Strawberry Shortcake Cupcakes
Ingredients
The cupcakes
-
1
cup
all-purpose flour
-
2
Tbsp
cornstarch
-
1¼
tsp
baking powder
-
¼
tsp
salt
-
¾
cup
granulated sugar
-
2
large
eggs
-
1¼
tsp
vanilla extract
-
¼
cup
butter, melted
-
¼
cup
vegetable oil
-
½
cup
whole milk
The decoration
-
12
small
fresh strawberries
-
1
batch
Strawberry Buttercream Frosting
Instructions
- Preheat the oven to 350°F.
- Whisk together the flour, cornstarch, baking powder, and salt in a bowl and set aside.
- In a separate bowl, whip the eggs, sugar, and vanilla until pale and fluffy.
- Mix in the melted butter and vegetable oil.
- Gradually mix in the dry ingredients and milk, alternating between them.
- Pour the batter into lined muffin cups, filling each 2/3 full.
- Bake for 19 to 22 minutes until a toothpick comes out clean.
- Cool the cupcakes completely before frosting with Strawberry Buttercream and decorating with fresh strawberries.
Nutrition Facts (estimated)
Servings
12
Calories
385
Total fat
22g
Total carbohydrates
45g
Total protein
3g
Sodium
101mg
Cholesterol
73mg
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