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Strawberry Shortcake Cupcakes

Delicious and fluffy strawberry shortcake cupcakes topped with whipped cream and strawberry compote, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Strawberry Filling
  • 3 cups Fresh Strawberries, chopped into ½-inch pieces
  • ¼ cup Granulated Sugar (or coconut sugar)
  • 1 tablespoon Corn Starch (optional)
  • 1 teaspoon Lemon Juice (fresh juice is best)
For the Cupcakes
  • 6 tablespoons Unsalted Butter, softened
  • ¾ cup Granulated Sugar (main sweetener)
  • 1 ½ teaspoons Pure Vanilla Extract
  • 2 Large Eggs (room temperature)
  • 1 ¼ cups All-Purpose Flour (gluten-free blends can be used)
  • 1 tablespoon Cornstarch (optional)
  • 1 ¼ teaspoons Baking Powder (ensure it’s fresh)
  • ¼ teaspoon Salt
  • ⅓ + 1 cup Whole Milk (nut milks may alter flavor)
  • 1 tablespoon Sunflower Oil (or canola/safflower oil)
For the Frosting
  • 1 ¼ cups Cold Heavy Whipping Cream
  • 2 tablespoons Skim Milk Powder (optional)
  • 1-2 tablespoons Granulated Sugar (to taste)
  • 1 teaspoon Pure Vanilla Extract
  • Strawberry Compote Puree Strawberry Compote Puree (prepared as specified)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a bowl, toss the chopped strawberries, ¼ cup sugar, cornstarch, and lemon juice together; let it sit for a bit.
  3. In a separate bowl, cream the butter and the remaining ¾ cup sugar. Add vanilla and eggs, beating until smooth.
  4. In another bowl, whisk together the flour, cornstarch, baking powder, and salt.
  5. Alternate adding the dry mix and milk to the wet batter, mixing until just combined.
Assembly & Baking
  1. Fill cupcake liners halfway with batter, add the strawberry mixture, then top with more batter.
  2. Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely before frosting.
Frosting
  1. To make frosting, beat the heavy whipping cream until thick, adding milk powder and sugar for sweetness.
  2. Frost cooled cupcakes and drizzle with strawberry compote puree.

Notes

Keep these delightful cupcakes in an airtight container in the fridge, and they’ll last up to 3 days. You can also freeze them for up to 3 months—just make sure to wrap them well!