Friday, May 13, 2005

Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes (Adapted from Food and Wine)

For the cupcakes

1 cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 1/4 teaspoons baking powder
1/8 teaspoon salt
3/4 cup granulated sugar
2 large eggs, at room temperature
1 1/4 teaspoons vanilla
4 tablespoons unsalted butter, melted
1/4 cup canola oil
1/2 cup milk, at room temperature

For the frosting

6 tablespoons unsalted butter, softened
2 cups confectioners’ sugar, sifted
1/2 teaspoon vanilla
1/8 teaspoon salt
2 tablespoons cream
strawberry jam to taste

To prepare the cupcakes

Preheat oven to 350

In a medium bowl, whisk together flour, cornstarch, baking powder and salt.

In a large mixing bowl, beat together sugar, eggs and vanilla until smooth and thickened slightly, about 3 minutes. Add butter and oil - beat until well combined. Add the dry ingredients and milk in 3 alternating batches, beginning and ending with the flour mixture.

Evenly divide the batter between the wells of a 12 cup muffin tin lined with paper liners (they will be about two-thirds full). Place in the oven and bake until the centers spring back when lightly touched, about 18 to 22 minutes. Remove and let cool slightly before transferring them to a wire rack to cool completely.

To prepare the frosting

In a medium bowl, beat the butter until smooth. Add the confectioners’ sugar, vanilla and salt - beat on low just until combined. Increase speed to medium and mix until smooth. Pour in cream - beat until light and fluffy, about 2 minutes. Mix in strawberry jam to taste. Spread or pipe the frosting over the cooled cupcakes.

Makes 12 cupcakes.

Just found the recipe? Click here to see where we talked about it!


  1. These were divine!!! I made mini-cupcakes and piped the strawberry frosting... so light and delicious! next time I'm turning into a layer cake. Thanks for the recipe, it's a keeper!

  2. Rebeccady - Thanks for the feedback!