If you’re looking to wow your friends or simply treat yourself to a dessert bursting with fresh flavor and creamy indulgence, this Strawberry Cheesecake Cupcakes Recipe is your new best friend in the kitchen. Combining the tender crumb of classic cupcakes with a luscious cheesecake center and topped with a dreamy strawberry cream cheese frosting, these cupcakes bring together all the joys of cheesecake and strawberry sweets in a perfectly portable, single-serving delight. Every bite hits the perfect balance of sweet, tangy, and richly satisfying, making it impossible to eat just one.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each playing a crucial role in building the layers of taste and texture that make this recipe shine. From the fluffy cupcake base to the creamy cheesecake center and the fruity frosting, every element is thoughtfully chosen to create harmony in your Strawberry Cheesecake Cupcakes.
- 1 ½ cups all-purpose flour: The foundation for soft, tender cupcakes that hold up beautifully to the cheesecake filling.
- 1 ½ tsp baking powder: Provides just the right lift to keep the cupcakes light and fluffy.
- ¼ tsp salt: Enhances flavor by balancing the sweetness in the batter.
- ½ cup unsalted butter, softened: Adds richness and moisture, crucial for that melt-in-your-mouth texture.
- ¾ cup granulated sugar: Sweetens the cupcake base to complement the tang of the cheesecake.
- 2 large eggs: Help bind the ingredients and create structure.
- 1 tsp vanilla extract: Infuses warmth and depth to every bite.
- ½ cup whole milk: Keeps the batter smooth and tender.
- 8 oz cream cheese, softened (for filling): The star of the cheesecake center, smooth and creamy.
- ¼ cup granulated sugar (for filling): Sweetens the cheesecake without overpowering it.
- 1 large egg (for filling): Ensures the cheesecake filling sets properly.
- 8 oz cream cheese, softened (for frosting): Gives the frosting that irresistible creamy texture.
- ¼ cup unsalted butter, softened (for frosting): Makes the frosting perfectly silky and easy to spread or pipe.
- 2 cups powdered sugar: Sweetens and thickens the frosting.
- ½ cup strawberry puree (fresh or frozen, blended): Imparts vibrant color and sweet strawberry flavor in the frosting.
- ½ tsp vanilla extract (for frosting): Balances and lifts the berry notes in the frosting.
- Fresh strawberries, halved: Adds a touch of freshness and garnish flair.
- Crushed freeze-dried strawberries or red sprinkles: Perfect for an appealing pop of texture and color on top.
How to Make Strawberry Cheesecake Cupcakes Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C) and line a cupcake pan with paper liners. This simple prep step ensures your cupcakes bake evenly and come out cleanly, making the whole process a breeze.
Step 2: Mix the Dry Ingredients
In a bowl, whisk together the flour, baking powder, and salt. Setting this aside allows you to easily incorporate these components later without overmixing the batter, which is key for a tender crumb.
Step 3: Prepare the Batter
In a large bowl, beat the softened butter and sugar until light and fluffy—this step is crucial for that airy cupcake texture everyone loves. Add the eggs one at a time, ensuring each is fully mixed in. Stir in the vanilla extract for warmth and flavor. Finally, alternate adding the dry ingredients and whole milk, mixing just until combined to keep the batter light.
Step 4: Make the Cheesecake Filling
In a separate bowl, beat the cream cheese until smooth. Add the sugar, vanilla, and egg, mixing until creamy and well combined. This cheesecake filling will be the surprise inside each cupcake, offering a luscious, tangy center that contrasts beautifully with the sweet cake.
Step 5: Assemble the Cupcakes
Fill each cupcake liner halfway with the cupcake batter. Then spoon about 1 teaspoon of the cheesecake filling into the center before covering with more batter until the liner is about ¾ full. This layering creates the delightful cheesecake core in every bite!
Step 6: Bake and Cool
Bake for 18 to 22 minutes, or until a toothpick inserted near the edge (not the center filling) comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Cooling fully is essential before frosting so the topping doesn’t melt.
Step 7: Prepare the Frosting
Beat together the cream cheese and butter until smooth. Gradually add powdered sugar until thick and creamy, then mix in the strawberry puree and vanilla extract. Chill if the frosting is too soft to pipe or spread neatly.
Step 8: Decorate and Enjoy!
Pipe or spread the strawberry cream cheese frosting onto each cooled cupcake. Finish with a fresh strawberry half and a sprinkle of crushed freeze-dried strawberries or red sprinkles for an eye-catching and fruity touch. Now they’re ready to enjoy or share!
How to Serve Strawberry Cheesecake Cupcakes Recipe
Garnishes
Fresh halved strawberries brighten the look and lend a fresh fruit burst that pairs beautifully with the creamy frosting. Adding crushed freeze-dried strawberries or festive red sprinkles adds a playful crunch and visual appeal, making these cupcakes look as tempting as they taste.
