Strawberry Cream Cheese Cupcakes!

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt reduces calories while maintaining creaminess.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is dairy-free and adds a unique flavor.

fresh strawberries

🥗Healthier: frozen strawberries

💰Cheaper: strawberry puree

Frozen strawberries are often more affordable and available year-round.

butter

🥗Healthier: applesauce

💰Cheaper: margarine

Applesauce reduces fat while keeping moisture.

Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.

In a mixing bowl, cream together butter and cream cheese until smooth.

Add sugar and beat until fluffy, about 2-3 minutes.

Incorporate eggs one at a time, mixing well after each addition.

Stir in vanilla extract and lemon juice until combined.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with flour.

Fold in chopped fresh strawberries gently.

Spoon the batter into the prepared cupcake liners, filling them about two-thirds full.

Bake for 18-20 minutes, or until a toothpick inserted comes out clean.

Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack.

For the frosting, beat together cream cheese and powdered sugar until smooth.

Add heavy cream and beat until fluffy and spreadable.

Frost the cooled cupcakes with the cream cheese frosting and top with strawberry preserves.

Cooking Techniques

Spice Level:

Allergens