Light Strawberry Shortcake Cupcakes - cooking recipe

Ingredients

1 1/2 cups all-purpose flour, plus 2 tablespoons
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 cup light butter, room temperature
1 cup granulated sugar
2 tablespoons granulated sugar
4 large eggs, room temperature
1/2 teaspoon pure vanilla extract
6 tablespoons light sour cream, room temperature
2 tablespoons strawberry jam
16 ounces strawberries, chopped in quarters

Preparation

Preheat oven to 325 degrees. Line two 12-cup muffin tins with paper liners. Whisk together flour, baking powder, and salt. Cream butter and sugar on medium-high speed until pale and fluffy, about 8 minutes. Add eggs, one at a time, beating thoroughly between each addition, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with sour cream and beating until just incorporated.
Divide batter evenly among the tins using an ice cream scoop. Bake until a cake tester inserted into the middle comes out clean, about 20 minutes. Let cool on a wire rack, about 30 minutes.
Combine the chopped strawberries with the strawberry jam. Fill with enough strawberry filling to cover the top of the cupcake. Top with whipped cream and a slice of strawberry. Serve immediately.