Strawberry Cheesecake Cupcakes
September 29, 2013
Categories: Desserts, Cakes, Dairy, Cheese, Fruit, Strawberry, North American, Easy/Beginner Cooking, Baby Shower, Birthday, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, July 4th, Labor Day, Ladies Luncheon, Mother's Day, New Years, Picnic, Potluck, Romantic Dinner, Summer, Thanksgiving, Valentine's Day, Wedding, Winter, Oven Bake, Cake Mix, Make it from a box, Cream Cheese, Spring more
"The cheesecake frosting used here is light and fluffy, and not too sweet, so it is the perfect one to accompany the fresh sweet strawberry hiding inside each cupcake! The cupcakes are a perfect little house to hold that hidden strawberry and cheesecake goodness! Note: If you don't have marshmallow fluff in your area, simply melt down mini or regular sized marshmallows, let cool a little, then proceed. The cook time for the cupcakes is approximate. Make sure you follow the cook time on the back of the cake mix for cooking cupcakes, because it could be slightly different."
- CHEESECAKE FROSTING
- GRAHAM CRACKER CRUMBS
- Serving Size: 1 (258.7 g)
- Calories 258.2
- Total Fat - 4.8 g
- Saturated Fat - 2.5 g
- Cholesterol - 9.9 mg
- Sodium - 244.9 mg
- Total Carbohydrate - 52.4 g
- Dietary Fiber - 5.6 g
- Sugars - 33.9 g
- Protein - 5.4 g
- Calcium - 142.3 mg
- Iron - 1.1 mg
- Vitamin C - 21.5 mg
- Thiamin - 0.2 mg
To make your cupcakes: Follow the directions on the cake mix box. Bake, and cool completely.
While the cupcakes are baking, make the Cheesecake Frosting. Cheesecake Frosting:
Beat the cream cheese and butter until blended and creamy.
Add vanilla and confectionery sugar. Beat until well incorporated.
Add marshmallow fluff, and fold in the mixture by hand. Set aside.
Once the cupcakes are cool, size up a medium-sized strawberry and cut the top off, so it’s flat on top, for each cupcake.
Using a small paring knife cut a hole out of the center of each cupcake to fit a strawberry, making sure you don't cut all the way through the cupcakes.
Proceed, gently pressing one strawberry into all of your cupcakes.
To frost the cupcakes:
Using the largest star icing tip you have, pipe the icing in a giant swirl on top of the cupcake covering up the strawberry.
You can of course, frost your cupcakes by hand instead, if you like. If using an icing tip and piping bag, it is helpful to chill the frosting before decorating. The icing will keep its form/shape better.
To make cracker crumbs:
Melt butter in a small bowl in the microwave. Add brown sugar and graham cracker crumbs, and stir well. Top each cupcake by sprinkling the mixture on the frosting.
Halve 12 fresh strawberries, and top each cupcake with one half, for decoration.
Tips & Variations
- Cupcake pan
- Cupcake liners