Strawberry Shortcake Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade vanilla bean cupcakes filled with strawberry compote and topped with berry-speckled whipped cream. They're elegant and fruity with a spring flavor. Perfect for parties and celebrations.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 15- 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, see Note)*
- 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, see Note)*
- reserved 1/2 cup of strawberry filling
- optional for garnish: strawberry slices and fresh mint
At a glance
PER SERVING · TIME 180M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 22m
- Sodium
- 121mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 95mg
- Calcium
- 38mg
- Iron
- 0.27mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 121MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.