a fluffy crown of cream. They’re the kind of treat that disappears fast and gets everyone asking for the recipe.
Nutrition
Serving: 115g | Calories: 360kcal | Carbohydrates: 46g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 190mg | Potassium: 170mg | Fiber: 2g | Sugar: 30g | Vitamin A: 450IU | Vitamin C: 35mg | Calcium: 70mg | Iron: 1.5mg