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Creamy White Chocolate Strawberry Cheesecake Stuffed Cupcakes

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These creamy white chocolate strawberry cheesecake stuffed cupcakes are an elegant yet easy-to-make dessert featuring a silky cheesecake filling with melted white chocolate and fresh strawberry bits inside moist cupcakes.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (180g), sifted
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter (115g), softened
  • 1 cup granulated sugar (200g)
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • ½ cup whole milk (120ml), room temperature
  • 8 oz cream cheese (225g), softened
  • ⅓ cup white chocolate chips or chunks (60g), chopped if large
  • ¼ cup granulated sugar (50g)
  • 1 large egg yolk
  • ½ tsp vanilla extract
  • ½ cup fresh strawberries (75g), diced
  • 1 cup heavy cream (240ml), cold (optional for frosting)
  • ¼ cup powdered sugar (30g) (optional for frosting)
  • ½ tsp vanilla extract (optional for frosting)
  • Fresh strawberry slices for garnish (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, beat the softened butter and 1 cup sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in 1 tsp vanilla extract.
  5. With mixer on low, alternately add the dry ingredients in thirds and milk in halves, scraping down the bowl as needed. Do not overmix.
  6. In another bowl, beat softened cream cheese until smooth. Add ¼ cup sugar and mix until combined. Beat in egg yolk and ½ tsp vanilla extract.
  7. Gently fold chopped white chocolate and diced strawberries into the cheesecake filling.
  8. Spoon about 2 tablespoons of cupcake batter into each liner, add about 1 tablespoon of cheesecake filling on top, then cover with another 1 tablespoon of cupcake batter to seal the filling inside.
  9. Bake for 20-25 minutes or until cupcakes are golden and a toothpick inserted into the cake (not the filling) comes out clean. The cheesecake center should be creamy but set.
  10. Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  11. Optional frosting: Whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Pipe or spread over cooled cupcakes and garnish with sliced strawberries.

Notes

Use softened butter and cream cheese for best texture. Fold strawberries and white chocolate gently to avoid crushing or melting. Use a small scoop to avoid overfilling liners. Watch baking time closely to keep cupcakes moist and cheesecake filling creamy. Chill cupcakes before frosting to prevent melting.

Nutrition

Keywords: white chocolate, strawberry, cheesecake, stuffed cupcakes, creamy, easy dessert, homemade, celebration dessert

Find it online: https://freshforkful.com/creamy-white-chocolate-strawberry-cheesecake-stuffcakes-easy-homemade-recipe/