If you’ve been on the lookout for a dessert that’s both charming and utterly delicious, you’re going to love this Strawberry Cheesecake Cupcakes Recipe. These delightful little treats capture the creamy richness of classic cheesecake tucked into a tender cupcake, all crowned with vibrant strawberry frosting that’s bursting with fresh flavor and color. Perfect for gatherings, celebrations, or just when you need a sweet pick-me-up, this recipe is a total crowd-pleaser that’s surprisingly simple to make. I’m so excited to share it with you—it really feels like a special dessert you can whip up anytime!
Ingredients You’ll Need
The beauty of this Strawberry Cheesecake Cupcakes Recipe lies in its straightforward ingredients that each play a crucial role. From the soft, buttery cake base to the silky cheesecake center and the fruity strawberry frosting, every element comes together perfectly to create layers of texture and flavor that you’ll adore.
- 1 ½ cups all-purpose flour: The foundation that gives the cupcakes their soft, tender crumb.
- 1 ½ tsp baking powder: Helps the cupcakes rise to fluffy perfection.
- ¼ tsp salt: Balances sweetness and enhances flavors.
- ½ cup unsalted butter, softened: Provides richness and moisture to the batter.
- ¾ cup granulated sugar: Sweetens the batter while aiding in a lovely cake texture.
- 2 large eggs: Bind everything together and contribute to the cupcake’s structure.
- 1 tsp vanilla extract: Adds a warm, aromatic depth to the cake.
- ½ cup whole milk: Keeps the cupcakes moist and tender.
- 8 oz cream cheese, softened (for filling): The star of the cheesecake filling, giving that classic tangy creaminess.
- ¼ cup granulated sugar (for filling): Sweetens the cheesecake filling just right.
- 1 tsp vanilla extract (for filling): Enhances the flavor of the cheesecake center.
- 1 large egg (for filling): Helps the cheesecake filling set perfectly.
- 8 oz cream cheese, softened (for frosting): Creates a luscious, rich base for the strawberry frosting.
- ¼ cup unsalted butter, softened (for frosting): Adds creaminess and helps with smooth spreading.
- 2 cups powdered sugar: Sweetens and thickens the frosting.
- ½ cup strawberry puree (fresh or frozen, blended): Gives the frosting that irresistible pink hue and burst of berry flavor.
- ½ tsp vanilla extract (for frosting): Rounds out the sweet and fruity frosting notes.
- Fresh strawberries, halved: For garnishing and adding a fresh, juicy touch on top.
- Crushed freeze-dried strawberries or red sprinkles: Adds texture and a whimsical pop of color as a finishing touch.
How to Make Strawberry Cheesecake Cupcakes Recipe
Step 1: Preheat & Prepare
Start by heating your oven to 350°F (175°C) and lining a cupcake pan with paper liners. This simple step ensures your cupcakes bake evenly and come out easily without sticking—a crucial base for any great cupcake recipe.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This mixture sets the stage for that tender cupcake structure, making sure every bite is just right, neither too dense nor too crumbly.
Step 3: Prepare the Batter
In a large bowl, beat the softened butter and granulated sugar until fluffy and pale—that’s where the magic of texture begins. Then, add the eggs one at a time, blending fully after each addition to keep the batter light. Stir in the vanilla extract before alternating the addition of your dry ingredients and the whole milk. Mix just until combined to avoid overworking the batter.
Step 4: Make the Cheesecake Filling
In a separate bowl, whip the cream cheese until silky smooth. Add sugar, vanilla, and the egg, mixing until creamy and well combined. This tangy filling is the heart of the cupcakes and will bake into a luscious pocket of cheesecake inside each one.
Step 5: Assemble the Cupcakes
Spoon the cupcake batter halfway into each liner, then add about a teaspoon of the cheesecake filling in the center. Cover with more batter until each cupcake is about three-quarters full. This layering creates a delightful surprise in every bite.
Step 6: Bake and Cool
Bake for 18 to 22 minutes, checking with a toothpick at the edge of the cupcakes; it should come out clean when they’re done. Allow the cupcakes to cool in the pan for around 5 minutes before transferring them to a wire rack. Proper cooling is key to keeping the cupcakes moist and ready for frosting.
Step 7: Prepare the Frosting
Beat together the cream cheese and butter until the mixture is smooth and creamy. Gradually add powdered sugar, then mix in the strawberry puree and vanilla extract. If the frosting feels too soft, chilling it briefly will firm it up for easy spreading or piping.
Step 8: Decorate
Once the cupcakes are completely cool, pipe or spread the strawberry frosting generously on top. Finish off with a fresh strawberry half and sprinkle some crushed freeze-dried strawberries or red sprinkles for that irresistible look and extra texture.
How to Serve Strawberry Cheesecake Cupcakes Recipe
Garnishes
To add a touch of elegance and keep things fresh, garnish your cupcakes with a bright, halved strawberry and a sprinkle of crushed freeze-dried strawberries or colorful sprinkles. It enhances the strawberry flavor visually and texturally, making these cupcakes look as good as they taste.
