Name: Strawberry Cheesecake Stuffed Cupcakes
Ingredients: 1 box vanilla cake mix, plus ingredients called for on box; 2 (8-oz.) blocks cream cheese, softened; ½ cup powdered sugar; 1 tsp. vanilla extract; 3 cups cool whip, divided; 1 cup chopped strawberries; ½ cup crushed graham crackers; Strawberry slices, for garnish

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

Scale

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

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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!