Strawberry Shortcake Cupcakes

Ingredients and Weight:

For the Cupcakes:

• All-purpose flour: 2 cups (250g)
• Baking powder: 2 teaspoons (10g)
• Baking soda: 1/2 teaspoon (2.5g)
• Salt: 1/4 teaspoon (1.25g)
• Unsalted butter, softened: 1 cup (2 sticks / 227g)
• Granulated sugar: 1 3/4 cups (350g)
• Eggs: 2 large
• Buttermilk: 1 cup (240ml)
• Vanilla extract: 1 teaspoon (5ml)

For the Strawberry Filling:

• Fresh strawberries, hulled and sliced: 2 cups (340g)
• Granulated sugar: 1/2 cup (100g)
• Cornstarch: 2 tablespoons (16g)
• Lemon juice: 1 tablespoon (15ml)

For the Whipped Cream:

• Heavy cream: 1 cup (240ml)
• Powdered sugar: 1/4 cup (50g)
• Vanilla extract: 1/2 teaspoon (2.5ml)

Preparation Time: 30 minutes

Cooking Time: 18-22 minutes

Difficulty Level: 2 (Easy)

Preparation Method Steps:

For the Cupcakes:

1. Preheat oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Alternately add dry ingredients and buttermilk to wet ingredients, beginning and ending with dry ingredients. Mix until just combined.
6. Fill prepared cupcake liners to about 2/3 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cupcakes cool in the pan for a few minutes before transferring to a wire rack to cool completely.

For the Strawberry Filling:

1. In a medium saucepan, combine the strawberries, sugar, cornstarch, and lemon juice.
2. Bring to a boil over medium heat, stirring constantly.
3. Reduce heat and simmer for 5-7 minutes, or until the filling has thickened.
4. Remove from heat and let cool slightly.

For the Whipped Cream:

1. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

To Assemble the Cupcakes:

1. Cut a small cone shape out of the top of each cupcake.
2. Fill the center of each cupcake with a generous dollop of strawberry filling.
3. Top with a large dollop of whipped cream.
4. Garnish with fresh strawberries or sprinkles, if desired.

Nutritional Information:

Per serving (1 cupcake):

• Calories: 350
• Fat: 18g
• Carbohydrates: 45g
• Protein: 4g

Dish Characteristics:

• Moist and fluffy cupcakes
• Sweet and tangy strawberry filling
• Light and airy whipped cream
• Perfect for summer parties or special occasions

User Comments:

• "These cupcakes were a huge hit at my party! Everyone loved the combination of the sweet strawberries and fluffy cupcakes."
• "The recipe was so easy to follow, even for a beginner baker like me."
• "I love how versatile these cupcakes are. I've made them with different berries and even added chocolate chips."
• "The whipped cream on top is the perfect finishing touch that makes these cupcakes extra special."
• "These cupcakes are a delicious and affordable way to enjoy a classic American dessert."

Special Precautions and Tips:

• Do not overmix the batter, as this can result in tough cupcakes.
• If the cupcakes are browning too quickly, cover the top of the pan with aluminum foil.
• To make ahead, bake and cool the cupcakes completely. Store them in an airtight container at room temperature for up to 3 days. Assemble the cupcakes with the filling and whipped cream just before serving.