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Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes

Delicious Strawberry Shortcake Cupcakes featuring homemade strawberry filling and vanilla bean cupcakes, perfect for spring and summer.
Prep Time 40 minutes
Cook Time 22 minutes
Cooling Time 2 hours
Total Time 3 hours
Course Dessert
Cuisine American
Servings 15 cupcakes
Calories 280 kcal

Equipment

  • 12-cup muffin pan
  • cupcake liners
  • hand mixer
  • whisk
  • 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, 8 Tbsp)
  • 2 egg whites *
  • 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 or heavy whipping 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
 

Strawberry Filling

  • Mix the cornstarch and warm water in a small bowl. Warm strawberries and sugar in a saucepan over medium heat and bring to a simmer. Stir in the cornstarch mixture and simmer for 5 minutes. Remove from heat, stir in lemon zest, and cool completely.

Cupcakes

  • Preheat oven to 350°F (177°C) and line a muffin pan with cupcake liners.
  • In a bowl, whisk flour, baking powder, baking soda, and salt. In a separate bowl, whisk melted butter and sugar, then add egg whites, sour cream, milk, and vanilla.
  • Combine wet and dry ingredients, mixing until smooth. Fill liners ⅔ full.
  • Bake for 20-22 minutes, until toothpick comes out clean. Cool for 10 minutes in the pan, then move to a wire rack.

Fill Cupcakes

  • Cut a small circle into the center of each cooled cupcake to make a pocket. Fill each cupcake with the cooled strawberry filling.

Strawberry Whipped Cream

  • Whip heavy cream, sugar, and vanilla on medium-high speed until medium peaks form. Fold in reserved strawberry filling.
  • Frost the cooled cupcakes with whipped cream and garnish with sliced strawberries and fresh mint.
  • Serve immediately or store in the refrigerator.

Notes

Cupcakes can be made ahead and stored. Strawberry filling and whipped cream can be prepared in advance as well.

Nutrition

Serving: 1cupcakeCalories: 280kcalCarbohydrates: 34gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 30mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 15mgCalcium: 40mgIron: 1mg
Keyword cupcake recipe, homemade cupcakes, spring desserts, strawberry desserts, strawberry shortcake cupcakes, summer treats
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