If you’re looking for the perfect bite-sized treat that delivers the luxurious flavor of cheesecake plus the sweet freshness of strawberries, these Strawberry Cheesecake Cupcakes are about to become your new obsession. Imagine fluffy strawberry cupcakes sitting atop a crumbly graham crust, crowned with swirls of cream cheese frosting and juicy strawberries—every bite is pure joy!
Why You Should Make This Recipe
- All-in-one Delight: These cupcakes combine the rich tang of cheesecake, the nostalgic comfort of cupcakes, and the brightness of fresh strawberries, all in one adorable package.
- No Fuss, Big Reward: You don’t need any fancy techniques—just a muffin tin and some pantry staples to create show-stopping treats.
- Perfect for Any Occasion: Easy to transport and share, Strawberry Cheesecake Cupcakes turn a simple picnic, brunch, or celebration into something truly special.
- Customizable to Your Taste: Swap in your favorite berries or play with the crust—these cupcakes love a twist!
Ingredients & Substitutions
The beauty of these Strawberry Cheesecake Cupcakes lies in their simple, familiar ingredients—each adds its magic, whether it’s flavor, structural support, or that signature rosy color that makes these treats so pretty and irresistible!
- Graham Cracker Crumbs: These create that classic cheesecake base and bring a lovely crunch—swap with vanilla wafer crumbs if you like.
- Melted Butter: Holds the crust together and adds rich, buttery flavor; use unsalted for better control over the saltiness.
- Butter (softened): Makes your cupcakes tender and adds depth; you can use margarine, but butter is best for flavor.
- Granulated Sugar: Sweetens the cupcakes and helps with tenderness; stick to white sugar for best texture.
- Large Eggs: Bind everything together for a perfect, moist crumb.
- Fresh Strawberries (pureed): Deliver real strawberry flavor and moisture—thawed frozen strawberries also work in a pinch, just drain well.
- Milk: Loosens the batter so the cupcakes bake up soft and light—any milk will do, including plant-based versions.
- Vanilla Extract: Elevates all the sweet notes; don’t skip it!
- All Purpose Flour: Provides structure; measure carefully for tender results.
- Baking Powder: Lifts the cupcakes so they’re fluffy and light.
- Salt: Balances sweetness and deepens flavor.
- Cream Cheese (room temperature): The star of that dreamy frosting—soften it for the silkiest finish.
- Powdered Icing Sugar: Sweetens and thickens the frosting to just the right spreadable texture.
- Fresh Strawberries (for topping): Nothing beats the juicy pop these bring to every bite.
- Granulated Sugar (for topping): Tossed with chopped berries, it helps to sweeten and draw out that gorgeous strawberry syrup.
How to Make Strawberry Cheesecake Cupcakes
Step 1: Prepare the Graham Cracker Crust
Start by preheating your oven to 350°F and lining a 12-cup muffin pan with cupcake liners. Stir together the graham cracker crumbs and melted butter until everything resembles wet sand. Scoop a little into each cup and press down—you’re looking for a firm, even layer. This will bake for just a few minutes, giving you that definitive “cheesecake” base in every cupcake!
Step 2: Mix the Strawberry Cupcake Batter
In a large bowl, cream the softened butter and sugar until pale and fluffy—this step traps air and ensures feather-light cupcakes. Beat in the eggs, one at a time, then the strawberry puree, milk, and vanilla. The batter will blush beautifully pink. Gently fold in the flour, baking powder, and salt—mix until just combined for the softest crumb. Spoon the batter over your baked crusts, dividing it evenly.
Step 3: Bake and Cool the Cupcakes
Bake the cupcakes for 19-21 minutes—check for doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs. Let them cool in the pan a few minutes, then transfer to a wire rack. Resist the urge to frost right away—the cupcakes need to be totally cool for the cream cheese frosting to work its magic!
Step 4: Whip Up Cream Cheese Frosting
Combine your softened cream cheese and butter, and beat until luxuriously smooth. Add vanilla, a pinch of salt, then the powdered sugar in stages—it comes together into a dreamy, spreadable frosting that pipes like a charm. Chill it briefly if it feels too soft, especially on a warm day!
Step 5: Prepare the Strawberries & Decorate
Toss your chopped strawberries with a teaspoon of sugar so they’ll gloss up and release all their sweet-tart juices. Using a piping bag or spatula, frost each cupcake generously, then make a small well in the center. Spoon in those juicy berries for that classic Strawberry Cheesecake Cupcakes finish. Every cupcake looks (and tastes!) like a mini masterpiece.
