I recently realized that my blog was responsible for a dire failing. Over the past several years I have failed to offer you one single cupcake recipe. I do not know how this gross misdemeanor escaped my notice until now, but I am fixing that now and bringing you something that I think will certainly make up for last two year’s lack.
When I was little I remember how elated I was when my mother would purchase a box of strawberry cake mix and strawberry icing. I am not sure which I found more exciting, the pale, pastel color of the cake and icing or the taste of the dessert itself.
Since those days, I have become a highly fastidious food snob and have trader boxed cake mixes in for a kitchen scale and canned icing for a piping bag. However, pink frosting has in no way lost its appeal.
These cupcakes are the amalgamation of strawberry cheesecake and a vanilla cupcake. They are ever so fetching and perfectly balanced.
The frosting is a sweet, strawberry buttercream and the airy vanilla cake is filled with lightly sweetened cream cheese. I love how the texture of cream cheese changes when it is baked. That is probably my favorite part about these croissants.
Graham crackers are smashed and sprinkled, jam is drizzled, and strawberries are sliced.
I love that the cream cheese adds a bit of tangy contrast to the sweet cake and frosting.
I'm in love with this color.
If you are planning on doing some baking for Easter, these should definitely be on your list.
We just combined cupcakes and cheesecake. This is so good, this is so right.
Happy baking!
Sincerely,
Pedantic Foodie
Strawberry Cheesecake Cupcakes
makes 2 dozen
for the cream cheese filling
- 8 ounces cream cheese
- 1/3 cup confectioner’s sugar
In a small bowl beat cream cheese with a hand mixer until fluffy. Slowly incorporate confectioner’s sugar, beating thoroughly. Transfer to a piping bag and reserve for later use.
for the cupcake batter
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
Preheat oven to 350 degrees.
In a large bowl sift to combine flour, baking powder and salt.
In the work bowl of your stand mixer, fitted with the paddle attachment, beat butter until fluffy. Add granulated sugar and beat on medium-high speed for 1-2 minutes. Beat in eggs one at a time, mixing well after each addition. Add vanilla extract.
Add small additions of flour mixture and milk, alternating between the two until all ingredients are well combined.
Line two 12-cup muffin tins with cupcake liners. Divide the batter among the cups, being careful not to overfill. Pipe a small amount, about 1 teaspoon, of the cream cheese mixture into the center of each cake.
Bake cupcakes for 20-25 minutes, until golden. Allow the cupcakes to cool thoroughly before icing.
for the buttercream
- 1 cup unsalted butter, softened
- 4 cups confectioner’s sugar
- 1/2 cup strawberry preserves
- 2 tablespoons heavy whipping cream
In the work bowl of your stand mixer beat butter until fluffy. Slowly incorporate confectioner’s sugar, beating well after each addition. Beat in strawberry preserves and heavy whipping cream. Transfer to a piping bag.
topping and assembly
- 1/2 cup graham cracker crumbs
- strawberry preserves
- fresh sliced strawberries
Pipe buttercream unto the top of each cake and sprinkle with graham cracker crumbs. Drizzle with strawberry preserves or top with a fresh strawberry. Serve immediately or refrigerate until ready to serve. Enjoy!