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Baking cupcakes with cream cheese topping

Simple Cream Cheese Frosting - Martha Stewart (June 2019).


Seduction in Pastel: Delicious cupcakes from the USA with creamy topping!

Cupcakes with cream cheese topping

For 6 pieces

Ingredients for the dough

  • 60 g of butter
  • 70 g of sugar
  • 1 packet of vanilla sugar
  • 1 egg
  • finely grated peel of 1/2 organic orange
  • 1 pinch of salt
  • 80 g of flour
  • 1/2 teaspoon baking powder
  • 5 tablespoons buttermilk


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  • 250 grams of strawberries
  • 1 tbsp strawberry jam
  • 75 g soft butter
  • 100 g double cream cheese (eg Philadelphia)
  • 75 g of powdered sugar


  1. Stir butter, sugar and vanilla sugar until creamy. First stir in egg, then orange peel and salt. Mix flour and baking powder, stir in buttermilk.
  2. Place paper cups in 6 wells of a muffin tray, spread dough on top. Bake in a hot oven (180 degrees, center) for 20-25 minutes. Let the chickens cool for about 10 minutes. Lift out, let cool.
  3. Wash strawberries, pat dry, clean. Halve 3 berries, set aside, puree the rest.
  4. Remove 2 tablespoons of puree and stir until smooth with jam. Cut out "Kegel" (about 2.5 cm Ø) with a sharp knife and add about 1 teaspoon of puree mixture. Insert "cone".
  5. Beat butter, cream cheese and icing sugar creamy. Stir in 3 tablespoons of strawberry puree. Fill the cream into a piping bag with a medium-sized star spout. To splash on the kitchen. Garnish with strawberry halves. Serve remaining strawberry puree.

Tip: How to decorate your cupcakes >>

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