I made these Strawberry Cream Cheese Coffee Cupcakes many moons ago, but I recently came across the photo I had, and thought I would share the recipe with you here on my new site.
Strawberry Cream Cheese Coffee Cupcakes
What you’ll need:
1 1/8 cup flour, all purpose
1/3 dark brown sugar, packed
1 1/8 tsp ground cinnamon
1/4 tsp salt
3/4 cup unsalted butter, room temp
2 1/2 cups flour, all-purpose
1/2 tsp baking soda
1 1/4 tsp baking powder
1/2 tsp salt
1 1/4 stick unsalted butter, room temp.
1 cup sugar
1 1/2 tsp vanilla extract
1 1/4 cups sour cream
Strawberry Cream Cheese Mixture-
8 oz cream cheese, room temp
1/3 cup sugar
6 oz strawberries, pureed in a blender
What you’ll do:
~Preheat over to 350F Place cupcake liners in pan.
For Crumbly Topping:
~Whisk flour, brown sugar, cinnamon, and salt, cut in butter with fingers, two butter knives, or pasrty blender, until combinded but still has a crumble. Refrigerate for 15 mintues, al least.
~Whisk flour, baking soda, baking powder, and salt together.
~With mixer on med-high cream butter and sugar until fluffy.
~Add eggs one at a time, make sure each egg is fully incorporated before adding another.
~Add vanilla, mix.
~Add flour mixture and sour cream alternating (start with flour, end with flour) until fully mixed in.
~Mix cream cheese, egg, sugar and pureed strawberries until fully incorporated.
~Fill cupcake liners half full with batter
~Add a tbsp of strawberry mixture to batter, creating a “pool” with the back of a spoon, while pouring filling into batter
~Sprinkle crumbly topping on top and bake for 20 min.
~Let cool, and enjoy.