- Strawberry Cheesecake Cupcakes
Ingredients:
- For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup fresh strawberries, pureed
- For the Topping:
- 1 cup whipped cream
- Fresh strawberries, halved (for garnish)
Directions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, until just combined.
- In another bowl, beat the cream cheese with sugar until smooth. Add the vanilla and egg, then fold in the pureed strawberries.
- Fill each cupcake liner halfway with cupcake batter, then add a spoonful of cheesecake filling on top, followed by another layer of cupcake batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- Top each cooled cupcake with whipped cream and garnish with halved strawberries.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 200 kcal per cupcake | Servings: 12 cupcakes
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