Strawberry Shortcake as Cupcakes recipe

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Ingredients

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
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
1 pinch salt
2 cups heavy cream
2 tablespoons confectioners' sugar
2 teaspoons vanilla extract
12 strawberries, halved
1 (10.5 ounce) package fresh blueberries

Nutrition Info

313.1 calories
carbohydrate: 31 g
cholesterol: 71.3 mg
fat: 19.9 g
fiber: 0.8 g
protein: 3.6 g
saturatedFat: 10 g
servingSize: -
sodium: 195.5 mg
sugar: 19.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with muffin cups.

  2. Combine flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.

  3. Combine milk, vegetable oil, and vanilla extract in a separate bowl. Set aside.

  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.

  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.

  6. Meanwhile, place a medium-sized mixing bowl and whisk into the freezer for 5 to 10 minutes.

  7. Beat cream cheese and sugar in a large mixing bowl with an electric mixer until smooth. Add vanilla and salt, combine. Set aside.

  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.

  9. Mix together cream cheese and whipped cream mixtures until combined. Frost cooled cupcakes and top with strawberries and blueberries.

Recipe Yield

24 cupcakes

Recipe Note

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!

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