duweywings
– 1 box white cake mix (plus ingredients on box) – 1 cup diced fresh strawberries – 1 cup heavy whipping cream – 2 tablespoons powdered sugar – 1 teaspoon vanilla extract – 12 whole strawberries (for topping)
Prepare the white cake mix according to box instructions. Line a muffin tin with cupcake liners and fill each 2/3 full with batter.
Bake the cupcakes as directed on the box, usually around 18–20 minutes at 350°F. Let them cool completely before adding any topping.
While cupcakes cool, whip the heavy cream with powdered sugar and vanilla using a mixer until stiff peaks form to make a fluffy whipped topping.
Gently fold the diced strawberries into the whipped cream. Chill the mixture for about 10–15 minutes to help it hold its shape when piping.
Once cupcakes are cool, use a knife to cut out a small hole in the center of each and fill with a spoonful of the strawberry whipped cream.
Pipe or spoon additional whipped cream mixture on top of each cupcake, swirling for a pretty presentation and extra creamy flavor.
Top each cupcake with a fresh strawberry. Serve immediately or refrigerate until ready to enjoy these light, fruity strawberry shortcake cupcakes!
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