Strawberry Shortcake Cupcakes
Ingredients
- 1 cup plus 2 tablespoons cake flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup vegetable oil
- 1 whole egg
- 1 egg white
- 2 cups heavy whipping cream chilled
- 6 tablespoons instant vanilla pudding powder
- sliced strawberries for topping
- 1 1/2 cups fresh strawberries small dice
- 1/4 cup strawberry jam
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- In bowl, whisk together cake flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine buttermilk, milk, vanilla extract, almond extract, vegetable oil, whole egg, and egg white. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
- While cupcakes are cooling, prepare the whipped cream by beating the chilled heavy whipping cream with the instant vanilla pudding powder until stiff peaks form.
- Fold in the diced strawberries and strawberry jam gently into the whipped cream.
- Once cupcakes are cool, cut a small hole in the center of each cupcake and fill with a spoonful of the strawberry whipped cream mixture.
- Pipe the remaining whipped cream on top of the cupcakes and garnish with sliced strawberries.
Nutrition
Calories: 330kcalCarbohydrates: 35gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 60mgSodium: 188mgPotassium: 110mgFiber: 1gSugar: 25gVitamin A: 626IUVitamin C: 11mgCalcium: 69mgIron: 0.4mg
Tried this recipe?Let us know how it was!