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Strawberry Shortcake Cupcakes Recipe

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These Strawberry Shortcake Cupcakes are a delightful twist on the classic dessert, featuring moist vanilla cupcakes filled with a homemade strawberry compote and topped with luscious mascarpone whipped cream. Perfect for any occasion, they combine fresh strawberries, tender cake, and rich cream for a deliciously satisfying treat.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Strawberry Compote

  • 1 ½ cups (7 ½ oz/213 g) strawberries, chopped
  • 2 tablespoons granulated sugar
  • 1 ½ tablespoons cornstarch
  • 1 teaspoon lemon juice

Cupcakes

  • 1 ½ cups (7 ½ oz/213 g) cake flour
  • 1 cup (8 oz/225 g) granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • 2 tablespoons (1 oz/28 g) butter, softened
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • ¾ cups (6 fl oz/180 ml) buttermilk
  • ⅓ cup (2 ½ fl oz/80 ml) vegetable oil
  • 1 tablespoon vanilla extract

Mascarpone Whipped Cream

  • 1 cup (8 fl oz/240 ml) heavy whipping cream
  • 1 cup (8 oz/225 g) mascarpone cheese
  • 6 fresh strawberries, cut in half (for garnish)

Instructions

  1. Make the Strawberry Compote: In a small pot, combine the chopped strawberries, sugar, cornstarch, and lemon juice. Cook over medium-low heat until it begins to simmer and the strawberries release their juice. Break up the strawberries with a masher and continue cooking for about 5 minutes while stirring constantly until the mixture thickens. Transfer to a small bowl and let cool.
  2. Prepare the Cupcakes: Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the cake flour, sugar, salt, baking powder, and baking soda. Add the softened butter and mix until the mixture becomes crumbly. In a separate jug, mix the eggs, egg yolk, buttermilk, vegetable oil, and vanilla extract, then whisk this wet mixture into the dry ingredients until smooth.
  3. Bake the Cupcakes: Divide the batter evenly among the prepared muffin cups. Bake for 20-25 minutes until the cupcakes are firm and a toothpick inserted comes out clean. Let them cool in the pan for five minutes, then transfer to a wire rack to cool completely, about 30 minutes more.
  4. Make the Mascarpone Whipped Cream: Using a stand mixer with a whisk attachment or a handheld mixer, whip the heavy cream on medium-high speed until soft peaks form. Add the mascarpone cheese and continue whipping on medium-low speed for about 2 minutes, until medium-stiff peaks form. Transfer the whipped cream to a piping bag fitted with a large star tip.
  5. Assemble the Cupcakes: Using a small knife, cut out the center of each cooled cupcake, leaving a rim around the edges and some cake on the bottom. Fill the center hole with the cooled strawberry compote. Pipe a swirl of mascarpone whipped cream on top, and garnish each cupcake with a strawberry half. Store cupcakes in an airtight container in the refrigerator for up to 2 days before serving.

Notes

  • Ensure eggs and egg yolk are at room temperature for better mixing and cupcake texture.
  • Do not overmix the cupcake batter to keep cupcakes tender and light.
  • The strawberry compote can be made a day ahead and refrigerated.
  • Use fresh, ripe strawberries for the best flavor in the compote and garnish.
  • Store assembled cupcakes refrigerated and consume within 2 days for optimal freshness.

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