Strawberry Shortcake Cupcakes

Name: Strawberry Shortcake Cupcakes
Yield: Makes 12 cupcakes
Ingredients: ¼ tsp (1 mL) salt; ⅓ cup (80 mL) sour cream; 1 cup (250 mL) whipping cream; ½ pkg (4 oz/120 g) cream cheese, at room temperature; ¼ cup (60 mL) unsalted butter, at room temperature; ⅔ cup (160 mL) icing sugar, sifted; 1 tsp (5 mL) vanilla extract; 2 cups (500 mL) sliced fresh strawberries; 3 eggs, at room temperature; ⅔ cup (160 mL) sugar; ½ cup (125 mL) unsalted butter, at room temperature; 1½ tsp (7.5 mL) baking powder; 1 Tbsp (15 mL) cornstarch; 1½ cups (375 mL) all-purpose flour; 1½ tsp (7.5 mL) vanilla extract

Preparation info

Makes
12
cupcakes

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

These pretty cupcakes have that classic strawberries-and-cream character. The whipped cream frosting is strengthened by a little cream cheese, making it hold slices of strawberries easily. Keep them chilled until right before you wish to serve them.

Ingredients

Cupcakes

½ cup (125 mL) unsalted butter, at room temperature
⅔ cup (160

Cake
Vegetarian

Method

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with large paper liners.
Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter and sugar together on high speed for 1 minute. Add the eggs one at a time