Healthy Meal Prep
Strawberry Shortcake as Cupcakes Recipe

Strawberry Shortcake as Cupcakes

Description

Perfect for Memorial Day celebrations and potlucks, these yummy strawberry short cupcakes are frosted with a cream cheese and whipped cream topping and decorated with strawberries.

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

Instructions


  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.

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Nutritional Information

Strawberry Shortcake as Cupcakes

Servings Per Recipe: 24
Calories: 313.1
% Daily Value *
protein: 7 %
carbohydrates: 10 %
exchange other carbs:
dietary fiber: 3 %
sugars:
fat: 31 %
saturated fat: 50 %
cholesterol: 24 %
vitamin a iu: 12 %
niacin equivalents: 12 %
vitamin b6: 2 %
vitamin c: 11 %
folate: 8 %
calcium: 6 %
iron: 5 %
magnesium: 3 %
potassium: 2 %
sodium: 8 %
thiamin: 12 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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