FRESH STRAWBERRY SHORTCAKE CUPCAKES
Soft vanilla cake with a strawberry filling and whipped cream topping. Enjoy!
Provided by bunbun
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h10m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
- Whisk flour, baking powder, and salt together in a bowl.
- Combine butter and 1 cup sugar in a bowl; beat with an electric mixer until creamy. Beat in eggs one at a time. Mix in vanilla extract. Add the flour mixture alternately with milk, beating batter very briefly after each addition.
- Pour batter evenly into the lined cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
- Combine cream cheese, 1/3 cup sugar, heavy cream, and strawberry jam in a bowl; beat with an electric mixer until creamy.
- Slice off the sides of 8 strawberries to remove seeds. Mash strawberries in a small bowl with a fork. Beat into the cream cheese mixture until fully incorporated.
- Cut a small hole in the center of each cooled cupcake; scoop out about 1/2 inch of cake. Fill each gap with a spoonful of the cream cheese frosting.
- Top each cupcake with a swirl of whipped cream. Place 1 strawberry slice in the center of each cupcake.
Nutrition Facts : Calories 204.4 calories, Carbohydrate 21.2 g, Cholesterol 51.2 mg, Fat 12.9 g, Fiber 0.5 g, Protein 2.2 g, SaturatedFat 7.8 g, Sodium 197.6 mg, Sugar 14.1 g
FRESH STRAWBERRY CUPCAKES WITH WHITE CHOCOLATE BUTTERCREAM FROST
In Spring, a foodie's fancy lightly turns to thoughts of . . . STRAWBERRIES! In-season, beautifully red, and invitingly luscious. Now, how about a special way to prepare them? No one could be so jaded as to not be bowled over by these delicious, fresh strawberry cupcakes with white chocolate buttercream frosting, topped with more fresh berries. No, this isn't a quick and simple recipe, but neither is it terribly challenging. It does take time, but made with love, these irresistible cupcakes will reward you and your loved ones. I made them for my little girl's third birthday (double recipe!). My only regret is that there were no leftovers!
Provided by Tumerica
Categories Dessert
Time 1h20m
Yield 18 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees F. Line 18 standard-size muffin cups with paper liners.
- Cupcakes: Mix chopped strawberries, 1/4 cup granulated sugar and lemon rind in medium-size saucepan. Cook over medium heat, stirring occasionally, 8 to 10 minutes or until sugar is dissolved. Add in corn starch mixed with a little water. Stir and cook a minute more until mixture is thickened. Spoon into a bowl; let cool completely.
- Mix flour, baking powder, baking soda and salt in large bowl.
- Beat together butter and remaining 1 cup turbinado sugar in medium-size bowl until fluffy, about 2 minutes. Add the eggs, one at a time, beating after each. Beat in vanilla.
- On low speed, beat flour mixture into butter mixture, alternating with cream, and ending with flour. Swirl in cooled strawberry mixture to create a marble pattern. Divide batter equally among prepared muffin cups.
- Bake in 350 degree F. oven for 20 to 25 minutes or until cupcakes are golden brown and they spring back when gently touched. Let cool completely before frosting them.
- Frosting: Melt white chocolate in a bowl over a pot of boiling water. Remove from heat. Stir in cream, butter, and sugar. Beat on high until light, fluffy, and well mixed (until little lumps are gone and the frosting holds it shape). You may need to add more confectioners' sugar to get the right consistency--not too loose, not too firm. Cover bowl with plastic wrap and store in the refrigerator until needed.
- Frost tops of cupcakes. Top each with glazed strawberry piece(s). Makes 18 cupcakes.
Nutrition Facts : Calories 334.4, Fat 24.3, SaturatedFat 14.9, Cholesterol 95.4, Sodium 222.2, Carbohydrate 26.6, Fiber 0.7, Sugar 13.2, Protein 3.4
FRESH STRAWBERRY CUPCAKES
Make and share this Fresh Strawberry Cupcakes recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 45m
Yield 24 cupcakes, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix together flour, baking soda, sugar and nuts in a bowl.
- In another bowl, beat together eggs, flavoring and oil until well blended.
- Add strawberries, and beat at slow speed of mixer until berries are partially broken.
- Beat in flour mixture SLOWLY until smooth, but pieces of berries are still visible.
- Pour batter into greased or paper-cup lined muffin tins, filling to half.
- Bake in 350` oven for 30 minutes, or until they test done.
- NOTE: This recipe can be baked in a greased 9x5x3-inch loaf pan at 350` for 1 hour, or until done. Sprinkle with powdered sugar, if desired.
Nutrition Facts : Calories 530.5, Fat 27, SaturatedFat 3.5, Cholesterol 70.5, Sodium 236.6, Carbohydrate 66.7, Fiber 2.2, Sugar 37, Protein 7.7
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