Light Strawberry Shortcake Cupcakes Recipes

LIGHT STRAWBERRY SHORTCAKE

Steps:

• For the shortcakes: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment. =
• Combine the flour, granulated sugar, baking powder and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until it resembles coarse meal.
• Whisk together the lemon zest, egg and 1/2 cup of the buttermilk in a small bowl. Add to the flour mixture and lightly mix with your hands or a spoon until the dough just comes together. Do not overmix. Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a 7­inch round about 1/2 inch thick. Cut into 8 equal wedges. Space the shortcakes evenly on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon buttermilk and sprinkle with the almonds. Bake until golden brown, 12 to 15 minutes.
• For the filling: Combine the strawberries, granulated sugar and orange zest and juice in a large bowl. Let stand until the sugar is dissolved and the mixture is syrupy, about 15 minutes.
• Split the shortcakes. Place the bottom halves of the shortcakes on plates and top evenly with the strawberry mixture and yogurt. Cover with the shortcake tops. Dust with the confectioners' sugar if using.

LIGHT AND AIRY STRAWBERRY CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Stir flour, sugar, and baking soda together in a large bowl; make a well in the center. Add water, mayonnaise, strawberry preserves, and vanilla extract to the well and mix until batter is just blended. Spoon batter into the prepared muffin cups. Press 1 strawberry into each.
• Bake in the preheated oven until tops spring back when pressed, 20 to 25 minutes.

STRAWBERRY SHORTCAKE CUPCAKES

Steps:

• For the filling:
• In the bowl of a stand mixer, using the paddle attachment, or in a bowl with a handheld electric mixer, mix the egg yolks and the sugar for 4 to 5 minutes.
• In another large bowl, sift together the flour and the cornstarch.
• Add the flour mixture to the egg mixture slowly, mixing on low speed for 1 to 2 minutes or until smooth.
• In a medium saucepan, warm the milk on medium heat, just until it starts to boil.
• Switch your mixer to the whisk attachment, then add the hot milk slowly to the mixer, and whisk continuously at medium speed while pouring the milk, to keep the mixture smooth, without lumps or curdles.
• Add the heavy cream, rum extract, vanilla extract, and vanilla bean seeds and mix thoroughly for 2 to 3 minutes.
• Then pour the mixture back into the saucepan and cook over medium heat until it boils. Note: It must be hand-whisked constantly during this time. After it reaches boiling, whisk for 2 more minutes, until it thickens.
• Remove from heat. Let it come to room temperature before pouring in a bowl. Refrigerate for at least 2 hours to chill.
• For the cupcakes:
• Preheat the oven to 350°F. Line two cupcake pans with twelve paper baking cups each, or grease pans with butter if not using baking cups.
• Sift together the flour, baking powder, and salt in a bowl, and set aside.
• Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Add the sugar; beat on medium speed until well incorporated, approximately 3 to 5 minutes.
• Add the eggs one at a time, mixing slowly after each addition.
• Combine the vanilla extract and milk in a large liquid measuring cup. Carefully scrape the vanilla bean seeds from the milk.
• Add one third of the flour mixture to the butter mixture, then gradually add one third of the milk mixture, beating slowly until well incorporated. Add another third of the flour mixture, followed by another third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
• Using a spatula, gently fold into the strawberries.
• Scoop batter into baking cups so that each is two-thirds full, and bake for 15 to 18 minutes or until a toothpick inserted into the center of the cupcake comes our clean. Transfer the pans to a wire rack to cool completely.
• For the frosting:
• Place all of the ingredients in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat until well incorporated and the frosting is light and fluffy, approximately 3 to 4 minutes.
• To assemble:
• Once cooled, peel the wrappers off the strawberry cupcakes and slice in half length-wise. Add a tablespoon of the filling on top of the bottom half of the strawberry cupcake; add a layer of sliced strawberries; cover with the top to make a cupcake "sandwich"; then frost with a swirl and garnish with a strawberry slice.

STRAWBERRY SHORTCAKE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Beat cake mix, water, eggs, and oil together in a bowl using an electric mixer on low speed for 30 seconds; increase speed to medium and beat until batter is smooth, about 2 minutes more. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 12 to 17 minutes. Cool cupcakes in the tin for 5 minutes.
• Stir strawberry jam in a bowl until it reaches a smooth and spreadable texture. Spread a thin layer of jam onto each cupcake. Refrigerate cupcakes until jam has set into the cake, 3 hours to overnight.
• Mix strawberries, white sugar, and lemon juice together in a bowl until evenly combined; refrigerate until strawberries are slightly broken down, at least 3 hours.
• Beat cream, confectioners' sugar, and vanilla extract together in a bowl using an electric mixer until soft peaks form and whipped cream is light and fluffy.
• Top each cupcake with 3 or 4 slices strawberry and about 2 tablespoons whipped cream.

