STRAWBERRY CHEESECAKE CUPCAKES

STRAWBERRY CHEESECAKE CUPCAKES for Mother’s Day! 😍
~Graham Cracker Crust, Vanilla Cake, filled with Cheesecake filling, topped with Strawberry Cream Cheese Frosting, Graham Cracker Crumbs, Strawberry drizzle and a Strawberry!  Thank you again for your order, Erin!! 🤗 I hope you and your family enjoy them! Happy Mother’s Day to your Mom!! 🤗

Cheesecake in itself is smooth, creamy, and decadent. Add in strawberries and you have yourself a mouthwatering dessert! These Strawberry Cheesecake Cupcakes are the perfect treat for Valentine’s Day or any day. After all, who can resist this scrumptious and yummy cupcake?! It really does taste as good as it looks! Just follow the EASY step-by-step directions.

This beautiful Strawberry Shortcake Cheesecake combines three of my favorite things – cake, strawberries and cheesecake – into a beautiful dessert that is perfect for celebrating!

Ingredients

• 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
• For the Cupcakes
• 1 strawberry cake mix
• 1 - 3.4 ounce instant strawberry pudding mix
• 1/2 cup oil
• 4 eggs
• 1 cup milk

Instructions

1. Preheat the oven to 325 degrees. Line muffin tins with 24 cupcake liners.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

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