Strawberry Shortcake Cupcakes Recipe

Ingredients

• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 2/3 cup sour cream
• 1 quart strawberry, hulled and thickly sliced
• 1/3 cup granulated sugar
• 1 tablespoon lemon juice
• 1 1/2 cups cold heavy cream
• 3 tablespoons confectioners’ sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350 degrees F and line 12 standard muffin cups with paper liners.
2. In a medium bowl, whisk together 1 1/3 cups of all-purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt until evenly mixed.
3. In a large bowl, using a mixer on medium speed, cream together 1/2 cup of softened unsalted butter and 2/3 cup of granulated sugar until the mixture is light and creamy.
4. Add in 2 large eggs, one at a time, mixing well after each addition, then blend in 1 1/2 teaspoons of vanilla extract.
5. With the mixer on low, alternately add the flour mixture and 2/3 cup of sour cream to the butter mixture, mixing until just combined. Continue to beat on medium until the batter is thick and smooth.
6. Spoon the batter into a Ziploc bag, and snip a 1/2 inch corner off the bag for easy pouring. Fill the prepared liners slightly less than two-thirds full with batter.
7. Bake in the preheated oven for 24-26 minutes, or until the cupcakes are lightly golden and a toothpick inserted in the center comes out clean.
8. Allow the cupcakes to cool in the pan on a wire rack for 5 minutes, then remove them from the pan and let them cool completely.
9. Meanwhile, prepare the topping by tossing 1 quart of hulled and thickly sliced strawberries in a bowl with 1/3 cup of granulated sugar and 1 tablespoon of lemon juice until the berries become syrupy.
10. In a separate large bowl, beat 1 1/2 cups of cold heavy cream with 3 tablespoons of confectioners’ sugar and 1 teaspoon of vanilla extract until soft peaks form.
11. Once the cupcakes are cool, use a skewer to poke several holes into the top of each cupcake. Spoon some of the strawberry syrup over the tops, allowing it to soak into the cupcakes.
12. Top each cupcake with sliced berries and a generous dollop of whipped cream, then arrange a few more sliced berries on the cream and drizzle with the remaining strawberry syrup.