STRAWBERRY & CREAM CHEESE COFFEE CAKE CUPCAKES

By cecelia26_

Ingredients

• Batter:
• 2 C flour
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 C sugar
• dash of salt
• 1/2 c butter, cold and cubed
• 3/4 C half-n-half
• Filling:
• 8 ounces cream cheese
• 1/2 C sugar
• 4 Tbsp. strawberry preserves
• Topping:
• 3 Tbsp. brown sugar
• 1/2 C flour
• 3 Tbsp. butter, softened
• Icing:
• 2 ounces cream cheese
• 1/4 C powdered sugar
• 2 tsp. half-n-half
• 1/4 tsp. vanilla

Preparation

Step 1

Preheat oven to 350 degrees. Line cupcake pan with liners.
Batter:
Combine flour, baking powder, baking soda, sugar, and salt. Add cubed butter. Cut in the butter until it resembles small crumbs. Add the half-n-half; stir until just combined.
Divide batter evenly among the 12 cupcakes. Make a well in the center of each; set aside.
Filling:
Cream the cream cheese and sugar until smooth. Place a dollop of filling into each "well". Add a teaspoon of preserves into the center of the filling; set aside.
Topping:
Combine brown sugar, flour, and butter. Mix until crumbly. Sprinkle a spoonful onto each cupcake. Bake for 20-22 minutes; until lightly brown. Cool.
Icing:
Mix together the cream cheese, powdered sugar, half-n-half, and vanilla. Drizzle icing on cupcakes.