How to Serve Strawberry Cheesecake Cupcakes
Garnishes
To really make your Strawberry Cheesecake Cupcakes pop, top them with a whole or halved fresh strawberry, a sprinkle of graham cracker crumbs, or even a drizzle of strawberry syrup. A mint leaf looks extra cute and adds a hint of fresh flavor—almost too pretty to eat (but definitely not!).
Side Dishes
Pair these cupcakes with a bowl of mixed berries, a pitcher of homemade lemonade, or a light fruit salad for a truly summery spread. If you’re serving them for brunch, try alongside coffee or herbal tea for the perfect sweet finish.
Creative Ways to Present
For parties, arrange the Strawberry Cheesecake Cupcakes on a tiered cake stand or individual mini dessert plates. If you want to get whimsical, tie a ribbon around each cupcake wrapper or pop in a cute skewer flag. These also shine in mason jars for picnic-ready, portable treats!
Make Ahead and Storage
Storing Leftovers
Keep your Strawberry Cheesecake Cupcakes fresh by storing them in an airtight container in the refrigerator. The cream cheese frosting and juicy berry topping keep best this way—expect them to taste fabulous for up to two days (if they last that long!).
Freezing
If you need to plan ahead, freeze the unfrosted cupcakes (with or without the crust) tightly wrapped. Thaw overnight in the fridge and frost just before serving. The strawberry topping is best made fresh, but the cupcakes themselves freeze beautifully!
Reheating
These cupcakes are best enjoyed chilled or at room temperature, but if you’d like the crust just a tad softer, let them sit out about 20 minutes before serving, or give 10 seconds in the microwave (without any berry topping). No need to fully reheat—they’re meant to be creamy and cool!
FAQs
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Can I use frozen strawberries to make Strawberry Cheesecake Cupcakes?
Absolutely! Just thaw the frozen strawberries completely and drain off excess liquid before pureeing, so your batter doesn’t get too runny. The result will still be deliciously fruity and moist.
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Does the graham crust hold up under the cupcakes?
Yes, it sets up perfectly in the oven after a quick bake and forms a lovely, sliceable layer at the base of each cupcake—just like a classic cheesecake!
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How can I prevent the cream cheese frosting from becoming too runny?
Make sure both your cream cheese and butter are at room temperature (not melted), and gradually add the powdered sugar—you can always add an extra spoonful if you need to thicken the texture before piping.
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Can I make Strawberry Cheesecake Cupcakes gluten-free?
Yes! Use your favorite gluten-free all-purpose flour blend in place of the regular flour, and substitute gluten-free graham crackers for the crust—the results will still be wonderfully soft and flavorful.
Final Thoughts
If you’re ready for a treat that’s as charming as it is crave-worthy, don’t wait another minute to whip up these Strawberry Cheesecake Cupcakes. They’re the perfect way to bring a little extra delight to your table—and trust me, everyone who tries them will be asking for the recipe. Enjoy every blissful bite!
Print
Strawberry Cheesecake Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Category: Baking
- Method: Oven
Description
Delicious and fruity Strawberry Cheesecake Cupcakes that are perfect for any occasion. A graham cracker crust, moist strawberry cupcakes, and a creamy cream cheese frosting topped with fresh strawberries make these cupcakes irresistible.
Ingredients
Crust:
- 3/4 cup graham cracker crumbs
- 2 tablespoons melted butter
Cupcakes:
- 1/2 cup butter, softened
- 1 cup granulated sugar (200g)
- 2 large eggs
- 3/4 cup fresh chopped strawberries (or frozen, thawed, and drained), pureed
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (about 188g)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Cream cheese frosting:
- 4 oz cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- Pinch of salt
- 1/2 teaspoon vanilla
- 2 cups powdered icing sugar
- 1 cup fresh strawberries, chopped
- 1 teaspoon granulated sugar
Instructions
- Crust: Preheat oven to 350 degrees F and line a 12-cup muffin pan with liners. Combine graham cracker crumbs and butter, divide between muffin cups and press down into the bottom. Bake for 5 minutes. Set aside.
- Cupcakes: In a large bowl, cream butter and sugar. Add eggs, strawberry puree, milk, and vanilla; beat until smooth. Add flour, baking powder, and salt; stir until combined. Divide batter between muffin cups. Bake for 19-21 minutes. Cool completely.
- Cream cheese frosting: Beat cream cheese and butter until smooth. Add salt, vanilla, and 1 cup of sugar; beat until smooth. Gradually add in remaining sugar until desired consistency. Coat strawberries with sugar. Frost cupcakes and top with strawberries.
Notes
- You can refrigerate the cupcakes for up to 2 days.
- Ensure the cupcakes are completely cooled before frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg
