Ingredients
Scale
- 1 and 1/2 Tablespoons (11g) cornstarch
- 1 and 1/2 Tablespoons (23ml) warm water
- 2 cups (about 300g) diced strawberries
- 6 Tablespoons (75g) granulated sugar
- 1 teaspoon lemon zest
- 1 and 2/3 cups (209g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
- 2 egg whites
- 1/4 cup (60g) sour cream or plain yogurt
- 3/4 cup (180ml) whole milk
- 2 teaspoons vanilla bean paste (or extract)
- 1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream
- 3 Tablespoons (38g) granulated sugar
- 1 teaspoon vanilla bean paste (or extract)
- reserved 1/2 cup of strawberry filling
- optional for garnish: strawberry slices and fresh mint
Instructions
- Mix cornstarch and warm water until dissolved.
- Cook diced strawberries with sugar in a saucepan until simmering.
- Stir in cornstarch mixture and simmer until thickened, then add lemon zest and cool.
- Preheat oven to 350°F (177°C) and line a muffin pan with liners.
- Whisk together dry ingredients in a bowl.
- Combine wet ingredients in a separate bowl until smooth.
- Mix wet ingredients into dry until just combined.
- Fill cupcake liners 2/3 full and bake for 20-22 minutes.
- Cool cupcakes and carve out centers.
- Fill cupcakes with strawberry filling and gently replace tops.
- Whip cold heavy cream with sugar and vanilla until medium peaks form.
- Fold in reserved strawberry filling and frost cupcakes.
- Garnish with strawberries or mint.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the strawberry filling is completely cooled before using to prevent melting the whipped cream.
Do not over-whip the cream; aim for medium peaks for stability.
Use a cupcake carrier for safe transport.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 275
- Sugar: 20g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg