STRAWBERRY-CREAM CHEESE CUPCAKES
Berries and cream cheese provide the wow in simply delicious cake mix cupcakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, mix cake mix, water, sour cream, oil and eggs with spoon until well blended (batter will be thick). Divide batter evenly among muffin cups.
- In small bowl, stir preserves until smooth. Place 1 piece of cream cheese on top of each cupcake; press into batter slightly. Spoon 1/4 measuring teaspoon preserves on top of cream cheese in each cupcake.
- Bake 20 to 25 minutes or until tops are golden brown and spring back when touched lightly in center (some preserves may show in tops of cupcakes). Cool 10 minutes in pans; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Spread frosting over cupcakes. Just before serving, garnish each cupcake with strawberry slices. Store covered in refrigerator.
Nutrition Facts : Calories 200, Carbohydrate 30 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 190 mg, Sugar 20 g, TransFat 1 g
STRAWBERRY CHEESECAKE CUPCAKES
You can have your cake and eat it guilt-free with these taste-tempting treats. The petite graham cracker "crust," chopped fresh berries and cream cheese frosting offer all the goodness of cheesecake in manageable portions. -Jill Drury, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- Line 24 muffin tins with paper liners; set aside. , Place the cracker crumbs, sugar and butter in a food processor; cover and process until fine crumbs form. Press tablespoonfuls onto bottoms of liners. Bake at 350° for 3-5 minutes or until lightly browned. Set aside to cool., Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In a large bowl, cream the butter, sugar and vanilla until light and fluffy. In another bowl, combine the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition., Beat egg whites with clean beaters until stiff peaks form. Fold a third of the egg whites into batter. Fold in remaining egg whites and strawberries., Fill muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost tops. Garnish with strawberries and cracker crumbs. Store in the refrigerator.
Nutrition Facts : Calories 387 calories, Fat 24g fat (15g saturated fat), Cholesterol 66mg cholesterol, Sodium 167mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRY AND CREAM CUPCAKES
Pop! Cake mix and soda pop create a delicious strawberry-and-cream dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake mix as directed on box for 24 cupcakes, substituting soda pop for the water.
- Stir 1 or 2 drops food color into frosting. Frost cupcakes.
- In small resealable food-storage plastic bag, place sprinkles and 1 drop food color; seal bag. Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes. Garnish with fresh strawberries. Store loosely covered in refrigerator.
Nutrition Facts : Calories 200, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 23 g, TransFat 1 g
MARTHA'S STRAWBERRY CUPCAKES
Our founder's sweet recipe is perfect for summer. Top these delightful strawberry cupcakes with Strawberry Meringue Buttercream and tiny wild strawberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes about 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line 2 1/2 standard 12-cup cupcake pans with paper liners; set aside.
- Into a medium bowl, sift together flours, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. Fold in strawberries.
- Divide the batter evenly among the prepared cups so that each is about two-thirds full, about 2 ounces each. Bake, rotating the pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the centers comes out clean, about 20 minutes. Transfer pans to a wire rack to cool for 5 minutes. Remove cupcakes from pan and cool completely on wire racks.
- Make Strawberry Meringue Buttercream and spread or pipe about 1/2 cup frosting on top of each cupcake. Garnish with strawberries, cut into halves, quarters, or left whole, depending on the size.
STRAWBERRY CREAM CHEESE CUPCAKES
Make and share this Strawberry Cream Cheese Cupcakes recipe from Food.com.
Provided by gmadvm
Categories Dessert
Time 43m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Mix cake mix, sour cream, oil, water in eggs in large bowl until well blended. Batter will be thick.
- Spoon batter into 24 muffin cups with paper baking cups.
- Place strawberry preserves in small bowl and stir until smooth.
- Place 1 cube of cream cheese in center of each cupcake; press in slightly. Place 1/4 tsp of preserves over the cream cheese.
- You may also press 4-5 mini chocolate chips into the cream cheese before pressing into the batter for a nice variation.
- Bake 18-23 minutes at 350 or until tops are golden brown and spring back in center. The cream cheese and preserves should sink into the center of the cupcake, some preserve may show slightly on the top.
- Cool completely and frost with cream cheese frosting.
Nutrition Facts : Calories 237.4, Fat 13.1, SaturatedFat 3.6, Cholesterol 25, Sodium 193.5, Carbohydrate 28.9, Fiber 0.3, Sugar 20.3, Protein 1.9
STRAWBERRY-CREAM CHEESE CUPCAKES WITH CAKE MIX
Strawberries and cream cheese provide the wow in these simply delicious cake mix cupcakes.
Provided by Jessicarose
Categories Cupcakes From a Mix
Time 1h20m
Yield 24
Number Of Ingredients 9
Steps:
- Line two 12-cup muffin tins with paper liners. Preheat the oven to 350 degrees F (175 degrees C), or to 325 degrees F (165 degrees C) if using dark or nonstick pans.
- Mix cake mix, sour cream, oil, water, and eggs with a spoon in a large bowl until well blended; batter will be thick. Divide batter evenly between the prepared muffin cups.
- Cut cream cheese into 24 pieces. Stir preserves in a bowl until smooth.
- Place one piece of cream cheese on top of each cupcake and press slightly into the batter. Spoon 1/4 teaspoon preserves over the cream cheese.
- Bake in the preheated oven until tops are golden brown and spring back when lightly pressed, 18 to 23 minutes; some preserves may show in the tops of the cupcakes. Cool in the tins for 10 minutes then transfer to a wire rack and let cool, about 30 minutes.
- Spread frosting over the cooled cupcakes. Garnish with strawberry slices.
Nutrition Facts : Calories 249 calories, Carbohydrate 27.9 g, Cholesterol 23.9 mg, Fat 14.8 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 4.9 g, Sodium 185 mg, Sugar 19.8 g
STRAWBERRY CUPCAKES WITH CREAM CHEESE FROSTING
Bake a big batch of our sweet Strawberry Cupcakes with Cream Cheese Frosting to impress all of your guests-just don't forget to save a few for yourself!
Provided by My Food and Family
Categories Recipes
Time 1h18m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat oven 350ºF.
- Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry gelatin mix into batter before spooning into prepared muffin cups. Cool completely.
- Beat cream cheese, marshmallow creme and vanilla in large bowl with mixer until blended. Gently stir in COOL WHIP; spread onto cupcakes.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
STRAWBERRY AND CREAM CUPCAKES
Pop! Cake mix and soda create a delicious strawberry-and-cream dessert. Taken from Betty Crocker website -- Posted for the Think Pink Event Oct. 09
Provided by alligirl
Categories Dessert
Time 1h30m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans).
- Place paper baking cup in each of 24 regular-size muffin cups.
- Make and bake cake mix as directed on box for 24 cupcakes, substituting soda for the water and using oil and egg whites.
- Cool in pan 10 minutes; remove from pan to cooling rack.
- Cool completely, about 30 minutes.
- Stir 1 or 2 drops food color into frosting.
- Frost cupcakes.
- In small resealable food-storage plastic bag, place sprinkles and 1 drop food color; seal bag.
- Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes.
- Garnish with fresh strawberries, if desired.
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