Dessertscelebratingsweets4.8
Strawberry Shortcake Cupcakes
Vanilla cupcakes with a juicy strawberry filling, whipped cream frosting, and strawberry topping. All the flavors of Strawberry Shortcake in cupcake form!
👥 18 Servings⏱️ Prep & Cook: 2h 48m⏳ Prep: 30 min🔥 Cook: 18 min👤 Allison Mattina📖 celebratingsweets
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- whisk
- pan
- knife
- mixing bowl
📝 Preparation Steps
1
Cupcakes:
2
Preheat oven to 350°F. Line 18 muffin cups with liners and set aside.
3
In a medium bowl, whisk flour, baking powder and salt until combined. Set aside.
baking powder3 teaspoons
4
Using a stand mixer fitted with the paddle attachment (preferred) or a hand mixer, beat sugar, oil, eggs, egg whites, and extracts until combined. Add the sour cream and beat until combined. Add half of the flour mixture, beating until just combined. While still beating, slowly add milk. Once it's combined, add the remaining flour mixture. Scrape the sides and bottom of the bowl as needed. Be careful not to overmix it.
large eggs (room temperature)2large egg whites (room temperature)2
5
Scoop the batter into the muffin cups (I use an ice cream scoop), filling each between ⅔ and ¾ full. Gently tap the pan on the countertop a couple times to remove any air bubbles.
6
Bake for ⏱️ 15-20 minutes, until a toothpick inserted into the center comes out clean. If necessary, rotate the pans once during bake time to ensure even browning. Place the muffin tins on wire racks to cool for ⏱️ 5-10 minutes, then carefully remove the cupcakes and place them directly on the rack to finish cooling.
7
Strawberry filling:
8
Combine 1½ cups diced strawberries with 1½ tablespoons strawberry jam.
½ tablespoons strawberry jam (for filling)1strawberry jam (for topping)1 tablespoon
9
Use a small paring knife to cut a circle out of the center of each cupcake. Insert the knife at an angle and cut about halfway down into the cupcake. Remove the cone shaped piece of cake from the center and trim off the point, leaving a flat "lid" that you can place back on the cupcake.
10
Scoop some of strawberry/jam mixture into each cupcake cavity (I used a heaping tablespoon), then place the cake "lid" over the strawberry filling. Don't shy away from spooning some of the syrupy juices into the cavity along with the strawberries. The cake will absorb it and it will add flavor.
11
Frosting (see notes):
12
Place the cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. Using a stand mixer or hand mixer with the whisk attachment, beat the mixture on medium speed until smooth, scraping the sides and bottom of the bowl as needed. While the mixer is still whipping, slowly pour the heavy cream down the side of the bowl. Stop and scrape the bottom and sides of the bowl periodically. Increase the speed to high and whip until the cream holds a stiff peak (this can take up to two whole minutes).
cream cheese (softened slightly, still cool SEE NOTES)8 ozpowdered sugar1 cup
13
Toping and assembly:
14
Use a piping bag and pastry tip (I recommend an open star tip) to swirl some frosting onto the top of each cupcake. I like to make a couple of circles around the perimeter of the cupcake, leaving the middle open for adding more strawberries. Immediately transfer the frosting-topped cupcakes to the refrigerator for one to six hour. This helps firm up the frosting before you add the strawberry topping.
15
Right before serving**: Combine 1 cup diced strawberries and 1 tablespoon of jam for the topping and spoon it onto the top of each cupcake.
Nutrition Facts
calories
406 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
1 g
sugar Content
29 g
sodium Content
152 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
77 mg
carbohydrate Content
45 g
saturated Fat Content
15 g
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