Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes

recipe-strawberrcupcake

Strawberry Shortcake Cupcakes
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Strawberry Shortcake Cupcakes
Print Recipe
Ingredients
  • 1 1/3 Cups All Purpose Flour
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1/2 Cup Unsalted Butter Softened
  • 2/3 Cup Granulated Sugar
  • 2 Large Eggs
  • 1 1/2 Teaspoon Vanilla Extract
  • 2/3 Cup Sour Cream
Toppings
  • 1 Quart Strawberries Hulled and Thickly Sliced
  • 1/3 Cup Granulated Sugar
  • 1 Tablespoon Lemon Juice
  • 1 1/2 Cup Heavy Cream
  • 3 Tablespoon Confectioners Sugar
  • 1 Teaspoon Vanilla Extract
Servings:
Instructions
  1. Cupcakes: Heat oven to 350 degrees F., Line 12 standard muffin cups with paper liners. In a medium bowl, whisk flour, baking powder, baking soda, and salt. In large bowl with mixer on medium, beat butter and sugar until light and creamy. Beat in eggs, 1 at a time, then vanilla. With mixer on low, alternately beat in flour mixture and sour cream until combined. Continue to beat on medium until batter is thick and smooth. Spoon batter into a Ziploc bag. Snip a 1/2 inch corner from bag and fill the liners slightly less than two-thirds full. Bake 24-26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean. Cool in pan on a wire rack 5 minutes;remove cupcakes from pan and cool completely.
Toppings
  1. Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy. In a large bowl, beat cream, confectioners' sugar and vanilla until soft peaks form. Use a skewer to poke severeal holes into top of eack cupcake. Spoon some syrup from bowl over the top, allowing it to absorb into cupcakes. Top with sliced berries and a dollop of cream. Arrange a few slices berries in cream and drizzle with remaining strawberry syrup.
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