Strawberry Shortcake Cupcakes

Valentine cupcakes made with strawberry sauce, whipped cream cheese frosting, and vanilla cake.

Strawberry Shortcake Cupcakes are layered with vanilla cake, whipped cream cheese frosting, and a fresh strawberry sauce topping. This strawberries and cream combo is perfect for Valentine cupcakes or any other special occasion.

Author Amber Brady

Prep Time 40

Cook Time 20

Total Time 1

Yields cupcakes

Ingredients

Strawberry Sauce Topping

6 Tbsp (75 g) granulated sugar
1 ½ Tbsp (15 g) cornstarch
1 Tbsp water
1 tsp lemon juice
2 cups (340 g) diced strawberries, (about 12oz or ¾ pound)

Vanilla Cupcakes

1 ¼ cups (156 g) all-purpose flour, (stir, spoon & level)
1 tsp baking powder
½ tsp salt
½ cup (118 ml) oil, (canola/vegetable)
1 cup (200 g) granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
½ cup (118 ml) buttermilk, (or milk with 1 tsp vinegar/lemon juice) room temperature

Whipped Cream Cheese Frosting

4 oz (113 g) brick cream cheese, COLD (full fat or Neufchatel)
¾ cup (90 g) powdered sugar
pinch salt
½ tsp vanilla extract
¾ cup (178 ml) heavy cream, COLD

Instructions

STRAWBERRY SAUCE TOPPING: Whisk the granulated sugar and cornstarch together in a medium size saucepan. Add the water, lemon juice, and diced strawberries. Stir together. Cook over medium heat, stirring constantly until the strawberry sauce boils and thickens. Transfer the strawberry topping to a heat safe container and refrigerate until cool.
VANILLA CUPCAKES: Preheat oven to 350 degrees Fahrenheit (375˚F for high altitude). Line muffin tin(s) with cupcake liners. Set aside. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together the oil and sugar. Add the eggs one at a time, whisking well after each one. Add the vanilla and mix together. Add half of the dry ingredients. Mix until just combined. Add all of the buttermilk. Mix until combined. Add the remaining dry ingredients. Mix until just combined. Do not over mix!
Scoop batter 2/3 full (with a #24 scoop) into the prepared cupcake pans (about 15 cupcakes). Do not over-fill! Bake for 15 to 20 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
WHIPPED CREAM CHEESE FROSTING: In a large bowl, beat the cream cheese for 10-15 seconds with an electric hand mixer, until creamy. Add the powdered sugar, salt, and vanilla. Beat until combined.
In a stand mixer with the whisk attachment, whip the heavy cream to stiff peaks. (Be careful not to whip too long or it will turn to butter.) Add the whipped cream to the cream cheese mixture. Use the electric hand mixer to beat until combined. Place bowl of frosting in the refrigerator to keep cold, if needed, until the strawberry sauce and cupcakes have cooled completely.
ASSEMBLE: Spread a small amount of frosting on top of each cupcake, like a mini crumb coat. Pipe a circle of frosting along the edge of each cupcake, leaving a well in the center. (I used a Wilton 2D tip.) Spoon a Tablespoon or so of the strawberry filling inside the center of each frosting well. Serve immediately after topping the cupcakes.

Notes

Store leftover cupcakes in an airtight container in the refrigerator for up to 3-4 days.
Remove cupcakes from fridge 20-30 minutes before consuming to allow the cake to warm up and soften.

Nutrition