My latest twist on cheesecake is these little Strawberry Cheesecake Cupcakes. These are baked in a cupcake tin, so the portions are already dished out!
Total Time
35min
5.0
1 Ratings
Author: My Second Breakfast
Servings:
6
Ingredients
•
2
cups
Fresh Strawberries
•
1/2
cup
Water
•
1/3
cup
Granulated Sugar
or Brown Sugar or Coconut Sugar
•
1
Tbsp
Lemon Juice
•
1/2
tsp
Ground Cinnamon
•
1
Egg
•
2
Tbsp
Granulated Sugar
•
1/3
cup
Whipping Cream
•
2/3
cup
All-Purpose Flour
•
1
tsp
Baking Powder
•
to taste
Coarse Sugar
•
to taste
Whipped Cream
•
to taste
Ice Cream
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
In a small bowl, combine
Fresh Strawberries (2 cups)
,
Water (1/2 cup)
,
Granulated Sugar (1/3 cup)
,
Lemon Juice (1 Tbsp)
, and
Ground Cinnamon (1/2 tsp)
.
3.
In a medium bowl, whisk together
Egg (1)
,
Granulated Sugar (2 Tbsp)
and
Whipping Cream (1/3 cup)
. Add
All-Purpose Flour (2/3 cup)
and
Baking Powder (1 tsp)
, stir until just combined.
4.
In a muffin tin, fill each section up 3/4 of the way with equal amounts of strawberries and liquid, about 2 tablespoons per muffin compartment.
5.
Top with equal amounts of dough, about 1 heaped tablespoon per muffin compartment. Sprinkle with more cinnamon and
Coarse Sugar (to taste)
. Bake for about 20-25 minutes, until the top has risen and is golden brown.
6.
Let cool completely if you want a stiffer end product or serve messily and warm with
Whipped Cream (to taste)
or
Ice Cream (to taste)
.
Nutrition Per Serving
CALORIES
183
FAT
5.8 g
PROTEIN
3.1 g
CARBS
30.5 g
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