Strawberry cupcakes filled with creamy cheesecake filling and topped with rich strawberry buttercream.
It has been a minute. We took some time off. It was much needed and we will definitely be taking more breaks in the future as sometimes they are the best way to spark some creativity. However, we couldn’t possibly wait another second to share these strawberry cheesecake cupcakes because man, oh man they are so stinking good.
What are strawberry cheesecake cupcakes?
These cupcakes are strawberry cheesecake in cupcake form. The base is a moist and delicious strawberry cupcake with strawberry puree and chopped strawberries. The center is filled with creamy no bake cheesecake, and they are topped off with strawberry buttercream, crushed graham crackers and more chopped strawberries! They taste just like cheesecake. Seriously.
What ingredients do you need?
- strawberries
- eggs
- baking powder
- baking soda
- milk
- vanilla
- granulated sugar
- powdered sugar
- unsalted butter
- flour
- cream cheese
- heavy cream
- your favorite store bought strawberry jam
How do you make these cupcakes?
You will want to start by making the pureed strawberries, then move on to the cupcake batter.
- Preheat oven to 350 degrees F and line a cupcake tin with 18 liners
- Place your berries in a food processor and puree until smooth. Push the pureed berries through a mesh sieve to get rid of any seeds. Set aside
- In a large bowl combine flour, baking powder and baking soda. Set aside
- In the bowl of a stand mixer fitted with the paddle attachment beat together the butter and sugar until light and fluffy. Add eggs one at a time beating after each addition
- Add in vanilla extract
- Add in 1/3 of the dry ingredients and then half of the milk. Alternate adding dry ingredients and milk starting and ending with the dry ingredients. Mix until combined
- Mix in the strawberry puree and fold in the chopped strawberries
- Bake for 14-16 minutes or until a toothpick inserted comes out clean
Next up move on to the cheesecake filling!
- With a hand mixer, beat the heavy cream until stiff peaks. You will know you have stiff peaks when you lift the bowl upside down and the cream doesn’t move
- In the bowl of a stand mixer fitted with the paddle attachment beat togeher the cream cheese, sugar and vanilla until smooth
- Fold the whipped cream into the cream cheese mixture. Fold until smooth. Store in the fridge
Now it is time for the buttercream!
- Beat the butter in a stand mixer with the paddle attachment until smooth. Slowly add in the powdered sugar and beat until fluffy
- Mix in the vanilla extract and strawberry jelly
On to the grand finale: The assembly
- Once the cupcakes are completly cool, take a small pairing knife and cut a small circle in the top of each cupcake and take out the center piece
- With a spoon or a piping bag, fill each cupcake whole with some cheesecake filling
- Pipe strawberry buttercream on top of each filled cupcake around the rim. Leave a hole in the center of the icing to place the chopped berries
- Place the crushed graham crackers on a plate and roll the top of the cupcake in the crushed pieces. Do this carefully or the icing will fall off
- Take your chopped berries and mix them together in a bowl with the strawberry jam. Place a tablespoon of this mixture in the center of each cupcake, in the small hole you left inside the buttercream border
Puree your strawberries in a food processor and push through a mesh sieve Divide your batter between your liners Bake at 350 for 14-16 minutes Cut a hole in the center of each cupcake with a small pairing knife Fill each hole with cheesecake filling Pipe a buttercream border around the top of each cupcake Roll the cupcakes in crushed graham crackers Fill buttercream hole with chopped strawberries
Absolutely! These would be fantastic with blueberries. Just do the same puree process and follow the recipe!
Ahh runny buttercream. Depending on what type of jam you use, you may end up with buttercream that is a little too soft. Luckily, it is quite easy to fix. Simply add some powdered sugar a little at at time until it is as thick as you would like it.
If you find your buttercream is a little too stiff you can add some milk or heavy cream a tablespoon at a time until the desired consistency is reached.
We store these in the refrigerator.
You will likely have some of the cheesecake filling leftover after you fill all of your cupcakes. We love using the leftover filling to make cheesecake jars! Take a small mason jar, layer with cheesecake filling, crushed graham crackers and strawberries or strawberry jam! They are perfect cute little cheesecake jars you can store in the fridge for a sweet snack! Or, just eat the filling with a spoon. No judgement. It’s delicious.
Interested in more delicious cupcake recipes? Here are some of our faves:
Strawberry Cheesecake Cupcakes
Ingredients
Cupcakes
- 3/4 cup strawberry puree about 1 1/2 C whole berries
- 1 2/3 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup chopped strawberries
Strawberry buttercream
- 2 sticks unsalted butter room temperature
- 3 cups powdered sugar
- 1/4 cup strawberry jam store bought
Cheesecake filling
- 8 ounces cream cheese softened
- 1 tsp vanilla extract
- 1/3 cup granulated sugar
- 1/2 cup heavy cream
Garnish
- 1/2 cup crushed graham crackers
- 1/2 cup chopped strawberries
- 1/4 cup strawberry jam store bought
Instructions
- Preheat oven to 350 degrees F and line a cupcake tin with 18 liners
- Place your berries in a food processor and puree until smooth. Push the pureed berries through a mesh sieve to get rid of any seeds. Set aside
- In a large bowl combine flour, baking powder and baking soda. Set aside
- In the bowl of a stand mixer fitted with the paddle attachment beat together the butter and sugar until light and fluffy. Add eggs one at a time beating after each addition.
- Add in vanilla extract.
- Add in 1/3 of the dry ingredients and then half of the milk. Alternate adding dry ingredients and milk starting and ending with the dry ingredients. Mix until combined
- Mix in the strawberry puree and fold in the chopped strawberries
- Bake for 14-16 minutes or until a toothpick inserted comes out clean.
For the cheesecake filling
- With a hand mixer, beat the heavy cream until stiff peaks. You will know you have stiff peaks when you life the bowl upside down and the cream doesn't move.
- In the bowl of a stand mixer fitted with the paddle attachment beat togeher the cream cheese, sugar and vanilla until smooth
- Fold the whipped cream into the cream cheese mixture. Fold until smooth. Store in the fridge.
For the buttercream
- Beat the butter in a stand mixer with the paddle attachment until smooth. Slowly add in the powdered sugar and beat until fluffy.
- Mix in the vanilla extract and strawberry jelly.
Assembly
- Once the cupcakes are completely cool, take a small pairing knife and cut a small circle in the top of each cupcake and take out the center piece.
- With a spoon or a piping bag, fill each cupcake whole with some cheesecake filling.
- Pipe strawberry buttercream on top of each filled cupcake around the rim. Leave a hole in the center of the icing to place the chopped berries.
- Place the crushed graham crackers on a plate and roll the top of the cupcake in the crushed pieces. Do this carefully or the icing will fall off.
- Take your chopped berries and mix them together in a bowl with the strawberry jam. Place a tablespoon of this mixture in the center of each cupcake, in the small hole you left inside the buttercream border.
- Store these cupcakes in the refridgerator.