STRAWBERRY CHEESECAKE CUPCAKES

STRAWBERRY CHEESECAKE CUPCAKES image

Yield 36 Cupcakes

Number Of Ingredients 16

Cupcakes
2 cups cake flour, (not self-rising)
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
2 1/4 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, room temperature
2 1/4 cups sugar
5 large whole eggs plus 3 egg yolks, room temperature
1 cups buttermilk, room temperature
1/2 cup strawberry simple syrup (if that is not availible use 1 teaspoon of strawberry extract and add an extra half cup of buttermilk)
8 oz of strawberry jam
Frosting
8 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
4 cups confectioners' sugar

Steps:

Cupcakes STEP 1 Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking soda, baking powder, and salt. STEP 2 With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add whole eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add yolks, and beat until thoroughly combined. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in strawberry syrup. STEP 3 Divide batter evenly among lined cups, filling each three-quarters full. Add a teaspoon of jam to each and swirl with a toothpick. Bake, rotating tins halfway through, until cupcakes spring back when lightly touched and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Frosting STEP 1 Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth.