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Easy Strawberry Shortcake Cupcakes with Fresh Filling

Close-up of a single strawberry shortcake cupcakes topped with white whipped cream frosting and strawberry jam drizzle.
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You can make these light, fluffy strawberry shortcake cupcakes from scratch. They feature a moist vanilla bean cake base, a fresh strawberry filling, and a creamy Chantilly frosting, capturing the classic dessert in a handheld form.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon vanilla bean paste
  • 1/2 cup whole milk
  • 1 cup fresh strawberries, hulled and sliced (for filling)
  • 2 tablespoons granulated sugar (for filling)
  • 1 tablespoon lemon juice (for filling)
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)

Instructions

  1. Prepare the cake: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
  3. In a large bowl, beat the softened butter and 1 cup of granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and vanilla bean paste.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix only until just combined; do not overmix.
  6. Fill the cupcake liners about two-thirds full with batter. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  7. Make the strawberry filling: In a small bowl, gently toss the sliced strawberries with 2 tablespoons of sugar and the lemon juice. Let this mixture sit for at least 15 minutes to macerate.
  8. Core the cooled cupcakes using a small knife or apple corer. Fill the center cavity of each cupcake with the macerated strawberries and some of the accumulated juices.
  9. Make the Chantilly cream frosting: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
  10. Pipe or spread the Chantilly cream frosting onto each filled cupcake. Garnish with a small slice of fresh strawberry if desired.

Notes

  • For an extra layer of flavor, you can lightly dust the tops of the cupcakes with powdered sugar before adding the frosting.
  • If you want a sturdier frosting for warmer weather, substitute the Chantilly cream with a simple vanilla buttercream.
  • You can use this recipe to make a handheld strawberry shortcake by slicing the baked cupcakes in half horizontally instead of coring them.

Nutrition

Find it online: https://www.purecookingjoy.com/strawberry-shortcake-cupcakes-recipe/

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