Who doesn’t love a good cupcake? There are so many cupcake recipes out there, however I wanted to try and come up with a new one. I made a strawberry cupcake then filled it with a cheesecake center and topped it off with a strawberry-cream cheese frosting and some colored sugar. So simple, but oh so good!
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Ingredients are as follows:
Cupcakes:
1 strawberry cake mix
2/3 C yogurt (or sour cream)
1/2 C oil
1/2 C water
2 eggs
Filling:
8 ounces cream cheese
6 ounces vanilla flavored yogurt
1/4 C sugar
Frosting:
8 ounces cream cheese
1/2 C strawberry preserves
1 C powdered sugar
Directions:
Preheat oven to 350 degrees; grease cupcake pans or line with paper wrappers.
This recipe made sixteen cupcakes.
In a large bowl, mix together the cake mix, yogurt, oil, water and eggs.
Spoon batter into prepared cupcake pans, fill about 2/3 full; set aside.
Cream together the cream cheese, vanilla flavored yogurt and sugar.
Take a small spoonful of mixture and drop it into the center of each cupcake batter. (Do not push the mixture down, it will sink into the cupcakes during baking.)
Bake for 20-23 minutes or until the edges are golden brown. (A toothpick inserted into the center will not come out clean due to the cheesecake filling.)
Allow to cool in pan for five minutes then remove from pan and continue to let cool. While the cupcakes are cooling make the frosting by creaming together the cream cheese, preserves and powdered sugar. (If you have any extra cheesecake filling toss it in too so you don’t waste it.)
Once the cupcakes are completely cooled, frost with the strawberry cream cheese frosting and sprinkle on some colored sugar.
Hi! I've made these twice and my cream cheese mixture doesn't sink. What am I doing wrong! I put about a teaspoon of the mixture on top.. Thank you!
I'm not quite sure, but you can always just push the filling down so the batter covers it a little. This way it'll be in the center when it bakes 🙂
Oh cool! Thanks much! It figures. The good stuff is always older or unavailable. LOL! Thanks so much for the link! And the recipes! =)
No problem, I'm happy to help 🙂
These cupcakes look awesome! But what I would like to know is *where* do you get your cool measuring bowls like pictured in the 1st step/instruction? White, with a pour spout, a heavy duty pour spout, & a measurments down the side of the bowl. So cool! PLEASE ADVISE! =) Thanks so much!
Oh goodness, my grandma gave the bowls to me and she said she doesn't remember where she got them from. I'm sorry I couldn't help more!
I just found something similar to them…here's the link: http://www.bedbathandbeyond.com/1/1/41908-oxo-good-grips-2-quart-batter-bowl.html
My center cooked through so it wasn't a gooey center as I was expecting…is this how it is supposed to be? Or did I do something wrong?
My centers don't cook all the ways through. I'm wondering if it was too little of a spoonful or either they were cooked for too long.
I'm making these now . . . however the frosting looks pure white in the picture and after I added the preserves . . . it looks brownish pink. Tastes good and is also really thin. Did I do something wrong? The cupcakes look divine!
The frosting isn't pure white because of the preserves and it's thinner then a regular frosting. If you'd like it thicker you can add more cream cheese 🙂