Strawberry Shortcake Cupcakes
Homemade angel food cake cupcakes topped with fluffy strawberry whipped cream frosting and fresh strawberries. All the flavors of classic strawberry shortcake in cupcake form.
Equipment
- 1 mixer stand or hand mixer
- 2 cupcake tins
Ingredients
Angel Food Cupcakes
- 2 cups cake flour
- 2 cups granulated sugar
- 1 tsp salt
- 2 tsp baking powder
- 1 cup boiling water
- 1 scant tsp cream of tartar
- 6 egg whites
- 1/2 tsp vanilla
- 1 tsp almond extract
Strawberry Whipped Topping
- 6 tbsp softened cream cheese 3/4 cup
- 1 1/2 tbsp flour
- 1 cup powdered sugar
- 3/4 tsp vanilla
- 1 cup whipping cream
- 1/2 cup seedless strawberry preserves
Instructions
Angel Food Cupcakes
- Preheat oven to 350 degrees
- In a large mixing bowl, sift together flour, sugar, salt and baking powder
- Bring water to boil and blend into dry ingredients with hand mixer
- Set aside to cool
- Beat egg whites, cream of tartar, vanilla and almond extract together in stand mixer until they reach stiff peaks
- Gently fold egg whites into batter until incorporated
- Prep two muffin tins with cupcake liners
- Fill each liner 3/4 full
- Bake cupcakes for 18-20 minutes, until toothpick inserted comes out clean
- Allow to cool before frosting
Strawberry Whipped Frosting
- Place cream cheese in the bowl of a stand mixer
- Sift together flour and powdered sugar
- Cream the cheese, flour, and sugar together
- Blend in the vanilla until fully combined
- Add whipping cream and beat until light and fluffy (4-5 minutes)
- Mix in preserves to distribute throughout the frosting
- Pipe or spread onto tops of cooled cupcakes
- Top each cupcake with a strawberry to serve