Blossom Strawberry Shortcake Cupcakes

Cupcakes

1. PREHEAT oven to 350°F degrees.
2. LINE a muffin pan with 18 cupcake liners.
3. WHISK flour, baking powder, and salt together in a small bowl.
4. SET ASIDE flour mixture.
5. WHISK egg whites and milk together in a small bowl.
6. SET ASIDE egg white mixture.
7. BEAT butter with an electric mixer on medium-high speed in a large bowl until butter is creamy, about 2 minutes.
8. ADD granulated sugar gradually WHILE BEATING until mixture is light and fluffy, about 3 minutes. Scrape down sides of bowl as needed.
9. BEAT IN vanilla.
10. BEAT IN ¼ of flour mixture.
11. BEAT IN ¼ of egg white mixture.
12. REPEAT until all flour mixture and egg white is beaten in and batter is smooth.
13. CHOP enough hulled strawberries to equal 1 cup.
14. FOLD strawberries into batter.
15. DIVIDE batter evenly between cupcake liners in pan.
16. BAKE for about 22 minutes or until cupcake edges are turning light golden brown.A toothpick inserted in center will show a few moist crumbs.
17. COOL on rack for 5 minutes.
18. REMOVE cupcakes to a cooling rack.
19. COOL completely.

Frosting and Decoration

1. BEAT butter with an electric mixer on medium-high speed in a large bowl until butter is creamy, about 2 minutes.
2. ADD 1 cup confectioners’ sugar gradually WHILE BEATING until mixture is light and fluffy, about 3 minutes. Scrape down sides of bowl as needed.
3. ADD remaining confectioner’ sugar.
4. ADD milk.
5. ADD vanilla.
6. BEAT frosting on high speed until silky smooth.
7. PIPE a swirl of frosting on top of each cupcake using a pastry bag and tip.
8. SLICE remaining strawberries as desired to decorate tops of cupcakes like a blossom.
   For more Strawberry Shortcake recipes, click here!