Strawberry Cheesecake Cupcakes! It was the high school softball banquet the other night and we were asked to bring something for the potluck dinner. This time of year, I love using fresh fruit or veggies because you just can’t beat the flavor and one of my special things is strawberries!
Put that together with cupcakes, cream cheese and you come up with my all-time favorite desserts, Strawberry Cheesecake Cupcakes!
I was in a hurry when I was making the cupcakes and really didn’t have time to sample the fruit of my labors. I also was a little stressed out that the icing was going to melt before the banquet even started.
With that all being said, I was so delighted when someone said that they couldn’t believe all the cupcakes weren’t gone because they were one of the best cupcakes they had ever tasted! You will love this recipe! It screams Summer and you won’t be able to stop eating them once you start! So let’s get started!
1 white cake mix
1 1/4 cups water
1/3 cup melted butter
4 egg whites
1 cup white chocolate chips
1 8 ounces package whipped cream cheese
1 stick of butter, softened
2 teaspoons vanilla
3 to 4 cups powdered sugar
2 cups strawberries, sliced and dried
- Preheat the oven to 350 degrees and put your cupcake liners in your pans.
- In a large bowl, mix together cake mix, water, butter, and egg whites. Mix until well combined. Stir in white chocolate chips.
- Fill cupcakes liners 3/4 full and bake for 18 to 22 minutes or if the cupcakes will bounce back by a soft touch. Let cool.
- Frosting: Combine cream cheese, and butter with a mixer until it is mixed well. Add vanilla and then the powdered sugar. Depending on how stiff you want the frosting will determine how much powder sugar you will use. Gently fold in the strawberries. Put frosting in the fridge for about an hour to let it become firm. Frost cupcakes!