Strawberry Shortcake Cupcakes

Strawberry shortcake is a quintessential spring and summer dessert. This is a a strawberry shortcake in cupcake form.

Classic vanilla cupcake

Strawberry compote surprise inside

Butter and creamy swiss meringue buttercream

Topped with a strawberry

Vanilla Cupcakes

1 stick butter, room temperature

1 cup white sugar

2 eggs, room temperature

1 teaspoon vanilla

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup yogurt

1/2 cup milk or half and half

Instructions:

Preheat oven to 350 degrees F.

In a stand mixer fitted with paddle attachment, beat butter and sugar together for 3 minutes until light and fluffy. Add eggs one at a time, continuing to beat until incorporated. Add vanilla and mix. Add flour, baking powder, and salt but do not mix.

Combine yogurt and milk and whisk to combine. Turn mixer on and pour in milk mixture slowly as mixer incorporates dry and wet ingredients together. Spoon into prepared cupcake pan. Makes about 14 to 16 cupcakes.

Strawberry filling:

1 1/2 cups strawberry puree (from fresh or frozen strawberries)

1/2 cup sugar

Combine strawberry puree and sugar in saucepan over low heat and cook for 15 minutes stirring every so often. Let cool.

Swiss Meringue Buttercream:

5 egg whites

1 1/4 cup white sugar

3 1/2 sticks butter, room temperature

2 teaspoons vanilla

In a bowl of stand mixer, combine egg whites and sugar. Place over a medium saucepan with 1 inch of simmering water and continuously whisk. When sugar is dissolved and and mixture is warm to the touch, place on stand mixer with whisk attachment and whisk for about 10 minutes until a meringue forms and the bowl of stand mixer is room temperature to the touch. Begin adding better one chunk at a time over the course of 5 to 10 minutes. If mixture begins to curdle, just keep whisking, it will come back together. After all butter has been added, add vanilla. Use immediately.