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Light Strawberry Shortcake Cupcakes with Fluffy Whipped Cream

strawberry shortcake cupcakes - featured image
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These light and fluffy strawberry shortcake cupcakes are made with Greek yogurt and applesauce for a healthier twist. Topped with a cloud of homemade whipped cream, they’re the perfect summer dessert that feels indulgent but won’t weigh you down.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 large egg, room temperature
  • ⅓ cup (80ml) plain non-fat Greek yogurt
  • ¼ cup (60ml) unsweetened applesauce
  • ¼ cup (60ml) milk (any kind)
  • 2 tablespoons (30ml) melted coconut oil or vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup (150g) fresh strawberries, finely diced
  • 1 teaspoon all-purpose flour (for tossing strawberries)
  • 1 cup (240ml) heavy whipping cream, cold
  • 2 tablespoons (15g) powdered sugar
  • ½ teaspoon vanilla extract
  • Fresh strawberry slices (for garnish, optional)
  • Mint sprigs (for garnish, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper or silicone cupcake liners.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  3. In another large bowl, whisk together the granulated sugar and light brown sugar. Add the egg, Greek yogurt, applesauce, milk, melted coconut oil, and vanilla extract. Whisk until smooth and well combined.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold together until just combined (a few lumps are fine). Do not overmix.
  5. In a small bowl, toss the finely diced strawberries with 1 teaspoon of flour. Gently fold the floured strawberries into the batter.
  6. Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  8. While the cupcakes cool, make the whipped cream: In a large chilled bowl, beat the cold heavy whipping cream on medium-high speed until it starts to thicken. Add the powdered sugar and vanilla extract, and continue beating until soft peaks form.
  9. Once the cupcakes are completely cool, transfer the whipped cream to a piping bag fitted with a star tip. Pipe a generous swirl onto each cupcake. Garnish with a fresh strawberry slice and a mint sprig if desired. Serve immediately.

Notes

For best results, use room temperature egg and Greek yogurt. Toss strawberries in flour to prevent sinking. Do not overmix the batter. For extra fluffy whipped cream, chill the bowl and beaters in the freezer for 10 minutes before whipping. Unfrosted cupcakes can be stored at room temperature for up to 2 days; frosted cupcakes are best served immediately or refrigerated for up to 1 day.

Nutrition

Keywords: strawberry shortcake, cupcakes, light, healthy, whipped cream, summer dessert, easy

Find it online: https://cravemila.com/light-strawberry-shortcake-cupcakes-with-fluffy-whipped-cream/