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Strawberry Shortcake Cupcakes

Irresistibly Light Strawberry Shortcake Cupcakes to Love

Delight in these Strawberry Shortcake Cupcakes, a perfect bite-sized treat blending vanilla cake with strawberry compote and whipped cream.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 3 cups Fresh Strawberries Essential for the compote; adds juiciness and natural sweetness.
  • ¾ cup Granulated Sugar Sweetens the cake; can replace with brown sugar.
  • ¼ cup Granulated Sugar For the compote.
  • 6 tbsp Unsalted Butter Adds richness and moisture.
  • 1½ tsp Pure Vanilla Extract Enhances flavor; can substitute with almond extract.
  • 2 Large Eggs Provides structure; can use flaxseed meal for egg-free option.
  • 1¼ cups All-Purpose Flour Main structure for cupcakes.
  • 1 tbsp Cornstarch Helps achieve lighter texture.
  • 1¼ tsp Baking Powder Key leavening agent.
  • ¼ tsp Salt Balances sweetness.
  • ⅓ cup plus 1 tbsp Whole Milk Adds moisture; can substitute with dairy-free options.
  • 1 tbsp Sunflower Oil Contributes to moist texture.
For the Frosting
  • 1¼ cups Cold Heavy Whipping Cream Base for frosting.
  • 2 tbsp Skim Milk Powder Adds stability.
  • 1-2 tbsp Granulated Sugar Sweetens whipped cream; adjust to taste.

Equipment

  • Mixing Bowl
  • Saucepan
  • muffin pan
  • cupcake liners
  • electric mixer
  • piping bag

Method
 

Step-by-Step Instructions
  1. Prepare Strawberry Compote by combining fresh strawberries, sugar, cornstarch, and a squeeze of lemon juice in a saucepan. Cook over medium heat for 5-8 minutes until thickened.
  2. Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  3. Make cupcake batter by sifting flour, cornstarch, baking powder, and salt. Cream butter, sugar, and vanilla; add eggs, alternating with milk and flour mixture.
  4. Fill cupcake liners with batter and bake for 18-20 minutes, checking for doneness.
  5. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack.
  6. Fill cupcakes with strawberry compote once completely cooled.
  7. Prepare frosting by whipping cream with milk powder until soft peaks form, then add sugar and vanilla.
  8. Pipe frosting onto filled cupcakes in a decorative swirl.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 130mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Use ripe strawberries for the compote and don't overmix the batter. Ensure cupcakes are fully cooled before adding compote and frosting.

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