Strawberry Cheesecake Cupcakes

Strawberry Cheesecake Cupcakes - 2Teaspoons

 

When I was little I obsessed over everything strawberry. I loved strawberry ice cream, strawberry shortcake, and strawberries straight from the garden. I even remember proudly bragging to my little fellow classmates that my Nana was a genius because she made strawberry pie. My young, sugar-loving taste buds loved that she didn’t corrupt the sweet taste of strawberries with the tangy rhubarb…100% sweet strawberry goodness!

 

Strawberry Cheesecake Cupcakes - 2Teaspoons

 

My mom helped me plant strawberries in our garden. I was so excited to be growing my own strawberries. I even remember her going out at the crack of dawn to rescue some of our small crop before the birds ate them all. It was a labor of love and they tasted fantastic!

 

Strawberry Cheesecake Cupcakes - 2Teaspoons

 

June always reminds me of the delicious taste of fresh picked strawberries. Most of the orchards in New York (where I grew up) and Connecticut (where I live now) have pick-your-own berries all summer, starting with strawberries in early June. I love tramping around the orchards, picking and tasting the strawberries!

 

Strawberry Cheesecake Cupcakes - 2Teaspoons

 

Today I’m sharing a summery strawberry recipe, Strawberry Cheesecake Cupcakes!

 

Strawberry Cheesecake Cupcakes - 2Teaspoons

 

The cake is flavored with real strawberries, and doesn’t include a) a boxed strawberry cake mix or b) a packet of strawberry jello. I prefer the natural taste of strawberries over the artificial flavoring. If you like the bright pink color typical of strawberry cakes, just add a few drops of red food coloring to the batter.

 

Strawberry Cheesecake Cupcakes - 2Teaspoons

 

The tangy cream cheese frosting is a perfect complement to the sweet strawberry cupcakes. I think even my younger taste buds would have appreciated it, but you can always substitute a vanilla butter cream frosting if you prefer. Just use all butter in the frosting recipe instead of the butter-cream cheese mixture.

Piping cream cheese frosting can be tricky. The water in the cream cheese can cause the frosting to get runny, making it pretty much impossible to pipe. I found that the secret to piping cream cheese frosting is:

a) use full fat cream cheese, it has less water and therefore is less likely to get runny and

b) beat the butter and the powdered sugar first then just add a little cream cheese for flavor.

I divided my frosting in half, dying one half pink and keeping the other half white to create a pretty pink and white swirl!

 

Strawberry Cheesecake Cupcakes - 2Teaspoons

 

As an added bonus I decided to experiment with a yummy cupcake filling. I found there was no need for fancy filling equipment. I gently cut a hole in the center of each cupcake, filled it with a little strawberry cheesecake filling, and then placed the cupcake lid back on top!

 

Strawberry Cheesecake Cupcakes - 2Teaspoons

 

Voila! Instant strawberry cheesecake surprise! Yummy!

 

Strawberry Cheesecake Cupcakes - 2Teaspoons

 

I hope you enjoy these sweet, tangy strawberry cupcakes. My adult taste buds even found an orchard that kept pace…These cupcakes pair perfectly with this sparkling summer delight!

 

Strawberry Cheesecake Cupcakes - 2Teaspoons

 

4.8 from 6 reviews
Strawberry Cheesecake Cupcakes
 
Fresh strawberry cupcakes topped with tangy cream cheese frosting and filled with a strawberry cheesecake surprise! No cake mix or jello needed!
Author:
Recipe type: Dessert
Serves: 12
Ingredients
Cupcakes
  • 12 Strawberries
  • 1 cup sugar
  • ½ cup unsalted butter
  • 1 large egg, room temperature
  • ½ cup milk
  • ¼ cup plain greek yorgurt
  • 1 teaspoon vanilla
  • 1⅔ cup flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon lemon zest
Frosting and Filling
  • ¾ cup softened unsalted butter (1 ½ sticks)
  • 2 cups of powdered sugar sifted (measure before sifting)
  • 1 teaspoon vanilla
  • 4 ounces of cream cheese
  • 2 tablespoons liquid strawberry puree* or strawberry jam
  • red food coloring (optional)
Instructions
  1. Preheat oven to 350 degrees F. Line 12 muffin cuts with cupcake liners and set aside.
  2. Pulse about 4 strawberries in a food processor to get about ⅓ cup chunky puree and set aside. Puree about 8 strawberries in a food processor to get about ½ cup + 2 tablespoons of liquid puree and set aside.
  3. Melt butter in a large microwave safe bowl on medium power for about 30-60 seconds. Stir in sugar, then stir in egg, yogurt, milk, vanilla, and ½ cup strawberry liquid puree (not the chunks yet).
  4. In a medium bowl combine flour, baking powder, baking soda, and salt. Slowly add dry ingredients to wet and gently stir until there are no lumps in the batter. Gently fold in strawberry chunks and lemon zest.
  5. Divide evenly between the 12 cupcake lined muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Cool completely on a wire rack.
  6. Once cupcakes are completely cool, beat butter for frosting with an electric mixer on medium until smooth, about 1 minute. Add powdered sugar and beat until light and fluffy, about 3 minutes. Add vanilla, then add cream cheese one ounce at a time until desired tanginess is reached.*
  7. Make filling by combining 2 tablespoons of frosting with the 2 tablespoons of liquid strawberry puree set aside during cupcake making. Cut ½” diameter holes in cupcakes, making sure not to go through the bottom (I went about half way down the cupcake). Fill cupcake with 1 teaspoon each of the filling then cover with the piece of cupcake originally removed.
  8. Divide remaining frosting in half, dying one half pink with red food coloring. Put frosting in a frosting bag with pink on one side and white on the other.** Pipe on cupcakes, serve and enjoy!
Notes
*Too much cream cheese will cause frosting to be runny.
**Some tips on how to swirl and pipe frosting:
http://sallysbakingaddiction.com/how-to-make-swirled-frosting/
http://www.melskitchencafe.com/video-tip-how-to-frost-cupcakes-bakery-style/

 

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Comments

  1. Kim Lester says

    I made these for Valentine’s Day on yesterday and I was amazed at how simple the recipe was. I decided to try this recipe after SEVERAL failed attempts to make cupcakes that called for jello and/or sour cream. The cupcakes I made using the other recipe left me with sunken, dense, half-baked blobs of batter. I didn’t get a chance to taste the cupcakes I made using this recipe because I had baked them to fill holiday cupcake orders, but the was happy with the taste of the batter and the density of the end product. If I get any feedback from my customers, I’ll update this post.

  2. Renae says

    So I made these yesterday and OMG! I did change a few ingredients because I wanted it less dense and super moist. I changed the butter to oil, added an extra egg and used sour cream instead of yogurt because that’s what I had. The result was amazing. Moist, slightly dense and just heaven. Thanks so much!

      • Renae says

        Update: tried making it with peaches because a friend wanted peach. Unfortunately-the flavor didn’t come through. I used fresh peaches but peaches naturally have a very subtle flavor to begin with. Trying blueberries tonight.

        • says

          Hi Renae! Thanks for the update. It’s a shame the peach flavor didn’t come through more. Let me know how it goes with the blueberries – happy baking (and tasting 😉 )

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