Strawberry Cheesecake Cupcake Recipe

My mom loves strawberry cheesecake everything! So being the
fantastic, favorite daughter, I am, I made this strawberry cheesecake cupcake
recipe.

 

I only allow my roommates to eat the ugly cupcakes I make because I like
them to be perfect, they are pretty healthy ladies but were looking for
anything wrong with them, and they are just THAT good!!

 

You may notice that in a few pictures there is some Wild Cherry /diet Pepsi, when I do a project this is a necessary evil. Good luck and I hope you love them as much as we did!!

 

Vanilla Sour Cream Cupcakes:

 
Yield: 42 cupcakes
Ingredients:
3 cups of cake flour
2 1/4 cup white sugar
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
1 stick and 2 tablespoons unsalted butter, softened
¾ cup of vegetable oil
½ cup and 1 tablespoon milk
½ cup and 1 tablespoon sour cream
2 teaspoon lemon juice
1 tablespoon pure vanilla extract
6 large egg yolks
3 large egg white, room temperature (separate when
cold)
 
 
Strawberry Filling
2 boxes of strawberry Danish dessert (follow pie
filling except half cup less water)
1 ½ cup diced strawberries
 
Cream cheese Frosting:
2 packs of cream cheese- room temperature
2 sticks of butter- room temperature
5-6 cups of powder sugar- to desire consistency
1 tablespoon of vanilla

 

 
 
Graham Cracker Crust:
A box of graham crackers, crushed
1 ¼ cups of brown sugar
1 ¼ cups of unsalted butter melted
Prepare Crust:
Combine graham cracker crumbs, brown sugar and
melted butter. Line a cupcake pan with 12 standard size baking cups. Spoon about
1 tablespoon into the bottom of each baking cup and press down with the bottom of a cup
or your fingers.
 
 
Prepare Cupcakes:
Preheat oven to 350 degrees.
Measure out the flour and sift/whisk together with the
sugar, baking powder, baking soda, and salt in a large bowl. On medium speed,
beat in the softened butter followed by the oil until the mixture begins to
clump together and resemble moist dough, about 1 minute. In a measuring cup,
lightly whisk together the milk, sour cream, lemon juice, vanilla, and egg
yolks. On low speed, slowly pour in half of the milk/yolk mixture, about 15
seconds. Stop the mixer and scrape down the sides and bottom of your bowl with a
rubber spatula. Beat batter about 30 seconds on medium speed until smooth. Reduce
speed back to low and add remaining milk/yolk mixture in a slow and steady
stream until incorporated. Do not overbeat your batter.
In a clean and dry glass bowl, beat the egg white
until it has become white and fluffy with soft peaks. Using a rubber spatula,
gently fold the whipped egg white into your batter, in two additions.

 

Distribute all of the batters between the baking
cups, fill about ¾ full. Bake cupcakes for 16-20 minutes. You can test them by
pressing lightly and the cupcake will bounce back if it’s done.
 
 
 
 
Adding Strawberry Filling:

Prepare Danish dessert as directed on box, but I would
add a ½ cup less water to make it thicker. Add the diced strawberries. Cut out
a small well on the top of each cupcake and add the Danish dessert mixture. Put
in the fridge to cool while you prepare the frosting.

 

 
 
 
Prepare Frosting:
Combine softened cream cheese and butter, mix until
fluffy. Then add the vanilla and slowly add in the powder sugar, or else you
may have a mess on your hands. When it reaches the desired consistency, frost those
cupcakes!

 

Then I just use the leftovers crust and sprinkle it
over the top and a half of strawberry. Be creative and enjoy!!!

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