Strawberry cream cupcake recipe?

Answer 1

Hi !!!
How about these cupcakes...ENJOY!!!

Strawberry Cream Cheese Cupcakes

3 (8 oz.) pkg. cream cheese
5 eggs
1 c. sour cream
1/4 tsp. vanilla extract
1 c. sugar
1 1/2 tsp. vanilla extract
1/2 c. sugar
Strawberry preserves

Cream together cheese and sugar. Add eggs and 1 1/2 teaspoons vanilla. Line muffin tins with cupcake liners. Fill each 3/4 full. Bake 40 minutes at 300°. Remove from oven and let cool. A hole will form in the center. Mix the sour cream, 1/2 cup sugar, and 1/4 teaspoon vanilla; spoon small amount in hole. Dab 1/2 teaspoon strawberry preserves on top. Return to oven for 5 minutes. Store in refrigerator or they freeze well.

----------JUST IN CASE YOU'RE INTERESTED...

Strawberry Coffee Cake

1 8-ounce package cream cheese, softened
1/2 cup (1 stick) butter, softened
3/4 cup sugar
1/4 cup milk
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2-1/4 cups strawberry preserves (or one 18-ounce jar)
1 tablespoon fresh lemon juice
1/2 cup chopped pecans
1/4 cup firmly packed light brown sugar

Preheat oven to 350°F. Grease and flour a 9x13-inch baking dish.
With an electric mixer, cream together the cream cheese and butter. Gradually add the sugar, and beat until light and fluffy. Add the milk, eggs and vanilla, mixing well.

In a separate bowl, stir together the flour, baking powder, baking soda and salt. Add dry ingredients, a little at a time, to creamed mixture, beating until blended. Batter will be stiff.

Spread half of batter evenly in prepared baking dish. Combine preserves and lemon juice and spread evenly over batter in pan. Dot remaining batter evenly over preserves. Combine the chopped pecans and brown sugar, and sprinkle over top.

Bake in preheated oven for 40 minutes, or until cake tester comes out clean when inserted in center of cake. Makes 15 servings.

Answer 2

Recipe for strawberry cupcakes, made with cinnamon and other spices and strawberry preserves.
INGREDIENTS:
2 cups sifted all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 cup shortening
1 cup sugar
3 eggs
1 cup strawberry preserves
2/3 cup milk
PREPARATION:
Sift together the flour, salt, baking powder, and spices. In a mixing bowl, cream shortening and sugar until light. Beat in eggs then beat in preserves. Slowly beat in dry ingredients, alternating with the milk, until batter is smooth.
Pour batter into paper lined cupcake cups and bake at 350° for 25 to 30 minutes.
Makes about 2 dozen cupcakes

Answer 3

CREAM CHEESE CUPCAKES

1 (6 oz.) cream cheese
3/4 c. sugar
1 tsp. vanilla
Pie filling (strawberry)
3 eggs
18 vanilla wafers
Paper cupcake liners

Place cupcake liner in muffin pans. Place 1 vanilla wafer in each paper cupcake liners. Combine ingredients in an electric blender or use a mixer and beat until smooth. Gently pour mixture into cupcake liners to 3/4 full. Bake 15 minutes at 350 degrees. Top with fruit.

Answer 4

1 box Betty Crocker® SuperMoist® yellow cake mix
1 container (8 oz) sour cream
1/2 cup vegetable oil
1/2 cup water
2 eggs
3 tablespoons strawberry preserves
1 package (3 oz) cream cheese, cut into 24 pieces
1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
Sliced fresh small strawberries, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, mix cake mix, sour cream, oil, water and eggs with spoon until well blended (batter will be thick). Divide batter evenly among muffin cups.
2. In small bowl, stir preserves until smooth. Place 1 piece of cream cheese on top of each cupcake; press into batter slightly. Spoon 1/4 measuring teaspoon preserves on top of cream cheese in each cupcake.
3. Bake 18 to 23 minutes or until tops are golden brown and spring back when touched lightly in center (some preserves may show in tops of cupcakes). Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4. Spread frosting over cupcakes. Just before serving, garnish each cupcake with strawberry slices. Store covered in refrigerator.
High Altitude (3500-6500 ft): Heat oven to 375°F. Bake 18 to 21 minutes.

Answer 5

Pretty-in-Pink Strawberry Cupcakes
Makes 22 to 24

Ingredients

Cupcakes
• 181/4-oz. package plain white or yellow cake mix
• 3-oz. package strawberry gelatin
• 1 cup finely chopped fresh strawberries with juice (from 11/2 cups whole berries)
• 3/4 cup milk
• 3/4 cup vegetable oil
• 4 large eggs

Frosting
• 8-oz. package reduced-fat cream cheese, at room temperature
• 4 Tbsp. (1/2 stick) unsalted butter, at room temperature
• 3 to 31/2 cups confectioners’ sugar, sifted
• 1/2 cup mashed, drained fresh strawberries (3/4 cup hulled berries)
• pink and white sprinkles, for garnish (optional)
• 24 strawberry slices, for garnish (optional)

Directions

1. Place a rack in the center of the oven and preheat to 350ºF. Line 24 cupcake cups with paper liners.

2. Combine the cake mix, gelatin, strawberries and juice, milk, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase mixer speed to medium and beat 2 minutes more, scraping down sides again if needed. Spoon about 1/3 cup batter into each lined cupcake cup, filling it three-quarters full. (You will get between 22 and 24 cupcakes; remove empty liners, if any.) Place pans side by side in the oven.

3. Bake until cupcakes are lightly golden and spring back when pressed gently with a finger, 20 to 25 minutes. Remove from oven, place pans on wire racks to cool for 5 minutes, then remove cupcakes to wire racks to cool for another 15 minutes.

4. Meanwhile, prepare frosting: Blend cream cheese and butter in large mixing bowl with electric mixer on low speed until combined, 30 seconds. Stop mixer and add 3 cups confectioners’ sugar and the mashed strawberries. Mix on low speed until incorporated, 1 minute. Increase speed to medium and blend until frosting is fluffy, 30 to 45 seconds longer, adding up to 1/2 cup more sugar if needed to get a spreadable consistency.

5. Place a heaping tablespoon of frosting on each cupcake and swirl
to spread it out with back of spoon. Refrigerate, uncovered, until frosting sets, 20 minutes. Decorate with sprinkles and strawberry slices, if desired.

Answer 6

flour butter milk eggs strawberrys and cream