Strawberry Shortcake Cupcakes

Name: Strawberry Shortcake Cupcakes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 teaspoon baking powder; 1 teaspoons baking soda; 118 milliliters buttermilk, at room temperature; 177 milliliters confectioners sugar; 57 grams cream cheese, softened; 2 larges eggs, at room temperature; 319 grams 1/4 cups (about all-purpose flour; 1 Tbsp granulated sugar; 2 teaspoons fresh juice from 1 lemon; 0 teaspoons salt; 454 grams fresh strawberries, hulled and sliced from pole to pole; 113 grams stick unsalted butter, at room temperature; 1 teaspoon pure vanilla extract; 355 milliliters heavy or whipping cream, chilled

Strawberry Shortcake Cupcakes might be just the American recipe you are searching for. Watching your figure? This vegetarian recipe has 347 calories, 5g of protein, and 22g of fat per serving. This recipe serves 12. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, strawberries, confectioners' sugar, and a few other things to make it today. It will be a hit at your Mother's Day event. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

For the Cupcakes: Adjust oven rack to middle position and preheat oven to 350°F. Line cupcake tin with liners and lightly coat with baking spray.

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Baking Spray

Cupcakes

Equipment you will use

Oven

Whisk flour, baking powder, baking soda, and salt together in medium bowl; reserve.

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Baking Soda

All Purpose Flour

Salt

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Whisk

Bowl

Combine buttermilk and vanilla in liquid measuring cup; reserve.

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Buttermilk

Vanilla

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Measuring Cup

Beat butter and sugar on medium speed until light and fluffy, about 2 minutes.

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Butter

Sugar

Add eggs, one at a time, beating well after each addition.

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Egg

Add flour mixture in three additions, alternating with buttermilk mixture, scraping down sides and bottom of bowl with rubber spatula as needed.

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Buttermilk

All Purpose Flour

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Spatula

Bowl

Divide batter equally among prepared tin.

Bake until tester inserted in center of cupcakes comes out clean, about 20 minutes.

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Cupcakes

Equipment you will use

Oven

Transfer cupcakes to cooling rack and cool 10 minutes in pan. Turn cupcakes out directly onto racks, then invert so the tops are facing up. Cool completely, about 30 minutes.

Ingredients you will need

Cupcakes

Equipment you will use

Wire Rack