Ultimate Strawberry Cheesecake Pudding Filled Cupcakes Recipes

STRAWBERRY CHEESECAKE CUPCAKES

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.

ULTIMATE STRAWBERRY CHEESECAKE PUDDING FILLED CUPCAKES

Steps:

• Use your favorite strawberry cake mix to make your cupcakes. We used Pillsbury™ Moist Supreme® Strawberry Flavored Premium Cake Mix.
• Bake the cupcakes as instructed on box instructions and then let them cool. Once cooled, use an apple corer or use a sharp knife to cut out circle in the middle of the cupcakes and scoop out any extra cake so you can fill them with the filling.
• While the cupcakes are cooling, you can make the cheesecake filling. Using a mixer, mix together the softened cream cheese. In another bowl, mix together the almond milk and instant pudding mix together and add it to the cream cheese and mix until very smooth. Add in 1 & 1/2 cups whipped cream (we made fresh but for a shortcut, use Cool Whip if preferred) and whip it all together. Pipe the pudding into the middle of each of the cupcakes.
• Use 10-12 fresh large strawberries and puree them in a blender or food processer. Place the pureed strawberries in a microwavable container and nuke them on high for 4 1/2 minutes. Stir them 1-2 times while they are cooking while the mixture thickens up and condenses down. Place mixture in freezer or fridge to cool mixture off.
• Using a mixer, whip 1/2 cup softened unsalted butter and 8 ounces of softened cream cheese until fluffy and creamy. Add 1/2 of the confectioners' sugar and mix on medium until mixed well. Add pureed strawberries, vanilla, salt and beat together. Add remainder of powdered sugar until icing is desired consistency.
• Pipe on the icing. And DEVOUR!
• Place cupcakes in fridge until ready to serve. We recommend you let them sit out 30 minutes to come to room temperature. Enjoy!