Strawberry Shortcake Cupcakes
Soft vanilla cupcakes filled with fresh strawberry sauce and topped with whipped cream.
Ingredients
Strawberry Filling
- 1 and 1/2 Tablespoons cornstarch
- 1 and 1/2 Tablespoons warm water
- 2 cups diced strawberries
- 6 Tablespoons granulated sugar
- 1 teaspoon lemon zest
Cupcakes
- 1 and 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 extract
Strawberry Whipped Cream
- 1 and 1/2 cups cold heavy cream
- 3 Tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup strawberry filling reserved
Optional Garnish
- Strawberry slices
- Fresh mint
Instructions
- Prepare the strawberry filling by mixing cornstarch and water until smooth.
- In a saucepan, heat strawberries and sugar over medium heat, stirring and mashing slightly.
- Bring to a simmer, then stir in the cornstarch mixture and cook for 5 minutes until thickened.
- Remove from heat, add lemon zest, and let cool completely.
- Preheat oven to 350°F (177°C) and line muffin tins.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, mix melted butter and sugar, then add egg whites, sour cream, milk, and vanilla.
- Combine wet and dry ingredients until smooth.
- Fill liners 2/3 full and bake for 20–22 minutes.
- Cool completely before filling.
- Cut a small center hole in each cupcake and fill with strawberry mixture.
- Replace the top portion gently.
- Whip cream, sugar, and vanilla until medium peaks form.
- Fold in reserved strawberry filling.
- Frost cupcakes generously with whipped cream.
- Garnish and serve.
- These Strawberry Shortcake Cupcakes are best enjoyed fresh for maximum flavor.
Notes
- You can use frozen strawberries if fresh are unavailable