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Fresh Strawberry Shortcake Cupcakes

"Soft vanilla cake with a strawberry filling and whipped cream topping. Enjoy!"

Ingredients :

Cupcakes:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
half of teaspoon salt
1 cup butter, softened
1 cup white sugar
2 eggs
half of teaspoon vanilla extract
1/2 cup milk
Filling:
1 (eight ounce) box strawberry-flavored cream cheese
1/three cup white sugar
2 tablespoons heavy whipping cream
1 teaspoon strawberry jam
8 strawberries
Topping:
1 (7 ounce) can whipped cream
10 strawberries, sliced crosswise

Instructions :

Prep : 45M	Cook : 24M	Ready in : 1H10M

Preheat oven to 325 levels F (one hundred sixty five stages C). Line 12-cup muffin tins with paper liners.
Whisk flour, baking powder, and salt collectively in a bowl.
Combine butter and 1 cup sugar in a bowl; beat with an electric powered mixer till creamy. Beat in eggs one after the other. Mix in vanilla extract. Add the flour mixture alternately with milk, beating batter very in brief after each addition.
Pour batter frivolously into the lined cups.
Bake within the preheated oven till a toothpick inserted into the center comes out smooth, approximately 20 minutes. Cool inside the tins for five minutes. Transfer to a twine rack to cool absolutely.
Combine cream cheese, 1/three cup sugar, heavy cream, and strawberry jam in a bowl; beat with an electric mixer till creamy.
Slice off the edges of 8 strawberries to do away with seeds. Mash strawberries in a small bowl with a fork. Beat into the cream cheese mixture till absolutely included.
Cut a small hole within the middle of each cooled cupcake; scoop out approximately half of inch of cake. Fill each hole with a spoonful of the cream cheese frosting.
Top every cupcake with a swirl of whipped cream. Place 1 strawberry slice in the middle of every cupcake.

Notes :

Make sure the cupcakes have completely cooled earlier than you upload the strawberry filling and whipped topping.

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