Strawberry Shortcake Cupcakes (Printer-Friendly Version)
# What You'll Need:
→ Vanilla Cupcakes
01 -
1½ cups all-purpose flour (180g)
02 -
¼ cup corn starch (28g)
03 -
1 teaspoon baking powder
04 -
¼ teaspoon baking soda
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½ teaspoon kosher salt
06 -
¼ cup unsalted butter, room temperature (57g)
07 -
¼ cup vegetable oil (60ml)
08 -
1 cup granulated sugar (200g)
09 -
3 egg whites, room temperature
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½ tablespoon vanilla paste or extract
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½ cup full-fat sour cream, room temperature (114g)
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½ cup whole milk (120ml)
→ Strawberry Crunch Topping
13 -
10 Golden Oreos, finely crushed
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2 tablespoons freeze-dried strawberry powder
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½ tablespoon granulated sugar
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3 tablespoons unsalted butter, melted (42g)
→ Whipped Frosting
17 -
4 oz full-fat cream cheese, cold
18 -
¾ cups powdered sugar (90g)
19 -
1 teaspoon vanilla paste or extract
20 -
1½ cups heavy whipping cream (360ml)
21 -
Strawberries, for garnish
22 -
Strawberry jam (optional, for filled cupcakes)
# Let's Cook!:
01 -
Preheat the oven to 350°F (177°C) and line a cupcake tin with cupcake liners. Whisk together the flour, corn starch, baking powder, baking soda, and salt and set aside. Whisk together the sour cream and whole milk in a liquid measuring cup and set aside. Add the butter, oil, and sugar to the bowl of a stand mixer and beat on medium speed for two minutes, then scrape down the sides. Add the egg whites and vanilla and beat on medium-high speed for one minute. Add half of the flour and mix on low until combined, then add half of the dairy mixture until it comes together. Scrape down the sides and repeat with the remaining flour and dairy. Scoop the cupcakes into the liners until ⅔ full. Bake for 20-23 minutes (13-16 minutes for minis) or until a toothpick inserted into the center removes with moist crumbs and no wet batter.
02 -
While the cupcakes are baking, add the Golden Oreos to a ziptop bag and crush with your palms or a rolling pin until finely crushed. Pulverize the freeze-dried strawberries (about half of a 1.2 oz bag) until a powder forms. Combine the crushed Oreos, strawberry powder, sugar, and melted butter using a fork until evenly coated and set aside. Mix again before adding to the cupcakes and separate any chunks.
03 -
Beat the cream cheese, powdered sugar, salt, and vanilla in the bowl of a stand mixer fitted with the paddle attachment over medium speed until creamy. Scrape down the sides. Add ½ cup of the heavy cream and mix to combine. Scrape off the paddle, then place the entire bowl in the freezer for 10 minutes. Switch to the whisk attachment, add the remaining cup of heavy cream, and whip on high speed until light and fluffy with stiff peaks. When the whisk is removed (with frosting on it), it should remain in place and not begin to slide off.
04 -
Use the bottom handle of a wooden spoon with a round bottom (or a clean finger) and push a hole into the center of each cupcake. Fill each center with strawberry jam. Transfer the frosting to a piping bag fitted with a piping tip and pipe the frosting onto each cupcake. Sprinkle the strawberry crunch onto the frosting, adding as much or a little as you'd like. Top each cupcake with a halved strawberry and serve.
# Cook's Notes:
01 -
Store the cupcakes in the fridge for 3 days. Bring to room temperature before eating.
02 -
A Wilton 1M star tip was used to frost the cupcakes in the photos. If you don't have a piping bag and tip, a 1.5-inch cookie scoop can be used to add a dollop.