Preheat oven to 350 degrees F. Line mini-muffin tins with paper muffin cups.
To make filling, whip the cream cheese and sugar until smooth. Add 1 egg and vanilla extract, beating only until combined. Set aside.
To make muffin batter, sift together flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine melted butter, vegetable oil, milk, strawberries, eggs, and vanilla extract. Stir strawberry mixture into flour mixture, mixing only until combined.
Fill muffin cups 1/3 full with batter. Spoon in about 1 teaspoon of cream cheese filling. Drop 3 white chocolate chips into each muffin cup. Top with more muffin batter until cups are 3/4 full.
Bake for 12 to 15 minutes (see note) until edges of mini-muffins are lightly browned. Cool on racks to room temperature before frosting.
For frosting, whip cream cheese until smooth. Add strawberry puree, confectioners' sugar, and vanilla extract; blend until smooth. Frost muffins. Refrigerate to set frosting. Remove from refrigerator 20 minutes before serving.
Note: For regular-sized muffins, bake 30 to 35 minutes.
By Jodi from Aurora, CO
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