Imagine a creamy, luscious, frozen strawberry dessert that melts in your mouth like butter when you take bite.
Yup, that’s pretty much how this dessert rolls.
It has a cream cheese base with fresh strawberry puree and topped with homemade whipped sweet cream and crunchy tiny marshmallows!!
Do you remember in last week’s 5-minute Rocky Road Cheesecake post I was telling you how much I hate turning on the oven during the summer?
It’s no joke man, my power bill this month will probably be close to $300!!!
However, no oven does NOT mean no dessert in the Morin casa.
During the hot months I usually make frozen treats, stove-top goodies like caramels, easy microwave caramel-chocolate popcorn OR we roast s’mores in our fire pit out back.
I had been dying to make Beyond Frosting’s Strawberry Marshmallow Popcicles but halfway through making them I decided to add my own spin on them.
I made mine into little cupcakes topped with sweet cream, crunchy JET-PUFFED Mallow Bits and a fresh strawberry slice.
I absolutely LOVE how cute these turned out. They were super easy to make and they taste oh so yummy!
- 2 (8 oz) packages PHILADELPHIA Cream Cheese, room-temp
- 2 (7 oz) jars JET-PUFFED Marshmallow Creme
- 1/2 cup milk
- 1 1/2 cup strawberry puree**
- 2 cups heavy whipping cream
- 1/2 cup confectioner's sugar
- 1/2 cup JET-PUFFED Mallow Bits
- 6 strawberries, washed and sliced
- Place cupcake liners in muffin pan. Set aside.
- Beat cream cheese in mixer on med-high speed until smooth. You'll have to stop the mixer a couple of times to scrape down the sides with a spatula.
- Add marshmallow creme and continue beating until both are well incorporated.
- Turn mixer to low speed and slowly pour in milk. Turn off mixer, scrape bowl down then continue to mix on low speed.
- Slowly pour in strawberry puree. Beat on med-high speed until batter is creamy and smooth.
- Fill the cupcake liners almost to the top with batter. Place pan in freezer for at least 5 hours.
- Right before serving, whip the heavy cream and sugar in mixer on med-high for 3-5 minutes or until cream holds its shape (like thick sour cream).
- To top cupcakes with the sweet cream, you can use a piping bag with a star tip attached OR you can use a plastic zip-top bag with a corner snipped off to create a round hole.
- Remove pan from freezer. Leave cupcakes in pan while you decorate them. Quickly swirl the sweet cream on top of the cupcakes. Sprinkle Mallow Bits and finish off with a thin strawberry slice as garnish.