Dessertscrazyforcrust4.4
Strawberry Cheesecake Cupcakes with White Chocolate Frosting
Strawberry Cheesecake Cupcakes combine the best of strawberry cheesecake but in cupcake form! They are topped with the best white chocolate frosting and are so easy to make. If you want a low-fuss strawberry cupcake recipe that uses cake mix this is the recipe for you!
👥 18 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 1h🔥 Cook: 20 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●blender
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Preheat oven to 350°. Line cupcake tins with paper liners. (The recipe will make about 30-36 cheesecake cupcakes.)
2
In a blender, puree the strawberries. You can add a little sugar or simple syrup if they need sweetening or a little juice or water if you need liquid for the blender to work. (This will make about 1 cup of puree. You won’t need all of it.) Set aside.
3
Blend eggs and sour cream with a mixer. Make sure they are room temperature first! Add in the butter and mix well. Alternately add cake mix with ¾ cup of strawberry puree until it’s all blended together well. Place about 2 tablespoons of batter in each cupcake liner (I used a 2 tablespoon cookie scoop for this.)
large eggs (, room temperature)2sour cream (, room temperature)1 cup
4
Make the cheesecake: Mix cream cheese, sugar, vanilla, and eggs with a hand mixer until smooth. Drop about 1-2 tablespoons of the cream cheese mixture on top of the cupcake batter.
cream cheese (, room temperature)2 (8ounces each) packageslarge eggs (, room temperature)2
5
Bake about ⏱️ 15-18 minutes and let cool completely before frosting. (Note: the cupcakes can be frozen once cooled and frosted at a later date.)
6
Make the frosting: place the chocolate chips in a large bowl (that will fit in your refrigerator). Bring heavy cream just to a boil in a small saucepan and pour over chocolate chips. Stir until they are melted. Stir in butter until it’s melted. Place the bowl in the fridge and cool for at least ⏱️ 30 minutes, (I left mine about an hour), stirring every ⏱️ 15 minutes. Remove from refrigerator and beat melted chips on high with a hand mixer until it becomes fluffy and ready to pipe or spread. Pipe onto cupcakes. Store cupcakes in refrigerator.
Nutrition Facts
calories
335 kcal
fat Content
24 g
serving Size
1 cupcake
fiber Content
1 g
sugar Content
25 g
sodium Content
65 mg
protein Content
4 g
cholesterol Content
102 mg
carbohydrate Content
26 g
saturated Fat Content
15 g
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