Recipe Image:

Servings:

Strawberry Muffin Tin Cakes

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:

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

•

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

Preheat oven to 350 degrees F (180 degrees C).

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) .

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.

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.

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.

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