Sweet Indulgence: Strawberry Cheesecake Cupcakes with White Chocolate
If you’re looking for a dessert that embodies indulgence, look no further than these white chocolate strawberry cheesecake cupcakes. They are a delightful combination of creamy cheesecake and sweet strawberries, all nestled in a soft cupcake. Perfect for any special occasion or just a treat for yourself, these cupcakes are sure to impress anyone with a sweet tooth.
Imagine biting into a fluffy cupcake that is bursting with the rich flavors of white chocolate and fresh strawberries. The creamy cheesecake filling adds a luscious finish that ties everything together beautifully. These cupcakes are not just a dessert; they are a mini celebration in each bite.
Irresistible White Chocolate Strawberry Cheesecake Cupcakes
These cupcakes have a soft and moist texture, with a rich, creamy cheesecake center that is complemented by the sweetness of strawberries and the luxurious taste of white chocolate. Each bite offers a perfect balance of flavors, making it an irresistible treat.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1 cup white chocolate chips, melted
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup fresh strawberries, diced
- Whipped cream for topping
- Additional strawberries for garnish
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, mix together the flour, baking powder, and salt. Set aside.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and milk.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the melted white chocolate chips.
- Spoon the batter into the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool completely.
- For the cheesecake filling, beat the cream cheese until smooth. Gradually add powdered sugar and mix until combined. Fold in the diced strawberries.
- Using a piping bag, fill each cupcake with the cheesecake mixture.
- Top with whipped cream and garnish with additional strawberries before serving.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 12 cupcakes
- Calories: 300kcal
- Fat: 15g
- Protein: 4g
- Carbohydrates: 40g
White Chocolate Strawberry Cream Cheese Frosting Recipe
Enhance your Strawberry Cheesecake Cupcakes with White Chocolate by topping them with a luscious White Chocolate Strawberry Cream Cheese Frosting. This frosting combines the rich flavors of white chocolate and cream cheese with the fresh taste of strawberries, perfectly complementing your cupcakes.
Ingredients:
- 1 cup (16 tablespoons; 226g) unsalted butter, softened to room temperature
- 6 ounces (170g) white chocolate, melted and slightly cooled
- 1 cup (about 25g) freeze-dried strawberries, finely crushed into a powder
- 2 cups (240g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup (60ml) heavy cream, at room temperature
- 1/8 teaspoon salt
Instructions:
- Prepare the Freeze-Dried Strawberries:
- Place the freeze-dried strawberries in a food processor or blender and pulse until they form a fine powder. Set aside.
- Melt the White Chocolate:
- Chop the white chocolate into small pieces and melt it using a double boiler or in the microwave in short intervals, stirring until smooth. Allow it to cool slightly.
- Cream the Butter:
- In a large mixing bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on high speed until creamy and smooth, about 2 minutes.
- Add the Strawberry Powder:
- Gradually add the powdered freeze-dried strawberries to the butter, mixing on medium speed until fully incorporated.
- Incorporate the Confectioners’ Sugar:
- Add the confectioners’ sugar to the mixture, one cup at a time, beating on low speed after each addition until combined.
- Add Melted White Chocolate:
- Pour in the melted and slightly cooled white chocolate, mixing on medium speed until the frosting is smooth and creamy.
- Add Vanilla Extract and Heavy Cream:
- Add the vanilla extract and heavy cream to the frosting. Increase the mixer speed to high and beat for about 3 minutes until the frosting is light and fluffy.
- Adjust Consistency:
- If the frosting is too thick, add a little more heavy cream, one tablespoon at a time, until you reach the desired consistency. If it’s too thin, add a bit more confectioners’ sugar.
- Frost the Cupcakes:
- Once your Strawberry Cheesecake Cupcakes have cooled completely, use a piping bag fitted with your preferred tip or a spatula to generously frost each cupcake with the White Chocolate Strawberry Cream Cheese Frosting.
Tips:
- Room Temperature Ingredients: Ensure all your ingredients, especially the butter and cream cheese, are at room temperature before starting. This helps achieve a smooth and creamy frosting.
- Storage: If not using immediately, store the frosting in an airtight container in the refrigerator for up to 3 days. Before using, let it come to room temperature and re-whip to restore its creamy texture.
- Garnish: For an extra touch, consider garnishing the frosted cupcakes with white chocolate shavings or a fresh strawberry slice.
This White Chocolate Strawberry Cream Cheese Frosting adds a rich and flavorful layer to your Strawberry Cheesecake Cupcakes, making them an irresistible treat for any occasion.
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