Description
These Strawberry Cheesecake Cupcakes are the ultimate combination of two beloved desserts: creamy cheesecake and fluffy vanilla cupcakes. Each bite features a moist vanilla cake with a luscious cheesecake filling, topped with a rich strawberry cream cheese frosting. Perfect for birthdays, parties, or a sweet treat for yourself, these cupcakes are irresistibly delicious and visually stunning. The fresh strawberries and crunchy sprinkles on top add the perfect finishing touch, making them a showstopper at any gathering!
Ingredients
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
Instructions
- Preheat & Prepare: Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Mix the Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Prepare the Batter: In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract. Alternately add dry ingredients and milk, mixing until just combined.
- Make the Cheesecake Filling: In another bowl, beat the cream cheese until smooth. Add sugar, vanilla, and egg, mixing until creamy.
- Assemble the Cupcakes: Fill each cupcake liner halfway with batter, spoon about 1 teaspoon of cheesecake filling in the center, then cover with more batter (filling ¾ full).
- Bake: Bake for 18-22 minutes or until a toothpick inserted at the edge comes out clean. Cool for 5 minutes in the pan, then transfer to a wire rack.
- Prepare the Frosting: Beat the cream cheese and butter until smooth. Gradually mix in powdered sugar, followed by strawberry puree and vanilla. Chill if needed to firm up.
- Decorate: Pipe or spread the frosting onto cooled cupcakes. Garnish with a fresh strawberry half and crushed freeze-dried strawberries or sprinkles.
- Enjoy! Serve immediately or store in the refrigerator for up to 4 days.