Description
These Strawberry Cheesecake Cupcakes combine the best of both worlds: a light, fluffy cupcake base paired with a rich, creamy cheesecake filling and a sweet strawberry topping. Perfect for any occasion, these cupcakes are sure to delight your guests and satisfy your sweet tooth!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- Pinch of salt
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 1/2 cup strawberry jam or fresh strawberry puree
- Fresh strawberries for topping
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each.
- Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Spoon the batter evenly into the cupcake liners, filling them about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean. Allow the cupcakes to cool completely on a wire rack.
- For the cheesecake filling: Beat the cream cheese until smooth. Add powdered sugar and vanilla extract. Mix until fully incorporated. Gently fold in the whipped cream until the mixture is light and fluffy.
- Once the cupcakes are cool, hollow out the center of each cupcake, leaving a small border around the edges.
- Fill each cupcake with the cheesecake mixture.
- Top each cupcake with strawberry jam or puree and garnish with a fresh strawberry.
- Chill in the fridge for 1 hour before serving.
- Prep Time: 25 minutes
- Chill Time: 1 hour
- Cook Time: 18 minutes