Cupcakes
  • 1 3/4 Cups all-purpose flour
  • 2 Teaspoons baking powder
  • 1/4 Tsp. salt
  • 3/4 Cup whole milk, at room temperature
  • 1/2 Cup (1 stick) unsalted butter, at room temperature, cut into small pieces
  • 3/4 Cup granulated sugar
  • 1 Tsp. vanilla extract
  • 3 large egg whites, at room temperature
  • 2 packages (16 ounces each) Driscoll's Strawberries, hulled
Frosting and Decoration
  • 3/4 Cup (1 1/2 sticks) unsalted butter, at room temperature, cut into small pieces
  • 6 3/4 Cups confectioner's sugar, whisked before measuring (plus extra as needed)
  • 1/3 Cup whole milk (plus extra as needed)
  • 1 1/2 Teaspoons vanilla extract
  • Pastry bag and star tip, such as Wilton 1M
Cupcakes
  1. PREHEAT oven to 350°F degrees.

    LINE a muffin pan with 18 cupcake liners.

    WHISK flour, baking powder, and salt together in a small bowl.

    SET ASIDE flour mixture.

    WHISK egg whites and milk together in a small bowl.

    SET ASIDE egg white mixture.

    BEAT butter with an electric mixer on medium-high speed in a large bowl until butter is creamy, about 2 minutes.

    ADD granulated sugar gradually WHILE BEATING until mixture is light and fluffy, about 3 minutes. Scrape down sides of bowl as needed.

    BEAT IN vanilla.

    BEAT IN ¼ of flour mixture.

    BEAT IN ¼ of egg white mixture.

    REPEAT until all flour mixture and egg white is beaten in and batter is smooth.

    CHOP enough hulled strawberries to equal 1 cup.

    FOLD strawberries into batter.

    DIVIDE batter evenly between cupcake liners in pan.

    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.

    COOL on rack for 5 minutes.

    REMOVE cupcakes to a cooling rack.

    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.

    ADD 1 cup confectioners’ sugar gradually WHILE BEATING until mixture is light and fluffy, about 3 minutes. Scrape down sides of bowl as needed.

    ADD remaining confectioner’ sugar.

    ADD milk.

    ADD vanilla.

    BEAT frosting on high speed until silky smooth.

    PIPE a swirl of frosting on top of each cupcake using a pastry bag and tip.

    SLICE remaining strawberries as desired to decorate tops of cupcakes like a blossom.
  2. For more Strawberry Shortcake recipes, click here!
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Calories 392.11
Total Fat 12.83 g
Saturated Fat 9.18 g
Cholesterol 34.80 mg
Sodium 247.56 mg
Total Carbohydrates 66.90 g
Dietary Fiber 1.01 g
Protein 2.61 g