Strawberry shortcake gets a fun twist with these gluten-free Strawberry Shortcake Cupcakes! Stuffed with a simple strawberry filling and topped with a homemade whipped cream, these cupcakes are the perfect combination of light and decadent.
Today I’m going to tell you a story about how 1 mistake turned into a batch of really yummy cupcakes.
Intrigued? Thought you would be.
Flashback to a few weeks ago on Mother’s Day. I had plans to make Mom#2 a nice batch of cupcakes to celebrate – they were going to be vanilla cupcakes with a fresh lemon curd filling and light buttercream frosting. I had it all planned out – I went to the store the morning of, bought just enough of all the ingredients and got to work putting them together.
The cupcakes themselves came together with no issues. While the cupcakes were cooking I set myself to task on preparing the lemon curd, that way it would have time to cool and set in the fridge while the cupcakes were cooling as well. I added everything to a small pot on the stove except for the eggs, and then I began to crack the eggs and separate them, adding the yolks to the curd mixture and the whites to a small bowl that I planned on cooking up for breakfast.
And then I had the most prolific brain fart in the universe and proceeded to add the egg whites [that I had just separated from the yolks] into the same pot along with the rest of the lemon curd ingredients.
What. The. Frick.
If you’ve never made homemade lemon curd before allow me to give you this tip – the curd will not set if you use egg whites. It will still be tasty, however it will be runny and thin – not thick like a curd should be.
Oh and in case you weren’t paying attention to what I said above, I only bought just enough ingredients to make one batch of lemon curd, which meant that I had just ruined the entire recipe with no way of making more.
At which point I immediately began to panic. Did I really just ruin my mom’s Mother’s Day cupcakes?!
After several moments of cursing my stupid brain and pacing back and forth in the kitchen it finally hit me – I had just bought 4 packages of beautiful fresh strawberries that week. Bingo!
And now I’m sure you are thinking to yourself – but Kat, why didn’t you just do plain cupcakes with frosting? To which I respond – because that is boring! Why eat an unstuffed cupcake when you can eat a stuffed one?
And so I dumped the ruined lemon curd, washed the pot and placed it back on the stove with new resilience. Though my initial plan of light and bright lemon curd cupcakes had been ruined, I could still pull off a fun and delicious cupcake – and that is my story of how these Strawberry Shortcake Cupcakes were born.
Though I was really excited about my lemon curd cupcakes I have to admit – that mistake I made definitely resulted in one of the freshest and tastiest cupcakes that I’ve ever had. This strawberry filling is freaking amazing, guys – I literally ate the leftovers with a spoonful of leftover whipped cream a few days later for dessert.
This recipe also gave me an excuse to finally make fresh homemade whipped cream in Stitch [aka my Kitchen Aid mixer]. I’ve been dying to make fresh whipped cream since I got him back at Christmas time but wanted the reason why I was making it to serve a purpose other than to shovel it into my face. These Strawberry Shortcake Cupcakes were the perfect excuse!
And the best part? Mom#2 [as well as the rest of the family] absolutely loved them!
After explaining the entire story to them [and getting laughed at] my family dove in for a taste. I asked Little Sissy if she had tried one yet when she came outside to join me on the patio to which she replied, “I had two.” Well – guess that means she liked them! 😉
Just look at how bright and beautiful that strawberry filling is!
So I suppose these Strawberry Shortcake Cupcakes served an important lesson:
- Always buy extra ingredients
- And pay more attention when making lemon curd
But in all seriousness, these cupcakes do serve as a reminder that mistakes don’t mean you have to scratch everything and start over. Sometimes it’s just about reassessing what you have, giving yourself a little grace and forging ahead.
Although it should be noted that not all mistakes will lead to delicious cupcakes 😉
- 1⅔ cup Bob's Red Mill gluten-free all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup coconut oil, melted
- 1 cup cane sugar
- 2 egg whites
- ¾ cup almond milk
- ¼ cup plain Greek yogurt
- 2 teaspoons vanilla extract
- Strawberry Filling:
- 2½ cups strawberries, sliced
- ½ cup cane sugar
- 2½ tablespoons cornstarch
- For the Frosting:
- 1½ cup heavy whipping cream
- 1 teaspoon vanilla
- 3-4 tablespoon powdered sugar
- Preheat oven to 350 degrees. Line a muffin tin with liners.
- In a bowl, whisk together the coconut oil, sugar, egg whites, almond milk, yogurt and vanilla extract until smooth.
- In another bowl, mix together the flour, baking powder, baking soda and salt. Add the dry ingredients slowly into the wet, beating with an electric mixer until everything is incorporated.
- Fill each muffin liner ¾ way full with batter. Bake for 20 minutes or until toothpick comes out clean.
- While cupcakes are cooking, prepare the strawberry filling. Place all of the ingredients into a small sauce pan. Bring to a boil over medium high heat and cook for 10 minutes, or until strawberries have released their juices and can be crushed. Remove filling from heat and crush the berries with a fork. Set aside.
- While cupcakes are cooling, prepare the frosting. Add all of the ingredients into a mixing bowl and beat on high until light and fluffy.
- Once cupcakes and filling have cooled, cut out a hole in the center of the cupcakes carefully. Stuff with 1 tablespoon of filling, the pipe on fresh whipped cream frosting. Repeat with remaining cupcakes.
Have you ever had a mistake turn into something better than you initially thought?