Healthy Strawberry Shortcake Cupcakes
Indulge in a guilt-free dessert with these Light Strawberry Shortcake Cupcakes, inspired by Martha Stewart's classic recipe. These delightful treats boast a light and fluffy texture, made possible by substituting traditional ingredients with healthier alternatives. With the perfect combination of sweet strawberries, creamy whipped topping, and a hint of vanilla, each cupcake is a mini masterpiece. Not only perfect for spring gatherings and summer barbecues, but this versatile recipe also accommodates other fruits, like blackberries and raspberries, making it a year-round favorite. Enjoy these charming cupcakes with friends and family for a delightful and healthier sweet treat.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
all-purpose flour
1 1/2 cups plus 2 tablespoons (whisked together with baking powder and salt)
baking powder
1 1/2 teaspoons (whisked together with flour)
kosher salt
1 teaspoon (whisked together with flour)
light butter
1 cup (at room temperature)
granulated sugar
1 cup (for batter)
granulated sugar
2 tablespoons (for strawberry filling)
large eggs
4 (at room temperature)
pure vanilla extract
1/2 teaspoon (added to the batter)
light sour cream
6 tablespoons (at room temperature)
strawberry jam
2 tablespoons (combined with chopped strawberries)
strawberries
16 ounces (chopped into quarters)
Instructions
1
Preheat your oven to 325°F (160°C) and line two 12-cup muffin tins with paper liners.
2
In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1 teaspoon of kosher salt, ensuring even mixing.
3
In a large mixing bowl, cream 1 cup of light butter and 1 cup of granulated sugar at medium-high speed until the mixture is pale and fluffy, approximately 8 minutes.
4
Add 4 large eggs, one at a time, incorporating each fully before adding the next, and scrape down the sides of the bowl as needed. Mix in 1/2 teaspoon of pure vanilla extract.
5
Alter the mixer speed to low and gradually add the flour mixture in two batches, alternating with 6 tablespoons of light sour cream, mixing until just combined.
6
Evenly divide the batter among the prepared muffin tins, using an ice cream scoop for even portions.
7
Bake for about 20 minutes, or until a cake tester inserted into the center comes out clean. Allow to cool in the tins for 5 minutes before transferring them to a wire rack to cool completely for about 30 minutes.
8
While the cupcakes are cooling, combine the chopped strawberries and 2 tablespoons of strawberry jam in a small bowl. Mix until the strawberries are evenly coated.
9
Once cooled, generously fill each cupcake with the strawberry filling, allowing it to slightly overflow.
10
Top each cupcake with a dollop of whipped cream and a slice of fresh strawberry. Serve immediately and enjoy the delightful burst of flavor!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main inspiration for these Healthy Strawberry Shortcake Cupcakes?
These cupcakes are inspired by Martha Stewart's classic strawberry shortcake recipe but use healthier substitutions to reduce fat and calories.
What temperature should I set my oven to?
You should preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius).
How many muffin tins are needed for this recipe?
The recipe requires two 12-cup muffin tins, making a total of 24 cupcakes.
What dry ingredients are whisked together for the batter?
Whisk together 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1 teaspoon of kosher salt.
How long should the light butter and granulated sugar be creamed?
Cream the light butter and granulated sugar at medium-high speed for approximately 8 minutes until pale and fluffy.
How many eggs are used in these cupcakes?
This recipe uses 4 large eggs, added one at a time.
When do I add the vanilla extract?
Mix in 1/2 teaspoon of pure vanilla extract after the eggs have been fully incorporated into the butter and sugar mixture.
What is the process for adding flour and sour cream?
Gradually add the flour mixture in two batches, alternating with 6 tablespoons of light sour cream, mixing on low speed until just combined.
What tool is recommended for dividing the batter evenly?
An ice cream scoop is recommended to ensure even portions among the prepared muffin tins.
How long do the cupcakes need to bake?
Bake the cupcakes for about 20 minutes, or until a cake tester inserted into the center comes out clean.
How long should the cupcakes cool before filling?
Allow them to cool in the tins for 5 minutes, then on a wire rack for an additional 30 minutes to cool completely.
What is the strawberry filling made of?
The filling is a combination of 16 ounces of chopped strawberries and 2 tablespoons of strawberry jam.
How are the cupcakes finished or topped?
Generously fill each cupcake with the strawberry mixture, then top with a dollop of whipped cream and a fresh strawberry slice.
Can I use different types of fruit for this recipe?
Yes, this versatile recipe accommodates other fruits such as blackberries or raspberries as substitutes for strawberries.
Is this a good recipe for summer gatherings?
Absolutely, these cupcakes are perfect for spring gatherings and summer barbecues.
What makes these cupcakes a healthier alternative?
They utilize light butter and light sour cream to provide a lighter and fluffier texture compared to traditional high-fat recipes.
How should the strawberries be prepared for the filling?
The strawberries should be chopped into quarters and then coated with strawberry jam.
Should the eggs be at room temperature?
Yes, for the best results, the eggs and light butter should be at room temperature before starting.
How much salt is included in the recipe?
The recipe calls for 1 teaspoon of kosher salt mixed into the dry ingredients.
Is all-purpose flour the only flour needed?
Yes, the recipe uses 1 1/2 cups plus 2 tablespoons of all-purpose flour.
How much strawberry jam is required?
You will need 2 tablespoons of strawberry jam to combine with the chopped strawberries.
What is the total number of ingredients used?
There are 11 total ingredients in this recipe, including the strawberry filling components.
Can these cupcakes be served immediately?
Yes, it is recommended to serve them immediately after adding the whipped cream for the best experience.
Do I need to line the muffin tins?
Yes, you should line the muffin tins with paper liners to prevent sticking.
How much light butter is used?
The recipe requires 1 cup of light butter.
What speed should the mixer be on when adding the flour?
The mixer should be set to a low speed when adding the flour and sour cream to avoid overmixing.
How many ounces of strawberries are needed?
You will need 16 ounces of strawberries.
Is granulated sugar used in the filling as well as the batter?
Yes, the ingredient list specifies 1 cup for the batter and 2 tablespoons specifically for the strawberry filling preparation.
How do you ensure the filling stays in the cupcake?
Fill each cupcake generously, allowing the mixture to slightly overflow so it stays prominent on top.
What is the texture of the finished cupcake?
The finished cupcakes have a light and fluffy texture that pairs perfectly with the creamy topping and fresh fruit.