STRAWBERRY SHORTCAKE CUPCAKES

Steps:

• Preheat oven to 325 degrees. Line two 12-cup muffin tins with paper liners. Whisk together flour, baking powder and salt. Cream butter and sugar on medium-high speed until pale and fluffy, about 8 minutes. Add eggs, one at a time, beating thoroughly between each addition, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with sour cream and beating until just incorporated.
• Divide batter evenly among the tins using a 1/4 cup measure or ice cream scoop. Tap pans and smooth tops with an offset spatula or the back of a spoon. Bake until a cake tester inserted into the middle comes out clean, about 30 minutes. Let cool on a wire rack, about 30 minutes.
• Whisk the jam in a small bowl until smooth. Fold in chopped strawberries. Using a melon baller or teaspoon, scoop out a hole in the center of each cupcake. Fill with 1 to 2 teaspoons strawberry filling. Top with whipped cream and a slice of strawberry. Serve immediately.

STRAWBERRY SHORTCAKE CUPCAKE

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners.
• In a medium bowl, sift together the flours, baking powder and salt, and set aside. In a mixing bowl, cream the butter and sugar on medium-high speed until light and fluffy using an electric hand mixer. Add the eggs, one at a time, beating until just incorporated. Beat in the vanilla. Reduce the mixing speed to low. Add the flour mixture in three batches, alternating with the milk. Beat until combined.
• Divide the batter evenly among the lined cups, filling each three-quarters full. Bake until a toothpick comes out clean, 18 to 20 minutes. Transfer to a wire rack and cool completely.
• For the filling: In a medium bowl, combine 1/4 cup water and the gelatin, then set aside. Cut up the whole strawberries into small pieces, and set aside in a small bowl. Using a food processor, puree the strawberries and pour into a medium saucepan. Add the sugar and lemon juice to the sauce pan. Cook over medium-high heat until it begins to bubble, stirring constantly. Let the mixture boil for 2 minutes. Pour the hot mixture into the bowl with the water and unflavored gelatin. Stir together until incorporated. Add in the cut strawberries. Put in the refrigerator until the mixture has thickened, 2 hours.
• For the frosting: Beat the butter and cream cheese until light and creamy. Add in the vanilla. Add in the powdered sugar, 1 cup at a time. Add milk as needed if the frosting is too thick. Place the frosting into a piping bag fitted with a large star tip.
• Once the cupcakes have cooled, pull out the centers with a cupcake corer. Fill with strawberry compote filling. Pipe the frosting onto each cupcake. Place some strawberry compote on top for garnish.

STRAWBERRY SHORTCAKE CUPCAKES

Steps:

• In a medium bowl, gently mix sliced strawberries and 4 tbsp. granulated sugar. Cover and place in refrigerator for at least an hour.
• Preheat oven to 325 degrees Fahrenheit. Place cupcake liners in 18 standard-sized muffin tins.
• In a large mixing bowl, beat eggs at medium speed for four minutes until pale yellow and fluffy.
• Add sugar and continue beating for another four minutes or so until light and fluffy. Add the vanilla and beat for another few seconds.
• In a separate medium bowl, sift together the flour, baking powder, and salt.
• In a saucepan or in the microwave using low heat, melt the butter then add the milk and heat just until lukewarm.
• With the mixer on low speed, add the dry ingredients, followed by the milk and butter mixture. Beat just until combined. Batter will be fairly runny.
• Divide the batter evenly between 18 muffin cups.
• Bake for 15 - 18 minutes until a toothpick inserted into the center of a cupcake comes out clean.
• Let cupcakes stand in pan for 10 minutes, then remove the cupcakes from the pan and place on a wire rack. Cool completely.
• Make the whipped cream frosting. Beat the whipping cream with a stand mixer or hand mixer (affixed with the whisk attachment if you have one), until stiff peaks begin to form. Sprinkle in the sugar and vanilla and beat for another few seconds. Set aside.
• With a sharp serrated knife, slice off the tops of the cupcakes and set aside.
• Poke just the cupcake (not the top) five to six times with a bamboo skewer. Remove the strawberries from the refrigerator and spoon the liquid from the strawberries over each poked cupcake, about a teaspoon or two each.
• Spoon whipped cream over each cupcake, then, using your fingers, add a layer of sliced strawberries one by one. Carefully place the top back on the cupcake, then top with more whipped cream and more strawberries. Garnish with a tiny whole strawberry, if desired.
• Best served within two hours of assembling.

LIGHT STRAWBERRY SHORTCAKE CUPCAKES

Steps:

• Preheat oven to 325 degrees. Line two 12-cup muffin tins with paper liners. Whisk together flour, baking powder, and salt. Cream butter and sugar on medium-high speed until pale and fluffy, about 8 minutes. Add eggs, one at a time, beating thoroughly between each addition, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with sour cream and beating until just incorporated.
• Divide batter evenly among the tins using an ice cream scoop. Bake until a cake tester inserted into the middle comes out clean, about 20 minutes. Let cool on a wire rack, about 30 minutes.
• Combine the chopped strawberries with the strawberry jam. Fill with enough strawberry filling to cover the top of the cupcake. Top with whipped cream and a slice of strawberry. Serve immediately.