FRESH STRAWBERRY SHORTCAKE CUPCAKES
Soft vanilla cake with a strawberry filling and whipped cream topping. Enjoy!
Provided by bunbun
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h10m
Yield 24
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 204.4 calories, Carbohydrate 21.2 g, Cholesterol 51.2 mg, Fat 12.9 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 7.8 g, Sodium 197.6 mg, Sugar 14.1 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love