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Strawberry Shortcake Cupcakes
2 h 15 m
EatingWell Test Kitchen
“Stuff each tender cupcake with a whole fresh strawberry for a fun surprise inside these healthier cupcakes—a perfectly portioned take on a classic strawberry shortcake.”
¾ cup white whole-wheat flour
½ cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
¾ cup granulated sugar
½ cup coconut oil or butter
2 large eggs
2½ teaspoons vanilla extract, divided
½ cup nonfat milk
12 medium strawberries, hulled, plus more for garnish
¾ cup whipping cream
2 tablespoons confectioners' sugar
1Preheat oven to 350°F. Line 12 ( ½-cup) muffin cups with paper liners.
2Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl.
3Beat granulated sugar and coconut oil (or butter) in a large mixing bowl with an electric mixer on medium speed until combined. Add eggs and 2 teaspoons vanilla; beat until well combined.
4With the mixer on low, alternately mix in the dry ingredients and milk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Divide the batter among the prepared cups.
5Bake the cupcakes until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan for 5 minutes. Transfer the cupcakes to a wire rack and let cool completely.
6Just before serving, cut a cone-shaped hole just smaller than a strawberry into the top of each cupcake and fill it with one of the strawberries.
7Combine cream, confectioners' sugar and the remaining ½ teaspoon vanilla in a mixing bowl; beat with an electric mixer on medium speed until frothy. Increase speed to high and whip just until medium-stiff peaks form. Frost each cupcake with 1½ tablespoons whipped cream and top with additional sliced strawberries, if desired.
To make ahead: Keep unfrosted cupcakes in an airtight container for up to 2 days.
Equipment: Muffin tin with 12 ( ½-cup) cups, paper liners