Homan at Home

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Strawberry Cheesecake Cupcakes with Strawberry Buttercream

Strawberry Cupcakes

It’s almost been two years since Dustin and I got married. It was a pretty cool day, and these cupcakes had a cameo appearance. My mom and I made 8 dozen cupcakes to compliment the cake we made. My colors were pink and green, so we went with Strawberry Cheesecake, Lemon Raspberry, Key Lime, and Red Velvet (this is Dustin’s favorite flavor). My favorite were the strawberry ones. They were lighter than the others, and had a nice summery flavor.

  • Strawberry Cheesecake Cupcakes
    Yields 24
    Moist strawberry cupcakes with cheesecake pudding
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    Ingredients
    1. 1 strawberry box cake mix
    2. 4 eggs
    3. 1/3 cup melted butter
    4. 1 cup milk
    5. 1 package instant cream cheese flavored pudding
    Instructions
    1. Mix together all ingredients.
    2. Spoon into muffin liners filling about 2/3 full.
    3. Bake at 350° for 10-15 minutes or until tops spring back to the touch.
    4. Cool completely before frosting.
    Homan at Home http://homanathome.com/
Strawberry Buttercream
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Ingredients
  1. 1 cup shortening
  2. 1 cup butter
  3. 2 tsp vanilla
  4. 8 cups powdered sugar
  5. 2-4 Tbsp strawberry jam
Instructions
  1. Whip shortening and butter until fluffy.
  2. Add in vanilla and mix.
  3. Add in powdered sugar 1 cup at a time.
  4. Mix thoroughly, scraping the edges with a spatula.
  5. Add in jam 1 Tbsp at a time until frosting reaches desired flavor and consistency.
Homan at Home http://homanathome.com/

Instructions

If you’ve seen my post on doctoring a cake mix, you’ll know how this goes. You’ll replace the oil with melted butter, the water with milk, and add one more egg than the box asks for. You’ll also add a packet of instant pudding (this is how you get the cheesecake flavor!). Mix the ingredients until the batter is smooth, but don’t mix too much or you’ll get too much air.

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You’ll spoon the batter into muffin liners. Fill them about 2/3 full and bake at 350° for 10-15 minutes, or until the top springs back to the touch. This is what they look like done:

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This will make two dozen cupcakes. While they’re cooling, you can mix up your frosting. The full instructions are here, the only difference being that instead of adding the tablespoons of milk, you add jam instead. This looks best if the jam has lots of little strawberry bits in it.

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To get the vaguely rose-like pattern on the cupcakes up top, I used a Wilton 1M tip and started in the center of each cupcake and piped in a circle outward. Lindsey Ann from Dollhouse Bakery has a great tutorial on how to make a rose on a cupcake. She is MUCH better than me 🙂

Anyway, however you choose to frost them, these cupcakes taste delicious!

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9 Comments

StephanieK

Thanks for the post.. They look tasty!!!

Weekly Favorite Food Posts | Edible Reflections

[…] Strawberry Cheesecake Cupcakes with Strawberry Buttercream by Simple Homemaking […]

Sophie

Wow these look amazing! Thanks for the tip about “doctoring the mix”!

Diane Homan

Thanks! It’s so easy, and makes the biggest difference 🙂

Valentina | The Baking Fairy

These look so yummy! I love that you used box mix for a shortcut. Pinning for later!
Valentina | The Baking Fairy recently posted…italian bolognese sauceMy Profile

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[…] I came out of that experience a little traumatized. I’ve been sticking to one-layer cakes and cupcakes now for almost three […]

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We're the Homans - Diane, Dustin, Alex, and Faith (not pictured - she's really new!). We love blogging deliciously simple recipes and kid-friendly crafts. Thanks for stopping by!

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