Description
Delightful cupcakes combining strawberry cake, creamy cheesecake filling, and whipped cream frosting, perfect for any occasion.
Ingredients
Scale
- 1 box strawberry cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar (for filling)
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar (for frosting)
- Fresh strawberries, for topping
- White chocolate, for chunks
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the strawberry cake mix, eggs, water, and vegetable oil in a mixing bowl until smooth.
- Pour the batter into cupcake liners, filling each two-thirds full.
- Bake for 18-20 minutes, checking doneness with a toothpick.
- Cool in the tin for 10 minutes, then transfer to a wire rack.
- Beat cream cheese with powdered sugar and vanilla until smooth for the cheesecake filling.
- Hollow out the centers of the cooled cupcakes and fill with the cheesecake mixture.
- Whip heavy cream with powdered sugar until stiff peaks form for the frosting.
- Frost the top of each filled cupcake with whipped cream.
- Top with fresh strawberries and white chocolate chunks.
- Serve and enjoy!
Notes
Store cupcakes in an airtight container in the fridge for 3-4 days. Can freeze without frosting for longer storage.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 22g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: cupcakes, cheesecake, dessert, strawberries, white chocolate, baking