Strawberry Shortcake Cupcakes recipe
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Ingredients
- 1 (18.25 ounce) box yellow cake mix (such as Betty Crocker®) 1 cup water 3 eggs ½ cup vegetable oil 7 tablespoons strawberry jam 1 pound fresh strawberries, hulled and quartered 3 tablespoons white sugar 2 teaspoons lemon juice 2 cups heavy whipping cream 3 tablespoons confectioners' sugar 1 tablespoon vanilla extract
Nutrition Info
- 242.5 caloriescarbohydrate: 25.3 gcholesterol: 50.9 mgfat: 15.1 gfiber: 0.6 gprotein: 2.3 gsaturatedFat: 5.8 gservingSize: -sodium: 158.4 mgsugar: 16.4 gtransFat: : -unsaturatedFat: : -
Directions Strawberry Shortcake Cupcakes
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
Beat cake mix, water, eggs, and oil together in a bowl using an electric mixer on low speed for 30 seconds, increase speed to medium and beat until batter is smooth, about 2 minutes more. Spoon batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 12 to 17 minutes. Cool cupcakes in the tin for 5 minutes.
Stir strawberry jam in a bowl until it reaches a smooth and spreadable texture. Spread a thin layer of jam onto each cupcake. Refrigerate cupcakes until jam has set into the cake, 3 hours to overnight.
Mix strawberries, white sugar, and lemon juice together in a bowl until evenly combined, refrigerate until strawberries are slightly broken down, at least 3 hours.
Beat cream, confectioners' sugar, and vanilla extract together in a bowl using an electric mixer until soft peaks form and whipped cream is light and fluffy.
Top each cupcake with 3 or 4 slices strawberry and about 2 tablespoons whipped cream.