These Strawberry Shortcake Cupcakes feature a soft and fluffy vanilla cupcake topped with a bright strawberry buttercream frosting and are finished with fresh strawberries. The perfect cupcake for any celebration!
12small fresh strawberries or strawberry slices, for decoration
Instructions
Preheat oven to 350 degrees F. In a mixing bowl, whisk together flour, cornstarch, baking powder and salt for 30 seconds, set aside.
In a separate large mixing bowl, using an electric hand mixer set on medium-high speed, whip together eggs, sugar and vanilla until mixture is very pale, fluffy and thickened slightly, about 3 minutes.
Mix in melted butter and vegetable oil.
Working in three separate batches, beginning and ending with flour, add 1/3 of the flour mixture followed by 1/2 of the milk, blending until well combined after each addition. Pour batter into 12 paper lined muffin cups, filling each cup 2/3 full.
Bake in preheated oven 19 - 22 minutes, until toothpick inserted into center of cupcake comes out clean.
Cool completely on a wire rack, then frost with Strawberry Buttercream Frosting and top with a small whole fresh strawberry or fresh strawberry slices.
Notes
Recipe Source: cupcake base — Food and Wine, Strawberry Buttercream Frosting — Cooking Classy
To bring the eggs to room temperature quickly, simply submerge in a bowl of warm water for 5 - 10 minutes.
To bring milk to room temperature quickly, simply heat in microwave on high power in a microwave-safe dish for 15 - 20 seconds until no longer cold.
Nutrition estimate includes both cupcakes and frosting.