Best Strawberry Cream Cheese Cupcakes Recipes

STRAWBERRY CUPCAKES WITH LEMON ZEST CREAM CHEESE ICING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 14 cupcake cups with paper liners.
• To make strawberry puree, pulse frozen strawberries in blender or food processor until evenly chopped. Add 2 tablespoons water, honey, 1/2 teaspoon lemon zest, and sugar. Blend until smooth.
• Beat cake mix, 1 cup water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened; increase mixer speed to medium and beat for 2 minutes. Beat lemon zest into batter. Fill prepared cupcake cups 2/3 full. Drop a spoonful of strawberry puree into the center of each portion of cupcake batter.
• Bake cupcakes in preheated oven until golden and the tops spring back when lightly pressed, 18 to 22 minutes. A toothpick inserted near the center should come out clean. Let cupcakes cool for at least 30 minutes.
• To make icing, place cream cheese and butter in a bowl and beat with an electric mixer until smooth. Mix in confectioners' sugar; blend in vanilla extract, lemon juice, and lemon zest. Refrigerate icing until cupcakes are cool enough to frost. Frost cooled cupcakes with icing.

STRAWBERRY-CREAM CHEESE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, mix cake mix, water, sour cream, oil and eggs with spoon until well blended (batter will be thick). Divide batter evenly among muffin cups.
• In small bowl, stir preserves until smooth. Place 1 piece of cream cheese on top of each cupcake; press into batter slightly. Spoon 1/4 measuring teaspoon preserves on top of cream cheese in each cupcake.
• Bake 20 to 25 minutes or until tops are golden brown and spring back when touched lightly in center (some preserves may show in tops of cupcakes). Cool 10 minutes in pans; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Spread frosting over cupcakes. Just before serving, garnish each cupcake with strawberry slices. Store covered in refrigerator.

STRAWBERRY-CHOCOLATE CREAM CHEESE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line 24 muffin cups with paper liners.
• Stir chocolate cake mix, sour cream, vegetable oil, water, and eggs together in a large bowl.
• Pour cake batter evenly into prepared muffin cups.
• Place a small spoonful of whipped cream cheese in each muffin cup.
• Stir strawberry preserves in a bowl until smooth; spoon about 1/4 teaspoon per cupcake over cream cheese.
• Gently press strawberry preserves and cream cheese into the cake batter with a spoon.
• Bake in preheated oven until cupcake tops spring back when lightly touched, 18 to 20 minutes.
• Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Spread cream cheese frosting over completely cooled cupcakes and garnish with strawberry slices.

STRAWBERRY CUPCAKES WITH LEMON ZEST CREAM CHEESE ICING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 14 cupcake cups with paper liners.
• To make strawberry puree, pulse frozen strawberries in blender or food processor until evenly chopped. Add 2 tablespoons water, honey, 1/2 teaspoon lemon zest, and sugar. Blend until smooth.
• Beat cake mix, 1 cup water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened; increase mixer speed to medium and beat for 2 minutes. Beat lemon zest into batter. Fill prepared cupcake cups 2/3 full. Drop a spoonful of strawberry puree into the center of each portion of cupcake batter.
• Bake cupcakes in preheated oven until golden and the tops spring back when lightly pressed, 18 to 22 minutes. A toothpick inserted near the center should come out clean. Let cupcakes cool for at least 30 minutes.
• To make icing, place cream cheese and butter in a bowl and beat with an electric mixer until smooth. Mix in confectioners' sugar; blend in vanilla extract, lemon juice, and lemon zest. Refrigerate icing until cupcakes are cool enough to frost. Frost cooled cupcakes with icing.

STRAWBERRY-CREAM CHEESE CUPCAKES WITH CAKE MIX

Steps:

• Line two 12-cup muffin tins with paper liners. Preheat the oven to 350 degrees F (175 degrees C), or to 325 degrees F (165 degrees C) if using dark or nonstick pans.
• Mix cake mix, sour cream, oil, water, and eggs with a spoon in a large bowl until well blended; batter will be thick. Divide batter evenly between the prepared muffin cups.
• Cut cream cheese into 24 pieces. Stir preserves in a bowl until smooth.
• Place one piece of cream cheese on top of each cupcake and press slightly into the batter. Spoon 1/4 teaspoon preserves over the cream cheese.
• Bake in the preheated oven until tops are golden brown and spring back when lightly pressed, 18 to 23 minutes; some preserves may show in the tops of the cupcakes. Cool in the tins for 10 minutes then transfer to a wire rack and let cool, about 30 minutes.
• Spread frosting over the cooled cupcakes. Garnish with strawberry slices.

