Strawberry Shortcake Cupcakes

READY IN: 49mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cupcakes: Heat oven to 350 degrees F.
  • Line 12 standard muffin cups with paper liners.
  • In a medium bowl, whisk flour, baking powder, baking soda, and salt.
  • In large bowl with mixer on medium, beat butter and sugar until light and creamy.
  • Beat in eggs, 1 at a time, then vanilla.
  • With mixer on low, alternately beat in flour mixture and sour cream until combined.
  • Continue to beat on medium until batter is thick and smooth.
  • Spoon batter into a Ziploc bag.
  • Snip a 1/2 inch corner from the bag and fill the liners slightly less than two-thirds full.
  • Bake 24-26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean.
  • Cool in pan on a wire rack 5 minutes; remove cupcakes from pan and cool completely.
  • Topping: Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy.
  • In a large bowl, beat cream, confectioners' sugar and vanilla until soft peaks form.
  • Use a skewer to poke several holes into the top of each cupcake.
  • Spoon some syrup from bowl over top, allowing it to absorb into cupcakes.
  • Top with sliced berries and a dollop of cream.
  • Arrange a few sliced berries in cream and drizzle with remaining strawberry syrup.
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