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
Scale
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.
