Delicious, easy Strawberry Shortcake Cupcakes with a vanilla cupcake base, a fresh strawberry filling, and a creamy whipped cream frosting!
Add the strawberry jelly to a small, microwave-safe bowl and microwave for about 15-20 seconds, just until the jelly is more viscous and slightly warmed.
Add the diced strawberries, lemon zest, and pinch of salt to the jelly and stir to coat. Transfer to the refrigerator while you bake and cool the cupcakes.
Line 12-cup, standard-sized muffin tin with cupcake liners and then spritz with nonstick cooking spray. Preheat the oven to 350°F.
In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, whisk together the butter and sugar until well combined. Then, add the egg, sour cream, milk, and vanilla, and whisk until blended. Add the dry ingredients to the wet and stir until just combined.
Fill the cupcake liners 2/3's of the way full and bake for 22-25 minutes, until a toothpick inserted in the center of the cupcake comes out clean. Remove the oven and place on a cooling rack to cool completely.
Use a pairing knife to carve out cone shape out of the top, centermost part of the cupcake. The cone should be about 1" in diameter and the point of the cone should hit about 1" deep into the cupcake.
Spoon the strawberry mixture into the center of the cupcakes and fill to the level out the top.
Add whipping cream, powdered sugar, vanilla, and a generous pinch of salt to a large mixing bowl. Using a handheld mixer, begin mixing on low and gradually work your way up to high speed. Mix for 2-3 minutes, or until stiff peaks form. Once the cream holds its shape when the beaters is turned upside down, it is ready.
Frost the cupcakes, serve right away, and enjoy!
The Anthony Kitchen