Strawberry-Brie Cupcakes

strawberry cupcakes
Strawberry-Brie Cupcakes
Makes 2 dozen
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Batter
  1. 1/2 cup unsalted butter, softened
  2. 1/2 cup sugar
  3. 2 large eggs
  4. 1/3 cup strawberry jam
  5. 1 tablespoon vanilla extract
  6. 2 cups cake flour, sifted
  7. 2 teaspoons baking powder
  8. 1/2 teaspoon baking soda
  9. 1/4 teaspoon salt
  10. 1/2 cup milk
  11. 2 cups sliced fresh strawberries
  12. 6 ounces Brie cheese, rind removed and cut into ¼-inch pieces
Frosting
  1. 1/2 cup unsalted butter, softened
  2. 1/2 (8-ounce) package cream cheese, softened
  3. 2 teaspoons vanilla extract
  4. 7 cups confectioners’ sugar
  5. Garnish: halved fresh strawberries
Instructions
  1. Preheat oven to 375°. Line 24 muffin cups with paper liners.
  2. For batter: In a large bowl, beat butter and sugar with a mixer at medium speed until creamy. Add eggs, one at a time, beating well after each addition. Beat in jam and vanilla.
  3. In a medium bowl, whisk together flour and next 3 ingredients. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in strawberries and Brie. Spoon batter into prepared muffin cups.
  4. Bake for 14 to 18 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
  5. For frosting: In a large bowl, beat butter and cream cheese with a mixer at medium speed until creamy. Add vanilla, beating until combined. Gradually add sugar, beating until smooth. Spread or pipe onto cupcakes, and garnish with strawberries, if desired. Cover and refrigerate for up to 3 days.
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