Easy Filled Strawberry Shortcake Cupcakes

Step 1

Using a fork, mix the cornstarch and water together in a small bowl until the cornstarch has dissolved—mixture is thick.

Step 2

Warm the strawberries and sugar together in a small saucepan over medium heat. Stir the mixture as it cooks, and break up some of the strawberries as you stir. Bring it to a simmer.

Step 3

Once it simmers, stir in the cornstarch mixture. Allow to simmer for 5 minutes, stirring constantly. After 5 minutes, remove from heat, stir in the lemon zest, and cool completely.

Step 4

Mixture thickens as it cools. (It must completely cool, so transferring to a bowl out of the saucepan helps speed that up, as does refrigerating it. You can complete a few other steps in the recipe as the mixture cools.)

Step 5

Follow the package directions. Bake.

Step 6

Remove cupcakes from the oven and allow them to cool in the pan for 10 minutes. and then transfer to a wire rack to cool completely. Cupcakes must be completely cooled before filling and topping.

Step 7

Cool the cupcakes completely before filling and topping.

Step 8

Using a sharp knife, cut a circle into the center of the cooled cupcakes to create a little pocket about 1 inch deep. The piece you remove looks like a sugar cone.

Step 9

Use some of the cooled and thickened strawberry to fill inside each small crater in the cupcake. A teaspoon is handy to use and about 1½ teaspoons of filling will fit into each hole.

Step 10

Cut off the sharp end of the pointy end of the piece you removed from the cupcake. Press the round piece on top of the strawberry filling. The leftover filling you'll use in the whipped cream topping.

Step 11

Using an electric mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla on medium-high speed until medium peaks form**, about 3–4 minutes.

Step 12

Fold in 1/2 cup of strawberry filling, or however much you have left. Use immediately or cover tightly and chill in the refrigerator for up to 24 hours.

Step 13

Use an icing spatula or a knife to pile the whipped cream high on the cupcakes. Everyone LOVES that whipped topping. Garnish cupcakes with sliced strawberries and/or fresh mint.

Step 14

Serve immediately or store in the refrigerator until ready to serve. You may store leftover covered cupcakes in the refrigerator for up to 5 days. For storing and transporting decorated cupcakes I really recommend a cupcake/cake carrier.