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Strawberry Shortcake Cupcakes: Fresh Berry-Filled Delights!

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Indulge in these delightful Strawberry Shortcake Cupcakes filled with fresh berries, offering a perfect summer treat. Each cupcake features a tender, vanilla-kissed base topped with luscious whipped cream and a burst of juicy berry filling.

Ingredients

Scale
  • 1 1/2 cups All-Purpose Flour
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted Butter (room temperature)
  • 1 cup Granulated Sugar
  • 2 Large Eggs (room temperature)
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Whole Milk
  • 1 cup Fresh Strawberries (diced)
  • 1/2 cup Mixed Berries (Optional)
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Cornstarch
  • 1 cup Heavy Cream (cold)
  • 1/4 cup Powdered Sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. In a large bowl, using an electric mixer, cream together the room temperature unsalted butter and granulated sugar until light and fluffy (about 2-3 minutes).
  4. Beat in the room temperature large eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can lead to tough cupcakes. A few small lumps are fine.
  6. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean and the tops are lightly golden and springy to the touch.
  8. Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  9. While the cupcakes cool, wash and hull your fresh strawberries (and any mixed berries you’re using). Dice the strawberries into small, uniform pieces.
  10. In a medium saucepan, combine the diced berries, granulated sugar, fresh lemon juice, and cornstarch. Stir gently to combine.
  11. Place the saucepan over medium heat and cook, stirring occasionally, until the mixture thickens and the berries release their juices, about 5-8 minutes. The filling should be jam-like but still have discernible berry pieces.
  12. Remove from heat and transfer the berry filling to a bowl. Let it cool completely in the refrigerator.
  13. To ensure the best whipped cream, chill your mixing bowl and whisk attachment in the freezer for 10-15 minutes beforehand.
  14. Pour the very cold heavy cream into the chilled bowl. Add the powdered sugar and vanilla extract.
  15. Using an electric mixer, beat on medium-high speed until soft peaks form. Be careful not to overbeat.
  16. Once the cupcakes are completely cool, use a small paring knife or a cupcake corer to carefully scoop out a small cavity from the center of each cupcake.
  17. Spoon or pipe a generous amount of the cooled fresh berry filling into each hollowed-out cupcake.
  18. Pipe or spread the whipped cream on top of each filled cupcake.
  19. Garnish with a fresh strawberry slice or a few whole mixed berries. Serve immediately and enjoy!

Nutrition

Keywords: Ensure all ingredients are at room temperature for best results. Don’t overmix the batter, and let the cupcakes cool completely before filling and frosting. Adjust sweetness in the filling and whipped cream to taste.

Find it online: https://homebitesia.com/strawberry-shortcake-cupcakes-fresh-berry-filled-delights/