STRAWBERRY CUPCAKE WITH CREAM CHEESE ICING RECIPES
STRAWBERRY CUPCAKES WITH CREAM CHEESE FROSTING | FOOD & WINE
These sweet and tangy Strawberry Cupcakes with Cream Cheese Frosting pair juicy, fresh berries with vibrantly colored and concentrated freeze-dried strawberries for the ultimate summer treat. Processing the dried strawberries with a touch of sugar helps to keep them from clumping together so they evenly disperse in the batter. A simple, not-too-sweet cream cheese frosting keeps these moist and tender cakes well-balanced and beautifully decorated.
Provided by Paige Grandjean
Categories Cupcakes
Total Time 1 hours 30 minutes
Number Of Ingredients 16
Steps:
- Prepare the Cupcakes
- Prepare the Frosting
STRAWBERRY-CREAM CHEESE CUPCAKES RECIPE - BETTYCROCKER.COM
Berries and cream cheese provide the wow in simply delicious cake mix cupcakes.
Provided by Betty Crocker Kitchens
Total Time 1 hours 25 minutes
Prep Time 20 minutes
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 , CarbohydrateContent 30 g, CholesterolContent 25 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 g, ServingSize 1 Cupcake, SodiumContent 190 mg, SugarContent 20 g, TransFatContent 1 g
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