Strawberry Shortcake Cupcake

Strawberry Shortcake Cupcake


2 ½ cups Flourish Flour

3 teaspoons baking powder

½ teaspoon salt

1 ¾ cups granulated sugar

½ cup vegetable or canola oil

2 large eggs, room temperature

2 large egg whites, room temperature

2 teaspoons pure vanilla extract

½ teaspoon almond extract

⅔ cup sour cream

¾ cup milk, preferably whole or 2%, room temperature

Ingredients for filling: 

1 ½ cups finely diced strawberries, for filling

1 ½ tablespoons strawberry jam, for filling

Ingredients for frosting: 

8 oz cream cheese, softened

1 cup powdered sugar

¾ teaspoon pure vanilla extract

2 ¼ cups chilled heavy cream

Ingredients for topping: 

1 cup finely diced strawberries, for topping

1 tablespoon strawberry jam, for topping

Instructions for cupcakes: 

1. Preheat oven to 350°F.

2. Line 18 muffin cups with liners and set aside.In a medium bowl, whisk flour, baking powder and salt until combined. Set aside.

3. Using a stand mixer fitted with the paddle attachment (preferred) or a hand mixer, beat sugar, oil, eggs, egg whites, and extracts until combined. Add the sour cream and beat until combined. Add half of the flour mixture, beating until just combined. While still beating, slowly add milk. Once it's combined, add the remaining flour mixture. Scrape the sides and bottom of the bowl as needed. Be careful not to overmix it.

4. Scoop the batter into the muffin cups (I use an ice cream scoop), filling each between ⅔ and ¾ full. Gently tap the pan on the countertop a couple times to remove any air bubbles.

5. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean. If necessary, rotate the pans once during bake time to ensure even browning. Place the muffin tins on wire racks to cool for 5-10 minutes, then carefully remove the cupcakes and place them directly on the rack to finish cooling.

Instructions for Filling: 

1. Combine 1½ cups diced strawberries with 1½ tablespoons strawberry jam.

2.Use a small paring knife to cut a circle out of the center of each cupcake. Insert the knife at an angle and cut about halfway down into the cupcake. Remove the cone shaped piece of cake from the center and trim off the point, leaving a flat "lid" that you can place back on the cupcake.

3. Scoop some of strawberry/jam mixture into each cupcake cavity (I used a heaping tablespoon), then place the cake "lid" over the strawberry filling.

Instructions for Frosting:

1. Place the cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. Using a stand mixer or hand mixer with the whisk attachment, beat the mixture on medium speed until smooth, scraping the sides and bottom of the bowl as needed. While the mixer is still whipping, slowly pour the heavy cream down the side of the bowl. Stop and scrape the bottom and sides of the bowl periodically. Increase the speed to high and whip until the cream holds a stiff peak.

Instructions for Topping & Assembly: 

1. Use a piping bag and pastry tip (I recommend an open star tip) to swirl some frosting onto the top of each cupcake

2.If you are not serving immediately, tightly cover the cupcakes and refrigerate for up to 6 hours.Right before serving**: combine 1 cup diced strawberries and 1 tablespoon of jam for the topping and spoon it onto the top of each cupcake.

Recipe Courtesy of Celebrating Sweets