Strawberry Shortcake as Cupcakes

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.

• Preparation Time: 40 mins
• Cooking Time: 15 mins
• Total Time: 55 mins
• Calories: 313 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup white sugar
• 2 teaspoons vanilla extract
• 1 pinch salt
• 2 teaspoons baking powder
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons confectioners' sugar
• 3 large eggs
• 2 cups heavy cream
• 1 (10.5 ounce) package fresh blueberries
• 12 strawberries, halved
• 0.5 cup butter
• 0.5 cup milk
• 0.5 teaspoon baking soda
• 0.5 cup vegetable oil
• 0.5 teaspoon salt
• 2.5 cups all-purpose flour

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with muffin cups.

Step 2

Combine flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.

Step 3

Combine milk, vegetable oil, and vanilla extract in a separate bowl. Set aside.

Step 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.

Step 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.

Step 6

Meanwhile, place a medium-sized mixing bowl and whisk into the freezer for 5 to 10 minutes.

Step 7

Beat cream cheese and sugar in a large mixing bowl with an electric mixer until smooth. Add vanilla and salt; combine. Set aside.

Step 8

Mix together cream cheese and whipped cream mixtures until combined. Frost cooled cupcakes and top with strawberries and blueberries.

Step 9

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.