For the Cupcake Batter: 

• 1½ cups all-purpose flour 
• 1½ tsp baking powder 
• ¼ tsp salt 
• ½ cup unsalted butter (room temp) 
• ¾ cup granulated sugar 
• 2 large eggs 
• 1 tsp vanilla extract 
• ½ cup milk 

For the Cheesecake Filling: 

• 200g cream cheese (room temp) 
• ¼ cup granulated sugar 
• 1 tsp vanilla extract 
• 1 egg yolk 

For the Fruit Layer: 

• ½ cup Sunny Strawberry Fruit Spread 

For the Frosting: 

• 1 cup heavy whipping cream 
• 2 tbsp powdered sugar 
• ½ tsp vanilla extract 

Toppings: 

• Fresh strawberries, halved 
• Chocolate bunny toppers (store-bought or homemade) 

1. Preheat & Prep: 

Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with cupcake liners. 

2. Make Cheesecake Filling: 

In a bowl, beat cream cheese, sugar, vanilla, and egg yolk until smooth. Set aside.

3. Prepare Cupcake Batter: 

In another bowl, whisk flour, baking powder, and salt. 

In a mixing bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla. Alternate adding flour mix and milk until combined. 

4. Assemble Cupcakes: 

Spoon about 1 tbsp cupcake batter into each liner. Add 1 tsp Sunny Strawberry Fruit Spread. Top with 1 tbsp cheesecake filling, then cover with more cupcake batter until about ¾ full. 

5. Bake: 

Bake for 18–22 minutes or until tops are golden and springy. Cool completely. 

6. Whip the Frosting: 

Beat cold heavy cream, sugar, and vanilla until stiff peaks form. 

7. Decorate: 

Pipe frosting on top. Garnish with halved strawberries and a chocolate bunny. 

8. Chill (Optional): 

For a firmer center, chill cupcakes for 1–2 hours before serving.

Tip: 

Warm the fruit spread slightly before spooning it into the batter for a smoother layer.