Soft, fluffy, and bursting with strawberry flavor, these strawberry cheesecake cupcakes combine a creamy cheesecake center with a buttery graham cracker crust and moist vanilla cake. Topped with velvety strawberry frosting, they’re the perfect mix of rich and refreshing—a sweet treat for any occasion.
Key Benefits of strawberry cheesecake cupcakes
- Perfect Balance of Flavors – These strawberry cheesecake cupcakes combine the rich creaminess of cheesecake with the light, fluffy texture of cupcakes, creating an indulgent yet refreshing treat.
- Easy to Make – With simple ingredients and straightforward steps, this recipe is perfect for both beginners and experienced bakers.
- Versatile for Any Occasion – Whether it’s a birthday, brunch, or afternoon treat, these cupcakes add a touch of elegance to any gathering.
- Customizable – Easily adjust the sweetness, swap in gluten-free flour, or experiment with different berry toppings for a unique twist.
- Make-Ahead Friendly – These cupcakes can be baked in advance and stored for later, making them a great dessert option for meal prep or entertaining.
Ingredients for strawberry cheesecake cupcakes
Graham cracker crumbs – They give the base a crunchy, buttery texture. Don’t substitute with other crumbs.
Granulated sugar – Sweetens the crust and batter perfectly.
Unsalted butter – Adds moisture and flavor; use salted butter with less added salt.
All-purpose flour – Provides structure to the cupcakes; don’t use cake flour.
Baking powder – Helps the cupcakes rise and become fluffy. Don’t swap it with baking soda.
Salt – Enhances the flavors and balances the sweetness.
Eggs – Bind the ingredients together and add moisture.
Vanilla extract – Adds flavor to the cupcakes and filling.
Sour cream – This keeps the cupcakes moist and tender.
Milk – Whole milk is best for moisture, but lower-fat works, too.
Cream cheese – Provides the creamy, tangy cheesecake filling.
Egg yolk – Adds richness and smooth texture to the cheesecake filling.
Powdered sugar – Gives the frosting a light, smooth texture.
Strawberry puree – Adds fresh strawberry flavor to the frosting.
Pinch of salt – This balances the sweetness in the frosting.
Instructions
Step 1: Prepare the Crust
Preheat the oven to 325°F. Line the muffin tin with liners. Mix graham cracker crumbs, sugar, and melted butter. Spoon into liners and press to form the crust. Bake for 5 minutes and cool.
Step 2: Make the Cupcake Batter
Whisk flour, baking powder, and salt. Beat butter and sugar until fluffy. Add eggs and vanilla. Mix in dry ingredients, sour cream, and milk until smooth.
Step 3: Prepare the Cheesecake Filling
Beat cream cheese, sugar, egg yolk, and vanilla until smooth.
Step 4: Assemble and Bake
Fill liners halfway with batter. Add the cheesecake filling, then cover with more batter. Bake for 18-22 minutes. Cool for 5 minutes in the pan, then transfer to a wire rack.
Step 5: Make the Strawberry Frosting
Beat butter until smooth. Add powdered sugar, then strawberry puree, vanilla, and salt. Mix until creamy.
Step 6: Decorate and Serve
Frost cooled cupcakes and garnish with strawberries or graham cracker crumbs. Serve immediately or refrigerate.
Pro Tips
Perfect Cheesecake Filling: To ensure the cheesecake filling is smooth and lump-free, make sure your cream cheese is softened before mixing. Cold cream cheese can create a bumpy texture, which we definitely want to avoid for these silky cupcakes!
Don’t Overmix the Batter: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense cupcakes. You want a light, fluffy texture that’s perfect for these cheesecake-filled treats.
Even Crust Layer: Press the graham cracker crust mixture firmly but not too tightly in each liner. This creates a sturdy base without it becoming overly hard after baking.
Check for Doneness: Cupcakes can often appear done on the outside while still being undercooked inside. Always check with a toothpick inserted into the edge (not the center) to ensure they’re fully baked.
Cool Completely Before Frosting: Let your cupcakes cool completely before adding the frosting. This prevents the frosting from melting off and ensures a beautiful, smooth finish.
Make It Ahead: These cupcakes are great for prepping in advance. You can bake and store them in an airtight container for up to 2 days before adding the frosting. Just make sure they’re completely cool first!
Use Fresh Strawberries: For the best flavor in your frosting, use fresh strawberries to make the puree. Frozen strawberries can be used, but they might not have the same vibrant taste and texture.
