Strawberry Cupcakes with Cheesecake Filling
Strawberry Cupcakes with Cheesecake Filling
Ingredients
For the Cupcakes
- 1 strawberry cake mix
- 1/3 c. oil
- 3 eggs
- 1 1/4 c. water
- 1/4 c. sour cream
For the Cheesecake Filling
- 4 oz. cream cheese
- 1/2 c. sour cream
- 1/4 c. milk
- 1/2 pkg. (3.4 oz.) instant vanilla pudding mix
- 1 c. frozen whipped topping, thawed
For the Strawberry Butter Cream
- 1/2 c. shortening
- 1/2 c. butter, room temperature
- 1/8 tsp. salt
- 1 tbsp. water
- 1 tbsp. strawberry preserves, melted
- 1/2 tsp. vanilla extract
- 1/2 tsp. strawberry extract
- 1/2 c. finely chopped strawberries
- 4 1/2 c. powdered sugar
Directions
- Beat the cake mix, oil, water, sour cream and eggs for 2 minutes. Fill cupcake liners 3/4 full. Bake at 350* for 20 – 22 minutes, or until the tops spring back. Cool on a wire rack. Use a melon scooper and scoop out a small hole for the cheesecake filling.
- In a large bowl, beat the cream cheese until smooth.Add the sour cream and mix well. In a small bowl, beat the milk and pudding mix on low for 2 minutes. Stir it into the cream cheese mixture. Fold in the whipped topping. Fill the hole in the cupcakes with the filling. Refrigerate while you make the frosting.
- Beat shortening and butter until creamy. Add the salt, water, vanilla & strawberry extract, and chopped strawberries and cream again. Slowly add the powdered sugar. Put the strawberry preserves in a microwave bowl and heat for 30 seconds. Stir and add to the frosting. Beat the frosting for a minute. If the frosting is too thick, you can add another 1-2 tbsp. water, beating after each one. Frost the cupcakes. Keep refrigerated. Makes 24 cupcakes.
