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Category: Cakes
Prep Time: Cook Time: Total Time:
24 paper liners
For the cheesecake batter:
2 (8 oz) pkg cream cheese, softened
1 cup confectioners sugar
1 tsp vanilla extract
For the yellow cupcake batter:
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1 stick (1/2 cup) unsalted butter, at room temperature, cut into small pieces
3/4 cup sugar
1 1/2 tsp vanilla extract
2 large eggs
1/2 cup milk, at room temperature
For serving:
24 whole strawberries
1 1/3 cups apple jelly
Preheat oven to 350. Place paper liners in all wells of two 12-cup cupcake tins.
Cheesecake Batter: In a large bowl with an electric mixer on medium-high speed, beat cream cheese until creamy, about 2 minutes. Add confectioners sugar and vanilla extract and beat until smooth and creamy, about 3 minutes, scraping down the bowl once or twice; set aside.
Cupcake Batter: Whisk flour, baking powder and salt together in a small bowl to aerate and combine; set aside.
In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla extract. Beat in eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing with the milk. Begin and end with the flour mixture, and beat briefly until smooth on low-medium speed after each addition.
Cupcakes: Divide the Yellow Cupcakes batter among the 24 cupcake wells. Top with cheesecake batter, dividing equally over the cake batter. Bake for about 20 minutes. The cheesecake might crack a little, which is OK. The tops should look puffed and dry. They will not color. Cool cupcake tins on racks. Refrigerate at least overnight, still in cupcake tins.
Remove cupcakes from tins and place on jelly-roll pan to catch drips from subsequent topping. Rinse and pat strawberries dry. Hull them, then slice from top to bottom in very thin slices the thinnest they can be without falling apart. Fan out slices on top of cupcakes in whatever attractive patterns you like - a flower, straight across, fan-shaped.
Heat jelly in a small saucepan over low heat or in microwave until very fluid. Brush jelly over strawberries and cupcake surface. Chill to set jelly. Cupcakes are ready to serve. Makes 24
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STRAWBERRY CHEESECAKE CUPCAKES
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Category: Cakes
Prep Time: Cook Time: Total Time:
24 paper liners
For the cheesecake batter:
2 (8 oz) pkg cream cheese, softened
1 cup confectioners sugar
1 tsp vanilla extract
For the yellow cupcake batter:
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1 stick (1/2 cup) unsalted butter, at room temperature, cut into small pieces
3/4 cup sugar
1 1/2 tsp vanilla extract
2 large eggs
1/2 cup milk, at room temperature
For serving:
24 whole strawberries
1 1/3 cups apple jelly
Preheat oven to 350. Place paper liners in all wells of two 12-cup cupcake tins.
Cheesecake Batter: In a large bowl with an electric mixer on medium-high speed, beat cream cheese until creamy, about 2 minutes. Add confectioners sugar and vanilla extract and beat until smooth and creamy, about 3 minutes, scraping down the bowl once or twice; set aside.
Cupcake Batter: Whisk flour, baking powder and salt together in a small bowl to aerate and combine; set aside.
In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla extract. Beat in eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing with the milk. Begin and end with the flour mixture, and beat briefly until smooth on low-medium speed after each addition.
Cupcakes: Divide the Yellow Cupcakes batter among the 24 cupcake wells. Top with cheesecake batter, dividing equally over the cake batter. Bake for about 20 minutes. The cheesecake might crack a little, which is OK. The tops should look puffed and dry. They will not color. Cool cupcake tins on racks. Refrigerate at least overnight, still in cupcake tins.
Remove cupcakes from tins and place on jelly-roll pan to catch drips from subsequent topping. Rinse and pat strawberries dry. Hull them, then slice from top to bottom in very thin slices the thinnest they can be without falling apart. Fan out slices on top of cupcakes in whatever attractive patterns you like - a flower, straight across, fan-shaped.
Heat jelly in a small saucepan over low heat or in microwave until very fluid. Brush jelly over strawberries and cupcake surface. Chill to set jelly. Cupcakes are ready to serve. Makes 24
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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