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strawberry cheesecake cupcake

Strawberry Cheesecake Cupcakes

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Servings: 24 mini cupcakes
Author: EmilyFabulous

Ingredients

Strawberry Cheesecake Cupcakes

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

Cream Cheese Frosting

  • 3-3½ cups powdered confectioner sugar
  • 3 tablespoon vegetable shortening (or unsalted butter)
  • ½ cup cream cheese
  • 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 mixer and beat on low speed until combined.
  • Pour in milk and vanilla and turn up speed to medium.
  • Add egg and continue mixing until the batter is smooth.
  • Make a thin layer of strawberries at the bottom of each cupcake liner.
    strawberries in cupcake liners for strawberry cheesecake cupcakes
  • Fill each cup with batter and bake for 18-20 minutes for mini cupcakes.
    cupcake batter in pan for strawberry cheesecake cupcakes
  • Remove from over when toothpick comes out clean, let them sit in pan for a few minutes before transferring to cooling rack.

Cream Cheese Frosting

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

Notes

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

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.