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SideChef
Recipes
Strawberry Muffin Tin Cakes

13 INGREDIENTS • 6 STEPS • 35MINS

Strawberry Muffin Tin Cakes

Recipe
5.0
1 rating
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!
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My Second Breakfast
I’m a self-taught vegetarian (pescatarian) blogger. I love experimenting with dishes that I’ve tasted on my travels.
http://www.mysecondbreakfast.com
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!
35MINS
Total Time
$1.08
Cost Per Serving
Ingredients
Servings
6
us / metric
Fresh Strawberry
2 cups
Fresh Strawberries
cut into 1-inch chunks
Water
1/2 cup
Water
Granulated Sugar
1/3 cup
Granulated Sugar
or Brown Sugar or Coconut Sugar
Lemon
1
Lemon, freshly squeezed
1 Tbsp juice per 6 servings
Ground Cinnamon
as needed
Ground Cinnamon
Egg
1
Whipping Cream
1/3 cup
Whipping Cream
Baking Powder
1 tsp
Baking Powder
Coarse Sugar
to taste
Coarse Sugar
Whipped Cream
to taste
Whipped Cream
Ice Cream
to taste
Ice Cream
Nutrition Per Serving
VIEW ALL
Calories
188
Fat
5.7 g
Protein
3.3 g
Carbs
32.1 g
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Strawberry Muffin Tin Cakes
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My Second Breakfast
I’m a self-taught vegetarian (pescatarian) blogger. I love experimenting with dishes that I’ve tasted on my travels.
http://www.mysecondbreakfast.com
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
In a small bowl, combine Fresh Strawberries (2 cups), Water (1/2 cup), Granulated Sugar (1/3 cup), juice from Lemon (1) and Ground Cinnamon (as needed).
step 2 In a small bowl, combine Fresh Strawberries (2 cups), Water (1/2 cup), Granulated Sugar (1/3 cup), juice from Lemon (1) and Ground Cinnamon (as needed).
step 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.
step 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.
step 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.
step 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.
step 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.
step 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).
step 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).
Tags
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Breakfast
American
Brunch
Shellfish-Free
Kid-Friendly
Father's Day
Vegetarian
Dessert
Mother's Day
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