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Strawberry Shortcake Cupcakes

Check out this neat recipe for these delicious Strawberry Shortcake Cupcakes! These cupcakes have all the great flavors of your well-loved strawberry shortcake, but now they are in a smaller size, great for individuals! No need to make a mess over cutting the cake now! Take a look at the recipe below to see how to make these fantastic Strawberry Shortcake Cupcakes right in your own kitchen! These could be great for special occasions, and even birthdays! These cupcakes are so good, the time put in to making them is definitely worth it! If you like these, try out our Strawberry Lemonade Cupcakes too!

Fan of cupcakes? Check out this need cupcakes cook book too!

Strawberry Shortcake Cupcakes Recipe Printable

Strawberry Shortcake Cupcakes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

  

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• Cupcakes:
• 1 and 2/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter melted
• 1 cup granulated sugar
• 2 egg whites
• 3/4 cup milk
• 1/4 cup yogurt vanilla or plain
• 2 teaspoons vanilla extract
• Strawberry Filling:
• 2 cups diced strawberries
• 1/2 cup granulated sugar
• 2 Tablespoons cornstarch mixed with 2 teaspoons warm water to rid clumps
• Strawberry Whipped Cream:
• 1 and 1/2 cups heavy whipping cream
• 3 Tablespoons granulated sugar
• 1 1/2 teaspoons vanilla extract
• reserved 1/2 cup of strawberry filling

Instructions

 

• Make filling first. Place strawberries on a saucepan over medium heat, and stir for 4 minutes until juice is released. Add sugar and cornstarch/water liquid and stir for 2 more minutes. When thick, remove from heat and let cool.
• Make the cupcakes. Preheat oven to 350F Line muffin pan with cupcake liners and set aside. In a bowl, mix the flour, baking powder, baking soda, and salt. Set aside. In another bowl (microwave safe) melt the butter in a microwave. Stir in sugar. It will be gritty. Stir in egg whites, milk, yogurt, and vanilla until combined. Slowly mix wet and dry ingredients together until no lumps are left. Divide the batter into the cupcake liners. Bake for 20 minutes. Allow to cool before frosting.
• Fill the cupcakes. Use a sharp knife and cut a hole in the center of the cupcakes about 1/2 inch deep. Take a teaspoon of filling inside and top the cupcake with the piece you cut off.
• Make the <g class="gr_ gr_68 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace" id="68" data-gr-id="68">whipped</g> Cream. In a large bowl, mix the whipped cream, vanilla, and sugar. Add remaining strawberry filling and continue to beat. Frost the cupcakes with the strawberry whipped cream.

Nutrition facts are provided as a courtesy.

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