Side Dishes
These cupcakes shine on their own but pairing them with a light, fruity salad or even a scoop of vanilla ice cream can take your dessert moment to the next level. Fresh mint leaves or a drizzle of chocolate sauce can also add an extra flavor dimension that complements the strawberry cheesecake notes beautifully.
Creative Ways to Present
Try serving these cupcakes in decorative cupcake wrappers or on a tiered cake stand to really showcase their charm. For parties, arranging them alongside matching pink lemonade or strawberry-infused drinks will create a stunning and cohesive themed display sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Strawberry Cheesecake Cupcakes Recipe in an airtight container in the refrigerator. The cream cheese filling and frosting require chilling to stay fresh and luscious. They’ll stay perfect for up to 4 days, making them ideal for planning ahead.
Freezing
You can freeze these cupcakes either un-frosted or frosted. For best results, freeze unfrosted cupcakes in a single layer on a baking sheet, then transfer to a sealed container or freezer bag. Thaw overnight in the refrigerator before frosting. Frosted cupcakes can also be frozen, but let them thaw slowly in the fridge to keep the frosting smooth and fresh.
Reheating
Because of the cheesecake filling and frosting, these cupcakes are best enjoyed chilled. If you prefer a slightly warmer treat, allow the refrigerated cupcake to sit at room temperature for about 30 minutes before serving. Avoid microwaving as it can affect texture and cause the frosting to soften too much.
FAQs
Can I use frozen strawberries for the strawberry puree?
Absolutely! Frozen strawberries work wonderfully for the puree. Just thaw them completely and blend until smooth. This also helps maintain consistency and flavor, even when fresh berries aren’t in season.
Is it possible to make these cupcakes dairy-free?
While the classic Strawberry Cheesecake Cupcakes Recipe relies heavily on cream cheese and butter, you can try substituting with dairy-free cream cheese and vegan butter alternatives. Keep in mind that texture and flavor might vary slightly, but it’s a great option for dairy-sensitive friends.
Can I make the cupcakes without the cheesecake filling?
Yes, you can omit the cheesecake filling and simply bake them as strawberry cupcakes. However, the filling adds that unique creaminess and tang that sets this recipe apart, so it’s well worth the effort!
How do I prevent the frosting from becoming too runny?
The key is to chill the frosting if it feels too soft after mixing in the strawberry puree. Keeping the butter and cream cheese cold before starting also helps keep the frosting stable. If needed, add a bit more powdered sugar to thicken it up.
Can I add other fruits to this recipe?
Definitely! While strawberries are the star here, you can experiment by mixing in blueberries, raspberries, or even a berry blend in the puree and garnish. Just be mindful that different fruits may alter the frosting’s consistency and taste.
Final Thoughts
I hope you feel as excited as I do to dive into this Strawberry Cheesecake Cupcakes Recipe because it truly is one of those desserts that brings smiles every single time. The combination of tender cake, creamy cheesecake center, and luscious strawberry frosting makes it a memorable treat for any occasion. Give it a try, and I’m sure you’ll find yourself reaching for it again and again. Happy baking!
Print
Strawberry Cheesecake Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Cheesecake Cupcakes combine a moist vanilla cupcake base with a luscious cheesecake center and a creamy strawberry cream cheese frosting. Perfect for any occasion, they feature a delightful strawberry puree frosting topped with fresh and freeze-dried strawberries for extra texture and flavor.
Ingredients
Cupcakes
- 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 prepare for baking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt evenly. Set this mixture aside as it will be combined with the wet ingredients later.
- Prepare the Batter: Using a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. Gradually add the dry flour mixture alternately with the whole milk, mixing just until combined to avoid overmixing.
- Make the Cheesecake Filling: In a separate bowl, beat the softened cream cheese until smooth. Add the granulated sugar, vanilla extract, and the egg, then mix until creamy and well blended, forming the cheesecake center.
- Assemble the Cupcakes: Spoon the cupcake batter halfway into each lined cupcake cup. Place about 1 teaspoon of the cheesecake filling in the center of the batter in each cup, then cover this with more cupcake batter until each liner is about three-quarters full.
- Bake: Bake the cupcakes in the preheated oven for 18 to 22 minutes, or until a toothpick inserted near the edge of the cupcake comes out clean. Allow the cupcakes to cool 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. Gradually add the powdered sugar and continue mixing until the frosting is creamy. Add the strawberry puree and vanilla extract, mixing until fully incorporated. Chill the frosting if it needs to firm up before decorating.
- Decorate: Once cupcakes are completely cooled, pipe or spread the strawberry cream cheese frosting evenly on top of each cupcake. Garnish with a fresh strawberry half and sprinkle with crushed freeze-dried strawberries or red sprinkles for an added burst of color and texture.
- Enjoy: Serve immediately or store cupcakes in the refrigerator for up to 4 days to keep them fresh.
Notes
- Ensure all dairy ingredients like butter and cream cheese are softened to room temperature for easier mixing and smoother batter.
- Do not overmix the cupcake batter to keep the cupcakes tender and moist.
- Use fresh or frozen strawberries for the puree; if frozen, thaw completely before blending.
- Chilling the frosting helps it firm up and makes it easier to pipe onto the cupcakes.
- Store cupcakes in an airtight container in the refrigerator to maintain freshness up to 4 days.
