Strawberry Cheesecake Cupcakes

{1} We had a great Easter weekend celebrating our Saviour! Loved spending the day with our church family first and then getting to see cousins and family for the rest of the day. And you would be so proud of me. I took lots of pictures...of people not food:-)

{2} My hubby and I have started watching Lost on Netflix...unfortunately for me, I know the ending because it was all over Facebook at the time. Still, it is easy to get hooked and want to keep watching more episodes into the wee hours of the night.

{3} Our crazy dog decided to help herself to over a pound of chocolate from the kids Easter basket's. Did I tell them to keep it up on a counter or cupboard? Of course, I know what a thief the beast is:-) She was acting a little hyper and crazy last night, so we googled and called a 24 hr. vet line to see if there was anything we could do. We finally decided that for her weight, she would have had to eat a lot more chocolate bunnies to be really sick. So since we saved lots of money, I'm thinking shopping trip right? She is totally fine this morning.

{4} I am giving up sugar for a week or two. This is very hard for my sweet tooth to handle. So far so good, but it has only been one day. LOL! I want to see if it makes a difference in my weight. Sadly that means I can't bake for that time either because I always find myself taste testing when I am baking. (That kinda breaks the no sugar rule.) Now I know some of you are cheering because you think that means no pics to tempt you and make you drool. Well, that's just not true because I have plenty of ones that I haven't even shared yet:-) So, even though I might not be eating these this week, I am still going to share with you. How 'bout we start with a semi healthy one. It has strawberries in it...that makes it healthy right? Just close your eyes when we get to the butter and cream cheese:-)

Strawberry Cheesecake Cupcakes

strawberry cake mix
1/4 c. sour cream

Mix up the cake mix according to the box. Add the sour cream in with the oil. Bake at 350* for 22 minutes, or until the tops spring back. Cool on a wire rack. Use a melon scooper and scoop out a small hole for the cheesecake filling. Fill. Frost with fresh strawberry butter cream frosting. Keep refrigerated.

Cheesecake Filling
8 oz. cream cheese
1 c. sour cream
1/2 c. milk
1 pkg. (3.4 oz.) instant vanilla pudding mix
1 carton (12 oz.) frozen whipped topping, thawed

In a large bowl, beat the cream cheese until smooth. Add the sour cream and mix well. In a small bowl, beat the milk and pudding mix on low for 2 minutes. Stir it into the cream cheese mixture. Fold in the whipped topping.

***You will have extra filling left after filling the cupcake holes. So you can either make 1/2 a batch, or refrigerate it and I have another recipe for you to use up the leftover cheesecake filling:-)

Strawberry Butter Cream
1/2 c. shortening
1/2 c. butter, room temperature
1/8 tsp. salt
1 tbsp. water
1 tbsp. strawberry preserves, melted
1/2 tsp. vanilla extract
1/2 tsp. strawberry extract
1/2 c. finely chopped strawberries (I used a pampered chef food chopper)
4 1/2 c. powdered sugar

Beat shortening and butter until creamy. Add the salt, water, vanilla & strawberry extract, and chopped strawberries and cream again. Slowly add the powdered sugar. Put the strawberry preserves in a microwave bowl and heat for 30 seconds. Stir and add to the frosting. Beat the frosting for a minute. Add another 1-2 tbsp. water, beating after each one. You want the frosting to be creamy, but stiff enough to frost cupcakes.

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Todays Creative Blog, 33 Shade of Green, Whipper Berry
Rook No. 17, Scrap Addict 4 Sure, Tickled Pink
Creation Corner, It's Sew Stinkin Cute