Description
Delicious strawberry cheesecake cupcakes made with cream cheese and fresh strawberries.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh strawberries, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- Line a muffin tin with cupcake liners.
- In a bowl, cream together the butter, sugar, and cream cheese.
- Add the eggs and vanilla, mixing until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Fold in the chopped strawberries.
- Fill the cupcake liners 2/3 full with the batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in the refrigerator.
- Use ripe strawberries for best flavor.
- Top with whipped cream for added taste.
Nutrition
- Serving Size: 1 cupcake
- Calories: 200
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: strawberry cheesecake cupcakes