Description
Delightful cupcakes with a strawberry cake base, creamy cheesecake filling, and luscious strawberry frosting, perfect for any occasion.
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 your oven to 325°F. Line muffin tins with 24 cupcake liners.
- In a large bowl, mix together the cake mix, pudding mix, oil, milk, and eggs. Beat the mixture for 2 minutes. Spoon the batter into the lined muffin tins and bake for 18-20 minutes. Let them cool on a wire rack.
- While the cupcakes cool, make the cheesecake filling. In a small bowl, whisk the milk and cheesecake pudding mix together until thick. Beat the softened cream cheese until smooth, then mix in the pudding mixture. Fold in the Cool Whip. Cut out the center of each cupcake and fill it with the cheesecake filling. Place the cupcakes in the refrigerator.
- To make the frosting, beat together the shortening and butter until creamy. Add the salt, vanilla extract, and strawberry extract, then mix. Gradually add half of the powdered sugar, mixing until smooth. Puree the diced strawberries in a food processor and add them to the frosting. Add the remaining powdered sugar and beat until the frosting is light and fluffy.
- Use a piping bag fitted with icing tip 1M to swirl the strawberry frosting on top of the chilled cupcakes. Keep them in the refrigerator until ready to serve. Garnish with a whole strawberry and graham cracker cookie sticks before serving.
Notes
These cupcakes are best enjoyed fresh but can be stored in an airtight container for up to 3 days. For longer storage, freeze them without frosting.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 22g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cupcakes, strawberry, cheesecake, dessert, sweet treats