My coworker has been asking me for months to bake him a Birthday treat so now that the day has finally come he requested strawberry cheesecake cupcakes. I wish I had the time this week to test and create a new Primal recipe for this occasion, but things were jam-packed so I had to stick with a recipe I knew would work the first time around. I have perfected my primal chocolate cupcakes, which I still need to share with all of you, and soon will set out on experimenting with a primal yellow cupcake. For now, you’ll have to settle for this flour-filled version, that I must say was quite tasty!
Strawberry Cheesecake Cupcakes (Adapted from Doughmesstic) (Difficulty-Intermediate; Makes a dozen cupcakes)
For the Cupcakes:
- 1 stick unsalted butter, at room temp.
- 1 c. organic sugar
- 1 vanilla bean, pods scraped out
- 1 c. all purpose flour
- 1 c. cake flour
- 1/2 Tbsp. baking powder
- 1/2 tsp. salt
- 3 large eggs, at room temp.
- 1/2 c., plus 2 Tbsp. buttermilk (I made my own non-dairy version by adding 1/2 Tbsp. distilled white vinegar to organic coconut milk)
- 1 tsp. vanilla
- 6 large organic strawberries, diced small
For the Frosting/Topping:
- 8 oz. cream cheese at room temp.
- 1/2 stick unsalted butter at room temp.
- 1 c. powdered sugar
- 1 tsp. vanilla extract
- 2 Tbsp. graham cracker crumbs
- 1 Tbsp. butter
- 1 Tbsp. brown sugar
- 3 large organic strawberries, quartered
Make the Cupcakes: Preheat the oven to 340 degrees. Line cupcake pans with paper liners. Set aside.
Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla bean seeds into the bowl with the butter. Beat on medium-high speed for 2-3 minutes, until light and creamy. Scrape down the sides of the bowl and beat for 2 more minutes.
Add the sugar to the butter mixture, a few tablespoons at a time, beating 1 minute after each addition. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Add the vanilla and beat for 1 additional minute. In a separate bowl, combine the cake flour, baking powder and salt. With the mixer on low speed, add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for another minute. Using a spatula fold the diced strawberries into the batter.
Divide the batter between the prepared paper liners, filling around 3/4 full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans.
Make the Frosting: In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, gradually add the powdered sugar until smooth and creamy. Beat in the vanilla extract.
Assemble the Cupcakes: Using a piping bag and tip, top each cupcake with a healthy amount of the cream cheese frosting.
Melt a tablespoon of butter in a small bowl in the microwave. Add brown sugar and graham cracker crumbs and stir well, Sprinkle the mixture onto the frosting. Place a quartered strawberry on top of each cupcake.
As you can see, my strawberry chunks settled to the bottom, so try to be strategic about spooning your batter in the pan with more strawberries at the top. You could also skip folding them into the batter and place them once you’ve already spooned the batter into the cupcake pan. Nonetheless they still tasted great!