Browse by
Browse by
Browse by
Browse by
Strawberry Shortcake Cupcakes
Member Submitted Recipe
Food Blogger Recipe
Strawberry Shortcake Cupcakes
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

Strawberry shortcake in an easy-to-make cupcake.  Vanilla cupcakes stuffed with a whole fresh strawberry inside and topped with a dreamy whipped cream frosting.

Prep time
0:20
Bake/Cook time
0:15 to 0:20
Yield
10-12 cupcakes
Sign in to post a comment
Strawberry Shortcake Cupcakes
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
0:20
Bake/Cook time :
0:15 to 0:20
Yield :
10-12 cupcakes

INGREDIENTS

Vanilla Cupcakes

  • 1 1/4 cup cake flour*
  • 1 1/2 teaspoon baking powder
  • Pinch salt
  • 1/4 cup unsalted butter, room temperature
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 cup whole milk
  • 2 egg whites
  • 1 tablespoon vanilla bean paste
  • 10 fresh strawberries, tops cut off

Whipped Cream Frosting

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Peheat oven to 350°F and line a muffin tin with paper liners. Set aside.
  2. Whisk flour, baking powder and salt together in a small bowl and set aside.
  3. In the bowl of a stand mixer, beat butter and sugar together until light and fluffy, about 2 minutes.
  4. Whisk milk, egg whites and vanilla bean paste in a separate bowl until foamy. Add to butter mixture, beating until completely combined. Gradually add flour mixture to running mixer and beat until fully incorporated, about a full minute on medium-high speed.
  5. Distribute batter to each cupcake liner, filling 2/3 of the way up. Bake cupcakes for 15-20 minutes until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in hot pan a few minutes before transferring to a wire rack to finish cooling.
  6. In a large bowl, beat heavy cream to soft peaks. Add confectioners sugar and vanilla and beat until stiff peaks form. You want it to be stiff enough to pipe onto cupcakes.
  7. Once cupcakes are completely cooled, hollow out the centers with a spoon and stuff a strawberry in the center of each. Pipe whipped cream frosting on top.

IMPERIAL SUGAR INSIGHT

Recipe developed for Imperial Sugar by Jessica Kraft @sprinklesomesugar.

Shout Out To Our Baking Friends
    ::    Monique M    ::    lavonda    ::    sandy b    ::    Lisaf    ::    estherKelley    ::    KAREN    ::    Christa parker    ::    ofelia vargas    ::    Angel F    ::    HannahNichole    ::    Florenceo    ::    Lawrence Carr    ::    p    ::    Rebekah B    ::    Charles S    ::    cheffries    ::    meme05    ::    treennuh    ::    nanacola86    ::    robin w
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2016 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.