Strawberry Shortcake Cupcakes
Recipe information
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Cooking:
30 min.
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Servings per container:
24
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Source:

Ingredients for - Strawberry Shortcake Cupcakes

1. Yellow cake mix (such as Betty Crocker®) - 1 (18.25 ounce) box
2. Water - 1 cup
3. Eggs - 3
4. Vegetable oil - ½ cup
5. Strawberry jam - 7 tablespoons
6. Fresh strawberries, hulled and quartered - 1 pound
7. White sugar - 3 tablespoons
8. Lemon juice - 2 teaspoons
9. Heavy whipping cream - 2 cups
10. Confectioners' sugar - 3 tablespoons
11. Vanilla extract - 1 tablespoon

How to cook deliciously - Strawberry Shortcake Cupcakes

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

Top each cupcake with 3 or 4 slices strawberry and about 2 tablespoons whipped cream.