Side Dishes
Pair these cupcakes with a light green salad or a simple cup of tea to balance their richness. For bridal showers or birthday parties, serve alongside fresh fruit platters to complement the strawberry theme and keep things refreshingly vibrant.
Creative Ways to Present
For a special occasion, serve the cupcakes on a tiered cake stand surrounded by fresh strawberries and edible flowers. You can also place each cupcake in a clear decorative box or wrap them with a pretty ribbon for charming gifts. Adding a little note with “Made with love” will melt hearts.
Make Ahead and Storage
Storing Leftovers
Once frosted, keep your Strawberry Cheesecake Cupcakes refrigerated in an airtight container for up to 4 days. The cream cheese frosting is delicate, so chilling helps maintain its texture and freshness.
Freezing
To freeze, place unfrosted cupcakes on a tray and freeze until solid. Then wrap each cupcake tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw in the refrigerator before frosting and serving for best results.
Reheating
If you like your cupcakes slightly warm, let them come to room temperature first, then gently warm individual cupcakes (without frosting) in a microwave for 10-15 seconds. Add frosting after warming to keep it from melting.
FAQs
Can I use frozen strawberries for the strawberry puree?
Absolutely! Just thaw them completely and blend well to create a smooth puree. Frozen strawberries work beautifully and are often more convenient year-round.
How do I avoid the cheesecake filling sinking to the bottom?
Make sure to add the filling in the center after pouring half the batter into the cupcake liners, then cover it with more batter. This layering technique helps the filling stay nestled inside and not sink.
Can I make this recipe dairy-free or vegan?
While this recipe depends heavily on cream cheese and butter for the signature flavor and texture, you can experiment with plant-based cream cheese and butter substitutes. Keep in mind that texture and taste may vary.
What if I don’t have powdered sugar for frosting?
Powdered sugar is crucial for the smooth texture of the frosting. Using granulated sugar won’t dissolve properly, resulting in a gritty frosting, so it’s best to stick with powdered sugar.
Is it okay to leave the cupcakes unfrosted to serve later?
Yes! You can bake the cupcakes and cheesecake filling ahead, then frost them just before serving to keep the frosting fresh and vibrant.
Final Thoughts
I cannot recommend this Strawberry Cheesecake Cupcakes Recipe enough if you want a dessert that offers a delightful surprise in every bite. They take classic flavors and turn them into an unforgettable treat that’s perfect for special occasions or just because. Once you try these, they’ll easily become one of your favorite go-to recipes for dessert magic.
Print
Strawberry Cheesecake Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 56 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Strawberry Cheesecake Cupcakes, combining a moist vanilla cupcake base with a creamy cheesecake center and luscious strawberry cream cheese frosting. Perfectly crowned with fresh strawberry halves and crushed freeze-dried strawberries, these cupcakes offer a heavenly balance of fruity sweetness and rich texture, ideal for any celebration or dessert craving.
Ingredients
Cupcake Batter
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
Strawberry Cream Cheese Frosting
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- ½ cup strawberry puree (fresh or frozen, blended)
- ½ tsp vanilla extract
Garnish
- Fresh strawberries, halved
- Crushed freeze-dried strawberries or red sprinkles
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to ensure easy removal and cleanup.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later to ensure even distribution in the batter.
- Prepare the Batter: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract. Alternately incorporate the dry ingredient mixture and whole milk, beginning and ending with the dry ingredients; mix until just combined to keep the batter tender.
- Make the Cheesecake Filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add sugar, vanilla extract, and the egg, mixing well until fully combined and creamy.
- Assemble the Cupcakes: Spoon the cupcake batter into the liners, filling each about halfway. Add approximately one teaspoon of the cheesecake filling in the center of each. Then, cover the cheesecake filling with more cupcake batter until the liners are three-quarters full, taking care not to overfill.
- Bake: Bake the cupcakes for 18-22 minutes or until a toothpick inserted near the edge comes out clean. Once baked, cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting: Beat the cream cheese and softened butter together until smooth and creamy. Gradually add the powdered sugar and continue mixing. Then, fold in the strawberry puree and vanilla extract. If the frosting is too soft, chill it in the refrigerator to firm up before decorating.
- Decorate: Once the cupcakes are fully cooled, pipe or spread the strawberry cream cheese frosting on top. Finish by garnishing each cupcake with a fresh strawberry half and a sprinkle of crushed freeze-dried strawberries or red sprinkles for a vibrant touch.
- Enjoy & Store: Serve the cupcakes immediately for the best texture or store them in an airtight container in the refrigerator for up to 4 days to maintain freshness.
Notes
- Ensure the cream cheese and butter are softened to room temperature for smooth batter and frosting.
- Do not overmix the batter to keep cupcakes tender and fluffy.
- You can substitute strawberry puree with fresh mashed strawberries if preferred.
- Store cupcakes refrigerated to keep the cream cheese frosting fresh.
- Bring refrigerated cupcakes to room temperature before serving for best flavor.
