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Recipe Summary
prep: 50 mins
total: 1 hr 50 mins
Yield: Makes 21 cupcakes
Strawberry Shortcake Cupcakes
Ingredients
Ingredient Checklist
1 1/2 cups all-purpose flour, plus 2 tablespoons
1 1/2 teaspoons baking powder
1 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup plus 2 tablespoons granulated sugar
4 large eggs, room temperature
1/2 teaspoon pure vanilla extract
6 tablespoons sour cream, room temperature
2 tablespoons good-quality strawberry jam
12 ounces strawberries, finely chopped, plus more thinly sliced, for topping
Lightly sweetened whipped cream, for topping
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 50 mins
total: 1 hr 50 mins
Yield: Makes 21 cupcakes
Strawberry Shortcake Cupcakes
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 50 mins
total: 1 hr 50 mins
Yield: Makes 21 cupcakes
Recipe Summary
prep: 50 mins
total: 1 hr 50 mins
Yield: Makes 21 cupcakes
prep: 50 mins
total: 1 hr 50 mins
prep:
50 mins
total:
1 hr 50 mins
Yield: Makes 21 cupcakes
Makes 21 cupcakes
Strawberry Shortcake Cupcakes
Strawberry Shortcake Cupcakes
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour, plus 2 tablespoons
- 1 1/2 teaspoons baking powder
- 1 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup plus 2 tablespoons granulated sugar
- 4 large eggs, room temperature
- 1/2 teaspoon pure vanilla extract
- 6 tablespoons sour cream, room temperature
- 2 tablespoons good-quality strawberry jam
- 12 ounces strawberries, finely chopped, plus more thinly sliced, for topping
- Lightly sweetened whipped cream, for topping
Directions
Preheat oven to 325 degrees. Line two 12-cup muffin tins with paper liners. Whisk together flour, baking powder and salt. Cream butter and sugar on medium-high speed until pale and fluffy, about 8 minutes. Add eggs, one at a time, beating thoroughly between each addition, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with sour cream and beating until just incorporated.
Divide batter evenly among the tins using a 1/4 cup measure or ice cream scoop. Tap pans and smooth tops with an offset spatula or the back of a spoon. Bake until a cake tester inserted into the middle comes out clean, about 30 minutes. Let cool on a wire rack, about 30 minutes.
Whisk the jam in a small bowl until smooth. Fold in chopped strawberries. Using a melon baller or teaspoon, scoop out a hole in the center of each cupcake. Fill with 1 to 2 teaspoons strawberry filling. Top with whipped cream and a slice of strawberry. Serve immediately.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Strawberry Shortcake Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Strawberry Shortcake Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
