FREE: Strawberry Cheesecake Cupcakes

The listing, Strawberry Cheesecake Cupcakes has ended.

Strawberry Cheesecake Cupcakes

Ingredients
2 dozen strawberry cupcakes, baked and cooled (I used a mix)

Frosting:

1 box Jell-O Cheesecake Instant Pudding

1 cup cold milk

1/3 cup powdered sugar

4 oz (1/2 8 oz tub) whipped cream cheese

8 oz tub Cool Whip, thawed

Strawberry Topping:

1 lb strawberries, cleaned, hulled, and sliced

1 Tablespoon cornstarch

3/4 cup cold water

1/2 of a small box (3 oz) strawberry Jell-O

2 Tablespoons sugar
Method
1. Prepare frosting: In a large bowl, whisk together pudding mix, milk, and powdered sugar until smooth and thick, about 2 minutes. Mix in cream cheese until smooth and fold in Cool Whip until smooth and completely blended. Chill for about an hour to firm.

2. While frosting is chilling, prepare strawberry filling: In a medium saucepan, combine water and cornstarch, whisking over medium heat. Once mixture is smooth, thickened, and boiling, remove from heat and stir in sugar and Jell-O until dissolved. Add strawberries, coating thoroughly. Pour mixture in a bowl and refrigerate for about an hour to firm.

3. Once frosting and strawberry filling are firm, fill cupcakes: Cut a hole in the center of each cupcake, using either a knife or the top of a large piping tip. Fill the hole with frosting, overflowing so that frosting is on the top of the cupcake as well. Using a scoop or a spoon, neatly place some strawberry filling on top of the frosting.