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Homemade Strawberry Shortcake Cupcakes filled with strawberry compote and topped with whipped cream, strawberry, and mint

Strawberry Shortcake Cupcakes

5 from 1 vote
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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Prep Time 40 minutes
Cook Time 22 minutes
Cooling time 2 hours
Total Time 3 hours 2 minutes
Servings: 15 Cupcakes
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 360
Ingredients Method Nutrition Notes

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

Method
 

  1. Stir the cornstarch and warm water together in a small bowl until smooth and thick.
  2. 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.
  3. 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.
  4. Take the pan off the heat, mix in the lemon zest, and let the filling cool completely before using.
  5. 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.
  6. In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
  7. In another bowl, whisk the melted butter and sugar together, then blend in the egg whites, sour cream, milk, and vanilla until smooth.
  8. Pour the wet mixture into the dry ingredients and whisk just until a creamy batter forms with only a few small lumps.
  9. Spoon the batter into the liners, filling each about two-thirds full to leave room for rising.
  10. Bake the cupcakes for 20 to 22 minutes, until a toothpick inserted in the center comes out clean.
  11. Let the cupcakes rest in the pan for ten minutes, then move them to a rack to cool completely.
  12. 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.
  13. Spoon some of the strawberry filling into each opening, trim the cut-out cake piece, and place it back on top to seal. assemble
  14. Whip the heavy cream, sugar, and vanilla on medium-high speed until medium peaks form, about three to four minutes.
  15. Gently fold the reserved strawberry filling into the whipped cream until streaked and fluffy.
  16. Spread or pipe the strawberry cream over the filled cupcakes, piling it high if you like.
  17. Decorate with strawberry slices or mint if desired, then refrigerate until ready to serve.

Nutrition

Serving: 115gCalories: 360kcalCarbohydrates: 46gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 190mgPotassium: 170mgFiber: 2gSugar: 30gVitamin A: 450IUVitamin C: 35mgCalcium: 70mgIron: 1.5mg

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.

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