Strawberry Shortcake Filled Cupcakes
Delight in these moist vanilla cupcakes filled with a fresh strawberry compote and topped with a light whipped cream frosting. Perfect for any occasion, these cupcakes bring the classic flavors of strawberry shortcake into a delightful handheld treat.
Ingredients
- 1 1/2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 1/2 teaspoons Baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large Eggs
- 1 teaspoon vanilla extract
- 1/2 cup Milk
- 1 cup fresh strawberries, chopped
- 1/4 cup powdered sugar
- 1 cup heavy cream
Instructions
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Step 1:
In a small saucepan over medium heat, combine chopped strawberries and granulated sugar. Cook until the strawberries break down and the mixture thickens, about 10 minutes. Let cool.
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Step 2:
In a large bowl, whisk together flour, baking powder, and salt. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla. Gradually add the dry ingredients and milk, mixing until just combined.
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Step 3:
Preheat the oven to 350°F (175°C). Line a cupcake pan with liners. Fill each liner about 2/3 full with batter. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
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Step 4:
In a mixing bowl, beat heavy cream and powdered sugar until stiff peaks form. Set aside.
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Step 5:
Once the cupcakes are cool, use a small knife to cut a cone shape out of the top of each cupcake. Fill the hole with strawberry compote, then replace the top. Pipe whipped cream frosting on top of each cupcake.
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Step 6:
Serve the cupcakes immediately or refrigerate until ready to serve. Enjoy your delicious strawberry shortcake filled cupcakes!