- Cupcakes:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup milk
- Filling:
- 1 (8 ounce) container strawberry-flavored cream cheese
- 1/3 cup white sugar
- 2 tablespoons heavy whipping cream
- 1 teaspoon strawberry jam
- 8 strawberries
- Topping:
- 1 (7 ounce) can whipped cream
- 10 strawberries, sliced crosswise
- Preheat oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
- Whisk flour, baking powder, and salt together in a bowl.
- Combine butter and 1 cup sugar in a bowl; beat with an electric mixer until creamy. Beat in eggs one at a time. Mix in vanilla extract. Add the flour mixture alternately with milk, beating batter very briefly after each addition.
- Pour batter evenly into the lined cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
- Combine cream cheese, 1/3 cup sugar, heavy cream, and strawberry jam in a bowl; beat with an electric mixer until creamy.
- Slice off the sides of 8 strawberries to remove seeds. Mash strawberries in a small bowl with a fork. Beat into the cream cheese mixture until fully incorporated.
- Cut a small hole in the center of each cooled cupcake; scoop out about 1/2 inch of cake. Fill each gap with a spoonful of the cream cheese frosting.
- Top each cupcake with a swirl of whipped cream. Place 1 strawberry slice in the center of each cupcake.
08/25/2019
recipepes.com
fresh strawberry shortcake cupcakes, recipe
PT15M
PT1H
5
455 calories
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