Light Strawberry Shortcake Cupcakes
photo by Late Night Gourmet
- Ready In:
- 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
- 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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RECIPE SUBMITTED BY
I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".