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Before you jump to Strawberry Shortcake Cupcakes recipe, you may want to read this short interesting healthy tips about Nutritious Energy Goodies.

Eating healthy foods can make all the difference in the way we feel. We are likely to feel way less gross whenever we increase our intake of wholesome foods and lower our consumption of junk foods. Eating more vegetables helps you feel much better than eating a portion of pizza. Selecting healthier food choices can be tough when it’s snack time. Shopping for snacks can be a difficult task because you have countless options. There’s nothing like one of these brilliant healthy foods if you want an energy-boosting snack.

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You can find lots of healthy snacks you can choose that do not involve a lot of preparation or searching. Being healthy doesnt have to be a battle-if you let it, it can be quite uncomplicated.

We hope you got insight from reading it, now let’s go back to strawberry shortcake cupcakes recipe. To cook strawberry shortcake cupcakes you only need 17 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to cook Strawberry Shortcake Cupcakes:

1. Take vanilla cupcakes
2. Use butter, softened
3. You need sugar
4. Provide eggs
5. Get vanilla extract
6. Get all-purpose flour
7. Use baking powder
8. Take salt
9. Take buttermilk
10. Provide strawberry filling
11. Take strawberries, finely diced
12. You need granulated sugar
13. You need cornstarch
14. Provide whipped cream frosting
15. Take cold heavy cream
16. Take granulated sugar
17. Use vanilla extract

Steps to make Strawberry Shortcake Cupcakes:

1. Begin by making the strawberry filling. Heat the strawberries in a heavy saucepan over medium heat for 4 - 5 minutes, stirring constantly. Add in the sugar and cornstarch, and stir for another 2 minutes. Remove from heat, and let cool.
2. While the filling cools, make the cupcakes. Preheat oven to 350°F. In a large bowl, cream together butter and sugar.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. In a separate bowl mix together all dry cupcake ingredients.
5. Slowly add the flour mixture to the egg mixture. Add the buttermilk, and mix until well combined.
6. Fill 12 greased or paper lined muffin cups about 3/4 from the top. Bake for 18-24 minutes or until a toothpick comes out clean.
7. Let cupcakes cool on a wire rack. Remove the center of each cupcake with a small round cookie cutter or corer, saving the removed piece.
8. Fill each cupcake with strawberry filling and replace the piece of cupcake that was removed.
9. To make the whipped cream frosting, simply beat all ingredients together until stiff peaks form. It helps to put your mixing bowl and whisk in the freezer for 15 to 30 minutes before using. This way, all ingredients stay cold. Refrigerate the whipped cream if not using immediately.
10. Using a knife, frost the cupcakes with whipped cream, and garnish with a slice of fresh strawberry.
11. Serve immediately, or store in refrigerator until ready to eat.

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