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Ultimate Strawberry Shortcake Cupcakes

Close-up of a strawberry shortcake cupcake cut in half showing the cake, strawberry jam filling, and whipped topping.
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You can make these light and fluffy strawberry shortcake cupcakes from scratch. They feature a moist vanilla bean cake, a fresh strawberry filling, and a homemade stabilized whipped cream topping for the perfect summer dessert.

Ingredients

Scale
  • For the Vanilla Bean Cupcakes:
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pure vanilla bean paste
  • 3/4 cup whole milk, room temperature
  • For the Fresh Strawberry Filling:
  • 2 cups fresh strawberries, diced
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • For the Stabilized Whipped Cream Topping:
  • 1 1/2 cups heavy whipping cream, very cold
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cornstarch
  • For Garnish (Optional Strawberry Crunch Topping):
  • 1/2 cup vanilla wafer crumbs
  • 2 tablespoons melted butter
  • 1/4 cup freeze-dried strawberries, crushed

Instructions

  1. Prepare the Strawberry Filling: Combine the diced strawberries, 1/4 cup sugar, and lemon juice in a small saucepan. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the strawberries soften and the mixture thickens slightly into a compote. Remove from heat and let it cool completely.
  2. Make the Cupcakes: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, 1 1/2 cups sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the eggs, vanilla extract, and vanilla bean paste. Add this egg mixture to the flour mixture and beat on medium speed for 2 minutes.
  5. Slowly pour in the milk while mixing on low speed until just combined. Do not overmix.
  6. Fill the cupcake liners about two-thirds full with batter. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  7. Prepare the Strawberry Crunch Topping (Optional): Combine the vanilla wafer crumbs, melted butter, and crushed freeze-dried strawberries in a small bowl. Mix until evenly coated. Set aside.
  8. Assemble the Cupcakes: Once the cupcakes are completely cool, use an apple corer or small knife to remove a cone-shaped piece from the center of each cupcake. Fill the hollowed center with the cooled strawberry filling.
  9. Make the Whipped Cream Topping: In a chilled bowl, combine the cold heavy whipping cream, powdered sugar, vanilla extract, and cornstarch. Beat with an electric mixer on medium-high speed until stiff peaks form. The cornstarch helps stabilize the cream.
  10. Pipe or spoon the stabilized whipped cream onto the filled cupcakes. If using the crunch topping, sprinkle it over the whipped cream. Serve immediately for the best texture.

Notes

  • For the lightest cake, make sure your milk and eggs are at room temperature before mixing the batter.
  • If you prefer a cream cheese frosting over whipped cream, use 8 ounces of softened cream cheese, 1/2 cup softened butter, 3 cups powdered sugar, and 1 teaspoon vanilla, beating until smooth.
  • You can use this recipe to make an easy summer baking idea for individual strawberry shortcake dessert portions.

Nutrition

Find it online: https://devourdish.com/strawberry-shortcake-cupcakes-recipe/