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

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

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