Strawberry Cheesecake Cupcakes

These cupcakes were inspired by the bounty of local strawberries basking in the sunshine at nearly each and every rural intersection. The source recipe hails from the Hummingbird Bakery Cookbook for Strawberry Cheesecake Cupcakes.

I started there and then let my creativity take over to a degree. The recipe recommends you put the berries in the bottom then add the batter on top. I preferred to stir the berries into the batter instead and also added 2 drops of strawberry oil for a boost of added flavor and a hint of pink color.

I stuck with the cookbook's recipe for cream cheese frosting but instead of adding crushed graham crackers on top I decided to go with, you guessed it, MORE berries. I simply combined a few chopped berries with some strawberry gelatin (yup, Jello!) and a teaspoon of water. Simmer that for a few minute then let cool. It will start to gel up nicely within 1/2 hr. Makes a great topping.

So let's get baking!

RECIPE:
*altered source recipe: Strawberry Cheesecake Cupcakes, The Hummingbird Bakery Cookbook

WHAT YOU NEED

CUPCAKES

1 cup all purpose flour
3/4 cup fine granulated sugar
1 1/2 teaspoons baking powder
pinch of salt
3 tablespoons unsalted butter at room temperature
1/2 cup whole milk
1/2 teaspoon pure vanilla extract
1-2 drops pure strawberry oil or 1/2 teaspoon strawberry extract
1 large egg
12 large strawberries cut into small pieces

FROSTING

2 1/3 cup powdered sugar, sifted
3 tablespoons unsalted butter at room temperature
1 tablespoon milk or cream
4 oz cream cheese, cold

BERRY TOPPING

1/2 cup diced strawberries
2 teaspoons strawberry gelatin
1 teaspoon water

MAKE IT

PREHEAT OVEN to 350F
LINE muffin tin with 12 paper liners

IN BOWL OF STAND MIXER fitted with paddle attachment (or hand held electric beater), blend flour, sugar, baking powder, salt and butter on SLOW speed until you have a sandy consistency and everything is combined
ADD milk and vanilla, beating on MED speed until combined - scrape down sides when needed
ADD egg and beat for a few more minutes until everything is fully blended
FOLD in strawberries

FILL MUFFIN CUPS 2/3 full with batter
BAKE 20-25 minutes or until toothpick inserted in center comes out clean
LET CUPCAKES cool in pan 5 minutes then transfer to cooling rack

IN SMALL SAUCEPAN combine berry topping ingredients
LET SIMMER 5 minutes and remove from heat
LET COOL 20 minutes

IN BOWL OF STAND MIXER fitted with paddle attachment (or hand held electric mixer) combine icing sugar, butter and cream
BEAT on SLOW speed for 1 minute then increase and blend well on MED speed 2-3 minutes
ADD cream cheese and beat in slowly at first then increase speed and let beat for 5 minutes until fully combined and no noticeable lumps

PIPE frosting onto cupcakes
WITH back of a small spoon make an indent in the tops of each frosted cupcake
ADD 1/2 teaspoon of berry topping
PLACE CUPCAKES in refrigerator for 15 minutes for frosting to set

ENJOY !

Also seen here: