Strawberry Shortcake Cupcakes

Yellow cupcakes, whipped vanilla buttercream and sparkling strawberries make these strawberry shortcake cupcakes a a laugh variant of the summertime deal with. 

I made these cupcakes a few weekends ago. They have been a amusing twist on traditional strawberry shortcakes. The cupcake is a slightly denser than traditional cupcakes, giving it that classic strawberry shortcake experience.

INGREDIENTS:

For the cupcakes:

• 1 cup butter, softened
• 2 cups granulated sugar
• 4 eggs, room temperature
• 1 teaspoon vanilla
• 2 and 3/4 cups all purpose flour
• 2 teaspoons baking powder
• 1 cup milk, room temperature

For the Buttercream:

• 1 cup (2 sticks) butter, softened
• 3 and 1/2 cups powdered sugar
• 2-4 tablespoons heavy cream or milk
• 1 teaspoon vanilla
• pinch of salt

For the Strawberry filling:

• 3-4 cups finely diced strawberries
• 1 tablespoon granulated sugar

INSTRUCTIONS:

1. Preheat the oven to 350 F. Line 2 cupcakes pans with 24 cupcake papers. In a stand mixer, cream the butter and sugar on excessive for 2-3 mins or until light coloured and fluffy. Beat within the eggs one after the other. Beat inside the vanilla.
2. In a separate bowl, whisk collectively the flour and baking powder. Alternately add the dry elements to the wet components with the milk in three parts, stirring simply till mixed and scraping down the perimeters as important.
3. Spoon the batter into the covered cupcakes pan, dividing among all 24. Bake for 20-15 minutes or until a toothpick inserted comes out easy. let cool for 5 minutes in the pan and then eliminate to a twine rack to cool completely.
4. To make the buttercream, beat the softened butter in a stand mixer for two-three minutes till light in colour and fluffy. Beat in the powdered sugar, vanilla and enough of the heavy cream or milk to make a spreadable consistency. Beat the frosting on excessive for three-4 mins or till very fluffy.
5. Make the strawberry filling by way of sprinkling the granulated sugar over the finely diced strawberries. let take a seat for 15 mins till the strawberries release their juices.
6. To collect the cupcakes, spread a small amount of frosting at the top of each cooled cupcake, like a mini crumb coat. this can maintain the strawberry juices from soaking into the cupcake. Then pipe a circle of buttercream around the outside of every cupcake. Fill the middle with a tablespoon or  of the strawberry filling. it's miles great if the cupcakes are filled with strawberries only some hours or proper earlier than ingesting them.

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