Strawberry Shortcake Cupcakes

 Conveniently in cupcake form with a strawberry buttercream that is to die for!

Strawberry Shortcake Cupcakes - Conveniently in cupcake form with a strawberry buttercream that is to die for!

It’s National Strawberry Shortcake Day! And what better way to celebrate than with strawberry shortcake cupcakes? With a cakey cupcake base loaded with fresh strawberries and an oh-so-creamy strawberry buttercream, you’ll have all the joys of a strawberry shortcake in neat little cupcake package.

Strawberry Shortcake Cupcakes - Conveniently in cupcake form with a strawberry buttercream that is to die for!

But even if it wasn’t strawberry shortcake day, I’d still have these cupcakes any day of the week, any time of day. They’re just too hard to resist!

Strawberry Shortcake Cupcakes

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Yield 8 cupcakes

Strawberry Shortcake Cupcakes

Conveniently in cupcake form with a strawberry buttercream that is to die for!

Ingredients

  • 1 cup and 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1 1/4 teaspoon baking powder
  • Pinch of salt
  • 1/2 cup sugar
  • 2 large eggs
  • 1 1/4 teaspoon vanilla extract
  • 1/4 cup vegetable oil
  • 1/4 cup butter, melted
  • 1/2 cup whole milk
  • 1/2 cup diced strawberries
  • 8 strawberry halves, for serving
  • For the strawberry buttercream
  • 1 cup freeze dried strawberries
  • 3/4 cup unsalted butter, at room temperature
  • 2 1/2 tablespoons heavy cream
  • 1 1/2 cups confectioners’ sugar

Instructions

  • Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
  • In a large bowl, combine flour, cornstarch, baking powder and salt.
  • In the bowl of an electric mixer fitted with paddle attachment, beat sugar, eggs and vanilla on medium speed until light and fluffy, about 2-3 minutes. Beat in vegetable oil and butter until well combined. With mixer on low speed, add dry ingredients and milk alternately in 3 parts, beginning and ending with dry ingredients, beating just until incorporated. Add strawberries and gently toss to combine.
  • Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-18 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
  • In the bowl of a food processor, combine freeze dried strawberries until finely ground, about 1-2 minutes; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 3 1/2 tablespoons strawberry powder on medium speed until light and fluffy approximately 1-2 minutes. With the mixer on low speed, gradually add heavy cream and confectioners’ sugar, beating just until incorporated. Increase speed to medium high and beat until frosting is light and fluffy, approximately 1-2 minutes.
  • Use a small offset spatula or a pastry bag fitted with a decorative tip to frost cupcakes, garnished with strawberry half, if desired.

Notes

Adapted from Cooking Classy

http://damndelicious.net/2013/06/14/strawberry-shortcake-cupcakes/