Recipe: Appetizing Strawberry Shortcake Cupcakes

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In a medium bowl, sift together the flours, baking powder and salt, and set aside. In a medium bowl, whisk the flour with cornstarch, baking powder, and salt. Whisk together flour, baking powder and salt. You can have Strawberry Shortcake Cupcakes using 17 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Strawberry Shortcake Cupcakes

1. Prepare of vanilla cupcakes.
2. It's 1/2 cup of butter, softened.
3. You need 1 cup of sugar.
4. Prepare 2 large of eggs.
5. It's 2 tsp of vanilla extract.
6. Prepare 1 1/2 cup of all-purpose flour.
7. It's 1/2 tsp of baking powder.
8. You need 1/4 tsp of salt.
9. You need 2/3 cup of buttermilk.
10. Prepare of strawberry filling.
11. It's 2 cup of strawberries, finely diced.
12. Prepare 1/2 cup of granulated sugar.
13. You need 2 tbsp of cornstarch.
14. You need of whipped cream frosting.
15. Prepare 1 cup of cold heavy cream.
16. Prepare 2 tbsp of granulated sugar.
17. You need 1/2 tsp of vanilla extract.

These strawberry shortcake cupcakes are bursting with fresh strawberries and irresistible strawberry whipped cream filling! They are a fun, personal-sized version of the classic dessert. For the batter, I use a variation of my tried and true vanilla cupcake recipe, adding fresh ripe berries and lemon zest.. Nadiya's gorgeous strawberry shortbread cupcakes have a double surprise inside!

Strawberry Shortcake Cupcakes step by step

1. Begin by making the strawberry filling. Heat the strawberries in a heavy saucepan over medium heat for 4 - 5 minutes, stirring constantly. Add in the sugar and cornstarch, and stir for another 2 minutes. Remove from heat, and let cool..
2. While the filling cools, make the cupcakes. Preheat oven to 350°F. In a large bowl, cream together butter and sugar..
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract..
4. In a separate bowl mix together all dry cupcake ingredients..
5. Slowly add the flour mixture to the egg mixture. Add the buttermilk, and mix until well combined..
6. Fill 12 greased or paper lined muffin cups about 3/4 from the top. Bake for 18-24 minutes or until a toothpick comes out clean..
7. Let cupcakes cool on a wire rack. Remove the center of each cupcake with a small round cookie cutter or corer, saving the removed piece..
8. Fill each cupcake with strawberry filling and replace the piece of cupcake that was removed..
9. To make the whipped cream frosting, simply beat all ingredients together until stiff peaks form. It helps to put your mixing bowl and whisk in the freezer for 15 to 30 minutes before using. This way, all ingredients stay cold. Refrigerate the whipped cream if not using immediately..
10. Using a knife, frost the cupcakes with whipped cream, and garnish with a slice of fresh strawberry..
11. Serve immediately, or store in refrigerator until ready to eat..

Cut them open to reveal a whole strawberry and a crisp biscuit base. In a medium bowl, whisk flour, baking powder, baking soda, and salt. Yellow cupcakes, whipped vanilla buttercream and fresh strawberries make these strawberry shortcake cupcakes a fun variation of the summertime treat. This recipe starts with a super yummy vanilla whipped cream cupcake that is just the PERFECT texture for strawberry shortcake! It's not as spongy as a sponge cake ( I hate sponge cake) but has a super fluffy and slightly spongey, angel food cake texture to hold up to the cream frosting and fresh strawberries.