Description
This recipe, “Strawberry Cheesecake Stuffed Cupcakes,” combines the best of two worlds: the light and fluffy texture of a vanilla cupcake with the creamy, tangy richness of cheesecake, and the fresh, fruity flavor of strawberries
Ingredients
Cupcakes:
- 1 box vanilla cake mix, plus ingredients called for on box
Filling:
- 2 (8-oz.) blocks cream cheese, softened
- ½ cup powdered sugar
- 1 tsp. vanilla extract
- 3 cups cool whip, divided
- 1 cup chopped strawberries
Topping:
- ½ cup crushed graham crackers
- Strawberry slices, for garnish
Instructions
-
Preheat and Prep: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
-
Prepare Batter: Prepare the vanilla cake batter according to the package instructions.
-
Bake Cupcakes: Divide the batter evenly between the cupcake liners. Bake according to the package instructions, or until a toothpick inserted into the center of a cupcake comes out clean.
-
Cool Cupcakes: Let the cupcakes cool completely.
-
Make Filling: Meanwhile, make the filling. In a large bowl, using a hand mixer, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
-
Fold in Cool Whip and Strawberries: Fold in 1 cup of the Cool Whip and the chopped strawberries.
-
Create Wells: Using a teaspoon or melon baller, scoop out the middle of each cooled cupcake to create a small well.
-
Fill Cupcakes: Fill each cupcake with the cheesecake filling.
-
Top with Cool Whip: Pipe or spread the remaining Cool Whip on top of the filled cupcakes.
-
Garnish: Garnish with a strawberry slice and graham cracker crumbs.
-
Serve: Enjoy!
