My mom loves strawberry cheesecake everything! So being the
fantastic, favorite daughter, I am, I made this strawberry cheesecake cupcake
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:
filling except half cup less water)
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.
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.
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.
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.
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
over the top and a half of strawberry. Be creative and enjoy!!!