Hi, I’m Elise. Today, I will show you a way to make strawberry shortcake cupcakes recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Strawberry Shortcake Cupcakes Recipe

Strawberry Shortcake Cupcakes is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Strawberry Shortcake Cupcakes is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have strawberry shortcake cupcakes using 17 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Strawberry Shortcake Cupcakes:

1. Get vanilla cupcakes
2. Take 1/2 cup butter, softened
3. Make ready 1 cup sugar
4. Take 2 large eggs
5. Get 2 tsp vanilla extract
6. Take 1 1/2 cup all-purpose flour
7. Get 1/2 tsp baking powder
8. Make ready 1/4 tsp salt
9. Make ready 2/3 cup buttermilk
10. Prepare strawberry filling
11. Prepare 2 cup strawberries, finely diced
12. Get 1/2 cup granulated sugar
13. Get 2 tbsp cornstarch
14. Prepare whipped cream frosting
15. Prepare 1 cup cold heavy cream
16. Get 2 tbsp granulated sugar
17. Take 1/2 tsp vanilla extract

Steps to make Strawberry Shortcake Cupcakes:

1. Begin by making the strawberry filling. Heat the strawberries in a heavy saucepan over medium heat for 4 - 5 minutes, stirring constantly. Add in the sugar and cornstarch, and stir for another 2 minutes. Remove from heat, and let cool.
2. While the filling cools, make the cupcakes. Preheat oven to 350°F. In a large bowl, cream together butter and sugar.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. In a separate bowl mix together all dry cupcake ingredients.
5. Slowly add the flour mixture to the egg mixture. Add the buttermilk, and mix until well combined.
6. Fill 12 greased or paper lined muffin cups about 3/4 from the top. Bake for 18-24 minutes or until a toothpick comes out clean.
7. Let cupcakes cool on a wire rack. Remove the center of each cupcake with a small round cookie cutter or corer, saving the removed piece.
8. Fill each cupcake with strawberry filling and replace the piece of cupcake that was removed.
9. To make the whipped cream frosting, simply beat all ingredients together until stiff peaks form. It helps to put your mixing bowl and whisk in the freezer for 15 to 30 minutes before using. This way, all ingredients stay cold. Refrigerate the whipped cream if not using immediately.
10. Using a knife, frost the cupcakes with whipped cream, and garnish with a slice of fresh strawberry.
11. Serve immediately, or store in refrigerator until ready to eat.

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