Cream Cheese Cupcakes with Fresh Berry Syrup

Today is April's Cake Slice Baker's cake post day.  This month the winning recipe was Cold Oven Cream Cheese Pound Cake from Cake Keeper Cakes by Laurra Chattman.  It makes a huge bundt cake that I was not needing.  Reconfigured my tastes and needs, 'Wa-lah!' into a Spring-y cupcake topped with Fresh Berry Syrup and whipped cream for a lush dessert.  Think of a combination between pound cake, cupcake, strawberry shortcake and cheesecake?  But. All. Good.


Cream Cheese Cupcakes
Print recipe here
1 ½ C whole wheat pastry flour
1 tsp aluminum free baking powder
½ tsp celtic sea salt
¼ C (1 stick) unsalted butter, softened
4 oz cream cheese, softened
1 ¼ C organic cane sugar
3 large eggs, room temperature
1 tsp pure almond extract
½ tsp pure vanilla extract
1 medium/ large lemon or 2 small lemons, zest only


1. DO NOT PREHEAT OVEN! This is a cold oven recipe. In a small bowl measure your sugar, zest the lemon and mix into the sugar with a fork. Inhale the wonderful smell and set aside.





2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. 
3. Prepare your muffin tin lining with paper cupcake liners or greasing with a little butter or oil spray.


4. In a large bowl, mix the butter, cream cheese and zested sugar with an electric mixer on a higher speed for 3 minutes until fluffy. Beat in the eggs one at a time. Add in the extracts.


5. Add the flour mixture and mix into the batter in 3 separate increments on a lower speed. Once all is added, mix an additional 30 seconds.


6. Pour the batter into the cupcake cups until ¾ full. Place the pans on the lowest oven rack. Shut oven door and turn your oven onto 325 degrees F. Bake for 30-35 minutes, remove once golden on the top. Let cool in muffin tin for 15 minutes. Place the cupcake on a cooling rack until completely cooled.


7. Serve with Fresh Berry Syrup and a dollop of fresh whipped cream.  Makes 18 cupcakes.





Fresh Berry Syrup
Print recipe here
3 C fresh berries- any variety you desire
½ C raw cane sugar
½ tsp lemon zest (optional)

1. Mix all ingredients in a medium size bowl. Let sit until the juices of the berries come out and make a syrup.  Minimum of 1 hour.

Serve over pancakes, waffles, cupcakes, cakes, ice cream. Add to smoothies, lemonade, seltzers, teas and cocktails.   


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17 comments:

  1. Oooh - loving the addition of the fruit and cream - nice!

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  2. looks great-- creative to turn it into cupcakes!

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  3. You are probably the only one to bake this as a cupcake. I liked your berry syrup.

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  4. Oh my these look delish! Great job with this challenge :)

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  5. What a brilliant idea! Totally different! Yumms.

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  6. Wow, brave thing to do, bake a pound cake as a cupcake. Nice job though, it looks cute :)

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  7. They look gorgeous as cupcakes, especially with the berries. yum

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  8. I love that you did cupcakes!

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  9. I love that you did cupcakes too, lovely.

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  10. Your cupcakes look wonderful but what really impressed me was your tutorial. This is my first visit to your site so I took some time to browse through your earlier entries. I'm really glad I did that. I love the food and recipes you feature here and I'll definitely be back. I hope you have a wonderful day and enjoy the coming holiday. Blessings...Mary

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  11. Pound cake, short cake, cupcake, cheese cake. All rolled into one. YES! Cold oven too? Now that sounds interesting. Does doing it that way give a good outer crust because of the high heat as it is preheating, then a moist inside? Very interesting! Have a great Easter!
    Robin Sue

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  12. Mary- thank you for such wonderful comments :) Hope you stop back and let me know how the recipes turn out for you.

    Robin Sue- the cake turns out very moist, dense yet light and creamy texture. Very pound cake properties, hahaha. Easier thought than done, my oven was being used when I wanted to make these so I had to put it off until the next day when it was cooled down. lol.

    Thank you all the Cake Slice Bakers who stopped by!

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  13. These look absolutely DELICIOUS. :)

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  14. oh my gosh Natasha - I am sitting at my desk drooling over your photos. A combination of pound cake, cupcakes, shortcake, and cheesecake? Yes please! Saving this recipe to try.

    Thanks so much for linking up!
    Alissa

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  15. Cream cheese cupcakes. Oh yummy. These look and sound delicious! Please share your recipe with our readers by linking it up at Muffin (and Cupcake) Monday. Thanks!

    http://www.talkingdollarsandcents.net/strawberry-muffins-with-a-sweet-topping

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  16. So far these are the only cupcakes I've seen and I like them! They look perfect with the mixed berries and cream.

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