Variations
These strawberry cheesecake cupcakes are wonderfully versatile and can be customized to fit your taste or dietary preferences. Here are a few fun variations to try:
Gluten-Free Option: Replace the all-purpose flour with a gluten-free flour blend to make these cupcakes safe for anyone with a gluten intolerance. Just make sure to use gluten-free graham cracker crumbs for the crust as well!
Berry Mix: While strawberries are the star here, you can easily swap them out for other berries. Try blueberries, raspberries, or blackberries in the frosting for a delicious twist, or blend a few into the cheesecake filling for added flavor.
Sugar-Free or Reduced Sugar: To make a sugar-free version, use a sugar substitute like Stevia or Erythritol in both the cupcake batter and frosting. You can also opt for a reduced-sugar option by cutting down on the sugar in both the cupcake and frosting recipes without sacrificing too much sweetness.
Chocolate Lovers: If you’re craving chocolate, add cocoa powder to the cupcake batter for a rich, chocolatey base. You can also sprinkle a bit of mini chocolate chips into the batter or mix them into the cheesecake filling for added texture.
Serving Suggestions
These strawberry cheesecake cupcakes are perfect for almost any occasion, but here are a few ideas to help you elevate your serving experience:
Perfect for Parties and Gatherings: Serve these cupcakes as a delicious party treat at birthdays, baby showers, or even bridal showers. The elegant combination of cheesecake and fresh strawberries is sure to impress your guests!
Pair with a Refreshing Drink: These cupcakes are wonderfully balanced with the richness of cheesecake and the sweetness of strawberries. Pair them with a light iced tea, sparkling water, or a fresh lemonade for a refreshing dessert experience.
Garnish for Extra Style: To add a touch of elegance, top each cupcake with a whole strawberry or a small mint leaf. You can even drizzle some chocolate sauce or strawberry syrup over the top for an extra pop of flavor and visual appeal.
Serve with Whipped Cream: For an indulgent twist, serve each cupcake with a dollop of freshly whipped cream or a scoop of vanilla ice cream. This extra creamy layer complements the strawberry and cheesecake flavors beautifully.
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FAQs About strawberry cheesecake cupcakes
How can I make strawberry cheesecake cupcakes ahead of time?
These cupcakes are perfect for making ahead! You can bake the cupcakes and store them in an airtight container at room temperature for up to 2 days. For the freshest taste, store them in the fridge if you’re planning to keep them longer than that. Add the frosting and toppings just before serving to maintain their beautiful appearance.
Can I use frozen strawberries for the frosting?
Yes, you can use frozen strawberries for the frosting, but keep in mind that fresh strawberries will yield a fresher, more vibrant flavor. If you use frozen strawberries, be sure to thaw and drain them well to avoid excess moisture in your frosting. You may also need to adjust the sugar slightly, as frozen strawberries can be sweeter than fresh.
Can I substitute the cream cheese in the filling?
Yes, you can substitute cream cheese with a cream cheese alternative or Greek yogurt for a lighter option. If you’re aiming for a dairy-free version, try using coconut cream cheese or another non-dairy cream cheese alternative. Keep in mind that this may slightly alter the flavor and texture, but the cupcakes will still be delicious!
Strawberry cheesecake cupcakes
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons melted butter
For the Cupcakes:
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup milk
- For the Cheesecake Filling:
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
For the Strawberry Frosting:
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- ¼ cup of strawberry puree
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles damp sand.
- Spoon about 1 tablespoon of the mixture into each liner and press firmly to form a crust.
- Bake for 5 minutes, then let cool while preparing the batter.
Step 2: Make the Cupcake Batter
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually mix in the dry ingredients, alternating with sour cream and milk, until the batter is smooth.
Step 3: Prepare the Cheesecake Filling
- In a small bowl, beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
Step 4: Assemble and Bake
- Fill each cupcake liner halfway with batter.
- Add 1 teaspoon of cheesecake filling on top, then cover with a little more batter, filling each liner about ¾ full.
- Bake for 18–22 minutes or until a toothpick inserted into the edge (not the center) comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 5: Make the Strawberry Frosting
- Beat butter until smooth, then gradually add powdered sugar and mix until fluffy.
- Blend in strawberry puree, vanilla extract, and a pinch of salt, mixing until creamy.
- If the frosting is too thin, add more powdered sugar; if too thick, mix in a little more puree.
Step 6: Decorate and Serve
- Pipe or spread the frosting onto the cooled cupcakes.
- Garnish with fresh strawberry slices or a sprinkle of graham cracker crumbs for extra texture.
- Serve immediately or refrigerate for a chilled cheesecake-like texture.