CUPCAKES WITH PINEAPPLE FILLING AND STRAWBERRY AND GOAT CHEESE WHIPPED CREAM

Steps:

• For the pineapple filling: Combine sugar, pineapple, cornstarch, butter, lemon zest, ginger, and salt and cook over medium heat, stirring constantly, until thick and clear. Stir in the lemon juice and cool completely.
• For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 30 cupcake liners.
• Sift the flour, baking powder, and sea salt into a medium bowl and whisk together. In a liquid measuring cup, mix the wine with the vanilla extract and vanilla paste. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar, about 5 minutes. Add the eggs, 1 at a time, scraping down the sides of the bowl after each addition. Turn the mixer to the lowest speed and alternate adding the flour mixture and wine mixture, beginning and ending with the flour.
• Fill the cupcake liners 3/4 full and bake until golden brown, 18 to 22 minutes. Cool the cupcakes completely.
• For the almonds: Heat the almonds, sugar, and butter in a heavy skillet over medium heat. Cook, stirring constantly, until the almonds are toasted and the sugar is golden brown, about 15 minutes. Stir in the vanilla. Spread on aluminum foil and sprinkle with the salt. Let cool, and then break into small clusters.
• For the whipped cream: Whip the heavy cream until fluffy. Whip in the goat cheese just until incorporated. Fold in the strawberries. Spoon the mixture into a pastry bag fitted with a large straight pastry tip.
• To assemble: Remove a piece from the center of each cupcake and fill the cupcake with about 1 tablespoon pineapple filling. Pipe a swirl of goat cheese and strawberry whipped cream onto the top of each cupcake. Top each cupcake with a small amount of sugared almonds.

STRAWBERRY CREAM CHEESE CUPCAKES

Steps:

• Mix cake mix, sour cream, oil, water in eggs in large bowl until well blended. Batter will be thick.
• Spoon batter into 24 muffin cups with paper baking cups.
• Place strawberry preserves in small bowl and stir until smooth.
• Place 1 cube of cream cheese in center of each cupcake; press in slightly. Place 1/4 tsp of preserves over the cream cheese.
• You may also press 4-5 mini chocolate chips into the cream cheese before pressing into the batter for a nice variation.
• Bake 18-23 minutes at 350 or until tops are golden brown and spring back in center. The cream cheese and preserves should sink into the center of the cupcake, some preserve may show slightly on the top.
• Cool completely and frost with cream cheese frosting.

LIME CUPCAKES WITH STRAWBERRY CREAM CHEESE FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, stir together flour, baking powder and salt; set aside.
• In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/3 cup at a time, beating after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in lime peel and vanilla. On low speed, alternately add flour mixture, about 1/3 at a time, with milk, about 1/2 at a time, beating just until blended. Stir in lime juice. Divide batter evenly among muffin cups, fill each about 2/3 full.
• Bake 20 to 25 minutes or until light golden brown and toothpick inserted in center of cupcake comes out clean. Cool 5 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
• Meanwhile, in large bowl, beat cream cheese and butter until smooth and fluffy. Beat in strawberries until well blended. On low speed, beat in powdered sugar until smooth and spreadable.
• Frost cooled cupcakes. Refrigerate 1 hour. Before serving, garnish each cupcake with strawberry. Store in refrigerator.

STRAWBERRY-CREAM CHEESE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, mix cake mix, water, sour cream, oil and eggs with spoon until well blended (batter will be thick). Divide batter evenly among muffin cups.
• In small bowl, stir preserves until smooth. Place 1 piece of cream cheese on top of each cupcake; press into batter slightly. Spoon 1/4 measuring teaspoon preserves on top of cream cheese in each cupcake.
• Bake 20 to 25 minutes or until tops are golden brown and spring back when touched lightly in center (some preserves may show in tops of cupcakes). Cool 10 minutes in pans; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Spread frosting over cupcakes. Just before serving, garnish each cupcake with strawberry slices. Store covered in refrigerator.

STRAWBERRY CREAM CHEESE CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Line 3 (12-cup) muffins pans with cupcake papers. In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. (The batter might seem runny. Just roll with it.) Divide the batter evenly among the cupcake tins about 2/3 filled. Bake for about 20 minutes, turning the pans once, halfway through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting. For the Frosting: In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners’ sugar, beating until smooth. Frost the cupcakes with a butter knife or spatula, or pipe on the frosting with a big star tip. Garnish with fresh strawberries, if desired.