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
Units
Scale
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
