Best Strawberry Cheesecake Cupcakes Recipes

STRAWBERRY CHEESECAKE CUPCAKES

Steps:

• Line 24 muffin tins with paper liners; set aside. , Place the cracker crumbs, sugar and butter in a food processor; cover and process until fine crumbs form. Press tablespoonfuls onto bottoms of liners. Bake at 350° for 3-5 minutes or until lightly browned. Set aside to cool., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In a large bowl, cream the butter, sugar and vanilla until light and fluffy. In another bowl, combine the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition., Beat egg whites with clean beaters until stiff peaks form. Fold a third of the egg whites into batter. Fold in remaining egg whites and strawberries., Fill muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost tops. Garnish with strawberries and cracker crumbs. Store in the refrigerator.

TRIPLE STRAWBERRY CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Place 1/4 cup strawberries in syrup in a bowl; blend with an electric mixer until smooth. Add cake mix, vegetable oil, and milk; mix on low speed until well blended, about 2 minutes. Mix eggs, 1 at a time, into cake mix mixture, beating until each egg is fully incorporated into the batter before adding the next. Spoon about 1/4 cup batter into each muffin cup.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 15 minutes. Place cupcakes on a wire rack to cool completely.
• Blend 2 tablespoons strawberries in syrup in a bowl using an electric mixer until smooth. Beat cream cheese and butter into strawberries on low speed until smooth and creamy. Slowly beat confectioners' sugar into strawberry mixture on low speed until icing is smooth; add strawberry extract and beat on medium for 2 minutes.
• Spoon icing into a piping bag fitted with a star-shaped tip or a resealable plastic bag with the corner snipped. Pipe icing onto each cupcake. Top each cupcake with sliced strawberries.

STRAWBERRY CUPCAKES WITH CHEESECAKE FILLING RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F; grease cupcake pans or line with paper wrappers. In a large bowl, mix together the cake mix, yogurt, oil, water and eggs. Spoon batter into prepared cupcake pans, fill about 2/3 full; set aside. Cream together the cream cheese, vanilla flavored yogurt and sugar. Take a small spoonful of mixture and drop it into the center of each cupcake batter. (Do not push the mixture down, it will sink into the cupcakes during baking.) Bake for 20 to 23 minutes or until the edges are golden brown. (A toothpick inserted into the center will not come out clean due to the cheesecake filling.) Allow to cool in pan for five minutes then remove from pan and continue to let cool. While the cupcakes are cooling make the frosting by creaming together the cream cheese, preserves and powdered sugar. (If you have any extra cheesecake filling toss it in too so you don't waste it.) Once the cupcakes are completely cooled, frost with the strawberry cream cheese frosting and sprinkle on some colored sugar.

STRAWBERRY CHEESECAKE CUPCAKES

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.

STRAWBERRY CHEESECAKE CUPCAKES

Steps:

• Preheat the oven to 180c/ 160c fan assisted/ gas 4. Mix together the butter, castor sugar and vanilla.
• Add the flour and baking powder, mixing well. Make a well in the mixture, add the eggs and combine untill creamy. May need add a small amount of milk (add a table spoon at a time) if the mixture is too thick-it should just about drop off the whisk.
• Fill the cases to half way and bake in the centre of the oven for 12-15 mins. The top should be golden brown and a cocktail stick should come out clean if you push one through the centre.
• Allow to cool. With a sharp knife cut out the centre. Take care not to go too deep, to half way is enough. Fill this with the jam.
• For the topping, mix the icing sugar and butter until it looks like fine crumbs. Add in the cream cheese and mix well, but do not over beat or it will seperate. Spoon onto the cakes. Sprinkle on the crushed digestives just before serving.