The second that I finished the strawberry shortcake cake that I posted recently, I was already brainstorming mini shortcakes in cupcake form. What could be cuter than a cupcake topped with a dollop of whipped cream and a fresh strawberry on top? While a large cake is always fun and festive, it definitely is not the easiest thing to transport or serve. These cupcakes are the perfect treat to take on the go and will definitely make you popular at any summer BBQ.
My new favorite vanilla cake recipe baked up perfectly as soft and fluffy cupcakes and I decided to fill the cupcakes which added even more strawberry flavor. I used a pairing knife to cut the center out of each cupcake and then filled the hole with whipped cream mixed with chopped strawberries (see photo below). I’m also thinking that this strawberry topping/quick jam would be perfect as the center of the cupcake.
Just toss (or, eat) the cake you cut out of the center. There is no room to place the cut piece on top of the filling and when you frost the top, the center is covered anyways. To decorate the cupcake, I used a pastry bag fitted with a large star tip to create a whipped cream swirl. You can leave the cupcake as is or garnish the top with fresh strawberries, sprinkles etc. I chose to use stabilized whipped cream again for both the filling and the top because it holds its shape so much better than regular whipped cream. I would still fill and top the cupcakes as close to party time as possible so the cake doesn’t get soggy. Definitely keep the cupcakes in the fridge until about an hour before you want to serve them.
For the cake and stabilized whipped cream recipes, check out this post. For about 24 cupcakes, I made one batch of vanilla cake and a double batch of stabilized whipped cream. The cupcakes bake up very quickly, so check them often. If they bounce back after a light touch or a toothpick comes out clean, they are done. Mine took about 11-13 minutes.