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Strawberry Shortcake Cupcakes with Chantilly Cream

A close-up of a strawberry shortcake cupcake with a bite taken out, revealing strawberry filling, topped with whipped cream and a fresh strawberry.
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Bake light, fluffy vanilla cupcakes filled with fresh strawberry compote and topped with homemade Chantilly cream frosting.

Ingredients

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  • 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 cup milk
  • 1 cup fresh strawberries, diced (for filling)
  • 2 tablespoons granulated sugar (for filling)
  • 1 tablespoon cornstarch (for filling)
  • 1 1/2 cups heavy whipping cream (for frosting)
  • 1/4 cup powdered sugar (for frosting)
  • 1/2 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  3. In a large bowl, cream the softened butter and 1 cup of granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
  6. Fill each cupcake liner about two-thirds full with batter. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
  7. Prepare the strawberry filling: Combine the diced strawberries, 2 tablespoons of sugar, and cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and let cool completely.
  8. Prepare the Chantilly cream: In a chilled bowl, whip the heavy cream, powdered sugar, and 1/2 teaspoon of vanilla extract until stiff peaks form.
  9. Once cupcakes are cool, use an apple corer or small knife to remove a small plug from the center of each cupcake. Fill the hole with the cooled strawberry filling.
  10. Pipe or spread the Chantilly cream on top of each filled cupcake. Serve immediately.

Notes

  • For best results when making the frosting, chill your mixing bowl and whisk attachment for 15 minutes before whipping the cream.
  • If you prefer a crunch element, sprinkle finely crushed vanilla wafers over the frosting.
  • You can use frozen strawberries for the filling, but thaw them first and drain off excess liquid before mixing with sugar and cornstarch.

Nutrition

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