Description
Delightful cupcakes combining the classic flavors of strawberry cheesecake into a fun and convenient cupcake form, perfect for parties and gatherings.
Ingredients
Scale
- 1 box strawberry cake mix
- 1 (3.4 oz) instant strawberry pudding mix
- 1/2 cup oil
- 4 large eggs
- 1 cup milk
- 1 (3.4 oz) package instant cheesecake pudding mix
- 1/2 cup milk
- 4 oz cream cheese, softened
- 1 1/4 cups Cool Whip, thawed
- 1/2 cup shortening
- 1/2 cup unsalted butter, softened
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1/2 tsp strawberry extract
- 3/4 cup diced ripe strawberries
- 5–6 cups powdered sugar
- 24 whole strawberries
- 48 graham cracker cookie sticks
Instructions
- Preheat the oven to 325°F. Line muffin tins with 24 cupcake liners.
- In a large bowl, beat the cake mix, pudding mix, oil, milk, and eggs for 2 minutes. Spoon the batter into the prepared muffin tins and bake for 18-20 minutes, or until the tops spring back when touched. Cool the cupcakes on a wire rack.
- In a small bowl, whisk together the milk and cheesecake pudding mix until thick. Beat the cream cheese until smooth, then add the pudding mixture and mix again. Fold in the whipped topping. Use a cupcake corer or a small knife to cut out the center of each cupcake. Pipe the cheesecake filling into the centers. Refrigerate the cupcakes while making the frosting.
- Beat the shortening and butter together until creamy. Add the salt, vanilla, and strawberry extract, then mix again. Slowly add half of the powdered sugar, mixing until smooth. Puree the diced strawberries in a food processor or blender, adding 1 tablespoon of water if needed. Add the strawberry puree to the frosting and beat until creamy. Add the remaining powdered sugar and beat until light and fluffy.
- Use a large piping bag fitted with icing tip 1M to swirl the strawberry frosting on the chilled cupcakes. Refrigerate until ready to serve. Top each cupcake with a fresh strawberry and two graham cracker cookie sticks before serving.
Notes
Store in the refrigerator for up to four days. For longer storage, freeze without the frosting for up to two months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: strawberry, cheesecake, cupcakes, dessert, baking