Light Strawberry Shortcake Cupcakes

READY IN: 40mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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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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