Strawberry Shortcake Cupcakes

Start by slicing one pint of the strawberries and covering with 1/4 cup sugar. Leave them in a bowl in the fridge for an hour or two and then mash with a potato masher (or a fork). Let them sit in the fridge for another hour or up to overnight.

When the strawberries are ready, make the batter. Stir all the dry ingredients together (including the remaining 1 cup sugar) and then add all the wet ingredients. Mix on low speed just to combine, then mix on medium speed for about 4 minutes, until the batter is very light and fluffy. Stir down the sides of the bowl once while mixing.

Scoop some batter into muffin tins lined with muffin cups. Fill cups about 1/4 to 1/3 full. Use the back of a spoon to make little well in the batter and spoon on about a teaspoon’s worth of strawberries and syrup. Don’t worry when it overruns the well, it’s all good. Top with a bit more batter. (You could also leave the strawberries sitting on top of the batter if you prefer.)

Bake in a 350-degree oven for about 30-35 minutes, or until tops are golden brown and a toothpick comes out clean.

Cool the cupcakes completely in their muffin tins.

To make the frosting, let the cream cheese come to room temperature and the butter soften. Blend well in your mixer. Add the powdered sugar and mix on high until light and fluffy. Frost the cupcakes, then garnish with strawberries cut in half. Leave the tops on so they look pretty.