Strawberry cheesecake muffins

First time I made muffins with frosting.

Are these really muffins? I doubt. I think it is also true to call these cupcakes. However, they taste so good – this is the most important fact.

Ingredients: (to make 12 jumbo muffins)

- 125g unsalted butter, softened

- 250g cream cheese, softened

- 200g caster sugar

-  4 eggs

- 1 tsp vanilla extract

- 300g self-raising flour, sifted

- 300g strawberries, sliced, plus extra to serve

Cheesecake cream:

- 150g cream cheese

- 35g icing sugar, sifted

- 1/2 cup (125ml) thickened cream

- 1/2 tsp vanilla extract

Directions:

- Preheat the oven to 180°C and line 12 jumbo muffin pans with paper cases.

- Place the butter, cream cheese and caster sugar in the bowl of an electric mixer and beat until pale.

- Add the eggs one at a time, beating after each addition until just combined.

- Add the vanilla and fold in the flour and a pinch of salt.

- Spoon into the muffin cases and bake for 25-30 minutes or until golden.

- Remove from the oven and allow to cool.

- Dust with icing sugar and serve with extra strawberries and the cheesecake cream.

- To make the cheesecake cream, place all ingredients in a bowl and beat with electric beaters until thick and combined. Keep refrigerated until ready to use.