Strawberry Cheesecake Cup
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.
Equipment
- 9 Cupcake liners
- 2 Large bowls
- 1 Wooden Spoon or Piping tip
- 3 microwave-safe bowl
- 1 handheld mixer or potato musher
- 2 - 3 Piping Bags
- 1 Hand mixer/stand mixer
Ingredients
For the Cake
- 1 box Betty Crocker white cake mix* See Note 1
- 1 cup Milk 237ml
- ½ cup Melted Butter 113g
- 3 Egg White
- ½ can Sweetened Condensed Milk 268g
For the Strawberry Sauce
- 10 ounce 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 Cholate Chips 20g
- 1 tablespoon Milk Chocolate Chips 10g
- Black food coloring
- Pink Sugar Sprinkles
Instructions
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.
- Cut the tips of the strawberries in a V-shape to resemble rabbit ears.
- In a microwave-safe bowl, melt the white chocolate chips in 15-second increments.
- Place the melted white chocolate on top of the strawberries using a small spoon or by piping it.
- In another microwave-safe bowl, melt the milk chocolate chips in 15-second increments. Add a dash of black food coloring and mix well.
- 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.
Notes
*Note 1: 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.