Strawberry Cheesecake Cupcakes
IngredientsCupcakes
- 1/2 cup oil
- 4 eggs
- 1 cup milk
- 1 strawberry cake mix
- 1 - 3.4 ounce instant strawberry pudding mix
Filling
- 1/2 cup milk
- 4 ounces cream cheese, softened
- 1 1/4 cups Cool Whip, thawed
- 1 - 3.4 ounce package instant cheesecake pudding mix
Butter Cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon strawberry extract
- 5-6 cups powdered sugar
- 24 whole strawberries
- 1/2 cup shortening
- 1/2 cup butter, room temperature
- 1/2 teaspoon salt
- 48 graham cracker cookie sticks
- 1 Tablespoon water
- 3/4 cup diced strawberries
Instructions
- Preheat the oven to 325 degrees.
- Line muffin tins with 24 cupcake liners.
- Beat the cake mix, pudding mix, oil, milk, and eggs for 2 minutes.
- Spoon batter into the prepared muffin tins.
- Bake for 18-20 minutes, or until the tops spring back.
- Cool on a wire rack.
- In a small bowl, whisk the milk and pudding mix until creamy and thick.
- Beat the cream cheese until creamy.
- Add the pudding and beat again.
- Fold in the whipped topping.
- Use a cupcake corer or small knife to cut out the center of the cupcakes.
- Spoon the cheesecake filling into a piping bag with icing tip 12 and fill the centers.
- Refrigerate while you make the frosting.
- Beat the shortening and butter until creamy.
- Add the salt, vanilla, and strawberry extract and beat again.
- Slowly add half the powdered sugar until it is mixed in.
- Place the water and strawberries in a food processor or blender and puree.
- If your strawberries are ripe and juicy, skip the extra water when you puree them.
- Too much liquid will make your frosting soft.
- Pour into the frosting and beat until creamy.
- Add the rest of the powdered sugar and beat until light and fluffy.
- Use a large piping bag and icing tip 1M to swirl the frosting on the chilled cupcakes.
- Refrigerate cupcakes until time to serve.
- Add the cookie sticks and a fresh berry to the top of each cupcake right before serving.
- Enjoy!