Strawberry Cheesecake Cupcakes
strawberry cake mix
1/4 c. sour cream
Mix up the cake mix according to the box. Add the sour cream in with the oil. Bake at 350* for 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. Fill. Frost with fresh strawberry butter cream frosting. Keep refrigerated.
8 oz. cream cheese
1 c. sour cream
1/2 c. milk
1 pkg. (3.4 oz.) instant vanilla pudding mix
1 carton (12 oz.) frozen whipped topping, thawed
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.
***You will have extra filling left after filling the cupcake holes. So you can either make 1/2 a batch, or refrigerate it and I have another recipe for you to use up the leftover cheesecake filling:-)
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 (I used a pampered chef food chopper)
4 1/2 c. powdered sugar
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. Add another 1-2 tbsp. water, beating after each one. You want the frosting to be creamy, but stiff enough to frost cupcakes.
I hope you enjoy them as much as my family did! The filling is so good I had to tell myself not to just eat it straight from the piping bag (not that that really stopped me!) Happy Eating!