Light Strawberry Shortcake Cupcakes

Submitted by Late Night Gourmet

"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."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 24

ingredients

• 1 1⁄2 cups all-purpose flour, plus 2 tablespoons
• 1 1⁄2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 cup light butter, room temperature
• 1 cup granulated sugar
• 2 tablespoons granulated sugar
• 4 large eggs, room temperature
• 1⁄2 teaspoon pure vanilla extract
• 6 tablespoons light sour cream, room temperature
• 2 tablespoons strawberry jam
• 16 ounces strawberries, chopped in quarters

directions

1. 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.
2. 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.
3. 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.