Strawberry shortcake is so delish! If you can’t get enough of it, now you can have it in a cupcake. Not only is this treat mouth-watering goodness, this recipe is so quick and easy, you will be making them until strawberries go out of season!
To enjoy these little delights, the cupcake recipe will require 1⅔ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, ½ cup unsalted butter- melted, 1 cup sugar, 2 egg whites, ¾ cup milk, ¼ cup plain Greek yogurt, 2 teaspoons vanilla extract, and 12 medium strawberries- hulled.
Preheat your oven to 350°F, line standard cupcake pan with 12 liners and set aside. In a bowl, combine flour, baking powder, baking soda and salt and set aside as well. Melt the butter in a small saucepan over low heat and set aside to cool.
Transfer melted butter to a large bowl and whisk in sugar until it’s grainy, then whisk in egg whites, milk, yogurt, and vanilla. You can whisk by hand or use an electric mixer on a low speed.
Slowly add dry ingredients to egg mixture and mix on low speed until combined to a consistency that is thick. Pour the batter into the cupcake tin until it is filled three-quarters of the way, and bake for 20 minutes.
Tip: the cupcakes are good when you stick a toothpick into the center, and it comes out clean. Let them cool in the pan for 10 minutes then transfer to a rack to cool completely.
For the frosting, you will need 1 ½ cup heavy whipping cream, 1 ½ teaspoon vanilla, 3-4 tablespoon powdered sugar, ½ cup strawberries chopped into really small pieces.
In a large bowl beat heavy cream until soft peaks form, then add powdered sugar and vanilla and continue mixing on high speed until stiff peaks form. Stir in strawberries chopped into really fine pieces, and pipe the frosting onto cooled cupcakes.
Yummy! SHARE the love and pass it on.