Strawberry Shortcake Cupcakes Recipe Is Impossible to Resist

strawberry cupcakesNow that we've officially entered the time of year when backyard cookouts and picnics are practically a weekly thing, most of us are always on the lookout for something fun and delicious to bring to share with our family and friends.

And that's why I was so thrilled when I came across this strawberry shortcake cupcakes recipe from Food & Wine. Yes -- strawberry shortcake cupcakes, which has to be one of the greatest twists ever on the classic dessert we all remember devouring every summer as kids. (And as adults too. Busted.)

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Even though strawberry shortcake is a crowd pleaser, it's not exactly the most portable dish -- which is why the cupcake variation couldn't be any more ideal.

Whip up a batch of these adorable sweet treats for your next get-together -- you'll receive smiles across the board for sure!

Strawberry Shortcake Cupcakes

Cake:

1 cup plus 2 tablespoons all-purpose flour

2 tablespoons cornstarch

1 1/4 teaspoons baking powder

1/8 teaspoon salt

3/4 cup granulated sugar

2 large eggs at room temperature

1 1/4 teaspoons pure vanilla extract

4 tablespoons unsalted butter, melted

1/4 vegetable oil

1/2 cup milk at room temperature

Frosting:

6 tablespoons unsalted butter, softened

2 cups confectioners' sugar, sifted

1/2 teaspoon pure vanilla extract

Pinch of salt

2 tablespoons milk or heavy cream

Strawberry jam

Instructions:

Preheat the oven to 350°F. Line a 12-cup muffin tin with paper or foil liners. In a medium bowl, whisk the flour with the cornstarch, baking powder, and salt.

In a large bowl, using a hand-held electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl. Add the dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.

Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.

In a medium bowl, using a hand-held electric mixer, beat the softened butter at medium speed until smooth. Add the confectioners' sugar, vanilla extract, and salt and beat the mixture at low speed just until combined. Increase the mixer speed to medium and beat until smooth. Add the milk or heavy cream and beat until light and fluffy, about 2 minutes.

Mix the frosting with strawberry jam to taste. Spread the frosting on the cooled cupcakes and serve.

(And how cute are these things with fresh strawberries as a garnish? Love it.)

 

Image via iStock

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