Strawberry Cheesecake Cupcakes
If you want to add more American recipes to your recipe box, Strawberry Cheesecake Cupcakes might be a recipe you should try. One portion of this dish contains about 2g of protein, 16g of fat, and a total of 323 calories. This recipe serves 24. For 50 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of sour cream, milk, strawberries, and a handful of other ingredients are all it takes to make this recipe so delicious. It is perfect for Mother's Day. 25372 people were impressed by this recipe. It is brought to you by Inside BruCrew Life. From preparation to the plate, this recipe takes around 50 minutes. Taking all factors into account, this recipe earns a spoonacular score of 10%, which is improvable. Users who liked this recipe also liked Strawberry Cheesecake Cupcakes, Strawberry Cheesecake Cupcakes, and Strawberry Cheesecake Cupcakes.
Servings: 24
Preparation duration: 30 minutes
Cooking duration: 20 minutes
Ingredients:
1/2 c. butter, room temperature
4 oz. cream cheese
3 eggs
1/2 pkg. (3.4 oz.) instant vanilla pudding mix
1/4 c. milk
1/3 c. oil
4 1/2 c. powdered sugar
1/8 tsp. salt
1/2 c. shortening
1/2 c. sour cream
1/2 c. finely chopped strawberries
1/2 tsp. strawberry extract
1 strawberry cake mix
1 tbsp. strawberry preserves, melted
1/2 tsp. vanilla extract
1 1/4 c. water
1 c. frozen whipped topping, thawed
Equipment:
muffin liners
wire rack
bowl
microwave
Cooking instruction summary:
Beat the cake mix, oil, water, sour cream and eggs for 2 minutes. Fill cupcake liners 3/4 full. Bake at 350* for 20 – 22 minutes, or until the tops spring back. Cool on a wire rack. Use a melon scooper and scoop out a small hole for the cheesecake filling.In a large bowl, beat the cream cheese until smooth.Add the sour cream and mix well. In a small bowl, beat the milk and pudding mix on low for 2 minutes. Stir it into the cream cheese mixture. Fold in the whipped topping. Fill the hole in the cupcakes with the filling. Refrigerate while you make the frosting.Beat shortening and butter until creamy. Add the salt, water, vanilla & strawberry extract, and chopped strawberries and cream again. Slowly add the powdered sugar. Put the strawberry preserves in a microwave bowl and heat for 30 seconds. Stir and add to the frosting. Beat the frosting for a minute. If the frosting is too thick, you can add another 1-2 tbsp. water, beating after each one. Frost the cupcakes. Keep refrigerated. Makes 24 cupcakes.
Step by step:
1. Beat the cake mix, oil, water, sour cream and eggs for 2 minutes. Fill cupcake liners 3/4 full.
2. Bake at 350* for 20 – 22 minutes, or until the tops spring back. Cool on a wire rack. Use a melon scooper and scoop out a small hole for the cheesecake filling.In a large bowl, beat the cream cheese until smooth.
3. Add the sour cream and mix well. In a small bowl, beat the milk and pudding mix on low for 2 minutes. Stir it into the cream cheese mixture. Fold in the whipped topping. Fill the hole in the cupcakes with the filling. Refrigerate while you make the frosting.Beat shortening and butter until creamy.
4. Add the salt, water, vanilla & strawberry extract, and chopped strawberries and cream again. Slowly add the powdered sugar.
5. Put the strawberry preserves in a microwave bowl and heat for 30 seconds. Stir and add to the frosting. Beat the frosting for a minute. If the frosting is too thick, you can add another 1-2 tbsp. water, beating after each one. Frost the cupcakes. Keep refrigerated. Makes 24 cupcakes.
Nutrition Information:
covered percent of daily need
Related Videos:
Strawberry Cheesecake Cupcakes Recipes
