Strawberry Shortcake Cupcakes – Sally’s Baking Dependancy
A favourite spring and summer season dessert in hand-held kind, these vanilla bean-speckled strawberry shortcake cupcakes are full of selfmade strawberry filling and topped with strawberry whipped cream—all made with actual strawberries. It’s like consuming strawberry shortcake, however as a buttery smooth cupcake!
I’ve been on a stuffed cupcake kick! I really like these chocolate-covered strawberry cupcakes for Valentine’s Day, and at all times take pleasure in hopping over to those coconut and chocolate Easter cupcakes… however as the times proceed to heat up, and contemporary strawberries come into season, I simply knew I needed to revisit this older recipe. These are my beloved strawberry shortcake cupcakes. I initially revealed them again in 2013!
3 Components to Love in These Strawberry Shortcake Cupcakes
- Vanilla Bean Cupcakes: As an alternative of biscuits like traditional strawberry shortcake, the bottom of this summery deal with is a smooth and lightweight vanilla cupcake, flavored with pure vanilla bean paste. My strawberry vanilla crisp additionally pairs strawberry + vanilla collectively—what a pleasant duo!
- Strawberry Filling: You’ll fill the cupcakes with a jam-like strawberry filling, which comes collectively simply on the range, similar to this raspberry cake filling.
- Strawberry Whipped Cream: No piping suggestions wanted to prime these strawberry shortcake cupcakes! I’m giving selfmade whipped cream a berry increase by folding in a number of the reserved strawberry filling. It’s fast and straightforward to make, and so very tasty.
One reader, Vicki, commented: “I supplied to make my neighbor cupcakes for her birthday and she or he requested one thing gentle and never too candy. This recipe appeared good and she or he mentioned they had been one of the best cupcakes she’s ever had in her life! I completely love the whipped topping and suppose the leftover quantity can be nice on pancakes or waffles. Thanks a lot for sharing this recipe! Will certainly make it once more! ★★★★★“
Make the Strawberry Filling First
Seize These Components:
- Recent Strawberries: You want about 2 cups (about 300–320g) of diced strawberries.
- Sugar: Use white granulated sugar to sweeten the berry filling.
- Cornstarch + Water: Cornstarch is the thickener for this filling. Combine along with water to make a “slurry” earlier than including to the saucepan. In any other case you’ll have lumps of powdery cornstarch in your strawberry filling—no thanks!
- Lemon Zest: After making a number of batches of those crowd-pleasing cupcakes, I made a decision so as to add a bit lemon zest to the filling. WOW. It actually, actually brightens up the flavour. I take advantage of it within the topping for this strawberry cream cheese pie, too.
The filling combination thickens on the range and is akin to a candy and thick selfmade strawberry jam with just a few superb chunks of actual strawberry. It’s quite a bit like this strawberry sauce topping, solely thicker as a result of we’re utilizing it inside cupcakes.
Make it first, so it has time to utterly cool and arrange/thicken earlier than you want it to fill the cupcakes.
Subsequent, Make the Vanilla Bean Cupcakes
Right here’s What You Want & Why:
- Flour: All-purpose flour is the bottom of this cupcake batter.
- Baking Powder + Baking Soda: These leavening brokers give the cupcakes elevate.
- Salt: Taste enhancer/sweetness balancer.
- Melted Butter: Utilizing melted butter as an alternative of softened butter means you don’t want a mixer to make these splendidly smooth cupcakes. I additionally admire that you would be able to actually style that buttery taste, one thing you don’t at all times get in a cupcake recipe utilizing creamed butter or oil.
- Egg Whites: Utilizing simply the whites of the eggs makes for the lightest, fluffiest vanilla cake crumb… one thing you’ll additionally take pleasure in in my favourite white cake recipe.
- Bitter Cream: This retains the cupcakes moist. Plain yogurt works as a fantastic substitute.
- Milk: Entire milk makes for one of the best style and texture, however lower-fat or nondairy can work in a pinch.
- Vanilla Bean Paste: You may simply use vanilla extract if that’s all you have got, however I extremely suggest giving these cupcakes a taste improve with some pure vanilla bean paste. You’ll be able to normally discover it subsequent to the vanilla extract within the grocery retailer baking aisle, or you possibly can order it on-line.
Or in case you occur to have a vanilla bean (an additional one leftover from making selfmade vanilla extract, maybe?), you possibly can scrape the seeds from half a bean, and add together with vanilla extract, similar to when making my common vanilla cupcakes. You may also add vanilla bean seeds to the whipped cream. See recipe Be aware beneath.
The method for making these cupcakes is simple. Whisk collectively dry substances, whisk collectively moist substances, after which mix the 2.
