The familiar flavors of strawberry shortcake are found in these decadent cupcakes.
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1 1/4 cups sugar
3/4 cup Land O Lakes® Butter softened
3 ounces light cream cheese, softened
1/4 cup milk
3 large Land O Lakes® Eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 cup finely chopped fresh strawberries
1/4 cup sugar
1 tablespoon cornstarch
5 ounces light cream cheese, softened
1 cup Land O Lakes® Heavy Whipping Cream
Fresh strawberries, sliced
Heat oven to 350°F. Place paper baking cups into muffin pan cups or grease cups; set aside.
Combine 1 1/4 cups sugar, butter and 3 ounces cream cheese in bowl. Beat at medium speed, scraping bowl often, until creamy. Add milk, eggs and 1 teaspoon vanilla. Continue beating until smooth. Stir in flour.
Spoon batter evenly into prepared muffin pan cups. Bake 28-32 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool completely.
Place strawberries, 1/4 cup sugar and cornstarch in 1-quart saucepan; cook over medium heat 2-3 minutes or until mixture comes to a boil and is slightly thickened. Set aside.
Remove 1-inch piece of cake from center of each cupcake using sharp knife; discard cake piece. Fill hole with about 1 tablespoon strawberry filling.
Combine 5 ounces cream cheese, 1/4 cup sugar and 1 teaspoon vanilla in bowl. Beat at medium speed until creamy. Slowly add whipping cream, beating until stiff peaks form. Frost cupcakes; garnish each with strawberry slice.
An apple corer makes it easy to remove cake piece from center of each cupcake.
Explore reviews fromour online community
These cupcakes we're awful.
Do you need to refrigerate these?
Hi Laura, we would recommend refrigerating these, as there is cream cheese and whipping cream in the frosting. Happy baking!
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