Strawberry Shortcake Cupcakes Recipe


My husband will openly admit that he isn't a big fan of cupcakes. He just dies when he sees the amount of frosting I put on cakes and cupcakes. I think the more frosting, the better! I decided to try a cupcake that I knew he couldn't turn down. Sure enough, he LOVED them!

Vanilla Cupcakes:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon pure vanilla extract

Strawberry Gelee:
2 cups strawberry puree
1/2 cup sugar
2 tablespoons lemon juice
4 tablespoons cold water
1 envelope unflavored powdered gelatin
1 cup diced, fresh strawberries

Strawberry Mascarpone Frosting:
1/4 cup softened, unsalted butter
1 8-ounce container mascarpone cheese, at room temperature
1 8-ounce block of cream cheese, softened
1/2 cup fresh strawberries, pureed
2 tablespoons strawberry jam
4-5 cups powdered sugar
Vanilla Cupcakes: Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners; set aside. In a small bowl, combine flours; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat. Divide batter evenly among liners, filling about three-quarters full. Bake, rotating pan halfway through, until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Cut a cut a cone-shaped piece of cake out of the center of each cupcake, taking care not to cut through the bottoms. Slice a 1/4-inch piece from the top of each cone and reserve to place back on the filled cupcakes.


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