These Strawberry Shortcake Cupcakes are a summer favorite! Made with my award winning vanilla cupcake, filled with a sweet berry filling, and topped with homemade strawberry whipped cream. You will love this mini version of strawberry shortcake.
- Make-Ahead: These cupcakes will stay fresh for up to four days, if stored properly. The sauce will keep for 7 days. You can make both in advance for easy prep.
- Freezer Friendly: Bake and cool the cupcakes. Cover and keep frozen for up to two months.
- Light and Sweet: I LOVE this cupcake for so many reasons, but the light vanilla cupcake paired with the sweet whipped frosting makes them a perfect lighter dessert.
I am OBSESSED with this cupcake. Fresh strawberries are clearly the star of the show. Everything from the homemade berry filling to the sweet strawberry whipped cream is loaded with sweet flavor.
Pair all of that with a light and fluffy vanilla cupcake and you have a match made in dessert heaven. This cupcake is so light and packed with flavor. Using whipped cream instead of strawberry frosting makes this a wonderful treat that won’t bog you down.
STRAWBERRY SHORTCAKE CUPCAKE INGREDIENTS
Cupcakes are surprisingly simple to make, once you have the basics down. This recipe calls for pantry staples, like flour and sugar, along with a few other unique ingredients, like yogurt and whipped cream. Let’s break down a few of the more unusual ingredients and substitution ideas.
- Vanilla Bean Paste: I love my vanilla cupcake recipe, and the vanilla bean paste adds so much flavor. However, it’s not always easy to find. You can always substitute pure vanilla extract.
- Yogurt: This cake is so light and moist, a secret that comes from the addition of yogurt. I use vanilla yogurt, but you could easily replace this with strawberry for a more berry packed flavor.
- Oil: The combinations of butter and oil makes this the best cake. You can use vegetable, canola, avocado, or coconut oil.
- Berries: Make sure your berries are fresh. They don’t need to be overly sweet, since we are adding quite a bit of sugar.
HOW TO FILL A CUPCAKE
I have an entire post that breaks down the process of how to fill a cupcake. If you’re looking for a more in depth tutorial I recommend giving that a read. But here are a few of the highlights.
- Purchase a Cupcake Corer (affiliate). For around $7 you can pick up a nifty tool that will core the center of your cupcakes.
- Use a paring knife (affiliate). Cutting the center of the cupcake in a cone shape is fairly simple, after a few tries. Use a sharp small knife to cut a cone from the center.
- Try a Cupcake Injector (affiliate). Full disclosure, I have not tried this method, but it has rave reviews.
- Use the large side of a piping tip. This is my go-to. It’s simple, quick, and effective.
CUPCAKE BAKING TIPS
Yep. Pick up your favorite vanilla cake mix and bake according to the package. Fill with strawberry sauce and top with whipped cream.
Let the cupcakes cool completely before frosting or storing in a container.
Once cooled, store in an airtight container (affiliate) and not open on the counter.
Do not store cupcakes in the refrigerator unless your room is above 70 degrees
The key to not ending up with a dry cupcake is to ensure you measure your dry ingredients properly. Spoon the dry ingredients into the measuring cups, never scoop. Level off the top before adding to the batter.
Homemade cupcakes are best if eaten within 2-4 days. Technically, they will last longer in the refrigerator but you run the risk of them becoming stale.
MORE MUST-TRY CUPCAKE RECIPES
- Award Winning Red Velvet Cupcakes
- Chocolate Peanut Butter Cup Cupcakes
- Buttermilk Cupcakes
- Lemonade Cupcakes with Blackberry Frosting
- Coconut Cupcakes
- Funfetti Cupcake Recipe
- Cinnamon and Sugar Cupcakes
- Cookies and Cream Cupcakes
MORE STRAWBERRY RECIPES TO TRY
- No Churn Strawberry Cheesecake Ice Cream Recipe
- Five Minute Strawberry Dessert
- Starbucks Strawberry Frappuccino Recipe
- Frozen Strawberry Margarita Recipe
- 2 Ingredient Strawberry Fudge
- Strawberry Ice Cream Recipe
Strawberry Shortcake Cupcakes
For the Sauce:
- 1 pint strawberries
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
For the Cupcakes:
- 1 cup sugar
- 1 teaspoon vanilla bean paste
- 1/4 cup butter softened
- 2 eggs
- 1/3 cup plain yogurt
- 1/4 cup canola or vegetable oil
- 1 tablespoon pure vanilla extract
- 1-1/2 cups flour
- 3-1/2 tablespoons cornstarch
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup milk
For the Strawberry Whipped Cream:
- 1/2 cup strawberries more or less as needed
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1/4 teaspoon vanilla extract
For the Sauce:
- Roughly chop all of the berries into pea sized pieces.
- Combine the berries and sugar into a large pot. Heat over medium and bring to a simmer. Cook for 15 minutes, stirring occasionally.
- Remove from the heat and stir in the vanilla.
- Transfer the sauce to a container and allow to cool while baking the cupcakes.
For the Cupcakes:
- Preheat the oven to 350 degrees. Line two muffin tins with paper liners and set aside.
- Combine the sugar and vanilla paste in the bowl of an electric mixer fitted with the paddle attachment.
- Mix at low speed until the paste combines with the sugar and is fragrant, about one minute.
- Add the butter in small pieces, about 1 tablespoon, and continue to mix at a low speed until fully incorporated and fluffy, about 2 minutes.
- Slowly stir in the eggs, yogurt, oil, and extract. Mix for 1 minute, scraping the sides halfway through to ensure even mixing.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Slowly stir into the wet ingredients along with the milk, making sure to keep the mixer at low speed and scraping the sides of the bowl 1 to 2 times.
- Fill the paper liners until they are filled halfway.
- Bake for 14 minutes or until a toothpick comes out clean.
- Cool completely before filling and frosting.
- Once cooled, core the cupcake and fill with 1 tablespoon of filling.
- Press the removed cupcake piece on top to secure firmly over the sauce.
For the Whipped Cream:
- Pulse berries in a high powered blender or food processor until smooth, or until you get 1/4 cup of puree. Set aside.
- Add the heavy cream into a chilled mixing bowl, or the bowl of an electric mixer.
- Whisk on high speed until peaks start to form.
- Stir in the vanilla, powdered sugar, 1/4 cup puree.
- Whip an additional 2 to 3 minutes, or until a light and fluffy texture is achieved.
- Spoon or pipe onto the filled cupcakes.