Strawberry Shortcake Cupcakes

• 1 1/4 cups sugar
• 3/4 cup Land O Lakes Butter, softened
• 3 ounces light cream cheese, softened
• 1/4 cup milk
• 3 Land O Lakes Eggs
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1 cup finely chopped strawberries
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 5 ounces light cream cheese, softened
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1 cup Land O Lakes Heavy Whipping Cream
• Strawberries, sliced

1. Heat oven to 350F.
2. Place paper baking cups into muffin pan cups or grease cups; set aside.
3. Combine 1 1/4 cups sugar, butter and 3 ounces cream cheese in bowl.
4. Beat at medium speed, scraping bowl often, until creamy.
5. Add milk, eggs and 1 teaspoon vanilla.
6. Continue beating until smooth.
7. Stir in flour.
8. Spoon batter evenly into prepared muffin pan cups.
9. Bake 28-32 minutes or until light golden brown and toothpick inserted in center comes out clean.
10. Cool completely.
11. Place strawberries, 1/4 cup sugar and cornstarch in 1-quart saucepan; cook over medium heat 2-3 minutes or until mixture comes to a boil and is slightly thickened.
12. Set aside.
13. Remove 1-inch piece of cake from center of each cupcake using sharp knife; discard cake piece.
14. Fill hole with about 1 tablespoon strawberry filling.
15. Combine 5 ounces cream cheese, 1/4 cup sugar and 1 teaspoon vanilla in bowl.
16. Beat at medium speed until creamy.
17. Slowly add whipping cream, beating until stiff peaks form.
18. Frost cupcakes; garnish each with strawberry slice.

sugar, butter, light cream cheese, milk, o lakes eggs, vanilla, flour, strawberries, sugar, cornstarch, cream cheese, sugar, vanilla, cream, strawberries

Taken from www.landolakes.com/recipe/4145/strawberry-shortcake-cupcakes (may not work)