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4.75 from 4 votes
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Strawberry Shortcake Cupcakes
Prep Time
45 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
 

Strawberry shortcake cupcakes made with real fresh strawberries, mascarpone cream, and soft vanilla cake are easy with guaranteed success.

Servings: 12 cupcakes
Author: Gemma Stafford
Ingredients
Strawberry Compote Filling
  • 1 ½ cups (7 ½ oz/213 g) strawberries, chopped
  • 2 tablespoons granulated sugar
  • 1 ½ tablespoons cornstarch
  • 1 teaspoon lemon juice
Vanilla 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
To Make the Strawberry Compote
  1. In a small pot, combine the strawberries, sugar, cornstarch and lemon juice and cook over medium-low heat until the mixture begins to simmer and the strawberries soften and release their juice.
  2. Break up the strawberries with a masher and continue cooking for about 5 minutes, stirring constantly, until the mixture thickens.
  3. Transfer to a small bowl and let cool.
To Make the Vanilla Cupcakes
  1. Preheat the oven to 350°F (180°F) and line a 12-cup muffin tin with paper liners. Set aside.
  2. In a medium bowl, combine the flour, sugar, salt, baking powder and baking soda.
  3. Add in the butter and mix in until the mixture looks crumbly.
  4. In a jug, combine the eggs, egg yolk, buttermilk, oil and vanilla extract, then whisk into the flour mixture until smooth.
  5. Divide the batter between the prepared muffin cups and bake for 20-25 minutes, until firm and a toothpick inserted comes out clean.
  6. Let cool in the pan for five minutes, then transfer the cupcakes to a wire rack to cool completely, about 30 more minutes..
Make the Mascarpone Whipped Cream
  1. In the bowl of a stand mixer fitted with a whisk attachment (or with a medium bowl and a handheld electric mixer) whip the cream on medium-high to soft peaks.
  2. Add in a mascarpone cheese and whip on medium-low speed for about 2 minutes, to medium-stiff peaks.
  3. Transfer the whipped cream to a large piping bag fitted with a large star tip.
Assemble the Strawberry Shortcake Cupcakes
  1. Using a small knife, cut out the center of each cupcake, leaving a rim around the edges and some cake on the bottom.
  2. Fill the holes with the strawberry compote.
  3. Pipe a swirl of whipped cream on top of each cupcake, then top with a strawberry half.
  4. Store in an airtight container in the refrigerator (for up to 2 days) until ready to serve.
Recipe Notes
  • Fresh or frozen: You can use fresh or frozen strawberries to make the compote.
  • Cook carefully: When cooking the strawberries, be sure to stir frequently and use low heat so the berries don’t burn.
  • Whipping tip: When whipping the mascarpone whipped cream, add in the mascarpone when the cream reaches soft peaks. If you add it too soon the cream can split.
  • Storage: Mascarpone cheese stabilizes the whipped cream so you can pipe the cupcakes and they should still be good for up to two days if kept in an airtight container.
  • Flavor options: You can make the compote using a different berry in the same amount.
  • For Chocolate Fans: Make Chocolate Strawberry Shortcake Cupcakes by making our Chocolate Cupcakes and topping them with either Chocolate Whipped Cream or mascarpone whipped cream.