Strawberry Shortcake Cupcakes

Directions

• 1

  Preheat oven to 350 degrees; line two standard muffin pans with 18 paper cupcake liners.

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• 2

  In a medium bowl, toss the strawberries, ¼ cup sugar, and lemon juice together; set aside. In a small bowl, whisk together the flour, baking soda, and salt; set aside.

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• 3

  In a large bowl, beat the butter and remaining 1 cup sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Blend in the flour mixture alternately with the buttermilk and vanilla, starting and ending with the flour. Divide batter equally among the prepared muffin pans, filling each about half full. Bake for 15 minutes or until cupcakes spring back lightly when touched and a toothpick inserted in the center comes out clean. Cool the cupcakes completely.

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• 4

  For the filling, in a large bowl beat together the whipping cream, sour cream, and 1 cup of the chopped strawberries and some of their residual juices using an electric mixer. Beat until soft peaks form.

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• 5

  To assemble, use a small paring knife to remove the top and some of the center of each cupcake. To do this, use the tip of the knife to cut around the inside edge of the cupcake leaving about ¼-inch margin around the outer edge. Angle the knife tip toward the center of the cupcake as you make your way around the top. Remove the cone-shaped “plug” and reserve.

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• 6

  Fill each cupcake with a heaping tablespoon of the strawberry whipped cream, then spoon about two teaspoons of the remaining strawberries and juice on top of the cream. Arrange the reserved tops on the cupcakes, sprinkle with powdered sugar, and garnish with mint sprigs.

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