Strawberry Cheesecake Cupcakes

Step-by-step instructions

Preheat your oven to 325°F and line muffin tins with 24 cupcake liners.
In a large mixing bowl, combine the strawberry cake mix, pudding mix, oil, milk, and eggs. Beat the mixture for 2 minutes until smooth.
Spoon the batter into the lined muffin tins and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool on a wire rack.
In a small bowl, whisk together the cheesecake pudding and 1/2 cup of milk until thick. Beat the softened cream cheese until smooth, then mix in the pudding mixture. Fold in the Cool Whip gently.
Remove the centers from each cooled cupcake and pipe the cheesecake filling into those holes. Place them in the refrigerator while you prepare the frosting.
For the frosting, beat together the shortening and softened butter until creamy. Add in the salt, vanilla extract, and strawberry extract, mixing until combined. Gradually add half of the powdered sugar, mixing until smooth.
Puree the diced strawberries and mix them into the frosting until you achieve a creamy and fluffy texture.
Swirl the strawberry frosting onto the chilled cupcakes using a piping bag. Finish them off by topping each one with a whole strawberry and two graham cracker cookie sticks. Enjoy your delicious creation!

Best ways to enjoy it

These Strawberry Cheesecake Cupcakes shine at any summer gathering or festive occasion. Serve them on a lovely platter with some additional sliced strawberries for presentation. They pair wonderfully with a scoop of vanilla ice cream or a refreshing glass of lemonade. For a richer dessert experience, try pairing them with a vanilla milkshake for the ultimate sweet treat.

Keeping leftovers fresh

If you happen to have any cupcakes left over, don’t fret! To store them, place them in an airtight container in the fridge. They’ll be good for about 3-5 days, but trust me, they’ll likely disappear long before then. If you want to keep them longer, you can freeze the un-frosted cupcakes. Just make sure to wrap them tightly in plastic wrap and store them in a freezer-safe container. When you’re ready to enjoy them, let them thaw in the fridge before frosting.

Helpful cooking tips

Here are some pro tips to ensure your cupcakes turn out perfectly every time:

Make sure your cream cheese is at room temperature for easy blending.
Don’t overfill the cupcake liners; about 2/3 full is ideal to avoid overflowing.
If you want a stronger strawberry flavor in the frosting, adjust by adding more pureed strawberries, just be careful with the consistency.
For a fun twist, consider adding a splash of lemon juice to the frosting for a citrus kick.

Creative twists

Feel free to experiment with this recipe by trying different cake flavors. Chocolate cake mix could add an amazing richness paired with the cheesecake filling. Or, for a gluten-free option, look for gluten-free cake and pudding mixes to accommodate your dietary needs. You could also switch out the fresh strawberries for raspberries or blueberries, making them the focal point of your delightful cupcakes.

FAQs

Common questions

What is the prep time for these cupcakes?
Prep takes about 15-20 minutes, with baking time of 18-20 minutes, so you can have these delicious cupcakes ready in about an hour!