Ingredients:
For the Cupcake Base:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
For the Strawberry Topping:
1 cup fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tablespoon lemon juice
For the Frosting:
1/2 cup unsalted butter, softened
4 oz cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream or milk
Instructions:
1. Prepare the Cupcake Base:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Spoon the batter into the cupcake liners, filling each about 2/3 full.
2. Make the Cheesecake Filling:
In a medium bowl, beat the cream cheese until smooth. Add the sugar and beat until creamy.
Beat in the egg and vanilla extract until fully combined.
Drop a spoonful of the cheesecake filling on top of each cupcake batter, gently swirling it with a toothpick or knife to mix slightly.
3. Bake the Cupcakes:
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely in the pan before removing.
4. Prepare the Strawberry Topping:
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