Light Strawberry Shortcake Cupcakes Recipe

Name: Light Strawberry Shortcake Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour, plus 2 tablespoons; 1 1/2 teaspoons baking powder; 1 teaspoon kosher salt; 1 cup light butter, room temperature; 1 cup granulated sugar; 2 tablespoons granulated sugar; 4 large eggs, room temperature; 1/2 teaspoon pure vanilla extract; 6 tablespoons light sour cream, room temperature; 2 tablespoons strawberry jam; 16 ounces strawberries, chopped in quarters

Servings: persons

1 1/2 cups all-purpose flour, plus 2 tablespoons
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 cup light butter, room temperature
1 cup granulated sugar
2 tablespoons granulated sugar
4 large eggs, room temperature
1/2 teaspoon pure vanilla extract
6 tablespoons light sour cream, room temperature
2 tablespoons strawberry jam
16 ounces strawberries, chopped in quarters

1
Preheat oven to 325 degrees. Line two 12-cup muffin tins with paper liners. Whisk together flour, baking powder, and salt. Cream butter and sugar on medium-high speed until pale and fluffy, about 8 minutes. Add eggs, one at a time, beating thoroughly between each addition, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with sour cream and beating until just incorporated.
2
Divide batter evenly among the tins using an ice cream scoop. Bake until a cake tester inserted into the middle comes out clean, about 20 minutes. Let cool on a wire rack, about 30 minutes.
3
Combine the chopped strawberries with the strawberry jam. Fill with enough strawberry filling to cover the top of the cupcake. Top with whipped cream and a slice of strawberry. Serve immediately.

1022

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, plus 2 tablespoons, 1 1/2 teaspoons baking powder, 1 teaspoon kosher salt, 1 cup light butter, room temperature, and more.

Yes, Light Strawberry Shortcake Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Light Strawberry Shortcake Cupcakes

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