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Strawberry Shortcake as Cupcakes
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Delicious strawberry short cupcakes topped with cream cheese, whipped cream, and fresh strawberries - ideal for Memorial Day gatherings and potlucks!
Ingredients:
  • 2.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup white sugar
  • 3 large eggs
  • 1 (8 ounce) package cream cheese, softened
  • 2 tablespoons confectioners' sugar
  • 2 teaspoons vanilla extract
  • 12 strawberries, halved
  • 1 (10.5 ounce) package fresh blueberries
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare two 12-cup muffin tins with liners.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • In a separate bowl, mix together milk, vegetable oil, and vanilla extract. Set aside.
  • Use an electric mixer to cream together sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Alternate adding flour and milk to the mixture, starting and ending with flour, until combined. Spoon batter into muffin cups, filling each 3/4 full.
  • Bake in the preheated oven for 15-20 minutes until golden and a toothpick inserted into the center of a cupcake comes out clean. Allow to cool completely before transferring to a wire rack.
  • Chill a medium-sized mixing bowl and whisk in the freezer for 5 to 10 minutes.
  • In a large mixing bowl, whip cream cheese and sugar together using an electric mixer until velvety. Mix in vanilla and salt until well blended. Set aside for later use.
  • First, retrieve the chilled mixing bowl and whisk from the freezer. Whip the heavy whipping cream until it's almost forming stiff peaks. Then, add confectioners' sugar and vanilla and continue whipping until stiff peaks form, being careful not to overmix.
  • Blend the cream cheese and whipped cream until smooth. Frost the cupcakes and garnish with strawberries and blueberries.

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