Strawberry Shortcake Cupcakes



1 and 2/3 cups all purpose flour
1/2 tsp baking powder
1/4 baking soda
1/2 tsp salt
1 cup granulated sugar
1/2 cup unsalted butter, melted
2 egg whites
1/4 cup yogurt
3/4 cup milk
2 tsp vanilla extract


2 cups strawberries, diced
1/2 cup granulated sugar
2 tbsp cornstarch + tsp warm water

Whipped Cream:

1 and 1/2 cups heavy whipping cream
3 tbsp granulated sugar
1 and 1/2 tsp vanilla extract
1/2 cup of strawberry filling


Cook the strawberries in a saucepan on medium heat. Cook for about 4 minutes until juices have been released. Add sugar and cornstarch + water and continue to cook and stir for 2 minutes. Remove from heat and cool.

Preheat oven and line pan with 12 cupcake liners.

In a bowl, mix together flour, baking powder, baking soda, and salt. Melt the butter in the microwave and let cool. Stir in the sugar into the butter. Then add the egg whites, yogurt, vanilla extract, milk until well combined.

Slowly mix the dry ingredients into the wet until no lumps remain. Batter will be thick.

Divide batter into cupcake liners and bake for 20 minutes, or until toothpick inserted comes out clean. Allow to cool completely before filling and frosting.

Cut a hole in the cupcakes about 1/2 inch deep. Place 1 tsp filling inside and top with the cut out piece of cupcake.

In a large bowl, whip the cream, sugar and vanilla together on high speed until stiff peaks begin to form, about 4-5 minutes. Add remaining strawberry filling and beat for another 30 seconds. Frost cupcakes.



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