Success Tip
You’ll have sufficient batter for 15 cupcakes, so line a typical 12-cup muffin pan after which a second one with 3 extra cupcake liners. Fill the liners simply 2/3 of the way in which full. Don’t attempt to match all of the batter into 12 cups—the cupcakes will spill over the perimeters when baking, and also you’ll have an enormous sloppy mess. (Apart from, in case you serve a dozen cupcakes, nobody can have any concept there have been 3 additional cupcakes that by some means went lacking… that may be our little secret.)
Filling These Strawberry Shortcake Cupcakes
When your cupcakes and filling are each utterly cool, it’s time to fill them. Earlier than you begin, put aside 1/2 cup of the filling to make use of within the strawberry whipped cream topping.
We’re utilizing the identical technique I take advantage of to fill these cream-filled chocolate cupcakes, and it’s a bit of [short]cake.
With a pointy knife, lower a circle within the cupcake and take away the middle, which can be roughly the form of a cone. Utilizing a small spoon, fill the center of the cupcake with as a lot cooled strawberry filling as you possibly can. (Normally between 1–2 teaspoons.) Slice/tear off the pointed tip of the cone-shaped piece of cupcake, and gently press the spherical piece again on prime of the filling.
It doesn’t need to look fairly, since you’ll prime the cupcakes with a fluffy cloud of strawberry whipped cream. I don’t suggest utilizing a piping bag/tip to fill the cupcakes, as a result of the filling is fairly thick and chunky.
Do-it-yourself Strawberry Whipped Cream
Now you’re within the house stretch! Of the three elements to this recipe, making the strawberry whipped cream topping is the quickest and best. It’s much like my traditional selfmade whipped cream, however we’re folding within the reserved 1/2 cup of strawberry filling for a bit extra taste, shade, and texture. I really like the little chunks of strawberry hiding within the gentle pink whipped cream.
Pile the strawberry whipped cream on prime of the stuffed cupcakes, and, for a final touch, I like so as to add a few strawberry slices. You’ll LOVE these!
Can I Make These As a Cake?
Completely, and I have already got a separate recipe for strawberry shortcake cake. For a layer cake, use my white cake recipe, and at the moment’s strawberry filling. Fill the cooled cake layers with many of the strawberry filling, and avoid wasting to fold into the whipped cream. There’s loads of whipped cream for the outside of the layer cake.
Extra Favourite Strawberry Dessert Recipes
Strawberry Shortcake Cupcakes
Prep Time: 40 minutes
Prepare dinner Time: 22 minutes
Whole Time: 3 hours (consists of cooling)
Yield: 15 cupcakes
Class: Cupcakes
Methodology: Baking
Delicacies: American
Description
You’re taking a look at 100% selfmade strawberry shortcake, however in cupcake kind! Do-it-yourself strawberry filling joins vanilla bean cupcakes and berry-speckled whipped cream to create an epic deal with that’s completely match for spring and summertime. Put together the strawberry filling first so it has time to chill and thicken earlier than utilizing. Overview recipe Notes earlier than starting.
Strawberry Filling
Cupcakes
Strawberry Whipped Cream
Directions
- Make the strawberry filling first: Utilizing a fork, combine the cornstarch and water collectively in a small bowl till the cornstarch has dissolved—combination is thick. Heat the strawberries and sugar collectively in a small saucepan over medium warmth. Stir the combination because it cooks, and break up a number of the strawberries as you stir. Convey it to a simmer. As soon as simmering, stir within the cornstarch combination. Permit to simmer for five minutes, stirring consistently. After 5 minutes, take away from warmth, stir within the lemon zest, and funky utterly. Combination thickens because it cools. (It should utterly cool, so transferring to a bowl out of the saucepan helps pace that up, as does refrigerating it. You’ll be able to full just a few different steps within the recipe because the combination cools.)
- Make the cupcakes: Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. This recipe yields about 15 cupcakes, so line a second muffin pan with 3 cupcake liners, or bake in batches.
- In a big bowl, whisk the flour, baking powder, baking soda, and salt collectively. Put aside. In a medium bowl, whisk the melted butter and sugar collectively. Combination can be gritty. Whisk within the egg whites, bitter cream, milk, and vanilla bean paste/extract till mixed.
- Pour the moist substances into the dry substances and whisk till the batter is totally mixed. Batter must be creamy and largely easy; just a few small lumps are OK.
- Pour/spoon the batter into the liners, filling solely 2/3 full to keep away from spilling over the perimeters. It is best to have sufficient batter for 15 cupcakes.
- Bake for 20–22 minutes, or till a toothpick inserted within the middle comes out clear.
- Take away cupcakes from the oven and permit them to chill within the pan for 10 minutes, after which switch to a wire rack to chill utterly. Cupcakes have to be utterly cooled earlier than filling and topping.
