Strawberry Cupcakes with Cheesecake Filling


Strawberry Cupcakes with Cheesecake Filling


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


  1. 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.
  2. 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.
  3. 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.

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