Strawberry Cheesecake Cupcakes

Course: Dessert

Cuisine: American

Prep Time: 40

Cook Time: 20

Total Time: 1

Servings: mini cupcakes

Calories: 156kcal

Author: Emily

These Strawberry Cheesecake Cupcakes are the perfect treat to make when you are craving something sweet. This dessert has fresh strawberries, fluffy cake, and a delicious cream cheese frosting.

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Equipment

Ingredients

Strawberry Cheesecake Cupcakes

1 cup all-purpose flour
¾ cup sugar
1½ tablespoon baking powder
3 tablespoons unsalted butter, room temp
½ cup milk
½ teaspoon vanilla extract
1 large egg
⅓ cup fresh strawberries, chopped into small pieces

Cream Cheese Frosting

3-3½ cups powdered confectioner sugar
3 tablespoons vegetable shortening (or unsalted butter)
½ cup cream cheese
½ teaspoon vanilla extract
red gel food coloring
graham cracker crumbles for topping (optional)

Instructions

Strawberry Cheesecake Cupcakes

Preheat oven to 325°F and prepare a cupcake pan with paper liners.
Place flour, sugar, baking powder, salt, and butter in a mixer and beat on low speed until combined. Pour in milk and vanilla and turn up the speed to medium. Add egg and continue mixing until the batter is smooth.
Place a thin layer of strawberries at the bottom of each cupcake liner. Fill each cup with batter and bake for 18-20 minutes for mini cupcakes.
Remove from oven when a toothpick comes out clean, let them sit in the pan for a few minutes before transferring them to a cooling rack.

Cream Cheese Frosting

Start with shortening and cream cheese in a stand mixer or large bowl and beat until smooth. Add confectioners sugar, ½ cup at a time, until desired sweetness is achieved. Add the gel food coloring and mix until combined.
Frost the cooled cupcakes, garnish with graham cracker crumbles if desired, and enjoy!

Notes

If you don't want mini cupcakes, this recipe will make 12 regular sized cupcakes.
Cupcake recipe inspired by Hummingbird Bakery cookbook.

Nutrition