If you’re looking to make a dessert that feels like springtime and wow the crowd, Strawberry Shortcake Cupcakes it is!
This shortcake cupcake recipe starts with an easy vanilla cupcake batter that comes together in less than 10 minutes. It mimics the texture and flavor of a sponge cake, making it the perfect base for your Strawberry Shortcake Cupcakes! It isn’t pungently sweet yet stays perfectly moist after baking!
Next, it’s on that dreamy whipped cream frosting. No canned whipped cream or cool whip allowed. Making whipped cream from scratch is crazy easy and SO MUCH better!
After the whipped cream, we’ll move on to the strawberry shortcake filling! This comes together quickly with a simple mix of jam, strawberries, and lemon zest to brighten up those flavors.
These three elements combine to create THE PERFECT springtime and summer dessert. You can’t go wrong with these Strawberry Shortcake Cupcakes!
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You can print out the recipe here:
www.theanthonykitchen.com/str...
Here's what you'll need:
Ingredients
For the Strawberry Filling:
1/3 cup strawberry jelly
1 cup finely diced strawberries (about 7 large strawberries)
1/2 teaspoon lemon zest
For the Cupcakes
1 1/3 cup all-purpose flour
1 1/2 teaspoon baking powder
1 1/4 teaspoon fine sea salt
1/2 cup unsalted butter, melted
1 cup granulated sugar
1 large egg, slightly beaten
1/4 cup sour cream
3/4 whole milk
2 teaspoons pure vanilla extract
For the Whipped Cream Topping:
2 cups heavy whipping cream
3/4 cup powdered sugar
1 teaspoon pure vanilla extract
How To Make Strawberry Shortcake Cupcakes:
Make the Strawberry Filling:
Add the strawberry jelly to a small, microwave-safe bowl and microwave for about 15-20 seconds, just until the jelly is more viscous and slightly warmed.
Add the diced strawberries, lemon zest, and pinch of salt to the jelly and stir to coat. Transfer to the refrigerator while you bake and cool the cupcakes.
Make the Cupcakes:
Line 12-cup, standard-sized muffin tin with cupcake liners and then spritz with nonstick cooking spray. Preheat the oven to 350°F.
In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, whisk together the butter and sugar until well combined. Then, add the egg, sour cream, milk, and vanilla, and whisk until blended. Add the dry ingredients to the wet and stir until just combined.
Fill the cupcake liners 2/3's of the way full and bake for 22-25 minutes, until a toothpick inserted in the center of the cupcake comes out clean. Remove the oven and place on a cooling rack to cool completely.
Add Strawberry Filling To the Cupcakes:
Use a pairing knife to carve out cone shape out of the top, centermost part of the cupcake. The cone should be about 1" in diameter and the point of the cone should hit about 1" deep into the cupcake.
Spoon the strawberry mixture into the center of the cupcakes and fill to the level out the top.
Make the Whipped Cream Frosting:
Add whipping cream, powdered sugar, vanilla, and a generous pinch of salt to a large mixing bowl. Using a handheld mixer, begin mixing on low and gradually work your way up to high speed. Mix for 2-3 minutes, or until stiff peaks form. Once the cream holds its shape when the beaters is turned upside down, it is ready.
Frost the cupcakes, serve right away, and enjoy!
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