Triple Strawberry Cheesecake Cupcakes Recipes

STRAWBERRY CHEESECAKE CUPCAKES

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.

STRAWBERRY CHEESECAKE CUPCAKES

Steps:

• Vanilla Cupcakes Instructions: Place the eggs in the bowl of a stand mixer and beat for about 10 seconds.
• Add the cake mix, milk, and oil. Beat on low speed for 30 seconds then turn on high for 2 minutes.
• Place cupcake liners in a cupcake pan and use a cookie scoop to add 3 tablespoons of cake batter to each cup.
• Bake the cupcakes for 14-16 minutes at 325 degrees until a toothpick inserted comes out clean.
• Remove the cupcakes from the oven and allow them to cool on a cooling rack.
• Cheesecake Filling Instructions: Add the softened cream cheese to the bowl of a stand mixer and beat until it is fluffy.
• Pour in the sugar and beat again until incorporated.
• Add the egg and vanilla and beat for about 30 seconds. Scrape down the sides of the bowl and beat for 1-2 minutes, until fluffy.
• Pour the cheesecake batter into an 8 x 8 baking dish and bake at 320 degrees for about 30 minutes. You'll know it's done when the edges begin to brown and the center doesn't jiggle.
• Remove from the oven and allow the cheesecake to cool on the counter top, refrigerator, or freezer. (I prefer the freezer because it is quicker)
• When the cheesecake has cooled, scoop it into the bowl of a stand mixer and beat until smooth.
• Place the cheesecake into a piping bag and set aside.
• Strawberry Buttercream Frosting Instructions: Place the softened butter in the bowl of a stand mixer and beat for 1 minute.
• Pour the freeze-dried strawberries into a food processor and pulse until it becomes fine crumbs.
• Add the strawberry powder to the butter and mix in.
• Also add the vanilla extract and 2 tablespoons of cream and beat until mixed in.
• Add the powdered sugar 1 cup at a time, mixing in between.
• If needed, add the remaining milk or cream one tablespoon at a time until your desired consistency is reached.
• Add the frosting to a piping bag with a large star tip. Set aside.
• Cupcake Assembly: Use a cupcake corer or a knife to remove the middle of the cupcakes.
• Pipe the cheesecake filling into the center of the cupcakes.
• Using a swirling motion, pipe the frosting on top of the cupcakes. I describe this technique as if you were getting a soft-serve ice cream cone.
• Use a food processor to crush graham crackers and sprinkle the crumbs over the top of the cupcakes.

STRAWBERRY CHEESECAKE TRIFLE

Steps:

• In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, 1/2 teaspoon vanilla and the almond extract; set aside.
• Fold the cool whip into the cream cheese mixture.
• Gently stir in cake pieces; set aside.
• Combine strawberries and sugar, stirring until sugar is dissolved.
• Layer in a large glass bowl, starting with 1/4 of the strawberries, then adding 1/3 of the cake mixture.
• Continue layering; finish with strawberries.
• Cover with plastic wrap; and chill several hours.

CHEESECAKE STRAWBERRY TRIFLE

Steps:

• In a large bowl, beat the cream cheese until smooth. Beat in the sour cream; mix well. , In a small bowl, beat milk and pudding mix on low speed for 2 minutes. Stir into cream cheese mixture. Fold in whipped topping., In a small bowl, combine crackers and butter., In a 2-1/2-qt. trifle bowl, layer half of the cream cheese mixture, crumbs and pie filling. Repeat layers. Refrigerate until serving.