STRAWBERRY CHEESECAKE CUPCAKES

These soft Strawberry Cheesecake Cupcakes have a creamy cheesecake center and fresh homemade strawberry frosting. They are always a hit at any dinner or party we bring them to.

{1} We had a great Easter weekend celebrating our Saviour! Loved spending the day with our church family first, and then getting to see cousins and family for the rest of the day. And you would be so proud of me. I actually took lots of pictures…of people not food. This strawberry chocolate cheesecake will just have to happen again so I can get better pictures.

{2} My hubby and I have started watching Lost on Netflix. Unfortunately for me, I know the ending because it was all over Facebook at the time. Still, it is easy to get hooked, and I want to keep watching more episodes into the wee hours of the night.

{3} Our crazy dog decided to help herself to over a pound of chocolate from the kids Easter basket’s. I told them to keep it up on a counter or cupboard, but they do not listen. Of course, I know what a thief the beast is. She was acting a little hyper and crazy last night, so we googled and called a 24 hr. vet line to see if there was anything we could do.

{4} I am giving up sugar for a week or two. This is very hard for my sweet tooth to handle. So far so good, but it has only been one day. LOL! I want to see if it makes a difference in my weight. Sadly that means I can’t bake for that time either because I always find myself taste testing when I am baking. That kinda breaks the no sugar rule.

Now I know some of you are cheering because you think that means no pics to tempt you and make you drool. Well, that’s just not true because I have plenty of ones that I haven’t even shared yet. So, even though I might not be eating these this week, I am still going to share with you.

Ingredients

For the Cupcakes
1 strawberry cake mix
1 - 3.4 ounce instant strawberry pudding mix
1/2 cup oil
4 eggs
1 cup milk
For the Cheesecake Filling
1 - 3.4 ounce package instant cheesecake pudding mix
1/2 cup milk
4 ounces cream cheese, softened
1 1/4 cups Cool Whip, thawed
For the Strawberry Butter Cream
1/2 cup shortening
1/2 cup butter, room temperature
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon strawberry extract
1 Tablespoon water
3/4 cup diced strawberries
5 cups powdered sugar
24 whole strawberries
48 graham cracker cookie sticks

Instructions

Preheat the oven to 325 degrees. Line muffin tins with 24 cupcake liners.
Beat the cake mix, pudding mix, oil, milk, and eggs for 2 minutes. Spoon batter into the prepared muffin tins. Bake for 18-20 minutes, or until the tops spring back. Cool on a wire rack.
In a small bowl, whisk the milk and pudding mix until creamy and thick. Beat the cream cheese until creamy. Add the pudding and beat again. Fold in the whipped topping.
Use a cupcake corer or small knife to cut out the center of the cupcakes. Spoon the cheesecake filling into a piping bag with icing tip 12 and fill the centers. Refrigerate while you make the frosting.
Beat the shortening and butter until creamy. Add the salt, vanilla, and strawberry extract and beat again. Slowly add half the powdered sugar until it is mixed in.
Place the water and strawberries in a food processor or blender and puree. Pour into the frosting and beat until creamy. Add the rest of the powdered sugar and beat until light and fluffy. Use a large piping bag and icing tip 1M to swirl the frosting on the chilled cupcakes. Add the cookie sticks and a fresh berry to the top of each cupcake. Refrigerate cupcakes until time to serve. Makes 24 cupcakes.