Fresh Strawberry Shortcake Cupcakes The Best Recipes

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Fresh Strawberry Shortcake Cupcakes

"Soft vanilla cake with a strawberry filling and whipped cream topping. Enjoy!"

Ingredients :

  • 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

Instructions :

Prep : 45M Cook : 24M Ready in : 1H10M
  • 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.

Notes :

  • Make sure the cupcakes have fully cooled before you add the strawberry filling and whipped topping.

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