Strawberry Shortcake Cupcakes
These cupcakes taste exactly like Strawberry Shortcake!
Make This Recipe
Ingredients
CUPCAKES
- 1 14 cups sugar
- 34 cup Land O Lakes® Butter, softened
- 3 ounces light cream cheese, softened
- 14 cup milk
- 3 Eggland's Best Eggs (large)
- 1 teaspoon vanilla
- 1 12 cups all-purpose flour
STRAWBERRY FILLING
- 1 cup finely chopped fresh strawberries
- 14 cup sugar
- 1 tablespoon cornstarch
FROSTING
- 5 ounces light cream cheese, softened
- 14 cup sugar
- 1 teaspoon vanilla
- 1 cup Land O Lakes® Heavy Whipping Cream
Preparation
- Heat oven to 350°F. Place paper baking cups into muffin pan cups or grease cups; set aside.
- Combine 1 1/4 cups sugar, butter and 3 ounces cream cheese in bowl. Beat at medium speed, scraping bowl often, until creamy.
- Add milk, eggs, and 1 teaspoon vanilla. Continue beating until smooth. Stir in flour.
- Spoon batter evenly into prepared muffin pan cups.
- Bake 28-32 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool completely.
- Place strawberries, 1/4 cup sugar, and cornstarch in 1-quart saucepan; cook over medium heat 2-3 minutes or until mixture comes to a boil and is slightly thickened. Set aside.
- Remove a 1-inch piece of cake from center of each cupcake using a sharp knife; discard cake piece.
- Fill hole with about 1 tablespoon strawberry filling.
- Combine 5 ounces cream cheese, 1/4 cup sugar and 1 teaspoon vanilla in bowl. Beat at medium speed until creamy.
- Slowly add whipping cream, beating until stiff peaks form.
- Frost cupcakes; garnish each with a strawberry slice.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 cupcake |
|---|---|
| Calories | 343 |
| Fat | 17 g |
| Saturated Fat | 10 g |
| Cholesterol | 90 mg |
| Sodium | 206 mg |
| Carbohydrates | 44 g |
| Dietary Fiber | 1 g |
| Protein | 6 g |