Try these Strawberry Cream Cheese Cupcakes for yourself. I am not much of a fan of the actual strawberries, but I do like the flavoring. In that case, I simply pick my strawberries off of anything that I make that called for them after I have already made the recipe. This way, everyone else that likes them can enjoy them, while at the same time I can pick mine off and still get the flavoring of the strawberries.
This recipe is delicious! The whole strawberries will go on top, so anyone that wants them can still enjoy them. The cake ingredients are homemade and not that of a box! All the flavors come out with this recipe. It is easy to make and fun for the kids to help as well.
The frosting of these Strawberry Cream Cheese Cupcakes is amazing as well. Not only can you taste the strawberry flavoring in the cupcakes and the frosting, but you can also taste the cream cheese as well in both. Together this makes one amazingly delicious Cupcake. The aroma from the cupcakes was all throughout the house.
My kids love this cupcake so much that they are wanting to make their own batch without the help of mom. I agreed that the next time we make them, I will let them make their own batch.
I hope that you will try these amazing Strawberry Cream Cheese Cupcakes and come back here. Let me know if they were as good for you as they were for my family. Will you be making them again for a family event? Will you be making them again just because you think they are amazing? Get the recipe below on the recipe card that I have provided to make it easier for you to print off at home. You can now place the recipe card in your recipe box. How cool is that?
Strawberry Cream Cheese Cupcakes
Ingredients
- Cupcake Ingredients:
- 1/3 C chopped strawberries filling
- 2 1/3 cups flour
- 1 3/4 cups sugar
- 3 1/2 tsp baking powder
- 1 1/2 sticks unsalted sweet cream butter, room temp
- 2 eggs
- 2 eggs whites
- 1 tsp vanilla
- Pink gel food coloring
- Frosting Ingredients:
- 1 C soft unsalted sweet cream butter
- 1 8oz cream cheese softened
- 4 C powder sugar
- 4 TBSP heavy whipping cream
- 1/2 C chopped strawberries
Instructions
-
- Preheat oven to 350 degrees. Line cupcake pan with paper liners.
- Beat the egg whites on high speed until soft peaks form about 2-3 minutes. Set aside.
- Whisk together the flour, cornstarch, baking powder and salt.
- Beat butter on high speed until smooth and creamy about one minute.
- Add the sugar beating on high until the butter and sugar are creamed together. (3-4 minutes)
- Beat on medium-high speed while adding in the egg yolk and vanilla.
- Reducing the speed to low begin to add the dry ingredients
- Next add some of the milk.
- Alternate with the flour mixture & milk, mix after each addition, end with the flour mixture.
- Be careful to just blend the ingredients not over beat.
- Using a spatula gently fold in the egg whites, chopped strawberries, and pink dye .
- Using a medium ice cream scoop fill the batter into the lined cupcake tins.
- Bake at 350 degrees for 20-24 minutes or until an inserted toothpick comes out clean.
- Allow to cool in the cupcake pan for about 5 minutes.
- Transfer cupcakes to a wire rack to cool completely.
- Cream the butter, cream cheese, strawberries & powder sugar until it looks light & creamy.
- If it doesn't cream add 2 tbs of the heavy whipping cream until it creams.
- If to thin, add in 1/4 C of powder sugar
- Test to see if the frosting can form & hold a stiff peak by taking a spoonful of frosting & turning the spoon upside down.
- If the frosting stays on the spoon it is ready if not then..
- Add more powder sugar 1/2 C at a time.... mix well.
- If ready, scoop the frosting into a pastry bag with a large tip.
Be sure to swing by Half Baked Recipes.
