Filling/Frosting
8oz Cream cheese at room temp
1/4 cup Sugar
1/2 tsp vanilla
1/2 tsp lemon juice
1 cup heavy cream whipped to stiff peaks.
Beat all but cream together until well creamed. Fold in cream gently. Refrigerate for 1 hour. Fill bag, and pipe into center of cupcake and top cooled cupcake.
Crust/Bottom of Cuppycake
3/4 cup Graham Cracker Crumbs (or you can use chocolate cookies!)
3 TBS butter
3 TBS brown sugar
Mix well and press one spoonful into bottoms of cupcake liners.
Topping
1/4 cup strawberry preserves
3 TBS sugar
Mix well and microwave for 30 seconds. After cooled drizzle on cupcakes - or use chocolate instead.
Cake- or use a box mix
1 cup sugar
1/2 cup butter
2 eggs
2 tsp vanilla
1 1/2 cups flour
1 3/4 tsp baking powder
1/2 cup milk
Press bottoms of cupcake liners with graham cracker crust, fill with cake mix and bake for 15-18 minutes at 350. Let cool. Pipe filling into center of cupcakes and top with a generous portion. Drizzle with topping.
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