Strawberry Shortcake Cupcakes
Soft vanilla cupcakes with diced strawberries and a pink strawberry buttercream made from freeze dried berries.
Equipment
- 12-cup muffin tin
- paper liners
- Electric mixer
- Food processor
- Wire rack
- piping bag
Ingredients
Main Ingredients
- 1 cup all purpose flour plus 2 tbsp
- 2 tbsp cornstarch
- 1 ¼ tsp baking powder
- 1 pinch salt
- ½ cup granulated sugar
- 2 large eggs
- 1 ¼ tsp vanilla extract
- ¼ cup vegetable oil
- ¼ cup unsalted butter melted
- ½ cup whole milk
- ½ cup diced fresh strawberries patted dry
- 12 strawberry halves for topping
- ½ cup freeze dried strawberries ground to a powder
- ¾ cup unsalted butter for the frosting, at room temperature
- 2 ½ tbsp heavy cream for the frosting
- 1 ½ cup powdered sugar for the frosting
Instructions
Cooking
- Set up. Heat the oven to 350 degrees F and line the muffin tin. Whisk dry. Combine the flour, cornstarch, baking powder, and salt.
- Beat. Whip the sugar, eggs, and vanilla for 2 to 3 minutes until pale. Add fat. Mix in the oil and melted butter until smooth.
- Alternate. Add dry mix and milk in three rounds, then fold in the strawberries.
- Bake. Fill the liners and bake 15 to 18 minutes. Cool on a rack for 30 minutes.
- Grind. Process the freeze dried berries into a fine powder.
- Frost. Beat the butter with 3 1/2 tablespoons powder, then add the cream and powdered sugar until fluffy. Pipe and top with a strawberry half.
Notes
Substitutions: Greek yogurt can replace the milk in a pinch, but the cupcakes will be a little denser.
Tips: pat the diced berries dry and cool the cupcakes fully before frosting.
Storage: room temperature up to 2 days, refrigerated up to 5 days, or frozen unfrosted up to 3 months.