Strawberry Shortcake Cupcakes
Strawberry Shortcake Cupcakes with fresh strawberry filling and whipped cream.
Ingredients
Strawberry Filling
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons warm water
- 2 cups diced strawberries
- 6 tablespoons granulated sugar
- 1 teaspoon lemon zest
Cupcakes
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter melted
- 2 egg whites
- 1/4 cup sour cream or plain yogurt
- 3/4 cup whole milk
- 2 teaspoons vanilla bean paste
Strawberry Whipped Cream
- 1 1/2 cups cold heavy cream
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla bean paste
- 1/2 cup strawberry filling reserved
Optional Garnish
- Fresh strawberry slices
- Fresh mint
Instructions
Make the Strawberry Filling
- Mix cornstarch and water until smooth.
- Heat strawberries and sugar in a saucepan over medium heat.
- Stir and break down strawberries as they cook.
- Once simmering, add cornstarch mixture and cook for 5 minutes until thick.
- Remove from heat, stir in lemon zest, and cool completely.
Make the Cupcakes
- Preheat oven to 350°F (177°C) and line cupcake pans.
- Whisk flour, baking powder, baking soda, and salt.
- In another bowl, mix melted butter and sugar.
- Add egg whites, sour cream, milk, and vanilla.
- Combine wet and dry ingredients until smooth.
- Fill liners 2/3 full and bake 20–22 minutes.
- Cool completely before filling.
- Fill the Cupcakes
- Cut a small center hole in each cupcake.
- Fill with strawberry filling and replace top piece.
Make the Whipped Cream
- Whip cream, sugar, and vanilla until medium peaks form.
- Fold in reserved strawberry filling.
Assemble
- Frost Strawberry Shortcake Cupcakes generously.
- Garnish with strawberries and mint.
Notes
- Substitute yogurt for sour cream if needed