Ingredients
Scale
For the Strawberry Filling:
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- 1 and 1/2 Tablespoons cornstarch
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- 1 and 1/2 Tablespoons warm water
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- 2 cups diced fresh strawberries (frozen works if thawed and drained)
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- 6 Tablespoons granulated sugar
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- 1 teaspoon lemon zest
For the Cupcakes:
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- 1 and 2/3 cups all-purpose flour (spooned and leveled)
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- 1 teaspoon baking powder
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- 1/4 teaspoon baking soda
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- 1/2 teaspoon salt
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- 1 cup granulated sugar
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- 1/2 cup unsalted butter, melted and slightly cooled
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- 2 egg whites (or 1 full egg for a denser texture)
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- 1/4 cup full-fat sour cream or plain yogurt
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- 3/4 cup whole milk (or buttermilk for extra tenderness)
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- 2 teaspoons vanilla bean paste or extract (paste gives a flavor boost)
For the Strawberry Whipped Cream:
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- 1 and 1/2 cups cold heavy cream
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- 3 Tablespoons granulated sugar
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- 1 teaspoon vanilla bean paste or extract
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- 1/2 cup reserved strawberry filling
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- Optional: fresh strawberry slices and mint for garnish
Instructions
Step 1: Make the Strawberry Filling
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- Mix the cornstarch and warm water until smooth—no lumps allowed!
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- In a saucepan, combine diced strawberries and sugar. Cook over medium heat, stirring and mashing some of the berries, until it starts to simmer.
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- Stir in the cornstarch mixture and simmer for 5 minutes, stirring constantly until it thickens.
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- Remove from heat, add lemon zest, and let it cool completely. (Pop it in the fridge to speed things up.) You’ll end up with about 1 and 1/4 cups of filling.
Step 2: Bake the Cupcakes
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- Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with liners, plus 3 more in a second pan (this recipe makes 15 cupcakes).
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- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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- In a large bowl, whisk melted butter and sugar until combined (it’ll look gritty, and that’s fine).
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- Add egg whites, sour cream, milk, and vanilla. Whisk until smooth.
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- Pour the wet ingredients into the dry and whisk just until combined. Don’t overmix, or you’ll end up with hockey pucks instead of cupcakes.
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- Fill liners 2/3 full and bake for 20-22 minutes, or until a toothpick comes out clean. Let them cool completely.
Step 3: Whip Up the Strawberry Cream
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- Using a hand or stand mixer with a whisk attachment, whip the heavy cream, sugar, and vanilla on high speed until stiff peaks form. (Don’t overdo it, or you’ll make butter—yep, been there.)
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- Gently fold in 1/2 cup of the cooled strawberry filling for that pretty pink swirl.
Step 4: Assemble the Cupcakes
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- Use a spoon or small piping tip to core out the center of each cooled cupcake (about 1-2 teaspoons worth).
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- Spoon 1-2 teaspoons of strawberry filling into each cupcake.
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- Pipe or spoon the strawberry whipped cream on top.
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- Garnish with strawberry slices and a sprig of mint if you’re feeling extra fancy.