Recipe: Valentine's Strawberry Shortcake Cupcakes

A quick and easy recipe from scratch for berry shortcake cupcakes. Yet the classic yellow cake batter can be substituted with a yellow cake mix or a butter cake mix. Likewise, the fresh whipped cream can be substituted with store-bought whipped cream. That makes these cupcakes as fastest and easiest as you need them to be for Valentine's Day dessert.

Shortcake Cupcakes with Strawberry Filling and Fresh Whipped Cream Topping
INGREDIENTS
for the shortcake cupcakes
1 1/2 cups flour
1 1/2 teaspoons baking powder
2 eggs
2/3 cup sugar
3/4 cup butter, melted
2 teaspoons vanilla extract
1/2 cup low-fat milk

for the strawberry filling
1 cup strawberries, frozen or fresh
2 tablespoons sugar

for the fresh whipped cream topping
1 cup heavy whipping cream
2 tablespoons sugar

DIRECTIONS
Preheat the oven to 350°F.

Whisk together the flour and baking powder. Set aside.

In a bowl, beat the eggs and sugar about 2 minutes, until light and foamy. Gradually pour in the butter and vanilla while mixing constantly.

Slowly add half the dry ingredient, and stir until just combined.

Add all of the milk mixing until just combined.

Last, add the rest of the dry ingredients, being careful not to overmix.

Spoon the batter into greased cupcake tins, or tins lined with cupcake liners.

Bake for 20-25 minutes until the centers of the cupcakes are clean when poked with a toothpick. Let cool.

Meanwhile, let the strawberries come to room temperature if frozen. Either using a food processor, or a sharp knife, cut the strawberries into very small pieces. Top with sugar, and set aside.

When the cupcakes have cooled, use a sharp knife to cut a cone-shaped hole down into the cupcake, removing the center; being careful not to cut the bottom. Continue with each cupcake.

Fill each cupcake with the strawberry mixture, and place in the fridge until serving. Do not let the cupcakes sit longer than half an hour because the juices will soak right through.

Using an electric mixer, mix the whipping cream and sugar until soft peaks form.

Top each cupcake with the whipped cream. Serve immediately.

Makes 24 cupcakes.





~ Text, recipe & photos: altered version of  "Strawberry Shortcake Cupcakes", a post by Danielle of  "The Growing Foodie", used under a CC BY 3.0 license.
~ Cupcake batter adapted from this recipe.
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