Strawberry Cheesecake Cup

Tami — Sat, 08 Jul 2023 21:02:10 +0000

This strawberry cheesecake cup is filled with a delightful combination of sweetened condensed milk and fresh strawberry sauce. To add the perfect finishing touch, I’ve topped them off with fluffy cream cheese frosting.

The prep process for these cupcakes are simplified by using a box of vanilla cake mix 🙂 Let’s get started!

Ingredients:

For the Cake:

1 box Betty Crocker white cake mix*
1 cup milk, 237ml
½ cup melted butter, 113g
3 egg whites
½ can sweetened condensed milk, 268g

*If you’re using a different brand of cake mix, follow the ingredients listed on the box (water, oil, eggs, etc.) and replace the amount of water with milk and the amount of oil with melted butter.

For the Strawberry Sauce:

10 oz strawberries, 250g
⅓ cup granulated sugar, 60g
1 tablespoon lemon juice, 15ml

For the Cream Cheese Frosting:

½ package cream cheese, 120g
1 cup heavy whipping cream, 240ml
½ cup powdered sugar, 65g
1 teaspoon vanilla extract, 5ml

(Optional) For the Strawberry Rabbit Toppings:

9 strawberries
2 tablespoons white chocolate chips, 20g
1 tablespoon milk chocolate chips, 10g
Black food coloring
Pink sugar sprinkles

How to make strawberry cheesecake cups:

For the cupcakes:

Preheat the oven to 350°F and line the cupcake pans with liners.
In a large bowl, mix the cake mix, milk, and egg whites. Then add melted butter and beat well.
Pour the cake batter into the cupcake liners and bake for 15 minutes or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool slightly.
Once the cupcakes have cooled slightly, poke holes over the top of each cupcake.
Pour the sweetened condensed milk onto the cupcakes, spreading it over the holes. Place the cupcakes in the fridge to chill.

For the Strawberry Sauce:

In a microwave-safe bowl, mix the strawberries, granulated sugar, and lemon juice.
Lightly cover the bowl with plastic wrap and microwave for 3 minutes at 500 watts.
While the mixture is hot, use a handheld blender or a potato masher to smash the strawberries.
Pour the mashed strawberries on top of the cupcakes and return them to the fridge to chill.

(Optional) For the Strawberry Rabbit Toppings:

Remove the leaves from the strawberries and cut them in half.

2. Cut the tips of the strawberries in a V-shape to resemble rabbit ears.

3. In a microwave-safe bowl, melt the white chocolate chips in 15-second increments.

4. Place the melted white chocolate on top of the strawberries using a small spoon or by piping it.

5. In another microwave-safe bowl, melt the milk chocolate chips in 15-second increments. Add a dash of black food coloring and mix well.

6. Place the black chocolate mixture in a piping bag and use it to draw faces on top of the white chocolate. Let them dry.

For the Cream Cheese Frosting:

Before starting, place your mixing bowl in the freezer or fridge for 5-10 minutes.
Beat the cream cheese on medium-high speed for 2-3 minutes until smooth and free of lumps, scraping down the sides of the bowl occasionally.
Add the powdered sugar and vanilla extract, and mix well.
Pour in the heavy whipping cream and continue beating until stiff peaks form.
Transfer the cream cheese frosting to a piping bag and pipe the frosting on top of each cupcake.

(Optional) Additional decoration:

Place a strawberry rabbit on top of each cupcake.
Sprinkle some pink sugar crusts for an extra touch of sweetness.

How to Poke Holes in a Cupcake

To infuse the inside of the cake with the sweetened condensed milk and strawberry sauce, you can use the handle end of a round spoon. If you don’t have one, a handle end of a wooden spoon or a long piping tip should work just fine. Simply poke holes vertically all over the cake, making sure to do this while the cake is still slightly warm.

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