- Fill the cupcakes: First, put aside 1/2 cup of the filling for the whipped cream topping. Utilizing a pointy knife, lower a circle into the middle of the cooled cupcakes to create a bit pocket about 1 inch deep. The piece you eliminated can be type of cone-shaped. Spoon a number of the cooled and thickened strawberry filling inside every carved-out cupcake—use nevertheless a lot will match. (I take advantage of a teaspoon for this. Normally you possibly can match between 1–2 teaspoons of filling in every.) Slice/tear off the sharp finish of the “cone” piece of cupcake you eliminated, and gently press the spherical piece again on prime of the filling. You should have leftover filling to make use of within the whipped cream.
- Make the whipped cream: Utilizing a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla bean paste/extract on medium-high pace till medium peaks kind, about 3–4 minutes. Medium peaks are between smooth/free peaks and stiff peaks, and are the right consistency for topping and piping on desserts. When you by chance over-whip the cream, and it appears curdled and heavy, pour in a bit bit extra chilly heavy cream, and fold it in gently by hand with a spatula till it smooths out. Fold within the reserved 1/2 cup of strawberry filling. Use instantly or cowl tightly and chill within the fridge for as much as 24 hours.
- Frost cooled cupcakes. I used an icing spatula, however a knife works simply fantastic. I pile the whipped cream on actually excessive as pictured, and you’ll actually do the identical! You might have some leftover in case you don’t use as a lot on every cupcake. Garnish cupcakes with sliced strawberries and/or contemporary mint.
- Serve instantly or retailer within the fridge till able to serve. Cowl and retailer leftover cupcakes within the fridge for as much as 5 days. I like to recommend a cupcake carrier for storing and transporting adorned cupcakes.
Notes
- Make Forward & Freezing Directions: Bake the cupcakes 1 day prematurely. Preserve cupcakes coated tightly at room temperature and fill/frost the day of serving. You may make the strawberry filling and retailer it coated within the fridge for as much as 2–3 days earlier than utilizing. Likewise, you can also make the strawberry whipped cream and retailer it coated within the fridge for as much as 1 day earlier than utilizing. Unfrosted, unfilled cupcakes may be frozen as much as 3 months. Thaw in a single day within the fridge and produce to room temperature earlier than assembling and serving.
- Particular Instruments (affiliate hyperlinks): USA Pan Cupcake Pan or Wilton Cupcake Pan | Cupcake Liners | Electrical Mixer (Handheld or Stand Mixer) | Small Icing Spatula | Cupcake Carrier
- Replace in 2023: This recipe was initially revealed in 2013. Through the years, I made some delicate enhancements. The filling used to name for 1/2 cup (100g) of sugar, and I discovered it was just too candy. I additionally added lemon zest to the filling, to assist brighten up the flavour. The cupcakes now use 1 teaspoon of baking powder, as an alternative of 1/2 teaspoon. They rise a bit taller and style a bit fluffier now.
- Can I Use Frozen Strawberries? Frozen strawberries work in a pinch, however the filling holds MUCH higher form when utilizing contemporary strawberries. I strongly suggest utilizing contemporary. If utilizing frozen, thaw and pat dry earlier than beginning.
- Egg Whites: It’s finest to make use of solely egg whites on this cupcake recipe as a result of they are going to be certain that the crumb shouldn’t be weighed down by the fats in egg yolks. If wanted, you need to use 1 full egg as an alternative. Take into accout the feel of the cupcake will change.
- Bitter Cream & Entire Milk: Bitter cream and complete milk are strongly beneficial for one of the best style and texture. A full-fat plain yogurt would work as an alternative of bitter cream, although the cupcakes will not be as gentle. Similar goes with a lower-fat milk (I don’t suggest nonfat). Nondairy milk works in a pinch. You’ll be able to substitute each the entire milk and bitter cream with buttermilk (1 cup/240ml) if wanted.
- Vanilla: I really like utilizing vanilla bean paste within the cupcakes and whipped cream as a result of it combines each extract AND vanilla bean seeds. You’ll be able to, after all use pure vanilla extract as an alternative. If utilizing vanilla extract, and if you’d like that additional vanilla bean taste, be at liberty so as to add the seeds scraped from 1/2 of a vanilla bean within the cupcake batter, and use the seeds from the opposite half of the vanilla bean within the whipped cream. (That is along with the liquid vanilla extract.)
- Can I Make This Right into a Cake? Completely, and I have already got a separate recipe for Strawberry Shortcake Cake. For a layer cake, use my white cake recipe, and at the moment’s strawberry filling. Fill the cooled cake layers with many of the strawberry filling, and avoid wasting to fold into the whipped cream. There’s loads of whipped cream for the outside of the layer cake.
- You should definitely try my 10 suggestions for baking the BEST cupcakes earlier than you start.
Key phrases: strawberry shortcake cupcakes
