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
Scale
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.
