Strawberry Shortcake Cupcakes
Description
Don't wait for warm weather to make this twist on the classic strawberry shortcakes. The cake batter turns out fairly dense and much like a shortcake. The buttercream frosting and strawberry filling on top is to die for.
Ingredients
Cupcakes:
1 c. butter, softened
2 c. granulated sugar
4 eggs, at room temperature
1 t. vanilla
2 3/4 c. all-purpose flour
2 t. baking powder
1 c. milk, at room temperature
Buttercream Frosting:
1 c. (2 sticks) butter, softened
3 1/2 c. powdered sugar
2-4 T. heavy cream or milk
1 t. vanilla
pinch salt
Strawberry Filling:
3-4 c. finely diced fresh strawberries
1 T. granulated sugar
Directions
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Preheat the oven to 350 degrees F. Line 2 cupcakes pans with 24 cupcake papers.
In a stand mixer, cream the butter and sugar on high for 2-3 minutes or until light colored and fluffy. Beat in the eggs, 1 at a time. Beat in the vanilla.
In another bowl, whisk together the flour and baking powder. Alternately, add the dry ingredients to the wet ingredients with the milk in 3 parts, alternating with dry ingredients, dry, milk, dry, milk, dry, milk. Stir just until combined, scraping down the sides, as necessary.
Spoon the batter into the paper lined cupcakes pans, evem;y dividing between all 24.
Bake 20-25 minutes or until a wooden toothpick inserted in the centers comes out clean. Remove from the oven. They won't dome like a typical cupcake to allow for the icing and strawberries on top.
Cool for 5 minutes in the pan. Move to a wire rack to cool completely.
Buttercream Frosting:
Beat the softened butter in a stand mixer for 2-3 minutes, until light in color and fluffy. Beat in the powdered sugar, vanilla and enough of the heavy cream or milk to make a spreadable consistency. Beat the buttercream on high for 3-4 minutes or until very fluffy.
Strawberry Filling:
Sprinkle the granulated sugar over the finely diced strawberries; let sit for 15 minutes, until the strawberries release their juices.
Assembly:
Spread a small amount of frosting on the top of each cooled cupcake, like a mini-crumb coat to keep the strawberry juices from soaking into the cupcake. Pipe a circle of buttercream around the outside of each cupcake. Fill the centers with 1-2 tablespoons of the strawberry filling. It's best if the cupcakes are filled with the strawberries just a few hours in advance or right before serving.
24 servings.