STRAWBERRY CHEESECAKE CUPCAKES
These Strawberry Cheesecake Cupcakes have a creamy no bake cheesecake center and and are topped with homemade strawberry frosting. These easy cupcakes are bursting with flavor and are the perfect dessert for every spring celebration.
Provided by Jocelyn @ Inside BruCrew Life
Categories Cakes & Cupcakes
Time 48m
Number Of Ingredients 18
Steps:
- Preheat the oven to 325 degrees. Line muffin tins with 24 cupcake liners.
- Beat the cake mix, pudding mix, oil, milk, and eggs for 2 minutes. Spoon batter into the prepared muffin tins.
- Bake for 18-20 minutes, or until the tops spring back. Cool on a wire rack.
- In a small bowl, whisk the milk and pudding mix until creamy and thick.
- Beat the cream cheese until creamy. Add the pudding and beat again. Fold in the whipped topping.
- Use a cupcake corer or small knife to cut out the center of the cupcakes. Spoon the cheesecake filling into a piping bag with icing tip 12 and fill the centers. Refrigerate while you make the frosting.
- Beat the shortening and butter until creamy. Add the salt, vanilla, and strawberry extract and beat again.
- Slowly add half the powdered sugar until it is mixed in.
- Place the strawberries in a food processor or blender and puree. If your strawberries are not ripe and juicy, you may need to add 1 Tablespoon of water.
- Pour the strawberry puree into the frosting and beat until creamy. Add the rest of the powdered sugar and beat until light and fluffy.
- Use a large piping bag and icing tip 1M to swirl the frosting on the chilled cupcakes. Refrigerate cupcakes until time to serve.
- Add the cookie sticks and a fresh strawberry to the top of each cupcake right before serving.
Nutrition Facts : Calories 886 calories, Carbohydrate 174 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 301 grams sodium, Sugar 152 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
STRAWBERRY CHEESECAKE CUPCAKES
You can have your cake and eat it guilt-free with these taste-tempting treats. The petite graham cracker "crust," chopped fresh berries and cream cheese frosting offer all the goodness of cheesecake in manageable portions. -Jill Drury, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- Line 24 muffin tins with paper liners; set aside. , Place the cracker crumbs, sugar and butter in a food processor; cover and process until fine crumbs form. Press tablespoonfuls onto bottoms of liners. Bake at 350° for 3-5 minutes or until lightly browned. Set aside to cool., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In a large bowl, cream the butter, sugar and vanilla until light and fluffy. In another bowl, combine the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition., Beat egg whites with clean beaters until stiff peaks form. Fold a third of the egg whites into batter. Fold in remaining egg whites and strawberries., Fill muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost tops. Garnish with strawberries and cracker crumbs. Store in the refrigerator.
Nutrition Facts : Calories 387 calories, Fat 24g fat (15g saturated fat), Cholesterol 66mg cholesterol, Sodium 167mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
REAL STRAWBERRY CUPCAKES
Most strawberry cake recipes ask you to use artificially flavored gelatin. This one uses only uses fresh ingredients. Also makes a great cake!
Provided by drewface
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.
- Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.
- In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.
- Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.
- To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners' sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice.
Nutrition Facts : Calories 294.9 calories, Carbohydrate 39 g, Cholesterol 52 mg, Fat 14.1 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 5.5 g, Sodium 248.9 mg, Sugar 25.4 g
STRAWBERRY-CREAM CHEESE CUPCAKES
Berries and cream cheese provide the wow in simply delicious cake mix cupcakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, mix cake mix, water, sour cream, oil and eggs with spoon until well blended (batter will be thick). Divide batter evenly among muffin cups.
- In small bowl, stir preserves until smooth. Place 1 piece of cream cheese on top of each cupcake; press into batter slightly. Spoon 1/4 measuring teaspoon preserves on top of cream cheese in each cupcake.
- Bake 20 to 25 minutes or until tops are golden brown and spring back when touched lightly in center (some preserves may show in tops of cupcakes). Cool 10 minutes in pans; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Spread frosting over cupcakes. Just before serving, garnish each cupcake with strawberry slices. Store covered in refrigerator.
Nutrition Facts : Calories 200, Carbohydrate 30 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 190 mg, Sugar 20 g, TransFat 1 g
CHEESECAKE CUPCAKES
Cute little cheesecakes topped with strawberry-flavored rainbow chip frosting. Oh so yummy!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 18
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Place paper baking cup in each of 18 regular-size muffin cups; lightly spray paper cups with cooking spray. In small bowl, mix Crust ingredients. Spoon evenly into muffin cups; press down slightly.
- In large bowl, beat cream cheese, 1/2 cup sugar and the vanilla with electric mixer on medium speed until blended. Beat in eggs, one at a time, just until blended. Spoon filling evenly into muffin cups, filling each about three-fourths full.
- Bake 24 to 26 minutes or until filling is set. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- In small bowl, mix fruit spread and frosting; spread over cupcakes. Refrigerate about 2 hours. Garnish each with small strawberry half.
Nutrition Facts : Calories 230, Carbohydrate 24 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 9 g, TransFat 1 g
STRAWBERRY CHEESECAKE CUPCAKES
Easy store-cupboard recipe for a mid afternoon treat.
Provided by zelbbub
Time 1h
Yield Makes Cakes
Number Of Ingredients 0
Steps:
- Preheat the oven to 180c/ 160c fan assisted/ gas 4. Mix together the butter, castor sugar and vanilla.
- Add the flour and baking powder, mixing well. Make a well in the mixture, add the eggs and combine untill creamy. May need add a small amount of milk (add a table spoon at a time) if the mixture is too thick-it should just about drop off the whisk.
- Fill the cases to half way and bake in the centre of the oven for 12-15 mins. The top should be golden brown and a cocktail stick should come out clean if you push one through the centre.
- Allow to cool. With a sharp knife cut out the centre. Take care not to go too deep, to half way is enough. Fill this with the jam.
- For the topping, mix the icing sugar and butter until it looks like fine crumbs. Add in the cream cheese and mix well, but do not over beat or it will seperate. Spoon onto the cakes. Sprinkle on the crushed digestives just before serving.
STRAWBERRY-CREAM CHEESE CUPCAKES WITH CAKE MIX
Strawberries and cream cheese provide the wow in these simply delicious cake mix cupcakes.
Provided by Jessicarose
Categories Cupcakes From a Mix
Time 1h20m
Yield 24
Number Of Ingredients 9
Steps:
- Line two 12-cup muffin tins with paper liners. Preheat the oven to 350 degrees F (175 degrees C), or to 325 degrees F (165 degrees C) if using dark or nonstick pans.
- Mix cake mix, sour cream, oil, water, and eggs with a spoon in a large bowl until well blended; batter will be thick. Divide batter evenly between the prepared muffin cups.
- Cut cream cheese into 24 pieces. Stir preserves in a bowl until smooth.
- Place one piece of cream cheese on top of each cupcake and press slightly into the batter. Spoon 1/4 teaspoon preserves over the cream cheese.
- Bake in the preheated oven until tops are golden brown and spring back when lightly pressed, 18 to 23 minutes; some preserves may show in the tops of the cupcakes. Cool in the tins for 10 minutes then transfer to a wire rack and let cool, about 30 minutes.
- Spread frosting over the cooled cupcakes. Garnish with strawberry slices.
Nutrition Facts : Calories 249 calories, Carbohydrate 27.9 g, Cholesterol 23.9 mg, Fat 14.8 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 4.9 g, Sodium 185 mg, Sugar 19.8 g
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