Light Strawberry Shortcake Cupcakes
This recipe borrows heavily from Martha Stewart's excellent recipe, but substitutes healthier alternatives for some of the ingredients. I also found that the cook time in her recipe was longer than needed, so I adjusted accordingly. The recipe also works for other fruit, so I've included a picture of a blackberry and raspberry topping.
INGREDIENTS
Nutrition- 1 1⁄2
- 1 1⁄2teaspoons baking powder
- 1teaspoon kosher salt
- 1
- 1cup granulated sugar
- 2tablespoons granulated sugar
- 4
- 1⁄2teaspoon pure vanilla extract
- 6
- 2tablespoons strawberry jam
- 16
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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 an ice cream scoop. Bake until a cake tester inserted into the middle comes out clean, about 20 minutes. Let cool on a wire rack, about 30 minutes.
- Combine the chopped strawberries with the strawberry jam. Fill with enough strawberry filling to cover the top of the cupcake. Top with whipped cream and a slice of strawberry. Serve immediately.
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