Strawberry Shortcake Cupcakes

These were the September cupcake on my list. And they were yummy! I love strawberry shortcake as it is, but these are the perfect size and the fact that the frosting even has strawberry flavor to it made them that much better!

cutest liners ever! however difficult to tear into, so if you use similar liners, you'll need to cut a small slice in them so you can peel it off before you enjoy!

I found the recipe for these online, again, searching the images and deciding on which ones were most visually appealing. So here it is! Make them. You won't be sorry!

Strawberry Shortcake Cupcakes

yields 12

Cupcake Ingredients:

1 C. plus 2 Tbsp. flour

2 Tbsp. cornstarch

1 1/4 tsp. baking powder

1/8 tsp. salt

3/4 C. sugar

2 large eggs at room temp.

1 1/4 pure vanilla extract

4 Tbsp. unsalted butter, melted

1/4 C. vegetable oil

1/2 C. milk at room temp.

1. Preheat the oven to 350.

2. Whisk flour, cornstarch, baking powder and salt in a small bowl.

3. In a large bowl, beat sugar, eggs, & vanilla on medium high with electric mixer until smooth and thickened slightly. (approx. 3 min.) Add butter & oil; beat until incorporated. 

4. Add dry ingredients and milk in 3 alternating batches, beating between additions. 

5. Fill liners 2/3 full & bake for 20-23 minutes.

Frosting Ingredients:

6 Tbsp. unsalted butter, softened

2 C. powdered sugar, sifted

1/2 tsp. pure vanilla extract

pinch of salt

2 Tbsp. milk

strawberry jam

1. Beat butter until smooth.

2. Add icing sugar, vanilla, & salt. Beat on low until combined.

3. Increase mixer speed to medium and mix until smooth. Add milk & beat until light and fluffy. 

(approx. 2 min.)

4. Mix the frosting with strawberry jam (to taste)

5. Frost cupcakes, then top with fresh strawberries

Yum!