Strawberry Shortcake Cupcakes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

 

Cupcakes

• 3 1/3 cups of all-purpose flour

• 1 teaspoon of baking powder

• 1 teaspoon of salt

• ½ teaspoon of baking soda

• 1 cup of Challenge Butter, melted and cooled

• 2 cups of sugar

• 4 egg whites

• 1 ½ cup of milk

• ½ cup of vanilla flavored Greek yogurt

• 2 tablespoons of vanilla paste (vanilla extract can be substituted)

• 48 small to medium strawberries, washed and dried

 

Double Strawberry Frosting

• 8 ounces tub of Challenge Strawberry Cream Cheese Spread

• 4 tablespoons of Challenge butter, room temperature

• 1 tablespoon of vanilla extract

• 3 cups of confectioners’ sugar

• 1 cup of diced freeze dried strawberries

• Pink food color, optional

 

Directions

• Preheat oven to 350 degrees. Line two cupcake trays with cupcake liners.

• Combine flour, baking powder, salt and baking soda in a large bowl.

• In a second bowl, blend together butter and sugar with a hand mixture or stand mixture on low speed. Mix in egg whites, milk and yogurt.

• Slowly mix in flour mixture, mix until well blended.

• Divide cupcake batter among cupcake liners, about ¾ full.

• Remove the stems and leaves from 24 strawberries. Insert a strawberry in the center of each cupcake.

• Bake cupcakes in oven for 20 minutes or until a toothpick can be inserted into the cake and comes out clean. Let cupcakes cool.

• To create your frosting, whip together cream cheese, butter and vanilla until smooth and creamy. Slowly add confectioners’ sugar. Stir in freeze dried strawberries. Stir in food coloring if desired.

• Decorate and frost cupcakes by using a piping bag or knife to apply frosting. Place a fresh strawberry on top. Store in refrigerator until ready to eat!

 

 

Creates 2 dozen cupcakes