Strawberry Cheesecake Cupcakes

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Indulge in the perfect combination of rich cheesecake and light, fluffy vanilla cupcakes with these Strawberry Cheesecake Cupcakes. Each bite is a delightful balance of moist cake, creamy cheesecake filling, and luscious strawberry frosting, topped with fresh strawberries and crunchy sprinkles. These cupcakes are perfect for birthdays, special occasions, or just a sweet treat to brighten your day.

The buttery vanilla cupcake base is filled with a smooth and tangy cheesecake center, creating a delicious contrast of flavors and textures. A swirl of strawberry cream cheese frosting adds a fresh, fruity touch, while a juicy strawberry on top makes these cupcakes irresistible. Whether you’re a fan of cheesecake, cupcakes, or both, this recipe is a must-try!

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Ingredients for Strawberry Cheesecake Cupcakes

For the 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

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg

For the Strawberry 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

For Topping:

• Fresh strawberries, halved
• Crushed freeze-dried strawberries or red sprinkles

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Step 1: Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the dry mixture. Stir until just combined.

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Step 2: Make the Cheesecake Filling

In a separate bowl, beat the cream cheese until smooth. Add the sugar, vanilla extract, and egg, mixing until fully combined and creamy.

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Step 3: Assemble and Bake

Fill each cupcake liner halfway with the vanilla batter. Spoon about 1 teaspoon of the cheesecake filling into the center of each cupcake, then cover with a little more cupcake batter, filling each liner about ¾ full.

Bake for 18-22 minutes, or until a toothpick inserted near the edge of the cupcake (not the center) comes out clean. The cheesecake filling will remain soft. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

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Step 4: Make the Strawberry Frosting

Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Mix in the strawberry puree and vanilla extract until well combined. If the frosting is too soft, refrigerate for 15-20 minutes before piping.

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Step 5: Decorate and Serve

Once the cupcakes have cooled completely, pipe or spread the strawberry frosting on top. Garnish with a fresh strawberry half and sprinkle with crushed freeze-dried strawberries or red sprinkles for extra texture and flavor.

Enjoy these delicious Strawberry Cheesecake Cupcakes as a special dessert or a sweet treat for any occasion!

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Storage Instructions

To keep your Strawberry Cheesecake Cupcakes fresh, store them in an airtight container in the refrigerator for up to 4 days. Because of the cream cheese filling and frosting, refrigeration is necessary. Before serving, let them sit at room temperature for about 10-15 minutes to soften slightly.

For longer storage, you can freeze the cupcakes (without the fresh strawberry topping) for up to 2 months. Wrap each cupcake individually in plastic wrap and place them in a freezer-safe container. Thaw overnight in the fridge and frost before serving.

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Estimated Nutrition (Per Cupcake)

• Calories: 320
• Carbohydrates: 42g
• Protein: 4g
• Fat: 16g
• Saturated Fat: 9g
• Sugar: 32g
• Fiber: 1g
• Sodium: 180mg

(Note: These values are estimates and may vary based on ingredient brands and portion sizes.)

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Frequently Asked Questions

Can I use a cake mix instead of making the cupcakes from scratch?

Yes! You can use a vanilla or white cake mix as a time-saving alternative. Just follow the box instructions and add the cheesecake filling as directed.

Can I use frozen strawberries for the frosting?

Absolutely! Just make sure to thaw them first and blend them into a smooth puree before mixing them into the frosting.

How do I make the frosting thicker?

If your frosting is too runny, add more powdered sugar, a little at a time, until you reach your desired consistency. Chilling it for 15-20 minutes also helps firm it up.

Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day in advance and store them unfrosted in the fridge. Frost them just before serving for the freshest taste.

What’s the best way to fill the cupcakes with the cheesecake mixture?

Using a small spoon or piping bag makes it easier to place the cheesecake filling in the center of the batter without overfilling.

Can I make mini cupcakes instead of regular ones?

Yes! Use a mini muffin pan and reduce the baking time to about 12-15 minutes. Keep an eye on them to prevent overbaking.

Do I need to refrigerate these cupcakes after baking?

Yes, since they contain a cheesecake filling and cream cheese frosting, refrigeration is required.

Can I substitute the cream cheese in the frosting?

If you prefer, you can use mascarpone cheese for a slightly milder, creamier texture.

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