I love my husband, but no one is perfect. His biggest flaw is that, he hates chocolate! Which means we can never share a dessert at a restaurant and I can never get anything chocolate. He also loves fruit in his dessert which still is not chocolate, usually we agree on a fruit cheesecake to share if we’re feeling a dessert after dinner, but for someone who use to make wedding cakes I really like cake. Which is the real reason I make theses cupcakes, they have the flavors of strawberry cheesecake but in a cupcake form. A vanilla bean cupcake with a strawberry jam center, topped with cream cheese frosting and graham cracker crumble, its the best of both worlds right here, but it’s still not chocolate!
Strawberry Cheesecake Cupcakes
Yield: 12 cupcakes
1 1/2c Cake flour
2t Baking Powder
1 stick Unsalted Butter
1 Vanilla Bean
2t Vanilla Extract
1 batch of Cream Cheese Frosting*
To Start: Preheat oven to 325°. Lay cupcake liners in a cupcake pan.
Step One: In a mixing bowl, sift flour, baking powder, and, salt together and set aside. In another bowl (using a hand mixer) or stand mixer, add butter and sugar. Whip until the butter is fluffy and light in color.
Step Two: Add the eggs one at a time, mix each until well incorporated. Add in the freshly scrapped insides of the vanilla bean pod and vanilla extract.
Step Three: Alternate adding the flour mix and the buttermilk starting with the flour and ending with the flour. Once the flour is in don’t over mix the batter. Just mix it until its combined.
Step Four: Spoon the batter into the cupcake liners and bake for 12-15 minutes, until golden brown and cooked through.
Step Five: Allow to cool completely before frosting!
1c fresh Strawberries,
The scrapped pod of the vanilla bean
To Start: Set aside 12 pretty and smaller Strawberries for garnish. Remove the steam and chop 1c of strawberries for the filling.
Step One: Place all the chopped strawberries into a small sauce pan, add sugar, the scrapped vanilla bean pod and 1/2 the 1/4c water then bring the mixture to a boil. Let simmer for about 10 minutes or until the strawberries are breaking down and becoming syrup like.
Step Two: In a small bowl, mix together the Cornstarch and 2T cold water. Mix well and slowly drizzle the mixture into the simmering strawberries. The finished mixture should have the constancy of jam or jelly.
Step Three: Let cool completely in the the fridge.
Cream Cheese Frosting*
1 Stick of room temperature Unsalted Butter
8oz of room temperature Cream Cheese
1lb Powdered Sugar
2t Vanilla Extract
Step One: In a stand mixer with the whisk attachment, whip the butter, cream cheese and vanilla until the mixture is light and fluffy.
Step Two: Add the sugar a spoonful or two at a time until all the sugar is added. If it’s still too loose add more sugar or if it’s too tight add a splash of milk.
Step One: Hollow out the center of the cupcake, a melon baller works best (but a small knife will work well) making sure not to go too deep.
Step Two: fill the hollowed cupcake with the filling and frost the cupcake using a piping bag. I used a #2 tip for these but use what ever you think looks pretty.
Step Three: Place a graham cracker in a ziplock bag and smash it until its fine and powdery. Sprinkle the edges of the cupcakes with the graham cracker and top with a fresh strawberry.