After I couldn’t find a great strawberry shortcake recipe for cupcakes, I decided to make my own for Memorial Day. Even people who don’t like blueberries loved these! The frosting is great just to dip strawberries in and eat!
Ingredients
Topping
- 12 strawberries, halved
- 1 (10.5 ounce) package fresh blueberries
Whipped Cream
- 2 cups heavy cream
- 2 tablespoons confectioners' sugar
- 2 teaspoons vanilla extract
Sweetened Cream Cheese
- 1 (8 ounce) package cream cheese, softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
Cake
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup white sugar
- ½ cup butter
- 3 large eggs
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with muffin cups.
Step 2
Combine flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
Step 3
Combine milk, vegetable oil, and vanilla extract in a separate bowl. Set aside.
Step 4
Beat sugar and butter with an electric mixer until light and fluffy; add eggs one at a time, beating well after each addition. Mix in flour and milk mixtures alternatively, both beginning and ending with flour, until thoroughly combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.
Step 5
Bake in the preheated oven until golden and a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Let cool completely before transferring to a wire rack.
Step 6
Meanwhile, place a medium-sized mixing bowl and whisk into the freezer for 5 to 10 minutes.
Step 7
Beat cream cheese and sugar in a large mixing bowl with an electric mixer until smooth. Add vanilla and salt; combine. Set aside.
Step 8
Remove the medium-sized mixing bowl and whisk out of the freezer. Pour heavy whipping cream into the bowl and whip until stiff peaks are about to form. Add confectioners' sugar and vanilla; whip until stiff peaks form, making sure not to overwhip.
Step 9
Mix together cream cheese and whipped cream mixtures until combined. Frost cooled cupcakes and top with strawberries and blueberries.
Cook’s Notes:
Place cupcakes in refrigerator to cool faster.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 313 | |
% Daily Value * | |
Total Fat20g | 26% |
Saturated Fat10g | 50% |
Cholesterol71mg | 24% |
Sodium196mg | 9% |
Total Carbohydrate31g | 11% |
Dietary Fiber1g | 3% |
Total Sugars19g | |
Protein4g | |
Vitamin C7mg | 33% |
Calcium58mg | 4% |
Iron1mg | 6% |
Potassium82mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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